Panaceas Pantry: Raw Vegan Brownie Recipe
This winter, take a moment to nourish yourself - on and off the mat. We’ve teamed up with Jade Wood from Panaceas Pantry to share her most-loved recipe: decadent Raw Vegan Chocolate Brownies.
Jade, past naturopath and nutritionist, turned foodie, has been making these Raw Vegan Chocolate Brownies for almost 10 years. Tried and tested, they are loved, wholesome, moorish and easy - the perfect winter treat! Join us as she shares her recipe.
"This is the BEST raw vegan brownies EVER. I have been making these for years, and we even sold them for a while in bakeries and markets. Fudgy, decadent, no bake, whole food based and they taste amazing".
~
Jade Wood
You need only 9 ingredients AND they are gluten free, dairy free, grain free, paleo, vegan egg free and DELICIOUS. Decadently moist, fudgy and healthier than most brownies recipes you’ll find, being naturally free from refined sugar.
WHY YOU WILL LOVE THIS RECIPE
• These raw vegan brownie is so DELICIOUS, you’ll please everyone
• They are so easy to make, and require only 9 ingredients
• The recipe is allergy friendly for pretty much everyone, except those with tree nut allergies
• They freeze well
RAW VEGAN BROWNIE INGREDIENT LIST
220g (2 cups) raw pecans or walnuts
1/8 tsp fine salt
60 (2/3 cup) raw cacao powder
260g pitted (12-14, 1 ½ cups) Medjool dates, pitted
45g (2 Tbsp, 40ml) pure maple syrup
1 tsp vanilla extract (optional)
CHOCOLATE GANACHE ICING
97g (1/2 cup) virgin coconut oil
55g (1/2 cup) cacao powder
1/2 tsp vanilla extract
75g (1/4 cup) pure maple syrup
Pecans
Pecans and walnuts provide the soft, chewy texture for these raw vegan brownies, and cannot be substituted for another nut.
Raw cacao powder
Use this if you want the least processed ingredients. If you want a darker, richer brownie use dutch processed cocoa.
Medjool dates
Dried dates contain up to 40% vegetable oil, so always choose fresh dates. Dried dates will also require you to soak them first, altering the texture of this raw vegan brownie.
Pure maple syrup
Maple syrup will give the best texture and flavour in these no bake chocolate brownies.
Vanilla extract
Paste or powder, vanilla brings the flavour of chocolate alive, a little goes a long way here.
HOW TO MAKE RAW VEGAN BROWNIE WITH GANACHE ICING
Author: Prep Time: 10 mins plus setting time
Cook Time: 1-2 hours to set
Method: No bake/raw
Diet: Vegan
- Use scales for this recipe. If scales are not an option please use the spoon and scrap method when measuring and pack dates very well into the cups. Grease and line a 15-20cm square tin. Set aside.
- Add pecans, cacao and salt to a high-speed food processor. Blend until a rough flour has formed- some small pieces of visible nuts are ideal.
- Add pitted dates, maple and optional vanilla and blend until a moist mixture forms- it is better to over blend for better texture. To test take a small piece and squeeze in the palm of your hands- the mixture should compress and hold together well, but not be so sticky that it leaves remnants on your hands. If the mix is too try add extra dates (1 at a time). If the mixture is too wet/sticky, add an extra 1 Tbsp of coconut flour. Press the mixture into a prepared tin. I like to use a spoon to press every down firmly so that it holds together well.
MAKE THE FROSTING
- Gently melt the coconut oil (on a stovetop or in the microwave) & set aside to cool. You want coconut oil that is liquid but not hot to the touch, only warm.
- Pour the warm coconut oil into a small mixing bowl with the remaining ganache ingredients. Whisk to combine until smooth and uniform then pour over the raw brownie base.
- Transfer to the fridge or freezer to set
- To serve; remove from freezer and allow to defrost for 5 minutes. Remove from tin, then cut into 10 bars. Enjoy straight away or store in the fridge (for up to 5 days) or the freezer (for up to a month).
NOTES ON SUBSTITUTIONS
Pure maple syrup can substituted for rice malt syrup, coconut nectar or agave. During recipe tests maple syrup produced the best result in taste and texture.
Raw cacao powder can be exchanged for cocoa
Roasted almond butter can be exchanged for your preferred nut or seed butter
Raw chocolate can be substituted for 100g dark chocolate + 2 tsp coconut oil
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