The recipe for these brownies was a complete accident, but one that I am very grateful
for, it went a little like this: I didn’t have enough dates or almonds to make energy balls, I only had a handful of hazelnuts which also weren’t enough on their own, and a couple of tablespoons of raisins that I had neglected for months, and what came of all of these misfortunes? A true masterpiece.
Chocolate, my second main food group right after porridge, and a lifetime love affair. I’m sure most of you can agree that chocolate is the correct choice nine-times-out-of-ten, but sometimes it is nice to have both the healthy and indulgent option in one. That is precisely why these raw chocolate brownies are the perfect treat and healthy snack; the best of both worlds pressed into a convenient bar.
200g of dates (soaked if hard)
100g of almonds
50g of hazelnuts
100g of raisins
1 1/2 tbs of cacao
1/2 teaspoon of cinnamon
1 cardamon pod (optional)
Pinch of sea salt
Spread the hazelnuts on a baking tray and roast them for around 10 mins at 180℃ and set aside.
Next pulse the almonds, and salt in a food processor until a coarse flour forms.
Add the dates, half the raisins, cacao, cinnamon, and cardamom and blend until the mix resembles a dough.
Finally, add the remaining raisins and toasted hazelnuts, and pulse until they are incorporated but not completely broken down (this adds extra texture and a crunch).
Press the brownie mix into a lined baking tray and cool in the fridge for half an hour, next cut into desired size pieces and enjoy! These raw brownies can keep in an airtight container for roughly 10 days.