Hello all,
I’m really excited about today’s post! Been wanting to post this for some time now and yay I finally have time today.
Raw brownies are one of the simplest raw deserts to create. Its one of those uncomplicated deserts that can be made using few and simple ingredients and yet taste pretty darn amazing. Not surprising that its a dessert that most new raw foodists (including myself) always attempt first.
I recall my first time attempting the raw brownie two years back.. I was armed with my new food processor and was so eager to start that I cut my finger on the sharp blade. Hahaa but it turned out pretty good and I was eagerly offering all my (apprehensive) family members a slice (or two , as i would insist!!). Fast forward two years later, and a little wiser, I decided to shake things up abit and make a thriple layer raw brownie for my best friend’s birthday potluck.
I’m soooooo pleased with the way this brownie has turned out. It tasted really delicious and everyone at the potluck couldn’t believe this was raw…or healthy. The only downside was that my layers weren’t that even…but I’m sure you can do a better job =)
Okay, enough rambling, here’s the Raw Thriple Decker Peanut Butter Chocolate Frosted Brownie, or
RAW THRIPLE DECKER BROWNIE (in short!)
WHAT YOU’LL NEED
BASE layer (the brownie)
2 cups walnuts (pre soaked, preferably dehydrated)
1 cup dates
1/4 tsp salt
1/4 tsp vanilla essence
4 1/2 tbs cacao powder
1/2 tsp coconut oil
MIDDLE layer (the peanut butter crunch)
1 1/4 cup raw rolled oats
1/2 cup raw peanut butter (or normal PB if you don’t mind it not-raw)
1/4 tsp salt
1/4 cup agave
*Add more agave if your peanut butter has no sweetener.
TOP layer (the chocolate frosting)
2 ripe avocados
1/4 cup cacao powder
1/4 cup agave + another 1 tbs
1 tbs coconut palm sugar
1/4 tsp salt
1/4 tsp vanilla essence
OPTIONAL
Coloured sugar rice (Yes this is not raw but i wanted to make it more cheerful since its a birthday cake! Omit this if you want it completely raw and add healthier options like chopped nuts)
HERE’S HOW
BOTTOM Layer
1) Line your pan with parchment paper.
2) Process the walnuts first. Many recipes say to stop processing once it becomes crumbly but personally I find that processing it longer till it becomes more like a paste (before it turns to butter) makes it way more fudgy.
3) Add in the rest of the ingredients except the coconut oil and continue to process. Add the coconut oil last. Your base should have a consistency like the picture below. Don’t worry if its not that sweet because you’ll have your middle and top layer to balance out the flavours.
4) Press it into the pan, making sure that you press it down tight and the sides are all filled.
5) Leave it in the freezer.
MIDDLE Layer
1) Process the rolled oats till it becomes a little more flaky.
2) Add in the rest of the ingredients and continue to process.
3) Spread crumbs evenly on top of the base layer and press down evenly.
4) Put it back into the freezer.
TOP Layer
1) Simply throw everything in the food processor and process till you get a beautiful, smooth ganache. YUMMM
2) Spread it on the top layer of the brownnie and back in the freezer it goes.
3) Let this stay in the freezer for around 4 – 6 hours. Sprinkle on toppings (optional) before you serve.
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Do drop me a comment or email if you’ve tried this recipe because I would love to know what you all think! Hope you all enjoy this as much as my friends and I did =)