Fudgy Raw Brownies with Chocolate Ganache Frosting

| Dessert, Ice Cream and Candies, Snacks, Bars and Biscuits

IMG_8717IMG_8714I have tried several raw brownie recipes so far and liked them all, but most of them taste overwhelmingly of dates and nuts.  This isn’t a bad thing – I love dates and nuts, but I wanted a raw brownie with less of a crunchy texture and more of a fudgy texture.   I also wanted them to taste primarily like CHOCOLATE.  Not dates, nuts and a bit of cacao – like CHOCOLATE.  So off I went to the kitchen and after some playing I came up with these:

IMG_8718The texture is phenomenal – soft, squidgy, fudgy….I mixed some walnut chunks in at the end to give a bit of crunch here and there in between all the fudginess – awesome move.  The chocolate ganache frosting is sweet, rich, silky and creamy and makes the perfect topping for this brownie.  As usual, your body will love you for eating these as the ingredients are full of healthy (non-cholesterol causing) fats, fibre, vitamins and antioxidants.

Ingredients (makes 8 small brownies)

Batter

  • 2 cups walnuts
  • 1/2 cup fresh dates
  • 1 tsp vanilla
  • 1/2 teaspoon cinnamon
  • 6 tablespoons raw cacao (or cocoa powder)
  • 6 tablespoons maple syrup (or agave)
  • 2 tablespoons dessicated coconut
  • 1/4 cup walnut pieces to stir through (break whole walnuts into smaller chunks)

Ganache

  • 1/2 avocado (ripe)
  • 4 tablespoons raw cacao (or cocoa powder)
  • 4 tablespoons maple syrup (or agave)
  • 1/4 teaspoon vanilla

Instructions

Place 2 cups walnuts into your food processor and process until almost a flour.  Don’t over process and get nut butter!  There will still be tiny nut chunks in it – you just want it reasonably smooth in order to create a fudgy brownie rather than one with big nut chunks throughout the batter.  Now add the dates and process for a minute.  Proceed to add all other batter ingredients and process until a sticky, well-combined lump has formed.  Taste.  This batter should be pretty sticky at this point.  Add walnut pieces and briefly pulse so that it gets distributed into the batter, but the chunks stay in tact.  Press this mixture into a small parchment lined dish.  Use a small dish so that the brownies are nice and thick.  Pop into the freezer for 20 minutes to set.  Then remove and put into the fridge.

Add all ganache ingredients into a small blender/food processor or use an immersion blender to process it into the smoothest, bestest ganache you have ever tasted!  Try really hard not to eat all the ganache before it reaches the brownies.  If you succeed in this (well done!), spread the ganache nice and thickly over the brownies and pop back into the fridge for 4 hours or so to set.

Slice and enjoy!  They last a week in the fridge in an airtight container or you can freeze them and just thaw before eating.

Bon Appetite!
Dr T

24 Comments

24 Comments on Fudgy Raw Brownies with Chocolate Ganache Frosting

  1. Marcia
    July 14, 2014 at 11:20 am (3 years ago)

    Hi Dr T,

    I shall try this! Can I leave out the desicated coconut, as not a big fan of coconut pieces?

    Thanks a mil,

    Colourfully,

    Marcia

    Reply
    • talitaseegers
      July 14, 2014 at 11:36 am (3 years ago)

      Hi Marcia

      I added the coconut to absorb excess moisture as the recipe forms quite a wet dough. I am sure you could use almond flour instead, but I really do recommend that you try it with fine dessicated coconut at least once. I am also not a dessicated coconut fan and don’t like biting on pieces of coconut. In this batter, however, you really don’t taste the coconut at all and you certainly can not “feel” it when chewing it as it gets completely lost in this wonderful blob of fudgey deliciousness:) Please let me know how yours turn out!

      Reply
      • Robert R
        July 15, 2014 at 5:16 am (3 years ago)

        Ii just made them and I didn’t detect any coconut taste at all. Yummo

        Reply
        • talitaseegers
          July 15, 2014 at 7:21 am (3 years ago)

          Great! So glad it worked for you – enjoy!

