Raw Raspberry Brownies Recipe

Recently I went to help at my friend Jen's Yoga Retreat down in the beautiful Cornwall - my oh my - didn't she treat us!! Check out the Raw Chocolate Brownie recipe she made for us which I've now been treating you all with on our day yoga retreats too! They are so EASY!!! INGREDIENTS For the brownies: 250g dates 125g pecans 2 tbsp raw cacao powder 1 tbsp date nectar 1 tsp vanilla essence 150g frozen raspberries For the ganache: 2 tbsp coconut oil 1 tbsp raw cacao powder 1 tbsp maple syrup DIRECTIONS 1. In a food processor blend the dates, pecans, cacao powder, vanilla and date nectar until the mixture sticks together in one big ball. If it looks too crumbly add more date nectar. 2. Press the brownie mix into a container about 6 x 4 inches (could be a plastic tuperware tub). 3. Push the frozen raspberries down in to the brownie mix, evenly distributing them throughout, then put the mix back in the freezer. 4. Make the ganache by melting the coconut oil in a small saucepan on a low heat then stirring in cocoa powder and maple syrup. 5. Remove the brownie from the freezer and pour over the ganache. Spread it all over the brownie. Return to the freezer. When you are ready to serve remove from the freezer. Run a sharp knife in hot water and cut the brownie into squares. Allow them to sit for 10 minutes to warm slightly and then store the raspberry raw brownies in the fridge. RECIPE NOTES: - Unlike a lot of raw brownie recipes it’s not necessary to use Medjool dates for this recipe just regular dates will work fine. - Be aware that different brands of cacao powders vary in strength and flavour a lot so try your brownie mix and ganache when you make it and if it’s not chocolatey enough add more cacao until it is! - It’s important that you use frozen raspberries in this recipe as fresh ones will fall apart when you try and push them in to the brownie mix.