Recipe: Chocolate Brownie

by Polly N on November 17, 2010

I don’t know anyone that doesn’t like chocolate. Oh yes I do, my sister – but she’s just weird. (Just kidding Chloe if you’re reading. Love you!) Anyway, because most of us LOVE chocolate and well, desserts in general, I am pleased to announce that we no longer need feel guilty about our little love affair with all things sweet! GASP! Yes it’s true – well it is if you’re eating raw chocolate or raw dessert for that matter. I have extolled the virtues of raw chocolate before in an earlier article but if you need a recap of why raw chocolate (otherwise known as cacao) is so good, read on…

Raw Chocolate Brownie

  • Cacao contains over 25,200 antioxidants in a single spoonful!
  • It contains tryptophan which helps enhances relaxtion and aids better sleep.
  • Cacao is the richest source of magnesium of any common food which makes it great for the heart. (No wonder we love it so much – the feeling really is mutual!)
  • When you make your own raw chocolate, it will be free of ; nasty cows milk (which often contains hormone and antibiotic residues),  processed and refined sugar which feeds cancer and contributes to many other diseases such as diabetes and soy lecithin which is an additive and emulsifier.

Foods are much healthier for you in their whole natural form. The more they are heated, had things added to or taken away from them, the more alien they are to the body and are therefore harder to digest and end up affecting us negatively. (Anyone ever experienced that all-too familiar sugar rush? Or feeling bloated/depressed/blurgh afterwards?)

So, here is a recipe for a Chocolate Brownie that you can eat safely in the knowledge that it’s not making you fat, (quite the opposite actually as coconut oil is known for it’s ability to speed up the metabolism and help you LOSE weight), all the while getting a super duper antioxidant boost.




Chocolate Brownie Base

  • 2 1/2 cups walnuts
  • 1 cup medjool dates, pitted and cut in half
  • 3/4 cup cacao powder
  • pinch Celtic sea salt or Pink Himalyan Salt

Chocolate Brownie Icing


Process the nuts in a food processor until they are ground down as finely as possible. Add the cacao powder and salt and whizz again. With the machine turning, drop the dates in through the top of the chute one at a time. (This ensures they are evenly distributed throughout the mixture.) If your dates are a little hard, soak them in hot water for 20minutes before adding to the mixture.

Transfer the mixture into a cake base lined with cling film or plastic wrap, (this will help with the removal of the finished product.) Press the mixture down so it is firm and even on top. Set aside.

Depending on where you live and where your coconut butter/oil is stored it may be in liquid form or may well be a creamy buttery texture. This is because it has a very low melting point. If it is like butter, put half a cup of it in a bowl sat in another larger bowl of hot water to allow it to melt. (This is called double-boiling.) If you have a dehydrator, you could also pop it in there instead.

When the mixture is completely melted, combine it in a food processor with the remaining ingredients until smooth. Pour the icing over the brownie base and place in the fridge for an hour to set.

After this time, it should be ready to cut into pieces and devour! Enjoy! xxx


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{ 11 comments… read them below or add one }

Ana Goncalves December 9, 2010 at 8:15 pm

Hey Polly,

I’m looking forward in making these soon. :) I make raw chocolate, so looking to expand my cocoa making further a field and these brownies look deliciously inviting! :)


anna January 15, 2011 at 6:56 pm

Thank you, delicious. Hubby loves it.


Kendra March 10, 2011 at 3:14 pm

Polly, these look amazing! Is it best to use soaked or dry walnuts? (Planning to make tomorrow!) xx


polly March 10, 2011 at 6:07 pm

Hi Kendra

The nuts should be dry when you grind them down. If you have a dehydrator, I would advise soaking them overnight and dehydrating them as this makes them more easily digestible but isn’t absolutely necessary. As soon as I buy my nuts, i soak them all and dehydrate them, stick them back in their container (they should be completely bone dry) so they are ready to go. This way, the enzyme inhibitor that nuts contain gets deactivated (the soaking process starts this). Brazils and pine nuts don’t need soaking but i always do almonds and hazlenuts and sometimes walnuts.

Hope that answers your question

With love xxx


Nikki June 14, 2011 at 10:41 am

Wow..thanks these look so yummy. Do the walnuts need to be raw? If so…any websites you would recommend for purchase?

Thanks Nikki


polly June 14, 2011 at 4:18 pm

hi nikki

yes preferably the nuts will be in thier raw state to ensure you are getting maximum nutrition plus they will stay good for longer.

enjoy! x


Maria Kushnirov July 14, 2011 at 5:35 am

I’m new to this raw food business but your website has given me the inspiration to try out some recipes for me and my family. I have you as one of my facebook “likes” and am referring to you a lot, so thanks for all the info!


Claire McKeown May 10, 2012 at 5:56 am

Just bought all the ingredients today cant wait to try these! Slowly but surely getting into a more ‘Raw’ Way of life :) Love your site Polly your an inspiration x


Fiona June 23, 2012 at 4:56 pm

Hi Polly
These are very yummy and did not last long when took them to work – promoting the goodness of food there ….


Natasha September 30, 2012 at 8:58 pm

Hi Polly,

I’ve just made these and the mixture was really dry so I added a tablespoon of almond milk…the mixture tastes amazing but they havent set unfortunately… is the mixture meant to be quite dry when you put it in the fridge?


Louise October 19, 2012 at 4:23 am

I just made this recipe and i had to make a few adjustments. 2 cups of nuts is waayyy too much. I would suggest maybe 1 and half, or alternatively, you could double the icing measurements because you end up with a heap of the dry mix and not alot of “icing” on the top. Also the original icing recipe is not very sweet, so I had to add a bit more maple syrup and some dessicated coconut to counteract cacao’s bitterness. Otherwise VERY tasty :) and so SIMPLE! Love it :) Go polly!


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