Raw black forest brownies with coconut cream
These raw brownies are a healthier alternative to a classic Black Forest gateau. Serve with coconut cream for a decadent vegan dessert.
Equipment
- Electric whisk (for the coconut cream)
Ingredients
For the brownies
- 100 g pecan nuts or other nuts
- 250 g prunes (or dates) roughly chopped
- 2 tablespoons cocoa powder
- 75 g dried cherries
For the coconut cream
- 400 ml tin of coconut milk chilled
- 1 teaspoon vanilla extract
Instructions
For the brownies
- Place 100g pecan nuts in a food processor and pulse until chopped into small pieces.
- Add the chopped prunes (or dates), 2 tablespoons cocoa powder and 75g dried cherries.
- Pulse until the mixture comes together into a sticky dough. You may need to stop and scrape the sides of your processor down with a spatula.
- Place the whole mixture in a small, lined dish or cake tin. Place a sheet of baking paper over the top and press down with your hands or the side of a glass until smooth. Chill in the fridge for at least an hour.
- Cut into squares and serve with the coconut cream (see below). Store in the fridge.
For the coconut cream
- In order for the coconut cream to work the creamy white part and the water need to have separated in the tin. This will happen when it gets cold so put it in the fridge, ideally overnight.
- Scoop the solid white part into a bowl. Mix in the vanilla extract and whisk on a medium speed until it resembles whipped cream. Store in the fridge.
Nutrition
Calories: 261kcalCarbohydrates: 27gProtein: 3gFat: 18gSaturated Fat: 9gSodium: 8mgPotassium: 364mgFiber: 4gSugar: 15gVitamin A: 519IUVitamin C: 1mgCalcium: 37mgIron: 2mg
Tried this recipe?Let us know how it was!