Raw chocolate brownies recipe

Raw chocolate brownies

These simple, no-cook brownies are packed with medjool dates, almonds and coconut oil and garnished with a chocolate, coconut and pistachio topping. Deliciously rich and fudgy, they are super quick to prepare and make the perfect sweet-treat for those following a gluten-free diet. 

Prep time: 10 minutes

Cook time: 0 minutes

Servings: 10 people

Preparation

1. Put all the ingredients for the brownies into a food processor and blitz until well mixed. Spoon the mixture into an 18cm square cake tin.

2. Put the tin into the freezer for around 15 mins, to firm up the brownie mix. Meanwhile, melt together the dark chocolate and coconut cream in a bowl set over a pan of barely simmering water.

3. Once the chocolate mix has melted, smooth it over the top of the brownies, sprinkle with the pistachios and allow to set in the fridge for 5 mins. Cut into squares and serve, or store in the fridge for up to a week. 

 

Ingredients

100g medjool dates, stones removed
50g dried strawberries or black cherries
100g smooth almond or cashew butter
50g whole blanched almonds
50g coconut oil
1½ tbsp agave nectar
50g dark chocolate, grated
50g dairy and gluten-free cocoa powder

For the topping
100g dark chocolate
2 tbsp coconut cream
15g pistachios, chopped

 

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Ingredients

100g medjool dates, stones removed
50g dried strawberries or black cherries
100g smooth almond or cashew butter
50g whole blanched almonds
50g coconut oil
1½ tbsp agave nectar
50g dark chocolate, grated
50g dairy and gluten-free cocoa powder

For the topping
100g dark chocolate
2 tbsp coconut cream
15g pistachios, chopped

 

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Preparation

1. Put all the ingredients for the brownies into a food processor and blitz until well mixed. Spoon the mixture into an 18cm square cake tin.

2. Put the tin into the freezer for around 15 mins, to firm up the brownie mix. Meanwhile, melt together the dark chocolate and coconut cream in a bowl set over a pan of barely simmering water.

3. Once the chocolate mix has melted, smooth it over the top of the brownies, sprinkle with the pistachios and allow to set in the fridge for 5 mins. Cut into squares and serve, or store in the fridge for up to a week.