Raw Brownies: Sugar, Gluten & Dairy Free

Raw Brownies stacked

It’s no secret I’m a big chocolate fan. Not the milk chocolate variety – (I don’t have a sweet tooth) – it’s got to be 70% cocoa for me. But I make an exception when it comes to brownies. I love brownies. LURVE them! Sqidgy, soft and chewy on the inside, dry and slightly cracked on the surface. But oh man! The calories! As regular brownie maker (I’ve lost count of the times I’ve made Slutty Brownies) I know exactly what goes in the mix and the calories uploaded. And there’s always the added complication that I’m supposed to stay away from wheat and dairy…oh well.

So I was super excited to hear about this fabulous raw brownie recipe on the Deliciously Ella website from two lovely ladies on Twitter. Less than 24 hours later and I’m stalking the aisles of Waitrose for the ingredients to recreate it at home. Soooo quick and easy to make – just four ingredients – and super delicious. I can’t think why I didn’t make them before.

So here goes – this is my first attempt, so any mishaps will, I hope, be forgiven!

Raw Brownies ingredients Maple Syrup, Cacao Powder, Medjool Dates, Pecan Nuts

Raw Brownies Collage

Raw Brownies

Raw Brownies display

Ingredients:

2 cups of medjool dates (these are the softest, squidgier ones, big fat and juicy!)

1 cup pecan nuts

2-3 tablespoons maple syrup (optional and variable, dpending on how sweet a tooth you have!)

4 tablespoons of unsweetened cocoa powder (the receipe actually calls for cacao powder but a) the jury is out on whether they are the same or not and b) Waitrose didn’t have cacao, so it’s all academic anyway! Oh, and also, Ella’s original receipe calls for 2 tablespoons, not 4, but hey, refer to my first sentence!

Method:

This is so easy, it’s almost embarrassing to call it a method at all!

- Blitz the pecans in a food processor until they are breadcrumb-like. 

- Add in the de-stoned dates and blitz again until all blended together.

- Add the cocoa (or cacao) powder and maple syrup (if using) and blend again.

Spread the mixture in a tray or flat dish, and pop into the fridge for a few hours (or into the freezer for an hour if you really can’t wait that long!), cut up into squares and enjoy!

A quick caveat: My poor little Ninja processor gave up the ghost after blending those heavy sticky dates, so I had to hand beat in the cocoa powder and maple syrup – hard work, but it can be done! Use your regular full size processor if you can – those dates are no pushover, and certainly not match for a mini food processor like the Ninja! Oh and note to self: make sure to either buy a smaller dish or make a larger quantity to fill my square dish…erm, easy choice to make, really!

No added sugar, no diary, no wheat or gluten, no guilt!

xXx

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