1 cup almonds
1/2 heaping cup walnuts or pecans
1 cup pitted medjool dates
1/4 – 1/3 cup cacao powder
3/4 teaspoon pure vanilla extract
1/8 teaspoon himalayan salt
1/2 – 1 teaspoon water, or as needed
Raw Chocolate Frosting:
1/2 cup melted coconut butter
1/4 cup + 2 tablespoons coconut nectar
1/4 cup cacao powder
7 tablespoons hot water
1/2 teaspoon pure vanilla extract
Pinch of salt
6 tablespoons melted coconut oil
1) Grind the almonds to crumbs/ flour in a food processor.
2) Roughly chop the dates.
3) Add the dates, walnuts, salt, and cacao to the processor. Grind until completely broken down.
4) Add the vanilla and water, starting with a very small amount of water. Pulse to combine.
Add more water only if needed. Press the mixture together in your hands. It should hold together easily.
5) Line an 8×8″ pan with plastic wrap.
Evenly press the dough into the pan. Set aside in the fridge.
Raw Chocolate Frosting
1) Blend all ingredients until smooth and creamy in a high speed blender.
2) Spread over the brownies. Chill in the fridge for at least 8 hours or in the freezer for part of the time.
Raw Chocolate Drizzle:
My all time favourite “go to” chocolate sauce recipe HERE from Just Desserts that firms up slightly when chilled (and in this case I used a bit less water than called for).
It’s also excellent as a chocolate dipping sauce for fruit.
Note from chef:
You want to make sure the brownie dough is moist and holds together when pressed in your hand, but is not too sticky. If it’s still a little crumbly, add a touch more water.
This is a coconut butter based chocolate frosting that is easy to make and firms up very quickly. It’s firmer than a fluffy traditional frosting, so don’t expect that with this recipe. In this case I had to create a firm frosting in order for the brownies to be shipped and hold up.
While it will appear slightly grainy upon blending (even after blending the heck out of it with a high speed blender), you won’t notice the graininess after it chills and firms.