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Raw brownies

21st August 2018 by bos.kitchen Leave a Comment

raw brownie with protein powder

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.

raw brownies

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.

raw brownies welleco protein powder

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.

raw brownies with protein

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

Raw brownies
 
Save Print
Prep time
10 mins
Total time
10 mins
 
Author: Bo's Kitchen
Serves: 15 bites
Ingredients
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
Frosting
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 tbsp cacao powder
Topping
  • 3 tbsp cacao nibs
Instructions
  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.
3.5.3226
Notes 
* 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. 

 

 

 

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Related

Filed Under: Sweets Tagged With: almonds, brownie, cacao, chocolate, dairy free, dates, dessert, gluten free, healthy snack, nuts, protein, raw, simple, snack, sugar free, vegan

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Strawberry cookie dough bars 🍓🍪🍫 Secretly Strawberry cookie dough bars 🍓🍪🍫 Secretly loaded with healthy ingredients, gluten, nut and dairy free! I love making bliss balls but making the dough into bars and dunking them in chocolate takes them to a whole new level 🤌 The main ingredient is chickpeas 🤯 but trust me when I say they definitely don’t taste like chickpeas - just cookie dough! Using them like this is a great way to sneak in some extra veggie protein when the sweet cravings hit. 

Strawberry cookie dough bars

- 1 can chickpeas, drained, rinsed well
- 1 cup oats (can sub gluten free oats)
- 1/4 cup coconut sugar or 4 tbsp agave/maple syrup
- 4 squishy dates, pitted
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tbsp tahini or nut butter
- 1/4 tsp salt
- 1/4 cup dark choc chips
- 1/4 cup freeze dried strawberries, finely chopped

Topping

- 1 cup dark chocolate, melted
- 2 tbsp freeze dried strawberries, crushed

Add chickpeas, oats, coconut sugar, dates, flaxseed, vanilla, tahini and salt to a food processor and combine until a cookie dough is formed - add a tbsp of water if it’s too dry or a little extra ground flaxseed or oats if it’s too squishy. Stir through the choc chips and strawberries. Press into a small, lined container and set aside in the freezer for at least 1 hr to firm up.
Cut into bars, dunk in melted chocolate and top with crushed dried strawberries. 

#cookiedoughbars #cookiedough #nobakebars #nobakedesserts #proteinsnacks #highprotein #veganprotein #fitnessfood #proteinsnack #veganfoodideas #vegantreats #glutenfreefood #dairyfreesnacks #veganrecipe #healthyrecipeidea #strawberrycookiedough
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