Raw brownies
Prep time
Total time
Serves: 15 bites
Raw brownie
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe by Bo's Kitchen at https://www.boskitchen.com/rawbrownies/