I rarely follow recipes. I’m more of a ‘throw it all together and see what happens’ kind of gal when it comes to cooking and baking. I know that that’s a little dangerous with baking because it’s a somewhat of a culinary science, but more often than not it works out alright. Every now and then it’s a bit of a disappointment, and very occasionally its a complete fail. But mostly it’s good, pretty yummy in fact. And other times... it’s a bloody miracle: pure deliciousness. I’ve been baking and cooking like a crazy lady since I was about 13 so I have the hang of things these days and the fails are fairly rare. Which is a relief because God forbid that I might have to follow a recipe! And when It does go wrong? Well, that’s half of the fun of experimentation, right?
These brownies were one of those miracles - pure deliciousness. Inspired to bake after a paint-it-yourself pottery session with my flatmates to celebrate the end of exams (yes, we’re those kind of kids), with all those creative juices flowing and a need for some therapy we hit the kitchen to whip up something sweet, satisfying and far more virtuous than any ol’ conventional treat. My friend’s first reaction to these brownies was “We should sell these”, budding entrepreneur and make-it-happen girl that she is. I’d really consider it, only I think that there are a fair few people that need these brownies in their lives so I’m sharing the recipe. Enjoy!
Oh, and did I mention that they're free from refined sugar, dairy, gluten and are vegan too?
Raw Vegan Triple Layer Raspberry Brownies
1 cup medjool dates
2 tbsp almond butter
1½ cups walnuts or pecans
6 tbsp raw cocao (you can use an ordinary organic cocoa if you can’t get hold of raw)
¼ cup coconut oil
1 cup raspberries (frozen or fresh)
1 tbsp rice malt syrup or coconut nectar (you can use honey if fructose/vegan is not a concern)
3 tbsp almond butter
¼ cup ground almonds
100g 85% dark chocolate (preferably organic)
2 tbsp coconut oil
- For the base: De-stone the dates and leave them to soak in some hot water. Melt the coconut oil gentry, either on the cooker or play the coconut oil jar in a bowl of hot water. Process the nuts until a kind of flour forms. Add the coconut oil, cocao, almond butter and drained dated to the processed nuts, and then process on high speed until a soft, stick dough forms. Spread the dough evenly into a tin lined with greaseproof paper (this is easiest with your hands) and place into the freezer for 15 minutes.
- For the filling: Place the berries, sweetener, almond butter and ground almond in a saucepan and warm gently until the berries have released their juices. You can speed this process up by mashing the berries with a spoon. Pour this mixture on top of the base and place back into the freezer whilst you make the topping.
- For the topping: Melt the coconut oil and dark chocolate on the cooker at a low heat. Once completely melted pour on top of the filling and place back into the freezer for 30 minutes until the whole brownie is set firm and the topping is hard.
- Cut into equal slices and serve with more berries (fresh or warmed using the same process as for the filling but minus the ground almonds). These brownies can be stored in the fridge or freezer depending on how soft and chewy you like them (I keep mine in the freezer).
You’ll need a blender or processor for this recipe, but if you're good 'n' strong it can be made in a big bowl by using ground almonds/walnuts/pecans instead of the whole walnuts/pecans and chopping the dates really finely (you might need to get your hands dirty, though).
P.S. Are we pals on Instagram yet? I'd love to see your culinary creations so don't forget to take me @fmaspero and use #mygoodnessme on social media.