Gluten & Dairy Free Raw Chocolate Brownie
Servings
24
Servings
24
Ingredients
  • 1/2cup walnuts
  • 1/2cup almonds
  • 1cup medjool dates
  • 2-3tbsp of chia
  • 1/2cup desiccated coconut
  • 1/2cup cacao
  • 2tbsp coconut oil
  • Pinch of Himalayan salt
  • A few drops of vanilla extract
  • 1tbsp honeyfor the icing
  • 2tbsp coconut oilfor the icing
  • 1/4cup cacaofor the icing
  • Pinch of Himalayan saltfor the icing
Instructions
  1. In a food processor add the walnuts, almonds and medjool dates and process until they are well combined
  2. Transfer to a mixing bowl and add the chia seeds, coconut, 1/2 cup cacao, salt and vanilla and mix well.
  3. Press into a lined slice tin or container (approx. 15 x 25cm) and put into the fridge while you make the icing.
  4. Melt honey and mix in coconut oil, cacao and salt.
  5. Pour over the brownie slice and set in fridge for approximately 2 hours.
  6. Cut into 24 pieces and store in the fridge or freezer.
Recipe Notes

90 calories per piece.

Print Recipe
Gluten & Dairy Free Raw Chocolate Brownie
Gluten & dairy-free raw chocolate brownie
Course Snacks
Cuisine Chocolate
Servings
Ingredients
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1 cup medjool dates
  • 2-3 tbsp of chia
  • 1/2 cup desiccated coconut
  • 1/2 cup cacao
  • 2 tbsp coconut oil
  • Pinch of Himalayan salt
  • A few drops of vanilla extract
  • 1 tbsp honey for the icing
  • 2 tbsp coconut oil for the icing
  • 1/4 cup cacao for the icing
  • Pinch of Himalayan salt for the icing
Course Snacks
Cuisine Chocolate
Servings
Ingredients
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 1 cup medjool dates
  • 2-3 tbsp of chia
  • 1/2 cup desiccated coconut
  • 1/2 cup cacao
  • 2 tbsp coconut oil
  • Pinch of Himalayan salt
  • A few drops of vanilla extract
  • 1 tbsp honey for the icing
  • 2 tbsp coconut oil for the icing
  • 1/4 cup cacao for the icing
  • Pinch of Himalayan salt for the icing
Gluten & dairy-free raw chocolate brownie
Instructions
  1. In a food processor add the walnuts, almonds and medjool dates and process until they are well combined
  2. Transfer to a mixing bowl and add the chia seeds, coconut, 1/2 cup cacao, salt and vanilla and mix well.
  3. Press into a lined slice tin or container (approx. 15 x 25cm) and put into the fridge while you make the icing.
  4. Melt honey and mix in coconut oil, cacao and salt.
  5. Pour over the brownie slice and set in fridge for approximately 2 hours.
  6. Cut into 24 pieces and store in the fridge or freezer.
Recipe Notes

90 calories per piece.