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Raw Chocolate Raspberry Brownies

Raw Chocolate Raspberry Brownies
Chef:Heather Pace

 

ABOUT THE CHEF

Heather Pace’s passion for food led her to the completion of a two year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of seven raw dessert e-books, owns a raw dessert and chocolate company, teaches raw food classes, and works as a certified yoga instructor. Find her books and recipes at SweetlyRaw.com.

READ MORE ABOUT HEATHER
These beautiful Raw Chocolate Raspberry Brownies have a layer of raspberry cream that is drizzled with melted raw dark chocolate and sits atop a dense, chewy chocolate brownie. Garnish it with ground goji berries and raspberries for a deliciously raw dessert. Enjoy!

INGREDIENTS

For the Brownies

  • 2/3 cup almonds
  • 2/3 cup pitted, packed dates – chopped
  • 1 1/2 tablespoons cacao powder
  • 1/4 teaspoon vanilla bean powder
  • 1 tablespoon + 1 teaspoon melted raw cacao

For the Raspberry Cream

  • 1 cup raspberries
  • 1/3 cup cashews
  • 2 tablespoons coconut flakes
  • 3 tablespoons maple syrup
  • 1/2 teaspoon lemon juice
  • 4 tablespoons melted coconut oil

For the Chocolate Drizzle

  • 2 tablespoons maple syrup
  • 1 tablespoon raw cashew or almond butter
  • 1 tablespoon + 1 teaspoon cacao powder
  • 1 tablespoon melted coconut oil
DIRECTIONS
  1. For the brownies, place the almonds in a food processor and grind down to a flour.
  2. Add the dates, cacao powder, and vanilla and process until the dates are completely broken down.
  3. Add the melted raw cacao and process to incorporate.
  4. Press the dough into a plastic wrap lined small bread pan (about 3 inches by 4-5 inches) (Try doubling the recipe for an 8×8″ pan)
  5. For the raspberry cream, blend all ingredients except the coconut oil in a high speed blender until smooth.
  6. Add the oil and blend to incorporate.
  7. Pour the cream over the brownies and spread evenly.
  8. Chill in the freezer for 6-8 hours and then transfer to the fridge for at least 6 hours.
  9. For the chocolate drizzle, sift the cacao powder into a bowl and add all the remaining ingredients, whisking to combine. (The mixture should be thoroughly smooth. If it starts to firm up or get too thick, set it over a bowl of hot water while whisking.)
  10. Drizzle over the brownies.
  11. Chill in the fridge for at least 1 hour.
  12. Enjoy!

NOTES

Garnish with ground goji berries or frozen raspberries.
Slice into 8 pieces.

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