Tuesday, 19 April 2011

Best ever raw chocolate brownies

My husband has a bit of a sweet tooth. He is particularly fond of chocolate brownies. I've never really understood his love of these as I'm not a fan of rich or very sweet treats. But I took pity on him and decided to create a healthy version for him which I also happen to be rather partial to!

There are quite a few raw food brownie recipes out there, but I've created one that I think is rather perfect! They are chocolaty, sweet and chewy and reported to be totally scrummy by all my taste testers so far! These are a great idea for children's parties as an alternative to the traditional cake as they resemble something children are familiar with so they are likely to want to to eat them.  But don't just take my word for it, try them!

2 Cups of ground almonds
2 cups of pitted dates, roughly chopped
1/2 cup raw cacao (or a good quality cocoa such as green and blacks, though it won't be as nutrient rich)
1-2 tbsp maple syrup
1/2 - 3/4 cup dried unsweetened cherries

Put all the ingredients except the dried cherries into a food processor. Pulse until it comes together as a crumbly dough.

 Turn out the dough and knead in the cherries.

Press the dough into a glass or ceramic dish, about 4x6" (you can lightly oil the dish with virgin coconut oil if you wish though I find in a Pyrex dish they turn out pretty well). The brownies should be about an inch in thickness. Put in the fridge for a couple of hours to firm up. When firm turn out and cut into squares.

 Enjoy your scrummy, healthy and super quick to make brownies!


  1. Dear Ellie -
    first, i am so excited, i am going to make these this weekend! What else would you use besides cherries here? I love em, but Hubby is not keen; do you think mango might work?

    Can you suggest a good sugar sub? I have recipe which calls for 1 cup of sugar (an apple bread) - i would like to replace it. Oh wise food guru - what say you?

  2. I'm excited you're excited! I think mango would taste good in the brownies, but wonder if it will be too chewy? We have used dried unsweetened blueberries and cranberries in this recipe and they both taste great!

    In baking I often just sub the sugar with honey or maple syrup and just use less liquid in the recipe to compensate. It comes out less sweet this way too which I like.
    The other option is to use xylitol. Sainsburys and Holland & Barrett sell it now (the make they have is called perfect sweet). This can be used exactly like sugar in baking, same amounts as its about the same sweetness, though I usually add less in a recipe. I use it in my pumpkin pie and nobody can tell the difference! Its great stuff, its all natural made from birch trees, is low GI and has plenty of health giving benefits! Hope this helps! :)