RAW WALNUT BROWNIE HEART

{ SOME LIKE IT RICH…RAW CHOCOLATE RICH! THIS RECIPE WILL PROVIDE YOU WITH A WHOLESOME RAW CACAO FIX EVERY DAY FOR UP TO A WEEK. }

{ INGREDIENTS }

1½ cups fresh raw walnuts

½ teaspoon vanilla powder

¾ cup raw cacao powder

1½ cups pitted Medjool dates

Pinch Himalayan crystal salt

 

CHOK DOLLOP

2 cups maple syrup

1 cup cold-pressed macadamia oil

1–2 teaspoons organic vanilla powder

½ cup raw cacao powder or organic cocoa powder

 

CACAO DUST

½ cup raw cacao powder

½ cup rapadura sugar, finely ground

{ METHOD }

Brownie: 

In the food processor, whiz everything together until mixture begins to bind, but still retains some texture. Remove and use hands to form into a large heart shape on a big plate. Sprinkle with Dust, drizzle with Dollop and serve. Keep any remainder brownie in the fridge.

 

Chok Dollop:

Blend! That’s all.

2 minutes preparation. Makes over 3 cups. Keeps indefinitely.

*This syrup is quite thick and tastes incredible on everything, it’ll be your new obsession. Keep it in a squeezeable non-toxic bottle or wide-mouthed jar in the fridge. Truly to live for!

 

Cacao Dust:

Using your coffee grinder, blend rapadura sugar until fine. Sift or stir together with cacao powder and keep in a sprinkling container with lid.

2 minutes to make 1 cup of Dust. Keeps indefinitely.

*This easy little recipe is used throughout this book, with good reason. Once you’ve tried it sprinkled on top of a hot chocolate – or anything else for that matter – you’ll want it every time! It also keeps well, goes a long way, and is good for you!

Prep time: 15 MINUTES
Cook time: 
Total time: 15 MINUTES
+ 4 +

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Categories: SWEETS: NO BAKE.