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Tuesday, 8 July 2014

Chocolate Strawberry Brownies

First of all, as great as these are, I don't really recommend them in winter. I learnt that this morning when taking a bite into the frozen strawberry layer and immediately my body was covered in goosebumps!

The original recipe is for Chocolate RASPBERRY Brownies which sounds way better than strawberries but tis' strawberry season so that's what I used!

Ingredients for Base
1 cup raw nuts (I used almonds)
1/3 cup cacao
3 Tbsp. coconut oil, melted
12 Medjool dates, pitted

Ingredients for Middle Later
2 cups fresh or frozen raspberries (I used strawberries)
2/3 cup raw cashews (I left out the nuts in the middle layer) 
4 Tbsp. shredded coconut
6 Tbsp. organic maple syrup (I used honey)
1 Tbsp. coconut oil, melted

Ingredients for Top Layer
½ cup of cacao butter (or melted coconut oil)
½ cup of cacao powder
¼ cup of organic maple syrup

Directions for Base
  • Add all ingredients to a blender and blend until all the ingredients are well mixed and the macadamias are crushed.
  • Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.
Directions for Middle Layer
  • Blend all but the coconut oil in a high speed blender until smooth.
  • Add coconut oil and blend until well combined
  • Add to the base and smooth over with a spatula or back of a spoon and place into the freezer for at least 1 hour.
Directions for Top Layer
  • Melt the cacao butter in a double boiler on low heat (I used coconut oil, melted in microwave)
  • Add the organic maple syrup to the double boiler and whisk until combined (I used honey, melted in microwave) 
  • Whisk in the cacao powder.
  • When well combined pour over the middle layer and smooth over with the back of a spoon
Put back into the freezer and let it set completely (around 1 hour).

Remove from the tin, slice straight away and store in an airtight container in the freezer (I recommend the freezer as the raspberry layer softens easily).

Recipe taken from Mind Body Green

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