Raw Brownies Recipes

NO-BAKE VEGAN BROWNIES WITH CHOCOLATE GANACHE

No-Bake Vegan Brownies with Chocolate Ganache image

Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish. A healthier vegan, gluten-free dessert!

Provided by Minimalist Baker

Categories Dessert

Time 21m

Number Of Ingredients 11

Ingredients

1 1/2 cups raw walnuts
1 cup raw almonds
2 1/2 cups dates ((pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces))
3/4 cup cacao powder or unsweetened cocoa powder
2 Tbsp cacao nibs ((plus more for topping))
1/4 tsp sea salt
1/4 cup almond milk
1 cup dairy-free dark chocolate ((chopped))
2 Tbsp coconut oil ((melted // or sub vegan butter))
1/4 - 1/2 cup powdered sugar
1/4 tsp sea salt

Steps:

Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground.
Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
Add the dates to the food processor and process until small bits remain. Remove and set aside.
Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
Add the brownie mixture to a small parchment lined 8x8 dish (as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square - this will make the brownies slightly thicker and more dense.
Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 (amount as original recipe is written // adjust if altering batch size) even squares (If adding ganache, slice afterwards!).
FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
Immediately add chocolate to warm milk and loosely cover. Don't touch for 2 minutes so it can melt.
Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it's still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).
Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).

Nutrition Facts : ServingSize 1 brownies, Calories 390 kcal, Carbohydrate 44 g, Protein 9.4 g, Fat 23 g, SaturatedFat 7 g, Sodium 90 mg, Fiber 8 g, Sugar 31 g

IMPURELY PERFECT BROWNIES

Impurely Perfect Brownies image

These mouthwatering brownies are enhanced with deep, rich flavors of raw ingredients. Rediscover the natural goodness of grains and sugars before they're refined.

Provided by the unrefined baker

Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes

Time 55m

Yield 24

Number Of Ingredients 11

Ingredients

1 tablespoon butter
3 cups turbinado sugar
½ cup steel-cut oats
½ cup slivered blanched almonds
1 ½ cups Dutch-processed unsweetened cocoa powder
1 teaspoon salt
1 cup butter, melted
1 tablespoon vanilla extract
1 tablespoon heavy cream
5 eggs at room temperature
1 cup dark chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Coat with 1 tablespoon butter.
Grind turbinado sugar to a fine consistency in a food processor. Pour into a bowl. Repeat with oats and almonds, grinding each into a fine meal.
Sift ground almonds, ground oats, cocoa powder, and salt together in a bowl.
Combine ground sugar and 1 cup melted butter in a large bowl; beat with an electric mixer until creamy. Blend in vanilla extract and cream. Add eggs one at a time, beating after each addition. Add almond mixture; beat until blended. Fold chocolate chips into the batter.
Pour batter into the prepared pan.
Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 35 to 40 minutes.

Nutrition Facts : Calories 256.8 calories, Carbohydrate 34.4 g, Cholesterol 60.8 mg, Fat 13.6 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.2 g, Sodium 182.1 mg, Sugar 23.9 g

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