Raw Fudge Brownies with a Vanilla Raspberry Puree
These heavenly brownies by Jodi at What's Cooking, Good Looking harness the antioxidant goodness of raw cacao. Pair them with a pot of our Mixed Citrus herbal tea to cut through the sweetness. Thank you, Jodi, for this cure to our chocolate craving
To make the brownies:
- Line a square pan with a piece of parchment and set aside.
- Pulse the walnuts, cacao, and salt in the blender (vitamix) until you have a fine meal.
- Remove from the blender and place the mixture in a large bowl and continue to stir by hand until everything is combined. Then, place half of the mixture back into the blender (leave the other half in the bowl).
- Add the avocado and the almond milk to the blender and blend until everything is smooth and combined.
- Then, while the blender is running on low, add in the dates one by one until everything is combined. This might start to become a little difficult, if so just stop the blender and scrape down the sides.
- Once all of the dates and been added and blended, scoop out the mixture into the bowl with the remaining dry mixture and continue to mix and mash the ingredients using a spoon or the back of a fork.
- Keep doing this until all of the ingredients are combined and you have a very smooth mixture. Then, place the brownie mixture in the parchment lined pan and smooth out the top.
- Cover, and place the brownies in the freezer for about 4 hours.
To make the vanilla raspberry puree: Place all of the ingredients in a blender and blend on low and puree the raspberries with the other ingredients.
Assemble and serve the brownies: Once you are ready to serve the brownies, be sure to take them out of the freezer and leave them sitting out for at least 30 minutes. Drizzle the vanilla raspberry sauce over the top of the brownies, and add any of the additional toppings.
Then, with a large knife, slice the brownies into squares, or whatever shape you choose. These will keep in the freezer, sealed, for about two weeks.