So I surprised myself and I am totally stoked and so proud of this brownie.
I’m not going to lie, when I went into this one, I didn’t have great expectations. But I went in with a picture in my head and a taste in my mouth and was hoping I could re-create what I was imagining and actually have it taste good. I mean how well can a Nut Free, Sugar Free, Vegan, Gluten Free, Raw (not completely) brownie go???? Well apparently pretty damn EPIC!
He’s rich with the natural goodness of super-foods and organic raw chocolate (Loving Earth Raw Chocolate). He’s chewy and chunky at the same time! He’s slightly sweet but with that hint of the spice from the fresh ginger. To top it off that chocolate, coconut cream ganache….seriously sent me into raw brownie heaven!!
I wanted to make something for every type of food allergy I knew of. All in one epic little morsel of Brownie, I’ve made something you can re-create at home and tweak and twist to make into your own.
Recipe for Raw Chocolate and Ginger Brownies
Prepare dry brownie mixture ingredients. These ingredients have all been individually ground in a Thermomix to my desired texture, I suggest you do the same. If you don’t have a thermomix, use a food processor or what ever you can get your hands on to get the job done.
1 Cup of Sunflower seeds
1/2 cup of Pepitas
1/2 cup linseed meal
1/2 cup raw cacao and 1/4 cup Maca powder
1/2 cup of goji berries
The wet ingredients should all be ground in together till combined to a sticky moist mixture.
1.5 cup of dates
1 cup of prunes
1 cup of dried cranberries
About a 15cm long nug of ginger grated finely
Combine the wet and dry ingredients in food processor and combine. If the mixture appears too dry then add a little bit of water until your desired texture is reached.
Add 2 cups of raw chocolate chunks (these go into the mixture very last because you still want them to be chunky) and mix with your hands.
Squish into brownie tray and to with your ganache. Then freeze or refrigerate.
Coconut cream ganache
1 Small tin of Organic coconut cream (you can make your own coconut cream too if you prefer not to use tinned)
1 and a half cups of raw chocolate or chocolate of your choice
Melt coconut cream in saucepan until you see small bubbles coming up the side but not until boiling. (not raw part)
Remove saucepan from heat and transfer into heat proof bowl with chocolate and combine with wood spoon, until glossy silky texture.
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