We interrupt today’s scheduled post for chocolate! I had something else planned for today but then I made these and decided I had to post them straight away. Not that you shouldn’t be excited about my next post of course, but chocolate is always prioritized.
I’ve been baking up a storm in my kitchen recently (more on that to come soon…) and as much as I love doing so, admittedly I don’t feel my best after eating a ton of flour, even if it is wholegrain.
Avoiding flour and still enjoying a sweet treat is no problem at all though when raw desserts are so darn delicious!
I’ve made many a raw brownie in my time but almost always date and nut based ones. I thought I’d go down a different route this time and try and replicate a cooked brownie texture. It was certainly a fun experiment and a resounding success if I do say so myself! They turned out fudgy but with a slightly fluffy “crumb”. They are still very rich so to cut that I added a layer of berry cream using some mixed berries I had in my freezer from the summer, which took these over the top.
The secret to the texture is coconut flour! I know, I just said I didn’t want to use flour, but coconut flour is rather different. Being made from coconut it’s of course gluten and grain-free. It’s also very high in fibre and low in carboydrates.
Please do not try and sub homemade coconut flour in this recipe- it will not work! Store-bought coconut flour is defatted, unlike shredded coconut, and acts like a sponge soaking up liquid and giving these brownies their moist cakey texture. It’s widely available in health food stores, large supermarkets and online.
Raw Berry Cream Brownies:
(Adapted from Practically Raw Desserts)
Brownies:
1T Water
1/2t Vanilla extract
1/4C Maple syrup OR Agave nectar (I used 2T of each)
1/3C Unsweetened apple purée
1/3C Raw cacao powder
1/3C Coconut flour
1/3C Almond flour/blanched ground almonds
Pinch of salt
Berry Cream:
1/2C Mixed frozen berries, defrosted (You can use fresh if in season)
1/4C Cashews, soaked, rinsed and drained
1T Maple syrup
1t Lemon juice
Pinch of salt
2T Coconut oil, melted
Line a small baking tin or container with parchment paper to help you remove the brownies later on (I used a 5 1/2” by 3” container)
In a food processor combine water through to apple purée. In a separate bowl stir together the dry ingredients. Add the dry ingredients to the food processor and process again until fully incorporated. You will have a very thick mixture.
Spread the mixture into the prepared container and smooth out the top. Refrigerate.
For the berry cream, blend the first five ingredients. When smooth add the melted coconut oil and blend again.
Pour the berry cream on top of the brownie and refrigerate or freeze for a few hours. Use the parchment paper to remove from the container and cut into pieces.
Store in the fridge or freezer as the topping will melt if left at room temperature.
Makes 6
I’m submitting this recipe to the weekly link parties, Raw Foods Thursdays and Healthy Vegan Fridays.
I’d like to try a raw vanilla cake with coconut flour too I think…
Have you used coconut flour before? Any must-try recipes to send my way?
Yum!!! These look beautiful and delicious, Emma.
Thanks Gena! Slightly regretting not making a larger batch now they’re all gone…
Oh my gosh! I need to make these, they look delicious! And we have so much frozen berries in the freezer now, so its perfect 🙂
Lucky you! At my family home we have a ton of berries in the freezer too but I’m in my own little flat at the moment and only have a teeny freezer compartment 😦
Hope you make and enjoy the brownies!
so so pretty! These look super! Thanks again for submitting to findingvegan.com 🙂
Aaaaw thanks Kathy, that means a lot coming from you! I’ve had some really positive reviews from those who’ve made them too 🙂
These look amazing!!! Beautiful colours and gorgeous photography ♥
To make the topping raw, you could simply slice a sweet apple, put it in a small bowl and blitz it with a stick blender. This is what I do and works fine.
I can’t wait to try these. Just need to get myself some coconut flour 🙂
Have a great weekend Emma xx
I didn’t even think about the apple purée in the brownies not being raw! Oops! Good tip on making my own though, although I tried to use my stick blender a couple of days ago and it seems to have stopped working!
Hope you make them and love them as much as me Sharon 🙂
Oh wow these look delicious and the colours look beautiful together! I had never tried making anything raw with coconut flour (usually only baked goods) but these look amazing:)
Reblogged this on Honk If You're Vegan and commented:
If there’s one thing I’ve learned from blogging it’s that I LOVE BROWNIES! OK, I guess I didn’t need my blog to inform me of that. Still, I’ve shared a lot of brownie recipes here and I’m sharing another one today. I couldn’t help myself – these raw brownies Emma whipped up are so lovely, luscious and believe-it-or-not healthy!
Hi Emma! What an amazing topping colour. I just found your blog through Honk If You’re Vegeterian, I’m glad to “meet” you!
Lovely to “meet” you too Sofia! Nature pure and simple is pretty beautiful isn’t it?! No nasty colourings, just berries!
Reblogged this on Wild Fig and Cassis and commented:
Don’t you just love it when you find a new great blog to follow thanks to Celeste from Honk if you’re Vegan who reblogged this originally how’s crummy do these brownies look?
You’re too kind Karen! Nice to be introduced to your blog too.
These look insane! 😀
Hehe, they were pretty insane! 🙂
Thanks for this recipe, it fit for my diet, low fat, low sugar, and the best is raw, don’t need to cook! thanks! 🙂
Oh my goodness! These look so much like baked brownies! Thanks for the tip about coconut flour. I must buy some SOON! These are amazing!!!!!
You must! It’s a pretty magical thing! Hope you try the brownies 🙂
Reblogged this on d'liteful cravings and commented:
I need this in my life!
Love the idea and the color of the creme layer!
Thank you. I thought they were pretty too 🙂
This looks delicious! Gonna have to try them out.
Thanks so much Janaline, I hope you do try them!
Hi! It’s the frist time I ready your blog and I just LOVE IT! I’m from Brazil, so I didn’t understend everything, for ex.: what is this measurement system do you use? What means “C” and “T”? Is the type of the spoon or the cup? Sorry for this stupid questions and for my not perfect english! I hope you can answer me, so I’ll cook a lot of your recipes where in Brazil!
Thanks!
Hi Laura, thanks for visiting! I’m in the UK but actually prefer to use American measurements. “T” is tablespoon (15ml), “t” teaspoon (5ml) and “C” is cup (240ml). Hope that makes sense!