Love is in the air tonight with these delicious…
When you have a craving for chocolate and something easy, look NO further. These are the MOST delicious, almost sinful, brownies ever! The only problem with them is.. they go too quickly! Good thing they are pretty darn healthy, low glycemic sugar and help with any type of chocolate cravings! Another fabulous thing about these brownies are that they are also very easy to make. They are raw so the health benefits and nutrients they provide are provided in the most beneficial state.
This recipe, makes about 24 2″x3″ squares:
Picture shows 23… 1 of the 24 squares um… couldn’t fit on the cutting board… 😉
I thought I would make this recipe a print-friendly version to make it easier on you when it comes to make these guys!
Remember: 2 squares = 1 date.
Chunky Double Fudge Brownies
- 1 cup raw walnuts
- 1/2 cup hulled hempseeds
- 1 tbsp. chia Seeds
- 1 heaping cup of ‘de-pitted’ medjool dates (approximately 12 dates)
- 1 tbsp. coconut nectar
- 1/2 cup cacao powder
- 1 tsp. vanilla extract
- 1/4 tsp. Himalayan salt
- 1/2 cup cashews
Double Fudge Ingredients (top layer):
- 1/2 tsp. cinnamon
- 1/4 tsp. vanilla extract
- 1/2 cup melted organic coconut oil
- 1/2 cup raw cacao powder
- 1/3 cup coconut nectar or 1/4 cup agave
- 4-6 drops of liquid stevia (optional)
- 1/8 tsp finishing salt, either a sea salt or Fleur de Sel
- Large Food Processor
- Sauce pot to melt coconut oil
- 7 x 11 glass baking dish (you can use various sizes, your brownies will get thicker or thinner based on the glassware you choose)
- Unbleached Parchment Paper
Directions (First half): prep-time approx. 5-7 minutes
- Prepare your glass baking dish, by lining it with parchment paper. You can either cut it to fit exactly, or you can cross your parchment paper (one overlapping the other). Make sure that the entire bottom of the glass dish is covered with parchment paper and there is paper sticking out above the dish so it’s easy to lift out.
- In your large food processer add the following: walnuts, hemp seeds, chia seeds, salt and pitted dates. Process until fine crumbs.
- Add cacao powder and process until well-incorporated.
- While food processor is off, add coconut nectar and pulse several times to mix.
- Turn food processor on and add vanilla extract (turn off when extract has been mixed in well) this should only take a few seconds.
- While Food processor is off, add cashews and pulse 10 times. (The cashews should be crushed but still chunky. This will add the ‘chunk’ to your brownies.)
- Take mixture and press evenly into baking dish (on top of the parchment paper).
- Freeze while you prepare the chocolate fudge.
Directions (second half): prep-time approx. 3-5 minutes, wait-to-enjoy time about 20 minutes.
- In small sauce pot, melt coconut oil on medium-high heat. (should only take about a minute)
- Remove sauce pot from heat, once oil is liquid and using a fork or whisk, stir in cacao powder until mixture becomes a chocolate glaze.
- Stir in coconut nectar or agave, cinnamon, vanilla extract and liquid stevia.
- Remove baking dish from freezer and pour chocolate glaze over top of the pressed brownies.
- Freeze for 3-5 minutes and sprinkle on the sea salt or Fleur de Sel.
- Return to freezer and freeze for about 15 minutes.
- Remove from freezer, pull up on parchment paper to remove the frozen block easily.
- Set on hard surface and cut squares ( for 24 squares about 2″x3″) or 23 if you eat one while cutting.
- For storing: return to glass dish and store in freezer OR fridge. Of course, feel free to eat some before you store them. 🙂
Hope you enjoy them as much as we do!
I’d love to hear what you thought of this recipe or if you had any questions. Please feel free to post your feedback in the comments sections below!