I am usually not excited about raw brownies, because the ones I tried are usually not really…”brownielike”. I like brownies where after the first bites, you already have half of the brownie between your teeth because it is so sticky. Sticky, intense and well yes also quite heavy.
For the brownie base I was highly inspired by my all time fav. baker Dana (Minimalist Baker)
I adapted the recipe a little and substituted the espresso. I wanted to add some cacao nibs instead to give the base a little crunch. Then I went crazy and added dried raspberries…haha don’t do this it was simply to much and the sour/sweet fruit flavor does not really support the chocolate flavor it is more of a contrast and for my taste a no…Up to you.
Then I wanted to add something on top of the brownie and decided on a fudge topping.
I like how the two totally different texture interact together and making each other better without competing.
While the sticky base give the dessert the brownie character and holds it together, the fudge layer adds the “fluffyness”. I don0t know whether you like it but you definitely should try it!
Also with these brownies I tried different backgrounds. Still not sure what I like more. Drop me a comment what you think 🙂
- For the base
- 1.5 cups raw walnuts, divided
- 1 cup chopped unsalted almonds
- 2 tbsp cacao nibs
- 2 cups Medjool dates, pitted (soaked overnight when you don't have a proper food processor)
- 2 tbsp agave syrup
- ½ cup cocoa powder
- ¼ cup carob powder
- 1 tsp vanilla extract
- a pinch of fine sea salt
- fudge layer
- 1 cup full-fat coconut milk
- 3 Tablespoons coconut oil
- 10 oz vegan dark chocolate (i.e Alter Eco dark chocolate, sea salt omg!)
- 1 heaped tbsp cacao powder
- 1 tsp vanilla extract
- Place 1 cup of the walnuts and all of the almonds in the food processor and process until finely ground.
- Add the dates and process until no big bits remain.
- Carefully add the cacao powder and carob and then all the other ingredient.
- Pulse for one minute or until everything is combined.
- Then add the remaining walnuts and press them into the dough with your fingers
- In a rectangular silicon form, press down with you hands until it is flat and firm.
- Place in freezer until the fudge layer is ready.
- For the fudge layer, add the coconut milk to a small sized saucepan and bring to a simmer. Cook for 2 minutes and don't forget to stir. Add the coconut oil and wait until it melts.
- Pour the hot milk-oil mixture over the chocolate (placed in a small bowl) and wait for about 1 minute (Don't stir!)
- Now add the cacao powder and vanilla and beginn to slowly stir until everything is well combined.
- Wait for 10-15 minutes or until the mixture begins to harden.
- Pour over the brownie base and refrigerate until firm. (2-3 hours or overnight)