This recipe brings back all sorts of memories for me and you know how much I love evoking memories through food. Growing up in the USA, we had the magic ( not magic ) that was Little Debbie snack foods. These things were insanely sweet and full of crap, but we were kids, so we didn’t know or care. It’s not that they tasted good, but it’s the way they looked in the package. They’d add chopped walnuts to the top of the brownie, you could see it through the packaging, and that’s the thing that evokes memories for me.
My raw brownie recipe has morphed a lot over the years, from a simple date, nut and cacao powder recipe to this more refined and balanced recipe. I teach this recipe in my Aspiring Raw Pastry Chef class at NAMA foods in London and the sounds of delight from the students when they sink their teeth into these was reason enough to share this recipe.
The oat flour and lucuma ( or maca ) create some lightness to this indulgent treat. The coconut butter make them creamy without adding more fat from nuts, the dates bring that slight stickiness to expect from a brownie and the cacao butter reinforces the chocolatey flavour and firms them up in the fridge. Deep and rich in chocolate flavour, these brownies would be perfectly accompanied by a freshly brewed coffee after a lovely lunch with friends.
120g ( 1 heaped cup ) ground almonds
140g ( 1 cup ) oat flour
30g ( 2 tbsp ) maca or lucuma (optional)
100g ( 1 cup ) cacao powder
175g ( 1 ¾ cup ) coconut sugar
100g ( scant ½ cup ) coconut butter, melted or softened
100g ( 5-6 ) medjool dates, pitted
75g ( ⅓ cup ) cacao butter, melted
100g ( ½ cup ) water
100g ( 1 cup ) activated walnuts
- In a food processor, blend the first set of ingredient to combine well.
- Add the second set of ingredients and pulse to mix.
- Finally, add the last set of ingredients and half of the walnuts and pulse to combine. The mix should come together in the food processor and just form a ball.
- Don’t over process the mix or you’ll break down the walnuts too much and leave no texture to them.
- Line a baking tin of your choice ( mine was a 6 inch square springform tin ) with cling film, or use a silicone mould, and press the mix into the base of the tin. You don’t need to worry about it looking perfect on top.
- Roughly chop the remaining walnuts and sprinkle them on top of the brownie, pressing them down into the top.
- Pop the tin in the fridge or freezer to set, about 10-20 minutes.
- Once firm, remove and cut. Store in an airtight container in the fridge for 1 week or in the freezer for months. Allow to come to room temp before eating, so they’re lovely and soft. For an extra treat, warm them in the dehydrator for 30 minutes before eating!