Doesn’t matter how many times I’ve made these raw brownies, I’m always amazed how wonderful they are. I’m not kidding when I say that these raw vegan brownies will change your life. Seriously. After making this rich, chewy, fudgy chocolate goodness topped with a thick chocolate layer, you’ll never even think about baking brownies again. Why would you?
I have to admit that making vegan, gluten-free desserts (without using any pre-made gluten-free flour mixes loaded with starch and gums) hasn’t been all that successful for me. No structure from eggs and no structure from gluten is a challenge. But raw desserts are a completely different story. They’re so easy to whip up with just a few ingredients, and always taste amazing.
These raw brownies have been a hit at every party I ever brought them to. It’s so rewarding to watch the faces of my friends when they first bite into a raw dessert. Nobody ever believes me when I tell them that these brownies are vegan, gluten-free, refined sugar-free, and raw. They’re rich, dense, and so unbelievably delicious!
Tips for Making the Best Raw Brownies
Dates – I’m a total snob when it comes to dates. There are many varieties of dates harvested worldwide, but the Medjool dates are one of the two of the most commercially produced varieties in the North America. The other most commonly produced are the Deglet Nour dates. Both Medjool dates and Deglet Nour dates work in this recipe, but Medjool dates are far superior. They are sweeter, tender, have a deeper caramel-like flavor, and melt in your mouth. They actually taste like a candy, but in an unprocessed sort of way.
Walnuts have rich, almost buttery texture. So they are perfect in recipes where you need that buttery taste and flaky texture – like brownies! You don’t want to substitute the walnuts with any other type of nuts.
Chocolate – if you’re in a pinch, you can buy a tempered chocolate bar in a store, melt it on the stove, and pour it over the brownies base. I do that from time to time and it saves so much time. However, making your own tempered chocolate from scratch is such a rewarding experience. While tempering chocolate isn’t the easiest culinary technique out there, it’s definitely worth mastering.
Don’t overdo it with the dates – you might be tempted to add too many because the brownie mixture will be sort of crumbly. But “crumbly” is exactly what you want (as long as the mixture sticks together when you pinch it in between your fingers).
Use a powerful food processor – as with many of my raw food desserts, you’ll need a powerful food processor. I use my food processor pretty much every day, for making nut butters, desserts, sauces, burgers and more. It’s great for large batches and dishes that need texture and just makes “cooking” so much faster.
These raw brownies never last long around our house. While there are several raw brownie recipes out there, this one is unique in the textural contrast. As opposed to soft chocolate ganache (which is a typical topping for brownies), these brownies feature classic tempered chocolate. As you bite all the way through the thick layer of hard chocolate, you experience the soft, fudgy brownie base. So it’s not just the flavor, that’s so great. The texture speaks for itself as well.
Tools You’ll Need
1. Food Processor (Breville Sous Chef) | 2. Cookware Set (Calphalon, Stainless Steel) | 3. Cutting Board (12″x 9″, Midori Way, Bamboo) | 4. Knife Set (6 Pieces, Utopia, Stainless Steel) | 5. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 6. Baking Dish (3 Quart & 2 Quart, Pyrex, Glass) | 7. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel)
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