RAW BROWNIE WITH PERSIMON FROSTING

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'Are you up for some chocolate?'

(12-16 brownies)

  • 2 cups fresh dates
  • 1/2 cup water
  • 1/2 cup coconut flour
  • 1/2 cup raw unsalted sunflower seeds
  • 1/2 cup raw cacao powder
  • 1/2 cup raw unsalted hazelnuts
  • 3 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 tbsp chia or flax seeds
  • 1 tsp vanilla powder
  • A pinch of salt

 

  • 1 cup soaked unsalted cashews
  • 2/ 3 persimmons
  • 1/2 lemon juice
  • 3 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 tsp vanilla powder
  • 3 tbsp water
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Brownies: Place the dates and water in a food processor until you make a puree. Add the coconut oil, maple syrup and process. Now add the sunflower seeds, hazelnuts, chia seeds, vanilla powder and salt, ( if your food processor is small or not too strong you can grind the nuts and seeds previously). Last, integrate the cacao powder and coconut flour and mix one more time. You will get a dough that is thick but moist. ( If your dough is is dry you can add a couple of spoons of natural water)

Place the dough on a pan covered with wax paper and put it in the fridge.

Frosting: Peel and slice the persimmons. With a blender or food processor, mix the soaked cashews, persimmons, lemon juice, coconut oil, vanilla and water until smooth. Spread the frosting over the brownie cake and place it in the freezer until the frosting starts to get just a little hard. Cut the cake in small brownie squares and spread some raw cacao powder on the top before serving them.

You can keep the rest of your brownies on the fridge by covering the tray with some plastic wrap.