Raw chocolate brownies recipe
These simple, no-cook brownies are packed with medjool dates, almonds and coconut oil and garnished with a chocolate, coconut and pistachio topping. Deliciously rich and fudgy, they are super quick to prepare and make the perfect sweet-treat for those following a gluten-free diet.
See method- Serves 10
- 10 mins, plus setting time
- 302 calories / serving
- Gluten-free
- Vegetarian
Ingredients
- 100g medjool dates, stones removed
- 50g dried strawberries or black cherries
- 100g smooth almond or cashew butter
- 50g whole blanched almonds
- 50g coconut oil
- 1½ tbsp agave nectar
- 50g dark chocolate, grated
- 50g dairy and gluten-free cocoa powder
For the topping
- 100g dark chocolate
- 2 tbsp coconut cream
- 15g pistachios, chopped
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Shop ingredientsEach serving contains
- Energy
- 1255kJ 302.0kcal
- Fat
- 22g
- Saturates
- 11g
- Salt
- 0.3g
- Sugars
- 13g
of the Reference intake
Carbohydrate 19.5gProtein 6.1gFibre 5.4g
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- Put all the ingredients for the brownies into a food processor and blitz until well mixed. Spoon the mixture into an 18cm square cake tin.
- Put the tin into the freezer for around 15 mins, to firm up the brownie mix. Meanwhile, melt together the dark chocolate and coconut cream in a bowl set over a pan of barely simmering water.
- Once the chocolate mix has melted, smooth it over the top of the brownies, sprinkle with the pistachios and allow to set in the fridge for 5 mins. Cut into squares and serve, or store in the fridge for up to a week.
- See more Chocolate brownie recipes
