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Mandy from The Change Room’s Double-Trouble raw, vegan brownie

Don’t say this too quickly! Double- trouble (raw, vegan) brownie! It serves 1 (just kidding, it serves many, but no one will want to share!)

for the (bottom) walnut brownie layer

1 cup organic, raw (unsalted) walnuts
1 cup fresh, organic medjool dates (halved and pitted)
4 tbsp organic raw cacao powder
1 tbsp organic raw cacao nibs
4 tbsp finely dessicated, unsweetened coconut
2 tbsp organic rice malt syrup (or coconut nectar, maple syrup, honey or agave syrup)
1/4 tsp organic Himalayan sea salt

for the (top) acai cashew layer
1 cup organic, raw (unsalted) cashews
1 cup fresh, organic medjool dates (halved and pitted)
3 tbsp organic raw cacao powder
2 tbsp organic acai powder
4 tbsp finely dessicated, unsweetened coconut
2 tbsp organic rice malt syrup (or coconut nectar, maple syrup, honey or agave syrup)
1/4 tsp organic Himalayan sea salt

Line a round, springform cake tin with non- stick baking powder.

Place the walnuts into the bowl of a food processor and process until a fine flour forms – it should only take 30 seconds or so.

Place the dates into the bowl of the food processor with the walnuts and process until the mixture is sticky and well- combined.

Add the remaining ingredients and process again until the mixture is thoroughly combined and sticky. It should stick together if you pinch it between two fingers, but should not be so sticky that it has formed one huge ball of brownie ‘dough’ inside the food processor. If it is too sticky, remove it from the bowl and process some more walnut (to create more ‘flour’) before combining the two again. If it is too dry, gradually add more medjool dates until the desired consistency is achieved.

When the ‘batter’ is ready, empty the contents of the food processor into the lined cake tin and press it down firmly with the palm of your hand. Depending on how sticky the mixture is, it might be easier to just dump it all into the cake tin, refrigerate it for 5-10 minutes, and then press it down firmly (this makes it less sticky, and easier to work with). Use the back of a metal spoon to press the edges on the brownie ‘batter’ down, and drag it firmly along the surface of the ‘batter’ to help smooth the surface.

Refrigerate for 10 minutes while you prepare the top layer.

Repeat the above steps with the cashews, dates, and remaining ingredients.

When the acai cashew brownie ‘batter’ is ready, remove the cake tin from the refrigerator, empty the contents of the food processor over the walnut brownie layer, and press it down firmly.

Refrigerate for at least 2 hours prior to serving.

Please note – if using seeds instead of nuts (I used pumpkin seeds for the bottom layer, and sunflower seeds for the top layer), you will need an additional 1/4 – 1/2 cup of medjool dates per layer (depending on the size of the dates) to compensate for the additional ‘flour’ created by the seeds. I also found that using seeds makes the layers a little more difficult to see – but it still tastes really wonderful!

 

 

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5 Responses to “Mandy from The Change Room’s Double-Trouble raw, vegan brownie”

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