No-Bake Healthy Chocolate Brownies

Um, wow. Yum. I don't even have words - please make these. Not a single ingredient of these brownies is processed so you can genuinely enjoy them 'guilt-free'. Wait.. Yup, I still hate the phrase 'guilt-free', and I did just start to write out why but inadvertently went on a bit of a rant so that might be a post in the future.. For now I shall just point out that food guilt is to be avoided at all times because food is there to be enjoyed yes okay great thank you.
Anyway, if you did feel at all guilty in anticipation of these delights (which you shouldn't because yum), you need not fear! On the contrary, in fact - you can know that you are actually doing yourself some good by this so-called indulgence. How? Because these are so full of GOOD THINGS. Make them. Now.

One thing to note is that they are super duper rich so a little slice is more than enough. Although two little slices is also very enjoyable. As is, you know.. all of them.
No-Bake Chocolate Brownies
Makes 24 pieces; raw, gluten-free, dairy-free and vegan!

150g almonds (ground or whole)
50g raw cacao powder
50g coconut oil
half teaspoon water
150g medjool dates (other dates are fine too but medjool will be more gooey and fudgy!)
1tsp coconut sugar (optional - this is to counteract the bitterness of the cacao; if you are a dark chocolate obsessive like me, feel free to omit this)
dessicated coconut

1. If using whole almonds, whizz them in a food processor until they are ground into a flour.
2. Combine the ground almonds, cacao powder, coconut oil, coconut sugar if you're using it, and water in the food processor and blend together.
3. Add the dates (pit them first if they're not already pitted!) little by little, whizzing up each time until they are all incorporated.
4. Continue blending until the mixture becomes a sort of paste; you'll probably need to stop every so often and scooch it down from the sides with a spatula.
5. Transfer the mixture to a baking tin lined with greaseproof paper and smush it down with the back of a metal spoon so it's all flat and even, and sprinkle the dessicated coconut over the top.
6. Score it so it's easier to chop up later, then throw (not literally please, unless you are extremely confident in your skills in the throwing of un-baked goods) it in the freezer for minimum one hour, better around four ish.
7. Once the impatiently awaited time is up, remove the tin from the freezer, remove the brownies from the tin, chop them up along the score lines and GOBBLE THEM ALL. Or put them in a tub and keep them in the fridge. Either is fine.
8. You can also ice these with a frosting! I shall be trying out various recipes for frostings so when I decide on a good one I'll do a post on it and link it here!

These should keep for a week in the fridge, if you can manage to make them last that long.. They pair very nicely with a giant mug of hot chocolate, or a giant mug of green tea and some pieces of dried mango to gnaw on. (May sound a weird combination, but that's what I'm munching on at the moment and it's mighty fine.)
Honestly, these are pretty swag - they have heaps of antioxidants from the raw cacao (the totally unprocessed form of cocoa), only healthy fats from the almonds and coconut, and totally natural sweetness from the dates. Coconut sugar also has much lower levels of fructose than agave nectar or normal processed cane sugar, which is great because fructose is the bit that's not so fabby. So YAY FOR FABBY BROWNIES!

Nutritional information

(per brownie when making 24, and not including desiccated coconut on top)
calories 75.6kcal
fat 5.1g
(of which saturates 2g)
carbohydrate 6.4g
(of which sugars 4.4g)
protein 1.9g

*All photos in this post are mine. If you wish to use any, please ask my permission and credit me!*


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