Brownies With Raspberry Coulis
The best raw brownie recipe ever. Chocolate and raspberries are a match made in heaven, a flavour combination that reigns supreme.These insanely fudgy, no bake brownies are easy to whip up and just happen to be good for you. Topped with a fresh homemade raspberry coulis they are completely addicting! Fudgy plant-based brownies are one of the best dessert treats out there that can satisfy any chocolate cravings! The perfect effortless dessert, or anytime treat and will please young and old alike!
Ingredients
- 1 1/2 cups almonds, walnuts or a mix of your choice
- 1 cup dates, soaked at least 30 minutes and drained
- 1 cup desiccated coconut
- 1/2 cup cocoa or cacao powder
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Raspberry Coulis
- 1 cup raspberries, fresh (if using frozen thaw and drain)
- 2 tablespoons honey or maple syrup
- 1 teaspoon fresh lemon juice
Instructions
- Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, cocoa, coconut oil and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your brownie.Press the mixture into the bottom of your pan or dish evenly. Refrigerate or place in the freezer to firm up, then remove and pull out with the parchment paper handle and slice into 8 bars. Wrap each bar in plastic wrap and keep stored in the fridge.
Raspberry Coulis
- To make the coulis, simply blend the raspberries with the honey and lemon juice in a food processor until smooth. Strain through a mesh strainer to catch the seeds, pressing through with a spoon. Place in the fridge to firm up a bit.