(Almost Raw) Vegan Superfood Brownies
Servings: 16
Ingredients
For the base:
- a dab of coconut oil on some paper towel
- Heaping 1/2 cup raw walnuts 80 g
- 1/2 cup 90 g raw pumpkin seeds
- 1/3 cup 44 g dutch-processed cocoa powder (if you want to keep it raw, use cacao powder instead of cocoa)
- 1/3 cup 30 g dried goji berries
- 1 tbsp cacao nibs
- 1 tbsp hemp seeds
- 1/2 tsp kosher salt
- 15 plump* Medjool dates 300 g, pitted and halved
For the topping:
- 1/2 cup 90 g semi-sweet chocolate chips (dairy-free)
- 1 tbsp coconut oil
To garnish:
- 3 tbsp walnuts
- 2 tsp goji berries
- 1 tsp cacao nibs
- 1 tsp hemp seeds
- 1 pinch of kosher salt
Instructions
- Prepare a 9x9 square pan (or a tart pan if you totally lost yours like me) with coconut oil, rubbing on the sides and on the bottom.
- Use a food processor to pulse the walnuts and pumpkin seeds until fine.
- Add cocoa powder, goji berries, cacao nibs, hemp seeds, and salt and pulse until incorporated.
- Add dates and blitz until dates are basically obliterated and are incorporated into the mixture.
- Press mixture into the prepared pan. Use the bottom of a glass to press it in evenly. Pop the pan into the freezer for about 10 minutes while you prepare the topping.
- Melt chocolate chips with coconut oil in the microwave for about 30 seconds. Stir until smooth.
- Pour over the chilled brownie base and use a spoon to spread evenly.
- Garnish with walnuts, goji berries, cacao nibs, and hemp seeds and a sprinkle of salt. Chill again the the freezer for 20 minutes, then cut into 16 pieces. Store in the fridge for up to a week.
Notes
*I had some really soft and juicy Medjool dates, but if yours are a little on the dry side, just soak in warm water for 10-15 minutes to rehydrate. I also learned from my visit to the Natural Delights date farmthat if you just sprinkle a bit of water over the dates and microwave them for about 10 seconds, they soak that water back up and plump up nicely.