Raw, gluten free, vegan brownies… round two!

Raw vegan brownies... round two!

I made raw, vegan, gluten-free brownies containing no added sugar and posted about it on here, a few posts back. They were delicious as they were naturally sweet from the high quantity of dates, and with the added cocoa it just tastes like sweet chocolatey brownie. The texture is different to that of brownies made with added sugar and flour, but not inferior, just a different sort of experience. They’re actually a lot like nakd bars, and at closer inspection of the ingredients they use, they really are basically the same.

Well, I liked those brownies so much that here is raw vegan brownies, round two. But even bigger and better than last time (disclaimer: they are no longer without added sugar ;)). A thick layer of creamy chocolate frosting makes these brownies less like a nakd bar and more like a brownie in my opinion! Probably not the most ideal for diabetics, but still good for vegans or coeliacs, or just people like me who are none of these things, but enjoy a very tasty brownie packed with goodness and don’t mind a little added sugar. Of course, you can always omit the frosting for a truly no added sugar brownie. I also made these without the expresso powder. But for a hint of coffee, just add 1 teaspoon of expresso powder

Ingredients for brownies:

150g dates (Medjool are best)

30g cocoa powder

1/4tsp salt

2tsp water

150g walnuts

50g almond flour (or use whole almonds and grind in a food processor)

Ingredients for frosting:

300g icing sugar

100g butter

40g cocoa powder

a little bit of milk

Instructions:

Place walnuts in a food processor and process until finely ground. (Do the same with the almonds if using whole almonds rather than almond flour). It’s a good idea to set aside some slightly chunkier nuts to incorporate into the mix as this adds some ‘bite’ and texture.

Process dates, cocoa, salt, expresso powder and water together in a food processor – until it is thick and sticky.

Add in the ground walnut and almond mix. Process until the mixture comes together- it should be thick and cake-like, but sticks easily when pressed together.

Combine using your hands and press into a parchment lined square or rectangular tin. Ensure the thickness is even all over.

Make the frosting by using an electric whisk to combine the icing sugar, butter and cocoa powder, until smooth and creamy. Gradually add a little bit of milk and mix, until a soft, spreadable consistency is achieved. Smooth the icing on top of the brownies.

Place in the freezer or fridge for a minimum time of 30 mins, before lifting out by pulling upwards on the parchment paper and slicing into squares. They are easier to slice when cold!

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8 thoughts on “Raw, gluten free, vegan brownies… round two!

  1. I recently made sweet potato brownies but your idea of making chocolate buttercream sounds dreamy. Will definitely try that to frost my sweet potato brownies x

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