Double Chocolate Raw Brownies

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Double Chocolate Raw Brownies

Chocolate! Who doesn’t love chocolate? Well, one thing is for sure, I certainly do. A dessert can hardly be called a dessert, if there is no chocolate in it. And if you are half the chocoholic I am, than you will love these Double chocolate raw brownies.

Double Chocolate Raw Brownies

These brownies are one of the easiest desserts one can make. Nevertheless, they are incredibly rich, decadent and absolutely addicting.

Things that make them so perfect:

  • Come together in about 20 minutes
  • No baking required
  • Short list of simple ingredients
  • TASTE LIKE CHOCOLATE HEAVEN
  • Perfect pick-me-up snack

Now, I could keep going, but I figure you might want me to get to the part where you actually learn how to make them.

So here they are … nice, dark and chocolatey, because who doesn’t like the brown goodness.

Double Chocolate Raw Brownies

Double Chocolate Raw Brownies

Double Chocolate Raw Brownies
Prep Time
20 mins
Cook/Chill Time
30 mins
Total Time
50 mins
 
These Double Chocolate Raw Brownies are one of the easiest desserts one can make. They are incredibly rich, decadent and absolutely addicting.
Serves: 12 - 16 brownies
Author: Katlicious Bites
Ingredients
For the brownies:
  • 1 cup almonds
  • 1 cup walnuts
  • cup pitted Medjool dates (soaked for at least 15 min)
  • ½ cup raw cacao powder
  • pinch of Himalayan salt
For the chocolate topping:
  • ½ cup cacao butter
  • ½ cup raw cacao powder
  • ¼ cup agave syrup (or liquid sweetener of choice)
Directions
  1. In a food processor, grind the almonds and walnuts into a fine crumb, being careful not to over process or the nuts will become oily.
  2. Add the pitted dates and process until finely chopped.
  3. Add the cacao powder and salt and process until thoroughly combined. The mixture should stick together when pressed between two fingers.
  4. Line an 18 cm square pan with baking paper, cross two sheets so it will make it easier to lift out the brownies later on.
  5. Firmly press the mixture into the prepared square pan and flatten. Put in the fridge while you prepare the topping.
  6. Melt the cacao butter over medium heat in a double boiler. Remove from heat and whisk in raw cacao powder and agave syrup until combined and smooth.
  7. Remove the brownies from the fridge and pour on the chocolate topping. Spread out evenly and place in the fridge for about 30 minutes or until the topping is firm enough to slice.
  8. Store in an airtight container in the fridge for 1-2 weeks or in the freezer for up to 3 months.
Notes
  • You can substitute cacao butter for coconut oil, but cacao butter will make it taste more chocolate-like.
  • Instead of making the raw chocolate topping, you can melt some non-dairy chocolate and spread it over the brownies.
Double Chocolate Raw Brownies

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