Aug 5, 2017

Raw Fudge Brownie with Cherry


100gr dates
30gr shelled pistachio
50gr shelled hazelnuts
100gr dried cherry
1 tsp carob cream
1tbsp carob powder
2 tbsp dark cacao
1 tbsp coconut or soy milk ( if desired, until set.)
3 tbsp almond powder ( you can use hazelnut or walnut powder)

For topping:
1tbsp coconut oil
2 tbsp cacao
Frozen sour cherries

I didn't add agave or maple syrup because it was sweet enough due to dates and carob cream. If you don't have carob molasse or cream, try to add 1tbsp maple syrup.

Combine the dates, shelled hazelnuts, carob powder, almond powder, coconut milk and cacao in a food processor. Process until completely smooth. Transfer dough to plate and add carob cream, cutted dried cherry and oarsely minced pistachio. Mix all of them. After place to pie pan and press very firmly until dough is evenly distributed in the pan. Wrap plastic foil and put to deep freezer for 1 hour.

Mix coconut oil and cacao in a small bowl and stir until mixture forms a paste. Spread evenly over dough in the pan. Refrigerate brownies for at least 3 hours, to set. You can keep brownies up to 1 month in the deep freezer.

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