Chocolate! Who doesn’t love chocolate? Well, one thing is for sure, I certainly do. And if you are half the chocoholic I am, then you will love these Double chocolate raw brownies.
These brownies are one of the easiest desserts you can make. Nevertheless, they are incredibly rich, decadent, and absolutely addicting. They start with a fudgy chocolate no-bake brownie base. But we’re not stopping there! They also get topped off with a delicious homemade chocolate topping. SO GOOD.
Things that make them so perfect:
- Come together in about 20 minutes
- No baking required
- Only a few wholesome ingredients
- Gluten-free and refined sugar-free
- TASTE LIKE CHOCOLATE HEAVEN
- A healthy pick-me-up snack
INGREDIENTS IN THESE CHOCOLATE RAW BROWNIES
Let’s talk about the no-bake brownie base first, shall we? The base is a simple mix of nuts, dates, raw cacao powder, and a pinch of salt.
- Nuts: I prefer a combination of almonds and walnuts. But you could also use either all almonds or all walnuts if you don’t have both on hand, just take note that the flavor of these brownies will be slightly different than mine.
- Dates: soft dates such as Medjool dates work best for this recipe. They are sticky and act as a binder, as well as a natural sweetener. I also tried this recipe with Deglet Noor dates, and it turned out great as well.
- Raw cacao powder: can be substituted with unsweetened cocoa powder. It gives these brownies a rich, intense chocolate flavor.
- Salt: Just a pinch to enhance and balance the flavors.
And the chocolate topping? It is made by whisking together melted cacao butter, raw cacao powder, and maple syrup.
- Cacao butter (or cocoa butter): It has a mildly sweet flavor and a rich aroma of chocolate, and is loaded with essential fatty acids and antioxidants. You can find it at most health food stores or in the health food aisle at your local grocery store. Alternatively, you can use coconut oil, but the chocolate topping will melt faster at room temperature.
- Maple syrup: the sweetener for the topping. You can replace it with agave syrup or any other liquid sweetener.
A FEW TIPS ON THE RECIPE
Make sure you use soft, moist dates for these raw brownies. If your dates feel dry, soak them in warm water for 5-10 minutes, then drain well before using them in the recipe. This will help rehydrate them and make them sticky.
Use raw unsalted almonds and walnuts for these brownies.
The brownie mixture should stick together when you press it between your fingers. If it doesn’t feel sticky enough, add a few more dates.
When you pour the chocolate topping on the brownie base, lift the pan and tilt it slightly in each direction to get an even layer of chocolate on the top.
Store these brownies in an airtight container in the fridge for 1-2 weeks or in the freezer for at least 2 months.
Double Chocolate Raw Brownies
For the brownies:
- 1 cup almonds
- 1 cup walnuts
- 1½ cup pitted Medjool or Deglet Noor dates (measured after pitting; if dry, soak in warm water for 10 minutes, then drain before processing)
- ½ cup raw cacao powder
- pinch of salt
For the chocolate topping:
- ½ cup chopped cacao butter
- ½ cup raw cacao powder
- ¼ cup maple syrup (or agave syrup)
- Line a 7-inch (18 cm) square baking pan (or an 8-inch square pan for thinner brownies) with parchment paper, leaving some overhang, which will make it easy to lift out the brownies later on.
- Place the almonds and walnuts into a food processor and pulse until the nuts are nicely crushed.
- Add the dates, cacao powder, and pinch of salt and process until everything is well combined. The mixture should stick together when you press it with your fingers.
- Transfer the mixture to the prepared square pan. Using your fingers, press it down until flat and firm. Put the pan in the fridge while you prepare the topping.
- Melt the cacao butter in a double boiler (see notes). Remove from heat, add the cacao powder and maple syrup and whisk until the chocolate is completely smooth.
- Remove the brownies from the fridge and pour on the chocolate. Spread out evenly and place back to the fridge for about 30 minutes or until the topping is firm enough to slice.
- Leftovers can be stored in an airtight container in the fridge for 1-2 weeks or in the freezer for at least 2 months.
- If your mixture isn’t binding together, add a few more dates.
- To create a double boiler, add a few inches of water to a small saucepan and bring to a simmer. Reduce the heat and place a fitted heat-proof bowl on top, ensuring that the bottom of the bowl doesn’t touch the water. The intention is to heat the bowl with steam and not the water. Place cacao butter in the bowl and allow it to melt slowly, stirring occasionally.
- You can substitute cacao butter for coconut oil, but the chocolate topping will melt faster at room temperature.
- Instead of making the homemade chocolate topping, you can melt 1 cup of chopped dark chocolate with 1 tbsp of coconut oil and spread it over the brownies.