The Raw Brownie
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt
1. Place walnuts in food processor and blend on high until the nuts are finely ground.
2. Add the cacao and salt. Pulse to combine.
3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).
4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into a lined cake pan or mold. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.
Self-love Chocolate Fudge
1 ¼ cup of buttery coconut oil (not solid, and not liquid)
1/2 cup raw cashew butter (cashew works best for a neutral flavour, but feel free to use anything! Almond, hazelnut etc.)
1 cup maple syrup (really depends on how sweet you like it, maple can be strong and overpowering at times)
½ – ¾ cup raw cacao powder (If you love dark and bitter chocolate, you can add more)
pinch of good quality sea salt, or more… because salt + chocolate is awesome!
optional: spices such as cinnamon, cardamom, chili, cayenne…
Raw Twist: If you’re eating raw these days, use raw honey or agave in place of the maple syrup.
1. Mix your coconut oil and cashew butter in cooled bowl on low setting, being careful not to over mix (the oil will appear soapy if you have over mixed).
2. Pour in maple syrup and mix again, then finally add the cacao powder and salt and mix to perfection.
3. Once it looks good and uniform, spoon into silicone candy or muffins cups (or silicone ice cube trays work too) and throw in the freezer. The coconut oil will harden almost immediately, but it will stay soft and smooth with the addition of the other ingredients. You will never have to defrost it, just peel away the silicone mould and enjoy!
Tip: If you find it difficult to spoon the fudge into the cups evenly, warm it up slightly after you’ve mixed it together by placing the bowl double-boiler style, over a pot of water heating on the stove. Keep a close eye on the fudge and wait just until it’s liquid enough to pour into the moulds.