Raw Chocolate Brownie-Fudge
A rich and delicious chocolate brownie fudge treat that grain, dairy and gluten free!
Ingredients
- 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
Instructions
- 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.
Notes
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.
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.