All raw, gluten and dairy free, no refined sugar, all good fats. Seriously good. You do need a dehydrator if you want to keep this recipe raw. For a sugar-free version, replace the agave/maple syrup with the same amount of xylitol dissolved in an equal amount of warm water, and omit the sultanas.
Ingredients
Brownies
- 1 ½ cups raw cashews, ground
- 1 cup raw cacao
- ½ teaspoon Himalayan salt
- handful walnuts, chopped coarsely
- handful sultanas
- ½ cup agave nectar or maple syrup
Chocolate sauce
- ¼ cup raw cacao powder
- seeds of one vanilla bean
- pinch Himalayan salt
- ¼ cup coconut oil, melted
- ½ cup agave nectar or maple syrup (or xylitol as above)
Vanilla cashew creme
- 1 cup cashews, soaked for an hour or two
- 2 tablespoons agave nectar, or xylitol
- ½ cup water
- seeds of one vanilla bean
- pinch salt
- 1 tablespoon coconut oil, melted
Method
- Mix the ground cashews, raw cacao, salt, walnuts and sultanas in a bowl, add the agave nectar or maple syrup and stir. Add a little water until it becomes a thick, gooey, you-almost-can’t-stir-it type of mixture.
- Drop clusters onto a Teflex sheet or baking paper, on a dehydrator tray. Dehydrate as long as you can bear it before you need to eat them. My first one was eaten after about 2 hours. I then dehydrated them for another couple of hours and decided that really was probably quite enough for the fudgy, sticky texture I was craving. But you can do them up to about 8 hours with no harm at all. If you don’t have a dehydrator, you could put these on a paper-lined baking tray in your oven at the very lowest setting, with the door slightly ajar, for an hour or two (though they probably won’t be technically raw, they will still be damn good and a lot healthier than your average brownie.
- Put all the chocolate sauce ingredients in a blender and whizz until smooth. Pour into a glass bowl and warm in the bottom of the dehydrator before eating. If the sauce seems a little thick, mix in a bit of warm water until it’s the texture you desire.
- For the cashew creme, put the cashews, agave nectar, water, vanilla seeds and salt in a blender and blend until very smooth. Leave the motor running as you add the coconut oil. Chill.
