This post is sponsored by WelleCo, all opinions are my own.
Brownies are one of those desserts that never get old, right? I don’t think I’ve ever eaten a brownie I didn’t enjoy. They’re usually very rich and sugary and for that reason I usually bake them every once in a while, for special occasions. Not so with this raw brownie! Gluten, refined sugar and dairy free and nutritious enough to have any time. No baking involved, just a blender, small pan and about 10 minutes to prepare!
Although the recipe is simple, I’ve tested it five times over to make sure the sweetness and texture was just right. Texture is everything in raw treats to me, especially with something like this, too dry and it tastes like a biscuit and too soggy and it’s melts in your hands.
In the past I’ve had raw brownies that are too nutty, not sweet enough or flavourless. A brownie should taste naughty and rich in my opinion, otherwise it’s just a poor imitation.
These 8 ingredient brownies are topped with a raw chocolate ganache, which keeps them tasting extra special. They’re super moreish but rich enough that you’ll feel satisfied after a couple of pieces. You can also keep them in the freezer for up to a month and grab them whenever those late night chocolate cravings hit.
Rather than using plain cacao powder, I swapped it for a couple of scoops of WelleCo Nourishing Protein Chocolate, my new favourite protein powder. It’s so deliciously chocolatey without being bitter and two scoops packs around 32g of plant based protein.
It contains all 9 essential amino acids, great for improving energy and endurance. Another reason to have a piece of brownie on top of my smoothie or oatmeal bowl in the morning, right? It also contains dandelion which helps to support healthy liver function and pomegranate for a hit of antioxidants. The flavour is similar to a really creamy quality milk chocolate, making it the perfect substitute for cacao in these raw brownie bites.
The base is simply cashews, almonds, dates, WelleCo Nourishing Protein Chocolate and coconut oil. I used medjool dates for the ultimate fudgy texture, they have a lovely caramel flavour too. If you can’t get hold of any medjool dates, regular dates will work, just soak them in hot water for 15-20 minutes before using them (save the soaking water for smoothies, it’s like liquid sweetener).
If you have an allergy to any of the nuts in this recipe you could try swapping for walnuts or hazelnuts instead, or buckwheat and sunflower seeds. I tried a variety of nuts while testing this but cashews and almonds were my favourite as their flavour isn’t too overpowering.
I added a sprinkle of cacao nibs on top of the ganache for a little extra texture. I can’t resist adding toppings! You could also add your favourite nuts for a crunchier topping, or leave it as is for a silky smooth frosting.
I’d love to hear if you try these raw brownies! Let me know by leaving a comment below or over on my Instagram page. Even better, take a pic and tag me so I can share your recreations on my stories!
Thanks for stopping by, friends! xoxoxo
- 1 cup cashews
- 1 cup almonds
- 1 cup medjool dates, pitted
- 2 scoops WelleCo Nourishing Protein Chocolate
- 1 tbsp cacao powder
- 3 tbsp coconut oil
- 3 tbsp coconut oil
- 2 tbsp maple syrup
- 2 tbsp cacao powder
- 3 tbsp cacao nibs
- In a food processor, blend and pulse cashews and almonds to a powder. Careful not to overblend otherwise you'll make nut butter! Now add in pitted dates, Nourishing Protein Chocolate and coconut oil. Pulse until everything is combined, it should stick together easily in your fingers. If not, add 1 tbsp of water at a time until you reach the right consistency.
- Line a loaf tin with greaseproof paper and press down the brownie firmly using your hands. Sprinkle a little water on your hands to prevent it from sticking. Set aside in the fridge.
- Prepare the frosting by adding coconut oil and maple syrup to a small saucepan. Melt over a very low heat and mix to combine. Remove from the heat and stir through the cacao powder. Pour over brownie and set aside in the fridge.
- After about 30 minutes, sprinkle over cacao nibs (if using) and pop back in the fridge to set. Slice into squares and enjoy! These keep well in the fridge for two weeks, or up to a six weeks in the freezer.
* If you don’t have medjool dates, soak regular dates in hot water for 15-20 minutes, until soft.
* If you’re allergic to any of the nuts, sub for walnuts, hazelnuts or more almonds/cashews.