Two-Layer Raw Brownie

It’s no secret that I have a raging sweet tooth. I could eat dessert for breakfast, lunch, and dinner. Cookies, cakes, pies, ice cream…you name it- I’m not passing it up. For the most part, I don’t keep unhealthy, unnatural dessert foods in the house. I have very little self control if I know there is a pile of cookies in the pantry. I feel much better if I make my own “healthier” desserts to keep around if a sweet craving strikes. These Two-Layer Raw Brownies are a perfect solution for an “anytime” sweet snack. Made with natural ingredients, these brownies pack a punch of chocolately goodness that satisfies even the strongest sweet tooth.

Calorie and fat count may look a little high here, but it’s primarily due to all of the heart healthy fats in the walnuts and the natural sweetener used, dates. Walnuts not only promote both heart and brain health, but they also contain powerful antioxidants and cancer-fighting properties. Dates are rather high in calories, but up the nutritional value of the brownies by providing vitamins (B vitamins, A, and K to name a few), minerals, and fiber. These are definitely brownies you can feel good about eating.

Two-Layer Raw Brownie
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Active Time: 20 minutes          Total Time: 50 minutes
Servings: 20

Ingredients:
For the brownies:
1 cup raw walnut pieces
½ cup hemp seeds
1.5 cups pitted Medjool dates
½ cup raw cacao powder or dutch-processed cocoa powder
1 ½ tsp pure vanilla extract
¼ tsp fine grain sea salt
heaping 2 tbsp raw cacoa nibs (or nondairy chocolate chips)
heaping ¼ cup raw walnut pieces

For the homemade chocolate topping:
½ cup virgin coconut oil
½ cup raw cacao powder or dutch-processed cocoa powder
¼ cup pure maple syrup (or agave nectar for a raw sweetener)
small pinch fine grain sea salt
¼ tsp pure vanilla extract

Directions:
For the brownie:
Line an 8×8 square baking pan with parchment paper. In a food processor or high-powered blender, process the walnuts into a fine crumb. Add the hemp seeds and the pitted dates and process until finely chopped and sticky (it should look like a Larabar in texture and appearance). Add the cacao powder, vanilla, and salt and process until thoroughly combined. Stir in the nibs and chopped walnuts until just combined. Evenly press the mixture into prepared pan until smooth. Place in the freezer for about 10 minutes while you prepare the topping.

For the chocolate topping:
Melt the coconut oil over low heat in a medium pot. Remove from heat and wisk in the cacao powder, syrup, salt, and vanilla until combined and smooth. Remove the brownies from the freezer and pour on the chocolate topping. Spread out evenly. Transfer the pan to the freezer on a flat, even surface. Chill for at least 20 minutes or until the topping is firm enough to slice. Store leftovers in an airtight container in the refrigerator.

Nutrition Information per serving
Calories: 187 Fat: 13g Carbs: 19g Protein: 4g Sodium: 0mg Sugar: 7g

*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.

 

Source: Oh She Glows
www.ohsheglows.com/2014/05/08/two-layer-raw-chocolate-brownies/

Written by Christina

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