This raw raspberry brownie is gluten free, dairy free, and sugar free. The sweetness comes from the dates. It also has avocado which gives it a creamy texture. Of course I prefer a gluten full, dairy full, sugar full brownie, but considering this is a recipe from the Not-so-Naughty section of the book, it’s not too bad!
Step by step recipe below and list of ingredients at the end of the post.
Pulse the Brazil nuts in a food processor until slightly chunky.
Add the pitted dates, salt, vanilla extract, avocado, cacao/cocoa powder and melted coconut oil (or cacao butter). Pulse for approximately 30 seconds, until the mixture comes together well but there is still texture to it. At this point I had to add a bit of water for the mixture to come together.
Add two-thirds of the freeze-dried raspberries and pulse them in. If you can’t get freeze-dried raspberries, use fresh or frozen raspberries instead; just increase the amount to half a cup (freeze-dried products always have a more concentrated flavour).
Line a baking tray approximately 20cm x 20cm (recipe says to use a tray 12 cm x 20 cm but that’s too small) with baking paper and press the mixture in.
Top with the remaining raspberries, cover and leave to set in the fridge for 2 hours or the freezer for 1 hour.
Cut into squares.
It will keep in the fridge for a week or in the freezer for one month. You will need to store the brownie in the freezer if you are using fresh or frozen raspberries, as otherwise it will have a very short shelf-life.
When serving, be aware that it will soften at room temperature.
Raw Raspberry Brownie
From The Great New Zealand Baking Book, copyright © Megan May from Little Bird
Servings: 6 | Prep time: 10 mins | Cook time: 40 mins | Skill level: 1 (easy)
Ingredients
- 2 cups Brazil nuts
- 2 1⁄2 cups pitted dates
- 1 tsp sea salt
- 2 tsp vanilla extract
- 1 1⁄2 avocados, pitted and peeled
- 3⁄4 cup raw cacao powder or good-quality organic cocoa powder
- 3 tbsp melted coconut oil or cacao butter
- 1⁄4 cup freeze-dried raspberries or 1⁄2 cup fresh or frozen raspberries
[GF] [DF]
Method
Pulse Brazil nuts in a food processor until slightly chunky, then add dates, salt, vanilla, avocado, cacao/cocoa powder and coconut oil or cacao butter. Pulse for approximately 30 seconds, until the mixture comes together well but there is still texture to it.
Add two-thirds of the raspberries and pulse them in.
Line a baking tray approximately 12 cm x 20 cm with plastic wrap or baking paper and press the mixture in. Top with the remaining raspberries, cover and leave to set in the fridge for 2 hours or the freezer for 1 hour.
Cut into 6–8 squares. Enjoy! It will keep in the fridge for a week or in the freezer for one month.
Tips
When serving, be aware that it will soften at room temperature. If you’re taking it to a friend’s place, transport it in a cooler bag or put in the fridge when you get there.
If you can’t get freeze-dried raspberries, use fresh or frozen raspberries instead; just increase the amount to half a cup (freeze-dried products always have a more concentrated flavour). You will need to store the brownie in the freezer if you are using fresh or frozen raspberries, as otherwise it will have a very short shelf-life – which is fine if you are going to eat it straight away.
Published by Thom Productions/Blackwell & Ruth, $49.95
Where to buy the book:
The Great New Zealand Baking Book Project 