Recipe

Date and raspberry raw brownie

Packed full of nuts and natural sweetness.

  • 20 mins preparation
  • Makes 25
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Ingredients

Date & raspberry raw brownie
  • 2 ¼ cups (270g) pecans
  • 2 ¼ cups (520g) fresh seeded dates
  • ⅓ cup raw cacao powder
  • 3 teaspoons water
  • 1½ teaspoons coconut oil
  • 50 grams melted 70% dark chocolate
  • 60 grams raspberries

Method

Date & raspberry raw brownie
  • 1
    Grease and line base and sides of a 20cm (8-in) square cake pan with baking paper.
  • 2
    Process pecans until finely chopped. With motor operating, add dates, cacao powder, water and coconut oil; process until mixture comes together.
  • 3
    Press mixture evenly into pan; level with a palette knife.
  • 4
    Refrigerate for 1 hour or until firm.
  • 5
    Drizzle with melted chocolate; top with raspberries. Cut into 25 squares.

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