So I am a huge fan of really fudgy walnut filled brownies but I am also a huge fan of raw desserts. This recipe is a match made in heaven. This is your go-to on a rainy day, or maybe when you are PMS raging the house down… or maybe you just feel like you need a cuddle… or maybe you just feel a little naughty?! Who cares, these raw brownies will solve any of life’s little problems!
All you need for this is a bunch of ingredients and a decent food processor – it was meant to be, c’mon!
I know medjool dates can be a little pricey but do not sub for regular dates, the result will not be a nice fudgy brownie but rather a more crumbly one! You may however replace the cacao for cocoa but as you all know you will lose out nutritionally!
These raw brownies can be stored frozen for up to 6 weeks but I seriously doubt that any of you will have the will power to do so, so just store these bad boys in an airtight container in the fridge to keep them nice and firm. Don’t worry though these can be served at room temperature however I found these were most enjoyable when left out of the fridge for 10 minutes before serving!
Makes: 6-8 medium squares
Preparation Time: 10 minutes
Setting Time: 1 hour
1 cup pitted medjool dates packed
1 cup pecans (preferably activated)
3/4 cup cacao powder
1/4 cup coconut oil
2 tbsp raw almond butter
1 tbsp coconut cream
1 tbsp maple syrup
1/8 tsp Himalayan pink salt
1/2 cup walnuts (preferably activated)
Combine all of your ingredients except for the walnuts into the bowl of your food processor. Pulse a few times before processing until the mixture forms a smooth ball. Be sure to scrape down the sides frequently using a spatula to ensure that the ingredients mix process thoroughly.
Pulse in your 1/2 cup of walnuts until you get a nice mix of walnut chunks.
Grease and line a a suitable sized dish with greaseproof paper (I used a 19cm x 14cm 0.8L capacity Pyrex dish) be sure to leave enough excess so that you can lift the brownies out.
Drop in your brownie mixture and be sure to press down firmly until evenly distributed.
Place into the freezer for 1 hour until set.
Remove from the freezer and use a knife or spatula to ease out the sides before tipping out the brownies. Cut the brownies into your desired size and then EAT!
So firstly I would just like to apologise for the rubbish photos – I think that they just don’t do these little sweets any justice at all.
As some of you probably already know (especially my Instagram followers) I have been trying to perfect some Paleo licorice. The black aniseed kind but also some raspberry ones too. In the midst of all of this experimenting I managed to create some amazing sweeties – they are reminiscent of the flavour of a raspberry Chewit but the texture steers toward a foam gummy (think the white bottom part of a Haribo heart) although with a little more chew. I guess a tad like nougat actually.
I couldn’t think of what to call these so you can call them by your own pet name if you’d like. For now they are pretty much just Paleo Raspberry Foam Gummies haha!
Now mine were cut into little bite size pieces but I wish that I had rolled the mix out and cut them into little hearts. It would have been amazing for Valentine’s Day. I think what will be coming soon to you all is a chocolate bar version of this so keep your eyes peeled!
I am yet to be able to afford some grass-fed gelatine so unfortunately I am using the icky sheet stuff for now. But anyways here you go – onto the fun stuff, but just to warn you you will need a handheld electric whisk of somesort and this is very sticky business!
Yields: Roughly 325g
Preparation Time: 30 minutes
Cooking Time: 10 minutes
1/2 cup coconut sugar
1/4 cup coconut milk
1/4 cup water
2.5 tbsp coconut oil
1/4 cup freeze dried raspberry powder
1/2 tsp beetroot powder
1/4 tsp malic acid (optional but gives a great sour boost)
Pinch of Himalayan pink salt
6 leaves gelatine
1.5 cups tapioca flour (plus 1/4 cup for dusting)
1/4 tsp xanthan gum
Firstly soak your leaves of gelatine in some cold water.
In a medium sized pan combine your coconut sugar, coconut milk and water. Place on a high heat and bring to a boil stirring frequently. Boil for 1 minute then reduce the heat and leave on a steady rolling boil for roughly 5-6 minutes until the mixture starts turning into somewhat of a thick syrup.
Remove the pan from the heat and stir in your coconut oil. Mix well until the oil has fully melted and combined into the mixture.
Sift in your raspberry powder and mix well. Then add your beetroot powder, malic acid and Himalayan pink salt. Mix well until fully combined.
Squeeze the water from your gelatine leaves and mix into the hot mixture until fully dissolved.
Now stir in your 1.5 cups of tapioca flour and xanthan gum. Scrape any excess from your spoon and using an electric hand whisk (on it’s lowest speed setting) begin to whisk until smooth. The mixture will begin to become very thick and sticky quite quickly so as soon as it is combine stop whisking. You will want to whizz off as much of the excess from the whisks as possible!
On a work surface sift half of the remaining tapioca flour and scrape out your mixture on top of it. Sieve the remaining half on top. Leave to cool for about 3 minutes.
Divide the mixture into 2″ chunks and roll into 0.5-1cm wide tubular rolls. Cut into 1″ sized pieces and cut off the ends of each of your rolls for a neater mix. You will need to work fairly fast with this mixture as it starts to becomes harder to manipulate when it cools. Repeat the process until all of the mixture is gone. You can knead smaller pieces into larger ones just be sure that they aren’t covered in too much tapioca flour or they will not roll smoothly. If you wish to roll out as one large sheet and using small shape cutters cut into whatever shape you like.
Once all of you mixture has been used up chill in the freezer for 1 hour in an open container. Remove and leave uncovered for 30 minutes. Then you can place an airtight lid on to keep them fresh. Although I haven’t tested to see the quality of these over time I think you can leave these for around 1 week if stored in a cool dry place.
I hope you enjoy them and be inventive! Try different fruit powders or even dip into chocolate!