RAW TAMARI FUDGE BROWNIES
These are pretty much irresistible. They’ve been in my freezer for three or four days now and every time i go to the fridge i find myself also going to the freezer for a cube of brownie. I thought they’d be pretty average and have nothing like the gooeyness of the average brownie. I expected them to be quite mediocre and very similar to those date bars you get in health food shops. However, they were completely different. These brownies are rich and subtly sweet. They are not cakey at all because there is no flour, cooking or rising involved. But i always liked the more dense, slightly uncooked middle of a brownie anyway. These brownies are what you would get if you took the undercooked part of a brownie and left it in the fridge to harden. They are rich and creamy and they literally melt in your mouth, because you set and store them in the freezer. They are incredibly chewy and have a slight crunch to them if you choose to include the chia seeds and cacao nibs. I’m not going to lie, i would probably be inclined to grab a normal brownie if i had a choice between the two, but i know for a fact i will never make a normal brownie again. These raw brownies are so easy and they make you feel amazing. The only sweetener comes from the dates and the cacao works at giving you so much pure energy and positivity. The coconut oil aids digestion and assimilation of all the amazing vitamins and nutrients from the other ingredients. I’ve been having a cheeky mouthful (or two) in the morning whilst i make my hot water, fresh lemon and ginger; a wonderful start to the day.
2 Cups Soft Medjool Dates, pitted
4 Tablespoons Coconut Oil, room temp
6 Tablespoons Raw Cacao Powder
1/2 Teaspoon Vanilla Extract
1 Teaspoon Pysillium Husk (not essential but advised)
2 Tablespoons Tamari
2-3 Tablespoons Chia Seeds
1/2 Ripe Avocado
1/2 Cup Pecans, Cashews, Almonds or Sunflower Seeds
1 Tablespoons Cacao Nibs
+ 1 Teaspoon Essential Orange Oil, optional
Blend all of the ingredients together, except for the nibs, on full speed. Blend for 2 minutes, scraping down the sides of the blender to make sure everything is incorporated. Add a little water if the mixture is being stubborn and seems to thick to blend. When completely smooth, scrape the mixture out of the blender into a bowl. Add the nibs and any superfoods you like, along with chopped nuts if you’d like to add them. Mix to combine and then press into a glass dish or some kind of tin. It may make sense to grease the dish first with a little coconut oil to prevent the brownie from sticking. I covered my dish in cling film so the brownie was easier to remove. You could use baking paper too. Press the mixture down until it is compact. Use the back of a spoon or spatula to really press down hard. Place in the freezer to set for 1 hour.
Alternatively, you could chop the brownie into small squares and either leave them this shape or roll them into truffle balls with the warmth of your hands. Then roll them through some raw cacao powder, maca or desiccated coconut and re-set in the fridge. Give as a gift this Easter or for any occasion for that matter. I’ll be taking them home to my parents in the form of fudge squares.
+ You can also top these with cacao frosting which will solidify as it sets, adding a crunchy texture to the brownies and intensifying the chocolatiness.