Raw Chocolate Brownie with chocolate topping
- 3 cups nuts eg almonds, hazelnuts, sunflower seeds, etc
- ¼ tsp salt
- 1 cup dates, stones removed and soaked for 10 mins if baking dates.
- 1 tbsp vanilla essence
- 2 tbsp cacao powder
- 1-2 tbsp agave, or brown rice syrup or coconut nectar
Place nuts and salt in food processor and blitz till a fine texture
Add dates a few at a time and continue blitzing till it all comes together.
Test by squeezing a lump between fingers to see if it sticks together well. If not add a few more dates.
Line a cake tin with baking paper or gladwrap so that you can easily get the cake out of the tin.
Place mixture into tin and spread out evenly with your fingers. Do not press down at this point.
When it’s evenly distributed press down from the centre outwards making the top smooth and even.
Place in fridge or freezer until firm.
- 1 cup dates – you may need to soak for 10 mins to soften
- ¼ cup cacao powder
- ¼ up coconut oil, melted
- ¾ cup water
Warm coconut oil in a glass bowl over a pot of hot water.
Mix in all other ingredients and stir till a smooth paste. Could use food processor for this or a stick blender.
Spread over the base and return to freezer or fridge till firm.
For a professional finish put a little cacao powder in a sieve and sprinkle a little over pieces of cake. Garnish with goji berries, cranberries or fresh strawberries.