Raw Triple Chocolate Brownies – 2 recipes
Today I have not one, but TWO chocolate brownie recipes to share with you. I created these as per a customer's request and I'm glad she did because they will be a part of my regular repertoire from now on... Regular brownies, yes that's a usual thing for me, but this recipes takes it to a new level.
I call them triple chocolate brownies because they consist of 3 parts - chocolate brownie, rich chocolate frosting, and chocolate drizze on top along with crunchy cacao nibs.
- Is the simpler of the two.
- They can be slightly crumbly depending on how much liquid you add. Minimal/no water will leave it "crumier", making this recipe the perfect chocolate crumb to sprinkle on ice cream, between layers of pudding in a parfait, on top of fruit, or however else you wish to use chocolate crumbs.
- They are soft and chewy.
- Can easily be adjusted to your preferred level of sweetness by using more or less cacao.
- These make a thin brownie, but is perfect when paired with a thick layer of frosting.
Easy Raw Chocolate Brownies #1
For a thicker brownie, double the recipe and use either an 8"x8" or 9x9" pan.
You want to make sure the brownie dough is moist and holds together when pressed in your hand, but is not too sticky. If it's still a little crumbly, add a touch more water.
1 cup almonds
1/2 heaping cup walnuts or pecans
1 cup pitted medjool dates
1/4 - 1/3 cup cacao powder
3/4 teaspoon pure vanilla extract
1/8 teaspoon himalayan salt
1/2 - 1 teaspoon water, or as needed
Grind the almonds to crumbs/ flour in a food processor.
Roughly chop the dates.
Add the dates, walnuts, salt, and cacao to the processor. Grind until completely broken down.
Add the vanilla and water, starting with a very small amount of water. Pulse to combine.
Add more water only if needed. Press the mixture together in your hands. It should hold together easily.
Line an 8x8" pan with plastic wrap.
Evenly press the dough into the pan. Set aside in the fridge.
Raw Chocolate Frosting
This is a coconut butter based chocolate frosting that is easy to make and firms up very quickly. It's firmer than a fluffy traditional frosting, so don't expect that with this recipe. In this case I had to create a firm frosting in order for the brownies to be shipped and hold up.
While it will appear slightly grainy upon blending (even after blending the heck out of it with a high speed blender), you won't notice the graininess after it chills and firms.
1/2 cup melted coconut butter
1/4 cup + 2 tablespoons coconut nectar
1/4 cup cacao powder
7 tablespoons hot water
1/2 teaspoon pure vanilla extract
Pinch of salt
6 tablespoons melted coconut oil
Blend all ingredients until smooth and creamy in a high speed blender.
Spread over the brownies. Chill in the fridge for at least 8 hours or in the freezer for part of the time.
Raw Chocolate Drizzle
My all time favourite "go to" chocolate sauce recipe HERE from Just Desserts that firms up slightly when chilled (and in this case I used a bit less water than called for).
It's also excellent as a chocolate dipping sauce for fruit.
- Slightly more complex.
- Chewy yet very firm/dense brownies and hold up very well.
- Less nuts
- Thicker brownies
- The frosting is thick, creamy, and very stable.
Decadent Raw Chocolate Brownie #2
Remember that in both recipes, the salt is important. Make sure to include it to bring out all the flavours of the brownie. Chocolate and salt are especially great friends 😉
2 1/2 cup almonds
1 cup shredded coconut
1/4 teaspoon himalayan salt
1 1/3 cup pitted medjool dates, chopped
1 cup raisins
2/3 cup cacao powder
2 tablespoons melted cacao paste
1 teaspoon pure vanilla extract
Grind the almonds, coconut, and salt down to flour/crumbs in a food processor.
Add the dates (remember to chop them after measuring) and raisins. Grind until completely broken down.
Add the cacao paste, cacao powder and vanilla. Grind again to incorporate.
If you need a touch of water, start with 1/2 teaspoon. You probably won't need it though - I didn't.
Line an 9x9" pan with plastic wrap.
Press the dough evenly into the pan. Transfer to the fridge while making frosting.
As I mentioned above, this frosting holds up nicely and is thick and creamy.
1/4 cup water
1/4 cup coconut nectar, agave, or maple syrup
1/4 cup coconut sugar
1 tablespoon raw almond butter
1/3 cup cacao powder, or more
2 tablespoons agave powder *
1/2 teaspoon pure vanilla extract
5 tablespoons melted coconut butter
1/4 cup + 1 tablespoon melted coconut oil
Combine all but the butter and oil in a high speed blender until smooth and creamy.
Add the coconut butter and oil. Blend to incorporate.
Spread over the brownies. Chill in the fridge for at least 6 hours, or freezer for less time.
Drizzle the chocolate sauce on top and sprinkle with cacao nibs. Chill in the freezer to set the sauce.
*This is NOT used for sweetness but for consistency. I'm sure it would be fine to omit it, like I said, I really needed these to firm up for shipping purposes.
Find me on instagram at long last HERE under heathypace. You'll see a lot of things on there that I won't post on the blog here, mostly food but personal life too 🙂
You might be interested in checking out Organic Eats Magazine - the new September issue has recently come out and yet again is packed with fantastic healthy recipes! You will find 4 of my dessert recipes in this month's issue. The best part? The magazine is FREE! Check it out HERE.
I hope you'll be making some brownies this weekend. Happy Friday!