Ok so let’s get one thing straight: I’m no raw vegan. Let alone a vegan. I mean ok if we’re being honest let alone a vegetarian… THIS GIRL EATS IT ALL.
But a few weeks ago I polled you guys on Instagram asking what you wanted to see more of in 2019. And one thing you guys said was more diet-friendly recipes!
Now, I truly believe there’s a way to make diet-friendly baked goods that still taste amazing and satisfy the most discerning of palates. Because being, say, vegan, doesn’t mean that you’re on a diet in the strict sense of the word. It just means you don’t eat animal products.
So with this recipe for Raw Vegan Brownies, for example, it still has fat in it, albeit good fats like walnuts, almond flour, and coconut cream.
And it still has sugar in it, it’s just natural and non-refined sugar from dates and maple syrup.
So yeah, these Raw Vegan Brownies are absolutely amazing. Because they don’t cut corners anywhere.
They’re not made with 2 grams of sugar and 5% of your daily fat. They’re brownies. As they should be.
They’re just made with these more alternative ingredients to satisfy all diet-friendly tastebuds 🙂
Happy week, baby. Hoping you have a fantastic weekend, and I’ll be back with another recipe for you on Tuesday!
for the raw brownies
- 1 1/2 cups roasted unsalted walnuts
- 2 1/2 cups pitted medjool dates*
- 1 cup high quality cocoa powder (I use Rodelle)
- 1/4 cup almond flour
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon espresso powder (optional, adds depth of flavor)
for the whipped ganache
- 8 ounces bittersweet chocolate, chopped
- 1 cup coconut cream
- 2 tablespoons dried rose buds (optional)
- Line an 8"x8" pan with parchment paper on all sides. Set aside.
- In a food processor, puree walnuts until the texture resembles wet sand. Add in dates and puree to a paste. The texture should be very smooth. You might have to stop the food processor, mix with a spatula, and process again in order to get every last nook and cranny.
- Add in cocoa powder, almond flour, maple syrup, vanilla extract, salt, and espresso powder (if using). Pulse until everything is well combined. Mixture will be thick.
- Transfer brownies to prepared baking pan. Press evenly into the pan. If you want to get the brownie surface perfectly smooth, place a sheet of parchment paper over everything and then use a flat measuring cup to press hard onto the surface of the brownies. This should make them flat!
- Place in fridge to cool for at least 1 hour. Once cooled, make your ganache.
- In a small saucepan over low heat, heat the coconut cream until scalding (right below a simmer). Remove from heat and add in chopped chocolate. Allow to sit for 5 minutes, then stir with a whisk. Ganache should be fully melted at this point. If it isn't, place back on the stove for 30 seconds.
- Transfer to a medium mixing bowl and allow mixture to cool for 15 minutes, until it's at about room temperature.
- Use a hand mixer to whip the ganache for 5 minutes, until it's a shade lighter in color and so the ganache gets thicker. Remove brownies from fridge and frost with whipped ganache. Optionally decorate with dried rose buds!
*If your dates feel a bit dry, soak them in boiling water for 15 minutes. If they feel soft to the touch, disregard this!