Well folks, I have been introduced to Raw Foodism of late, and in a quest to make something delicious that meets the raw food criteria, I came across a lovely picture of a Raw Brownie, no recipe, just a pic, and I think this recipe is almost it, but perfectly awesome in it's own right...just look at it! One little square of this will last you almost all day as far as energy requirements are concerned, I am amazed as to how filling this is! Raw, tick, delicious, tick, decadent, tick! I loved it so much it has just made the reprint of the Thermomix little booklet 'Rawlicious' which is widely available from your Thermomix consultant or by phoning the office! So please, let me know how that works for you...and BTW Sydney and Melbourne, I am appearing at the Gluten Free Expo in Sydney August 21st and 22nd, and helping with Nico Moretti's cooking classes on August 25th both the day and evening ones, so come and say hi.
I imagine this could be done in any high powered food processor, but why put yourself through it? Just get the original and the best...that sounds like a great marketing line if ever there was one!
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- 40 g Cacao Nib - Butter cacao butter Recipe BUY
- 60 g pitted dates
- 130 g hazelnuts
- 50 g shredded coconut
- 100 g dates
- 160 g macadamias
- 160 g hazelnuts
- 50 g Cacao - Powder raw cacao BUY
- 80 g Coconut - Oil organic coconut oil BUY
- 80 g Cacao Nib - Butter cacao butter Recipe BUY
- 30 g maple or pear syrup
- Pinch Pink Salt Flakes pink salt flakes BUY
- Chopped nuts of choice or shredded coconut for garnish
Place all base ingredients into Thermomix bowl and chop 20 sec/speed 7. Press into 20cm square baking tin that has been lined with baking paper. Place into freezer.
Make the topping by placing dates into Thermomix bowl and chopping 10 sec/speed 7.
Add remaining ingredients except garnish nuts and blend 20 sec/speed 9 until smooth and creamy. Pour onto base, sprinkle with chopped nuts and refrigerate until firm.
Cut into slices or squares to serve.