          Reply
  2. Karen P
    July 15, 2014 at 2:45 pm (3 years ago)

    I can’t wait to make these! I just moved to St. John in the Caribbean and I am looking to eat more raw, mostly to not have to put the stove and oven on in this heat! They sound wonderful!

    Reply
    • talitaseegers
      July 16, 2014 at 7:26 am (3 years ago)

      Caribbean – sounds wonderful! If you make these, let me know what you think:)

      Reply
  3. Marcia
    July 15, 2014 at 6:33 pm (3 years ago)

    Thanks so much did as you suggested and they are delicious and you are right no coconut taste. Delighted! Thanking you. X

    Reply
    • talitaseegers
      July 16, 2014 at 7:29 am (3 years ago)

      Fantastic – so glad they worked for you too:) Thanks for the feedback!

      Reply
    • Marcia
      July 18, 2014 at 11:07 am (3 years ago)

      My husband who is French and a real foodie loving the typical french cuisine, gave these brownies a good 8 out of 10. 🙂 So thanks so much for sharing this recipe I feel it could be a regular in our household.

      Reply
      • talitaseegers
        July 22, 2014 at 8:49 am (3 years ago)

        WoW! What a compliment:) So glad you two enjoyed them!

        Reply
  4. Kobus
    July 16, 2014 at 10:36 am (3 years ago)

    These brownies are delicious … and to know that they are “clean”, what a bonus!

    Reply
    • talitaseegers
      July 16, 2014 at 1:40 pm (3 years ago)

      Glad you liked them! I agree – it’s great to have healthy desserts that you know are good for your body:)

      Reply
  5. Tina
    July 17, 2014 at 4:14 am (3 years ago)

    Is the cinnamon there for any reason can I leave it out I don’t like chocolate and cinnamon 🙁

    Reply
    • talitaseegers
      July 17, 2014 at 6:43 am (3 years ago)

      You really don’t taste the cinnamon at all in this recipe. I just find that a touch of cinnamon makes it taste almost richer. It’s like adding a pinch of salt to cake batter – you don’t taste the salt at all but it somehow enhances it. But feel free to leave it out completely – you won’t miss it at all. Let me know what you think of it:)

      Reply
  6. Gemma!
    July 27, 2014 at 7:59 am (3 years ago)

    These truly look phenomenal!

    Reply
    • talitaseegers
      July 28, 2014 at 8:18 am (3 years ago)

      Give them a try and let me know what you think:)

      Reply
      • Tina
        July 28, 2014 at 10:35 pm (3 years ago)

        These were great . Very gooey and fudgy and was fine without the cinnamon 🙂 Ty

        Reply
        • talitaseegers
          August 1, 2014 at 11:17 am (3 years ago)

          Great! Glad you liked them and thanks for taking the time to let me know:)

          Reply
  7. Rachel
    August 12, 2014 at 6:47 am (3 years ago)

    Wonderful recipe. I don’t eat agave/maple syrup, so I used 1/2 the amount you recommend but replaced with rice malt syrup. Because this makes for a drier mix, I added 1/2 a courgette into the blender. Worked a treat! They are delicious and everyone in the family is busy scoffing them up. I find they keep better in the freezer, so they don’t get too mushy. They won’t fully freeze, but stay nice and chewy!

    Reply
    • talitaseegers
      August 12, 2014 at 9:26 am (3 years ago)

      So glad they worked for you! I have added courgette to raw cheesecakes before, but never to a brownie – great idea:)

      Reply
  8. Mariana Van Wyk
    October 5, 2014 at 7:56 pm (3 years ago)

    So enjoyed them. Will definitely make more!

    Reply
    • talitaseegers
      October 27, 2014 at 2:14 pm (3 years ago)

      Great! They’re fantastic with pecans too!

      Reply
  9. Francesca
    March 31, 2016 at 9:11 am (2 years ago)

    Gosh I can’t wait to try this, thank you Dr.T 😀

    Reply
    • talitaseegers
      April 1, 2016 at 11:48 am (2 years ago)

      If you make it, let me know what you think 🙂
      Dr T

      Reply

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