by Buffy Ellen 0 Comments

This is one of my favourite raw desserts to whip together for a shared lunch or dinner. I love to have something sweet like this in the freezer at all times, to have for dessert with a cup of herbal camomile/sleep tea. Plate them up with a side of my Coconut Cashew Chia Cream or your favourite coconut or plant-based yoghurt, a few berries, and dessert is sorted! Or try it with my Vanilla Bean Ice Cream - just gorgeous. 100% raw, vegan, dairy free, plant-based whole foods, that just happens to also be gluten free and paleo friendly too... 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 Brownie

Raw Afghan Brownie Resized

Makes 16 squares

Make with

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Always use certified organic, local and fairly traded ingredients wherever possible

2 c walnuts (soaked, rinsed and well drained or dried activated)
2 c medjoul dates OR 2 c regular dates + 3 tbsp coconut oil (melted)
¾ c cacao powder
½ c activated buckwheat (I love using Little Bird's grawnola here
¼ tsp organic sea salt
½ tsp vanilla powder OR 1/4 tsp vanilla extract
Grated zest of 1 orange OR 1/4 tsp chilli flakes (optional)

Chocolate Topping*
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

More walnut halves to top

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

How to
  1. Blend walnuts in your food processor until they are a couscous like texture.
  2. One by one add dates whilst motor is running until mixture resembles bread crumbs.
  3. Add cacao powder, salt and vanilla powder.
  4. If the mixture is not sticking, add in 1tbsp of coconut oil.
  5. Stir through the buckwheat, 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 Chocolate Topping 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.
Notes
  • You can use activated buckwheat from ROAR foods but I also love using Little Bird's Almond, Goji & Yacon Grawnola or Loving Earth Caramalised Buckinis. Alternatively, you can activate your own buckwheat at home by following my instructions found in my Homemade Nut Butter recipe.
  • You could also replace the activated buckwheat with brazil nutsalmondsraw cacao nibs, or crushed organic corn flakes (for an old school style afghan) - the possibilities are endless!
  • If you're using almonds or brazil nuts in the place of activated buckwheat, make sure you cut them up in advance - I do this by pulsing them in my blender, being careful to keep them nice and chunky (or you can chop them manually).
  • For a quick and easy alternative to the Chocolate Topping, you can also use this pre bought Coconut Chocolate Butter here for your topping - delicious.
  • 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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