Raw Vegan Brownies
PREP 25 MIN•COOK NONE
Simon’s dairy-free frosted brownies are powered by antioxidant-packed raw almonds and cocoa, and sweetened by dates. If required, add more dates to help your brownie mixture hold together.
DF
EF
GF
VE
V
Number of servings
2
35g pitted dates softened in boiling water for 10 minutes, then drained
1⁄8 cup (14g) walnuts plus extra for topping
1⁄8 cup (11g) whole almonds (roasted)
1⁄8 cup (4 1⁄2g) cocoa powder (or cacao powder)
1⁄8 tsp salt
Frosting
1⁄8 cup (15g) almond butter (or other nut butter)
1⁄8 cup (2 1⁄2g) cocoa powder (or cacao powder)
1⁄8 cup (6ml) almond milk (or dairy alternative)
1⁄4 tbs maple syrup (honey or rice malt syrup)
Line a 20cm x 20cm square baking tin with baking paper.
Place dates in a food processor, pulse to a smooth paste and set aside.
Pulse walnuts and almonds in food processor until finely ground. Add cocoa, salt and date paste and combine well to form a dough. Add a few more dates if mixture isn’t holding together.
Transfer dough to prepared tin and spread out evenly. Place in freezer for 10-15 minutes.
To make frosting, warm almond butter in a saucepan or microwave. Stir through cocoa, almond milk and maple syrup and mix until well combined. You may need to add a little more milk.
Spread frosting over chilled brownie and top with extra walnuts before slicing.
Energy (kJ)
811 kJ / 194 cals
Protein
4.5 g
Fat
12.6 g
Sat. Fat
1 g
Carbs
14.7 g
Sugar
13.5 g
Fiber
4.1 g
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