Raw Chocolate Brownies
- 250 g rolled jumbo oats blended, gluten-free if required
- 500 g pitted Medjool soft dates
- 25 g raw cacao powder or cocoa powder
- ½ tsp pure vanilla bean extract or 1 vanilla pod deseeded
- ¼ sea salt crushed
- 100 g dark chocolate chips or you can use milk chocolate chips if no dairy allergies
- 160 g coconut oil (odorless), melted
- 120 g agave nectar or maple syrup
- 80 g cacao powder or cocoa powder
- 1 tsp pure vanilla bean extract or 1 vanilla bean pod, deseeded
- sea salt
- Line a 23cm square pan with parchment paper.
- In a food processor, process the oats into a fine sandy consistency with slight rough texture.
- Add the pitted dates and process until finely chopped and smooth.
- Add the cacao powder, vanilla, and sea salt and process until thoroughly combined, keep scraping down the sides, and breaking up the mixture.
- When the mixture has formed into a log or ball shape, remove from the food processor and place in your pre-lined tin. I wear disposable gloves at this point to evenly press the mixture into the prepared square pan until smooth, or you can use the back of a large spoon.
- Then scatter over the chocolate chips and then press into the mixture.
- Place in the freezer for about 10 minutes.
- For the chocolate topping: pour the coconut oil into a mixing bowl and add the following ingredients: cacao powder, syrup, salt, and vanilla and whisk until combined and smooth.
- Remove the brownies from the freezer and pour on the chocolate topping and spread out evenly.
- Carefully transfer the pan to the freezer on a flat even surface and chill for 20 or more minutes or until the topping is firm enough to slice.
- Run hot water over a knife for a minute or so, wipe quickly with a towel, and carefully slide the knife into the brownies to slice (warming up the knife helps it slice more evenly without much cracking). Store leftovers in the fridge for a chocolate treat anytime! Invite friends round to share!