by Buffy Ellen 0 Comments

This is a delicious raw dessert to whip together for a shared lunch or dinner. I love to have something sweet like this or my bliss balls in the freezer at all times, to have for dessert with a cup of herbal camomile/sleep tea. Raw, organic, dairy free, vegan, paleo, gluten free... it doesn't get much better than this! Good for your body and good for your soul too.

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Raw Afghan Brownies 

Raw Afghan Brownie Resized

Makes 16 squares

Make with

All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart

Always use certified organic ingredients where possible

2 c organic walnuts (soaked, rinsed and well drained or dehydrated)
2 c medjoul dates
¾ c raw cacao powder
½ c sprouted buckwheat (I love using Little Bird's grawnola here) OR brazil nuts/almonds OR raw cacao nibs OR crushed organic corn flakes (for an old school style afghan)
¼ tsp organic sea salt
½1 tsp vanilla powder
Grated zest of 1 orange OR pinch chilli flakes (optional)

Toppings:
Walnut halves
2 tbsp coconut oil
2 tbsp cacao powder
1 tbsp liquid sweetener (I personally love Coconut Nectar or Yacon Syrup)
Pinch sea salt
Pinch vanilla powder
OR Coconut Chocolate Butter

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

How to
  1. Pulse your brazil nuts or almonds in a food processor until still quite chunky then set aside (or chop them manually).
  2. Blend walnuts in your food processor/Thermomix* until finely ground.
  3. Add cacao powder, salt and vanilla powder.
  4. One by one add dates whilst motor is running until mixture resembles bread crumbs.
  5. Stir through the buckwheat, nuts, cacao nibs or cornflakes, or add to your processor and pulse a few times (be very careful not to pulse too much here or you'll lose that 'crunch' factor). If using a Thermomix* you can just stir here using the reverse function.
  6. Line a pan with baking paper, pour mixture in and press down with your palm until firm. Place in freezer at least 1hr until set, or preferably overnight – then slice into squares.
  7. Top with a teaspoon of Coconut Chocolate Butter on each square, sprinkle with raw cacao powder, then press a walnut half into each square. Serve with my Cashew Macadamia Chia Cream or Coconut Cashew Chia Cream.

I like to keep these in the freezer and pull out just before eating so they're nice and firm. They'll last there for up to three months, although they never do in our house!

Raw Afghan Brownie

Hope you enjoy. Share your chocolatey masterpieces over on Instagram for a chance to feature in our monthly Facebook album, just remember to hashtag #begoodorganics so we can find your glorious creations :)

x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend.

Raw Afghan Brownie

Raw Afghan Brownie



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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