Rich, gooey and smothered in dark chocolate, these raw brownies are finger-licking good!

When recipe testing I usually half the recipe to avoid wasting precious ingredients if it doesn’t turn out the way I imagine, but when it comes to raw brownies, I should have known to not only use the given quantities but to double it!

The batch went in one sitting (the boys did help!) so I made another batch the following day … doubling the recipe.

I absolutely love the frosting, but if time and ingredients don’t allow, you can melt half a bar of dark chocolate and pour it over the brownies.

You can also leave the sweetener out of the brownie mixture as the dates do add plenty of sweetness. Play and taste along the way.  I know I do!

Method

Soak dried pitted dates in warm water until soft enough to process.

Add one cup of nuts to the food processor and process until they form a crumbly texture.

Add the drained dates to the crumbled nuts and process again.

Add the cacao and sweetener (if using) and process until combined.

Press the mixture into a lined bread tin (I use a silicon one) and place in the fridge.

Prepare the frosting by adding the coconut oil, almond butter, maple syrup & cacao powder to a mixing bowl and place it over a bowl of warm water. Stir until the mixture melts and is well combined.

Pour the frosting over the brownie and sprinkle cacao nibs or crushed nuts over the frosting and leave in the fridge for 1-2 hours to set.

Slice and enjoy!