Posts Tagged ‘best’

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)


  • 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)


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


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


The PMS Cure

| Cakes, Cupcakes & Baked Goods, Dessert, Ice Cream and Candies

IMG_8688IMG_8683Yesterday was a rainy, cold Sunday afternoon and I was in the mood for chocolate….Even more than usual.  This is my usual recipe for when the urge for moist, rich, chocolate cake with delectable lumps of melted chocolate strikes – I thought it is only kind to share the recipe;)

IMG_8691I have adapted this recipe.


  • 4 tablespoons of gluten-free self-raising flour (The flour you use really makes a difference.  In South Africa, I recommend Glutagon Self-raising.  If you are not gluten intolerant, use wheat flour.)
  • 2 tablespoons agave granules or coconut sugar (use normal sugar if you prefer)
  • 1.5 tablespoons raw cacao (or cocoa powder)
  • 1/4 teaspoon bicarbonate of soda/baking soda
  • 1/8 teaspoon salt
  • 3 tablespoons water
  • 2 tablespoons melted coconut oil (you can use any neutral tasting vegetable oil too)
  • 1.5 teaspoons vinegar
  • 1/4 teaspoon vanilla powder (or extract or essence)
  • 2 x 70% lindt squares broken into pieces (or use chocolate chips or your favourite dark chocolate broken up)


Mix all dry ingredients thoroughly in a mug.  Add wet ingredients and mix until well-combined.  Stir chocolate chips through.  Microwave for 1 min 30 seconds.  Leave in microwave for another 30 seconds.

Dr T

  • PS:  Microwave times do vary so increase or decrease accordingly.  If you overbake it, it becomes very dry.  If you bake it just right, it is fluffy and soft.  Play until you get it perfect:)


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