Category Archives: Raw Brownie

Raw Brownie

This is a real success story.  It´s  a  5/10 in terms of how easy it is to make with superb results.  The first time we made this recipe we  used all cocoa powder.  As we are always trying get more health into our healthy desserts we were trying carob, which hasn’t got great press, unfairly so.  This recipe uses  50g carob powder and 25g cocoa.

Nothing was lost in the taste but a little gained in the originality of using  a fairly unknown ingredient.  I would see no problem in replacing the cocoa for the carob gram for gram.  This is an effective and tasty snack to pack up if you are training to get through to the next part of the day or just in your lunch box as a healthy sweet thing.  Raw Brownie has unlimited shelf life within reason.

Ingredients

300g dried figs
250g peeled almonds or 150g almonds and 100g walnuts
65g hazelnuts
75g cocoa or carob powder
50g dessicated coconut
2 tsps vanilla essence
3 tbsps orange blossom water (if you cannot get this then use either rosewater or fresh orange juice)
50g dried cranberries

Method 

Soak the figs in water for an hour.  Thoroughly drain the water and blend until nice and smooth in a food processor.  Roughly chop the almonds (and walnuts if you are using them), and add to the processor.  Pulse the nuts with the figs.  It is okay if there are a few chunks in the mix.  Chop the hazelnuts and add to the mix along with the cocoa powder, coconut and vanilla essence.  Pulse a few times.  The mix should be starting to come together now.

Remove from the food processor with a silicone spatula and place into a bowl.  Chop the cranberries with a large knife and stir into the mix.

At this point we want to add the orange blossom water.  Do this one tablespoonful at a time, making sure the cranberries are evenly distributed.  Once all the water has been added the mix should be smooth and pliable.

Take a disposable aluminum tray or tupperware container approximately 30cm long and 18cm wide, if you don´t have exactly these measurements that is okay, it will just affect the thickness of the brownie.  The desired thickness is 1cm thick.

With a spatula, evenly press the brownie into the container.  Once this is done, lay greaseproof paper over the top.  Place a heavy weight over the top and leave for an hour.  This is to ensure the brownie is nice and compact.

Place in the fridge for one hour to set, before cutting into pieces.  It is upto you what size pieces to cut the brownie, but they do not need to be big.

Keep in a tupperware container in the fridge.