It seems that you, dear readers, have a sweet tooth. Whenever I post a recipe for cake or dessert, I get lots more website visits than a savoury day. So I think this recipe on day 10 of my Sensitive Foodie Advent Calendar will please you greatly.
These raw chocolate brownie bites hit all the spots when it comes to a sweet treat. They are satisfyingly sweet but not sickly, need a little chewing but won’t clog up your mouth and have a wonderful mix of soft and crunchy textures. They are also incredibly filling, so no matter how much of a chocaholic you may be, it’s hard to eat too many (or at least that’s what I find!).
What’s even better is that these raw chocolate brownie bites are packed full of wonderful fibre and nutrients, thus making dessert a health food. It’s a win-win all round.
Cacao nibs are chocolate in its purest form. Basically they’re chopped cocoa beans that have been dried and fermented. No sugar or fat of any form have been added, so they provide an intense chocolatey flavour that is different to a normal chocolate bar. This minimal processing means that all the wonderful nutrients and phytonutrients are retained including good amounts of minerals like magnesium and iron, and anti-inflammatory phytonutrients and anti-oxidants. Although cacao nibs are more expensive to buy, you don’t need much so a little goes a long way.
Dairy-free, gluten-free and completely plant-based, it’s amazing how something so healthy can taste so good! You can cut these brownies into 12 larger pieces, but I prefer to make smaller squares. For some reason it feels more indulgent because I can have more than one…..or maybe that’s just me. Once made, these can be kept in the fridge for up to 7 days, but realistically speaking that’s unlikely to happen as they are just too good.
So if you fancy making a little treat over the Christmas period (or any time of the year really), then why not give these a go? Let me know how you get on – and enjoy!
Raw chocolate brownie bites
- 250g dates
- 110g walnuts or hazelnuts
- 140 almonds
- 60g cacao powder
- 2 tablespoons raw cacao nibs
- pinch of salt
- 30g cacao powder
- 1/2 teaspoon vanilla essence
- 4 tablespoons maple syrup
- handful of chopped walnuts or hazelnuts
- sprinkle cacao nibs and/or freeze-dried raspberries
Soak the dates in warm water for a minimum of 10 minutes to soften. Drain but keep the soaking water. Line a small square dish or tin with baking paper.
Place the nuts in a food processor and grind. Pour into a clean bowl, then blend the drained dates. Spoon out into a separate bowl.
Return the ground nuts to the processor and add the cacao powder and salt. Blitz to mix. With the processor running, add in handfuls of the blended dates until the mix sticks together (you may not need all of it, and don’t want it over wet or sticky). Tip the mix out into a bowl and mix in the cacao nibs with your hands.
Place the mix into the prepared dish and press down to flatten out equally across the bottom. Place in the fridge to set.
For the topping, mix cacao powder, vanilla essence and maple syrup together to form a thick paste. Add extra cacao or some of the date soaking liquid if too wet or dry. Take the base out of the fridge and spread the paste over the top. Decorate with chopped nuts and cacao nibs if desired and place back in the fridge to set for 2 hours or so.
Carefully remove the brownie from the dish and peel off the baking paper. Cut into small squares.