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    Home | Recipes | All Desserts

    Raw, No Bake Chocolate Brownies

    By Adriana Harlan | 8 Comments | Published: Apr 16, 2013 · Modified: Dec 15, 2020

    Recipe Reviews
    5 from 1 review

    Delicious and not too sweet, these Raw, No Bake Chocolate Macadamia Triple Layer Brownies are grain free, dairy free, egg free and Paleo. I served them in a birthday party and everyone loved them. Enjoy!

    close up of chocolate macadamia triple layer brownie topped with shredded coconut and fresh mint
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    Raw, No Bake Chocolate Macadamia Triple Layer Brownie

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    5 from 1 review
    Recipe by Adriana Harlan
    Servings :12
    Prep :25 mins
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    Ingredients

    Brownie Layer:

    • 1 cup raw almonds
    • 1 cup raw pecans
    • 1 cup Medjool dates
    • ½ cup raw cacao powder
    • 1 teaspoon vanilla extract
    • ¼ teaspoon fine himalayan salt

    Macadamia Layer:

    • 1 cup raw macadamia nuts
    • 1 cup almond milk
    • 4 tablespoons coconut oil
    • 4 teaspoons vanilla extract
    • 2 tablespoons lucuma powder

    Chocolate Ganache:

    • 5 tablespoons cacao butter
    • 7 tablespoons raw cacao powder
    • ½ teaspoon vanilla extract
    • 2 tablespoons raw honey, or maple syrup
    • ⅓ cup coconut cream
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    Brownie:

    • Using a food processor or a blender grind the almonds and pecans into course meal and place it in a bowl.
    • Remove pits from dates and process until creamy.
    • Combine the creamy dates with the ground almonds and pecans, cacao powder, vanilla and salt and mix to incorporate all ingredients.
    • Line an 8x8 glass baking dish with parchment paper and spread the mixture until evenly distributed.

    Macadamia Layer:

    • To make the almond milk, clean your food processor or blender and process the almonds and hot water. Strain the milk into a bowl using a cheesecloth.
    • Rinse the food processor and add the macadamia nuts, coconut oil, vanilla extract and lucuma powder and process until creamy.
    • Add the almond milk to the macadamia nut mixture and process to combine ingredients. You should be left with a mixture that is a thick and has a creamy consistency.
    • Distribute the mixture evenly over the brownie and place it in the freezer

    Chocolate Ganache:

    • Melt the cacao butter over a double boiler.
    • Add the cacao powder, honey and vanilla and mix until all is combined.
    • Mix in the coconut cream.
    • Allow mixture to cool before you pour it on top of the macadamia layer. Once cooled, spread the chocolate over the macadamia layer and refrigerate overnight.
    • Cut into small squares of about 1 to 2 inches and serve.

    Notes

    Homemade almond milk: blend 1 cup almonds with 2 cups hot water and strain with cheesecloth.
    Coconut cream: this is the coconut cream that forms in a can of full fat coconut milk when left in the fridge overnight with the lid opened.

    Nutrition per serving

    Calories: 391.4kcalProtein: 6gFat: 33.8gSaturated Fat: 12gSugar: 13.2gFiber: 7.4gCarbohydrates: 23.9gNet Carbs: 16.5g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

    Made this recipe?Please leave a review and photo in the comments below.

    Adapted from Nouveau Raw

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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