We interrupt today’s scheduled post for chocolate! I had something else planned for today but then I made these and decided I had to post them straight away. Not that you shouldn’t be excited about my next post of course, but chocolate is always prioritized.
I’ve been baking up a storm in my kitchen recently (more on that to come soon…) and as much as I love doing so, admittedly I don’t feel my best after eating a ton of flour, even if it is wholegrain.
Avoiding flour and still enjoying a sweet treat is no problem at all though when raw desserts are so darn delicious!
I’ve made many a raw brownie in my time but almost always date and nut based ones. I thought I’d go down a different route this time and try and replicate a cooked brownie texture. It was certainly a fun experiment and a resounding success if I do say so myself! They turned out fudgy but with a slightly fluffy “crumb”. They are still very rich so to cut that I added a layer of berry cream using some mixed berries I had in my freezer from the summer, which took these over the top.
The secret to the texture is coconut flour! I know, I just said I didn’t want to use flour, but coconut flour is rather different. Being made from coconut it’s of course gluten and grain-free. It’s also very high in fibre and low in carboydrates.
Please do not try and sub homemade coconut flour in this recipe- it will not work! Store-bought coconut flour is defatted, unlike shredded coconut, and acts like a sponge soaking up liquid and giving these brownies their moist cakey texture. It’s widely available in health food stores, large supermarkets and online.
Raw Berry Cream Brownies:
(Adapted from Practically Raw Desserts)
1/2t Vanilla extract
1/4C Maple syrup OR Agave nectar (I used 2T of each)
1/3C Unsweetened apple purée
1/3C Raw cacao powder
1/3C Coconut flour
1/3C Almond flour/blanched ground almonds
Pinch of salt
1/2C Mixed frozen berries, defrosted (You can use fresh if in season)
1/4C Cashews, soaked, rinsed and drained
1T Maple syrup
1t Lemon juice
Pinch of salt
2T Coconut oil, melted
Line a small baking tin or container with parchment paper to help you remove the brownies later on (I used a 5 1/2” by 3” container)
In a food processor combine water through to apple purée. In a separate bowl stir together the dry ingredients. Add the dry ingredients to the food processor and process again until fully incorporated. You will have a very thick mixture.
Spread the mixture into the prepared container and smooth out the top. Refrigerate.
For the berry cream, blend the first five ingredients. When smooth add the melted coconut oil and blend again.
Pour the berry cream on top of the brownie and refrigerate or freeze for a few hours. Use the parchment paper to remove from the container and cut into pieces.
Store in the fridge or freezer as the topping will melt if left at room temperature.
I’d like to try a raw vanilla cake with coconut flour too I think…
Have you used coconut flour before? Any must-try recipes to send my way?