Raw Chocolate Brownies

These brownies are different to previous versions in that they are no-cook and do not contain any vegetables! They are also egg-free and flour-free. They're utterly delicious but are quite calorific in terms of fats and sugars. Plus, the recipe below has to be divided into 16, whereas my other brownies are cut into 8. Sadly, there's less brownie to consume per serving but they are very satisfying and every bite is a chocolate dream!

Other no-cook brownies include my Mint Chocolate Brownies. Whilst my Peppermint Chocolate Squares aren't technically called brownies, they are no-cook, and do include nuts, coconut oil, honey and cocoa powder - just like the recipe below.

I adapted this recipe from the Oh She Glows blog - Two-Layer Raw Chocolate Brownies - omitting additional walnuts, cacao nibs and salt.

Raw Chocolate Brownies
Makes 16

Ingredients:
For the base:
- 120g / 4.5oz walnuts
- 80g / 8tbsp hemp seeds (raw shelled)
- 160g / 6oz dates, pitted, soaked and drained (I use Medjool)
- 40g / 8tbsp cocoa powder, natural unsweetened
- 1.5tsp vanilla extract

For the chocolate topping:
- 120ml / 8tbsp coconut oil, melted and slightly cooled
- 40g / 8tbsp cocoa powder, natural unsweetened
- 80g / 4tbsp honey
- 1/2tsp vanilla extract

Method:

• In a food processor, process the walnuts into fine crumbs.
• Add the hemp seeds and the drained dates and process until finely chopped and sticky.
• Add the cocoa powder and vanilla, and process until thoroughly combined.
• Press mixture into a loaf tin or 8x8 pan (lined with parchment paper).
• Place in the freezer for 10 minutes.
• Meanwhile make the chocolate topping by mixing the coconut oil, cocoa powder, honey and vanilla together.
• Remove the brownie base from the freezer and pour over the chocolate topping.
• Place in the fridge for 10-20 minutes until the topping has set and the brownie is firm enough to slice.
• Cut into 16 squares.
• Store in the fridge. ENJOY!

Nutritional Information: