Yay! More raw desserts! You must know by now how excited I am about raw desserts. At the same time I know they’re not always the most popular recipes to come up on the blog, but I’ll continue sharing the occasional one, I hope you wont mind 🙂 I made these at the same time as these Raw Raspberry Shortbread Bars, which I really enjoyed too, but who doesn’t like raspberries and chocolate? Mmm!
And might I mention that there are only 2 tbsp of added “sugar” in these, and by sugar I mean your favorite unprocessed sweetener. I used honey. Feel free to use pure maple syrup, or you could probably even use a couple tablespoons of your favorite minimally processed granulated sugar(just try to dissolve it!). But back to what I was talking about… 2 tablespoons! In a whole pan of these. And they are so sweet and delightful you will never know. I just love dates for that reason 🙂
In case you’re curious, I adapted the brownie base from my ever popular Raw Coconut Brownies which is why I thought to sprinkle flaked coconut on top in the pictures, but if raspberries and coconut don’t appeal to you you don’t have to as there’s no coconut in the actually brownie base of these(I just thought it looked pretty 🙂 ). After I took these pictures I realized if you made a little extra of the base mixture you could reserve it and then crumble it and sprinkle it over top after the raspberry topping set. That’s something for me to try next time 🙂
So, on a completely unrelated topic, who’s excited for fall baking? I am so freakin’ excited I can barely contain myself. It’s still hot and I considered pulling some pumpkin leftover from last year out of the freezer to bake with. When I finally see apples at the Farmers Market I just know I’m going to embarrass myself by buying way too many. So yes, I’m so excited for fall baking! But I have lots of summer goodies to share with you still so no worries 🙂
Raw Raspberry Brownies
- 3/4 C raw almonds
- 1 C Medjool dates
- 1/4 C unsweetened cocoa powder raw cacao for a 100% raw treat
- pinch sea salt
- dash pure vanilla extractFor the Raspberry Topping:
- 1 C fresh raspberries or slightly more frozen raspberries that have been thawed and slightly drained
- 2 tbsp raw honey or pure maple syrup
- 1 1/2 tbsp chia seeds
- Prepare a loaf pan by lining with plastic wrap, or wax or parchment paper. Set aside.
- In a food processor process the almonds until finely ground and no large pieces remain.
- Pour the nuts out into a bowl and process the dates until they are completely broken up and no large pieces remain. If processed long enough of the dates will turn into the "dough".
- Break the "dough" up with a knife or spoon and sprinkle the nuts back into the food processor along with the cocoa powder, salt and vanilla. Process just until completely combined, stop the food processor and pinch a small amount of the mixture together with your fingers, if it holds together it's done. And if not just process slightly longer.
- Pour the mixture into the loaf pan and press down evenly.
- In a bowl slightly mash the raspberries and stir together with the honey(or other sweetener) and chia seeds. Pour over top the brownies, cover and refrigerate overnight.
- To remove the brownies simply pull the paper or plastic wrap to lift the brownies out. Slice and enjoy!
- These can also be frozen well wrapped for 4-6 months.