Published in Desserts & Cakes
For these chocolate brownies I have mixed chocolate mousse and chocolate cake - and I got rewarded with a chocolaty dream ...
Brownies and chocolate in general are not exactly my favorite dessert - well, at least untill I tasted my first raw chocolate brownies ... Brownies should be thick and lush, almost creamy, yet still al dente and not too coarse. In order to meet this challenge with raw food ingredients, I have united recipes for chocolate mousse and recipes for chocolate cake. On top I put a slight banana cashew cream and to finish, a chocolate glace. The result is incredibly insanely chocolatey and also for raw foodies certainly a sin ... ;-)
So you can believe me, that you'll hardly be able to eat more than one, because they really are intense and satisfying. But you can freeze the cubes and thaw them when needed.And I hope you'll like them too .. ;-)
Super chocolaty brownies with banana-topping
15 dates and a handful of raisins, soak for 15 minutes in water
½ cup cashews, soaked 1-2 hours
1 cup almond milk
½ cup cocoa nibs
3 tablespoons agave syrup or maple syrup
½ tablespoon vanilla powder
4 tablespoons cocoa powder in raw food quality
1 pinch of salt
4.5 cups walnuts, finely ground
2 tablespoons cashews (Soaked for 1-2 hours in water)
2 tablespoons maple syrup
1 tsp lemon juice
2 tablespoons coconut oil, melted
½ cup kakao powder
½ cup coconut oil melted,
½ cup maple syrup (or honey or agave syrup)
Superfood Tips kakao: Raw kakao is rich in magnesium, which protects cells from antioxidants and increases the feeling of happiness. The high calcium content supports the forwarding of muscle and nerve signals and strengthens bones. But cocoa can do even more: It relaxes the body and ensures greater concentration and energy.
Chop the dates and raisins in a blender and add to the bowl. Then mix the cocoa nibs and the soaked cashews with almond milk and agave nectar in a blender and also put it into the mixing bowl and add the remaining brownie ingredients (walnuts, vanilla powder, cocoa powder, salt) untill you get a smooth dough. Pour the mixture into a rectangular baking dish and press down firmly on the ground.
For the banana cream mix bananas cashews, maple syrup, lemon juice and coconut oil in the blender in order to receive a smooth cream and pour it over the chocolate cake. Store for 2-3 hours in the freezer until the banana cream has hardened. Then put together the ingredients for the glaze and pour it over the frozen cake and spread it. Once the glaze has hardened and the cake is slightly thawed, you can cut it into cubes and freeze in portions as needed or enjoy immediately:-)!