Chocolate Brownies: Your Best Homemade Brownies Recipe
A moist, luscious chocolate brownies are what every great treat needs. This chocolate brownies recipe is all about using raw chocolate as a tool to help you take your health to the next level, as we are going to replicate this classic cake using walnuts and almonds as the base.
When combined with antioxidant frosting, it makes for a sumptuous, satisfying, wholesome treat. The great thing that sets this brownie recipe apart from the rest is that you don’t have to bake or even dehydrate anything.
These brownies can be served alongside a raw ice cream as a hearty dessert or a cup of afternoon tea, cut into slightly smaller pieces or as a bite-size speedy snack straight from the refrigerator.
MAKES 20 MEDIUM BROWNIES
- Scant ½ cup raw coconut oil
- 1 cup raw whole almonds
- ½ cup raw cacao powder
- 16 fresh dates, pitted and chopped widthwise into 3 pieces
- 1¼ cups raw walnut halves
- 1 heaping tablespoon xylitol crystals, plus extra for sprinkling
- Pinch of pink crystal salt
- Scant 1 tablespoon yacon syrup
- Scant ¼ cup fresh filtered water
- Antioxidant frosting
- Generous ¼ cup raw cacao butter
- ½ cup raw cashew nuts
- ¼ teaspoon purple corn extract powder (optional)
- 4 heaping teaspoons xylitol crystals
- Scant ⅔ cup fresh blueberries
1. If your coconut oil has hardened and turned white, melt it gently in a bain-marie or dehydrator until a clear liquid (see here).
2. Process the almonds in your food processor until coarsely ground.
3. Add the coconut oil, cacao powder, dates, ¾ cup of walnuts, xylitol crystals, and salt to the almonds in the food processor. Process until all the ingredients are completely broken down, stopping the food processor to stir the ingredients with a spoon if necessary. You should have a thick brown batter when it’s done.
4. Spoon the batter into a large mixing bowl and stir in the remaining walnuts, the yacon syrup, and water until the mixture turns sticky.
5. Spoon into the cake mold, making sure that the mixture reaches each side of the mold, including the corners. Use the back of the spoon to smooth the top of the mixture evenly.
6. Place in the freezer for 30 minutes or until firm but not frozen.
7. Meanwhile, make the frosting. Melt the cacao butter gently in a bain-marie or dehydrator until runny (see here).
8. Process the cashew nuts in your power blender on full power, using the plunger, until they form a fine flour. Use a butter knife or chopstick to scrape the milled nuts away from the bottom and sides of the blender jar if they stick.
9. Add the melted cacao butter, purple corn extract powder (if using), xylitol crystals, and blueberries to the milled nuts in the blender and blend on full power, using the plunger, until smooth.
10. Remove the firm brownie from the freezer and add the frosting to the top of the cake using a tablespoon. The back of the spoon, a knife, or a spatula all work well to smooth it over. I like to create swirls in the thick frosting with sweeping actions using the back of a metal tablespoon. I also don’t make the frosting right to the edge for this recipe but leave a ½-inch border around the entire brownie for an eye-catching effect.
11. Return the brownie to the freezer for 15 minutes or until the frosting has set firmly.
12. Take the brownie out of the freezer and peel the sides of the mold away to loosen it slightly. While the chocolate brownies are still quite firm from being in the freezer, lift it straight out onto a cutting board and sprinkle lightly with xylitol crystals to decorate. Slice into about 1½-inch squares and either serve immediately or keep the brownies refrigerated, covered, for up to 3 days.