Raw Chocolate Brownie-Fudge
CATEGORIES: Recipes Snacks + Treats
After last week blog on how amazing raw cacao was for you, I thought it was only fair to share a delightful recipe. This Raw Chocolate Brownie-Fudge recipe started off as a raw brownies recipe but upon eating it’s a bit more fudge like hence ‘brownie-fudge‘ name. It is very rich, chocolatey and thankfully pretty simple compared to sugar filled fudge equivalents.
It is made up mostly of brazil nuts, which are full of selenium, meaning:
Selenium is an important cofactor for anti-oxidant enzyme, glutathione-peroxidase. Just 1-2 nuts a day provides enough of this trace element. Adequate selenium in the diet help prevent coronary artery disease, liver cirrhosis, and cancers.
Also full of good fats :
the nuts are an especially excellent source of mono-unsaturated fatty acids (MUFA) like palmitoleic acid (16:1) and oleic acid (18:1) that helps to lower LDL or “bad cholesterol” and increases HDL or “good cholesterol” in the blood.
Plus they are a good source of vitamin B complexes , contains thiamin, niacin, riboflavin etc, which are essential for energy, contribute to healthy iron levels and essential for various bodily functions/reactions.
So these are really chocolatey, fatty, bites of goodness. It was be hard to eat lots of these as they are so rich, but please don’t be put off by the fatty goodness of them, FATS ARE GOOD! Natural quality fats will not make you fat, binge/emotional/comfort eating, refined sugar and grains, will make you put on weight (in my opinion). Mini rant over but you can read more about the science behind it here.
And if you feel like you a bit too addicted to sugar, have zero energy or skin that is more grey then glowy then make sure you click below to join my Beat the Sweet VIP list. A deliciously simple challenge so you can double your energy and regain your GLOW!
So I highly recommend making a batch of these, storing them in your freezer or cupboard and eating one with an iced latte or rooibos latte and enjoy whats left of the summer. And if you want MORE recipes like this then make sure you check out The Sweet Treat Collection – with over 25 sugar and gluten free recipes the are guaranteed to do you beautiful body good;)
- 1 1/2 cups of brazil nuts soaked overnight
- 2/3 cup of organic cocoa or raw cacao - see note below if using cocoa
- 1 tbsp scoop coconut oil
- 8 medjool dates pitted
- pinch salt
- 1/2 tsp cinnamon
- CHOCOLATE 'ICING'
- 2 tbsp scoop coconut oil
- 2 tbsp cocoa/cacao powder
- 1-2 tbsp raw honey
- pinch salt
- 1 tbsp vanilla essence
- Soak the brazil nuts in salted water overnight. This makes then easier to blend and all the nutrient more accessible to the body.
- Place the brazil nut and dates in food processor and blend for 1-2 minutes until broken down. Then add other ingredients and blend until a wet dough forms.
- In a lined tray push the mixture into it and smooth out the top - don't worry if its rough you will be covering it with chocolate!
- Place in the freezer for 1/2 hours.
- Once set, put all the icing ingredient in a pan and put on a gentle heat until fully combined and melted. Then plunge the pan in some cold water and stir briskly for 1 min until you notice the mixture thicken. Then take the brownies out the freezer and pour the icing over and place in the fridge until set and you want to serve.
- Don't let the nuts be processed for too long otherwise you will release too much of the nuts own naturally present oil making it a bit too oily.
- I recommend cutting this into small squares and it will store in the freezer for a few months if you let it get that far!
- If you don't have official 'cup' measurement just use the same standard small mug throughout the recipe
- If you are using cocoa you may need to add 1-2 scoop tbsp of coconut oil to make it a more solid dough, as cocoa is more absorbent then cacao. This applies to the icing and the base.