If you’re looking for a healthy sweet end to your Christmas meal look no further than our delicious raw brownie recipe – filled with the goodness of a variety of nuts that provide healthy fats, protein and fibre.
Did you know a healthy daily intake of nuts is 30g (a small handful) or approximately:
- 20 almonds
- 15 cashews
- 20 hazelnuts
- 15 macadamias
- 15 pecans
- 2 tablespoons of pine nuts
- 30 pistachio kernels
- 9 walnut kernels
- a small handful of mixed nuts or about two of each of the ten nut varieties (except chestnut which isn’t eaten raw)
1 cup raw almonds
1/4 cup raw cashews
1/2 cup raw walnuts
2 cups dates
1/3 cup or regular cocoa powder
1/4 tsp salt
1-1 1/2 tsp vanilla extract
1/2 cup of chopped pistachios and goji berries (optional)
1/2 cup coconut oil – semi solid
1/4 cup rice syrup
2 table spoons cocoa powder
Line a square tin with baking paper.
For the brownie base mix, process almonds and cashews in a food processor until you get a fine consistency. Add walnuts and dates and pulse – mix should be crumbly and not coming together. Add cocoa, salt and vanilla and pulse – mix should be sticky and hold when pressed. If it’s dry, add a few drops of water.
Add pistachios and goji berries and gently mix into the mix.
Press mixture firmly into the tin.
For the frosting, combine coconut oil and rice syrup until smooth. Add cocoa and salt then mix til just incorporated.
Lightly apply frosting over the base and refrigerate for an hour or more until set.
Cut, serve and enjoy.
Recipe by Golden Door Executive Chef David Hunter