When baking isn’t what you want to do, but you need a chocolate fix, you don’t need to go much further than these Raw Chocolate Brownies. They’re essentially a cross between a brownie and a chocolate bar, fudgey and fantastic. Plus they’re basically ready to eat in under 15 minutes, and that’s iced as well!
Method
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In a food processor, add the dates, walnuts, cocoa, vanilla, water and salt. Process until it's nice and smooth, scraping down as you need to. It might seem dry, but you definitely don't need more water.
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Grease a 20x20cm baking tray, or line it with baking paper.
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Spoon the chocolate Ëdough' out of the food processor and into the prepared baking pan. and press it firmly until the mixture is evenly distributed. Set aside.
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In another bowl, bring together cocoa, maple syrup, vanilla extract and oil. Stir well until this becomes a paste. This is your icing.
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Spread your icing evenly across the dough in your pan. Pop the brownies in the fridge and leave them in there for at least 2 hours before serving to make sure it sets.
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Brownies keep for about 2 weeks in the fridge, or 1-2 months if frozen.
