This past weekend… a major food bomb went off in my kitchen. A raw food bomb. A raw…brownie bomb. There were tubs of nuts, seeds, berries, bags of cacao, and all kinds of utensils – everywhere. It was a crazy fun filled time for reinventing!
Inspired by the smell of freshly foraged wild roses from the river bank, and the abundance of cacao in my refrigerator…. I had the perfect idea for a raw brownie. Slightly sour raspberry “ganache” pairs beautifully with the rich raw brownie base. These delightful squares are quite possibly my favorite creation – ever.
Raw, antioxidant and mineral rich brownies, incredibly decadent and healthy too!
Raw Brownies with Raspberry Cacao Ganache
For the Brownie Base
1/2 Cup Raw Walnuts
1/2 Cup Raw Hazelnuts
1/2 Cup Raw Almonds
12-14 Medjool Dates
2/3 Cup Raw Cacao Powder
Fresh Squeezed Juice & Pulp of One Orange
1/3 Cup Flax Seeds
For the Ganache
1 Cup of Raspberries
3 Tbsp Raw Cacao Powder
1 Tbsp Raw Coconut Oil
1/3 Cup Chia Seeds
In a food processor, pulse the walnuts only until they are coarsely chopped then transfer to a medium sized bowl. Do the same with the hazelnuts, adding them to the walnuts once chopped. Following with the almonds, but pulse the almonds until they are a finer meal, transfer to the bowl. In the same food processor, add the dates, the cacao, as well as the juice and pulp mixture from half of the orange. Pulse until the dates begin to break apart. Add in about half of the mixed nuts and flax seeds, along with remaining orange juice and pulp, continue pulsing until you have a mixture that resembles dark chocolate cake batter. Scoop the batter mixture into the remaining nuts and fold until fully incorporated. Line a square baking dish with parchment paper, scooping the brownie batter in and smoothing out the top as best you can. Using a smaller food processor (or wash the one used for the base), blend all ganache ingredients together. Expect the chia and raspberry seeds to supply texture, but otherwise you want it to be smooth. No berry chunks. Top the brownie base with the raspberry ganache, and pop in the freezer to set for an hour or so.