Easy raw vegan brownies that are also grain-free, keto, and extra fudgy! These Raw Espresso Brownies are the perfect way to satisfy a chocolate craving without refined sugar.
Ok so I do this thing where every once in a while I REALLY want chocolate, but then I don’t want it for like 10 months. But when that moment hits, man, chocolate better be ready for me somewhere. My solution? Keep a batch of these brownies in my freezer. Then as soon as the chocolate attack hits I’m ready to go.
I’ve made a lot of Paleo brownies in my life, but what I love about these is that they’re no-bake, which is always a plus in Arizona. That, and I literally never have sugar in my cabinet, so sugar-less desserts are certainly a win. Healthy, easy brownies that freeze well??!! Are we dreaming? Maybe. But I’m gonna go with it.
Tips for making these Raw Vegan Espresso Brownies:
- Use good, moist dates. Make sure you soak them for a bit if they’re dry.
- Use a good food processor to make the ingredients extra smooth. The more smooth you can get the batter, the fudgier these brownies will be!
Raw Espresso Brownies
INGREDIENTS
- 1.5 cups cashews
- 2 cups Medjool dates if the dates are dry/tough, soak in a bowl of warm water for 30 mins before making these
- 1/4 cup + 1 tbsp cocoa powder
- 1 tbsp espresso powder/ground coffee
- 1/4 tsp salt
INSTRUCTIONS
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Line an 8x8 baking dish with parchment paper (or use a loaf pan for thick brownies.)
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Place cashews in the food processor and process until finely ground.
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Add the dates to the food processor and process until a smooth mixture forms
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Add the cocoa powder, espresso, and sea salt and pulse to combine.
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Spread brownie mixture into the prepared dish and press to flatten (use damp fingers if necessary.)
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Chill in the fridge/freezer for 1 hour, then slice and enjoy!
Did you make this recipe?
Don’t forget to tag @moriah.brooke #ellefaiteats!
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