Raw Brownies

 
 I am never one to turn down a true, baked brownie, but a nutrient-dense raw version can’t be resisted when it’s this rich and gooey. Currants are the only sweetener in the base of the brownies, and a simple ganache adds a silky chocolate finish. The best thing is how adaptable they are. Sub cashews for walnuts, or adjust the cocoa powder and nut butter to achieve your preferred texture.

I am never one to turn down a true, baked brownie, but a nutrient-dense raw version can’t be resisted when it’s this rich and gooey. Currants are the only sweetener in the base of the brownies, and a simple ganache adds a silky chocolate finish. The best thing is how adaptable they are. Sub cashews for walnuts, or adjust the cocoa powder and nut butter to achieve your preferred texture.

 

| Yield: 12 servings | Time: 2 1/2 hours (including chill time) | 

 

 
 

Preparation

1.    Soak currants in hot water and rum for ten to fifteen minutes. Then drain.

2.    In a food processor, combine currants, walnuts, almond butter, cocoa powder, vanilla, and sea salt. Process until mixture comes together. If it’s too

3.    Press into a greased or lined 8x8 pan (or in a 12 count muffin tin) and put in refrigerator for a few hours, or until set and sliceable.

4. Make ganache: Place chocolate and coconut oil in a heatproof bowl. Bring almond milk to a simmer, remove from heat, and pour over chocolate and coconut oil. Let sit for a minute, then stir until smooth. Allow ganache to stiffen so that it’s spreadable, and shmear over brownies. Garnish with sea salt and chopped walnuts.

Ingredients

1 1/2 cup currants or chopped dates

2 cups hot water

3 T rum

3/4 cup walnut

3/4 cup almond butter

1/2 cup cocoa powder

1 1/2 tsp vanilla

3/4 tsp salt

5 ounces dark chocolate (around 68%), chopped

A touch of coconut oil

3 T almond milk

 
 

 

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