Raw Chocolate Fudge-Topped Brownies

Raw Chocolate Fudge Topped Brownies

A double fudgy treat that’s reminiscent of Nutella in its chocolate-hazelnut glory. The raw cacao here imparts a distinct chocolate flavor that melds well with the sweeteners used; you could use regular cocoa powder, but in that case increase the coconut sugar and decrease the stevia.

For the Brownies:

1-1/2 cups (170 g) raw walnut halves and pieces

1-1/2 cups (225 g) raw or lightly toasted hazelnuts (see note 1)

1/3 cup (80 ml) coconut sugar  or Golden Lakanto

pinch fine sea salt

3/4 cup (180 ml) raw cacao powder

1/3 cup (80 ml)  coconut nectar or fiber-based sweetener (such as Benesweet)

2 tsp (10 ml) raw vanilla powder or pure vanilla extract

40-50 drops plain or vanilla stevia liquid, to your taste

For the Fudge Topping:

2 cups (160 g) raw unsweetened finely shredded coconut (not the large shreds); OR use 1 cup coconut butter (not oil; see Note 2)

1 cup (140 g) raw or lightly toasted hazelnuts or 1/2 cup (120 ml) smooth natural hazelnut butter (see Note 2)

1 heaping 1/4 cup (70 ml) raw cacao powder

1/4 cup (60 ml) coconut sugar or Golden Lakanto

1 tsp (5 ml) raw vanilla powder (or 1 tsp/5 ml pure vanilla extract)

pinch fine sea salt

20-30 drops plain or vanilla liquid stevia, to your taste

Make the brownies: Line an 8.5 inch (21.5 cm) square pan with parchment paper and set aside (for higher and thicker brownies, recipe can be made in a loaf pan instead).

In a food processor, whir the nuts, coconut sugar and salt until the mixture resembles coarse crumbs.  Add remaining ingredients and process until it begins to come together in a ball.  Stop and scrape sides if necessary while processing. Take care not to overprocess or you’ll end up with nut butter! The mixture should be moist enough to stick together when pinched, but not wet.

Turn the brownie “dough” into the pan and press down firmly with your hands or a stiff spatula so that the mixture is dense and there are no air bubbles. Place in the refrigerator while you prepare the fudge topping.

Make the fudge topping: Place the coconut, hazelnuts, cacao powder, coconut sugar, vanilla powder and salt in a high-speed blender (if using liquid vanilla, add it later).  Using the tamper to push mixture toward the blades, blend until the mixture liquefies, about 5 minutes, stopping to scrape down sides as necessary.  Add the liquid vanilla if using, and stevia, and blend again.

Pour the mixture over the brownies in the pan. Return to the refrigerator until the fudge sets up, about an hour.  Using the parchment as a sling, pull out the brownie and place on a cutting board. Cut into 1.5 inch/4 cm squares and store, covered, in the refrigertor until ready to serve.  Makes about 25 small squares.  Will keep, covered in the refrigerator, up to 5 days. May be frozen; defrost, covered, overnight in the refrigerator.

Note 1: For the brownie base, if you’re not concerned about the recipe being raw, you can use lightly toasted nuts.  Do not toast the coconut for the fudge topping, however, or it won’t work! (For a coconut butter-based topping option, see Note 2).

Note 2:  An easier, if less economical, way to make the fudge topping is to use prepared hazelnut butter and coconut butter. In that case, melt your coconut butter before combining in the recipe, and use half as much of each item; eg, 1/2 cup (120 ml) hazelnut butter and 1 cup (240 ml) coconut butter. IMPORTANT: you MUST begin with whole nuts for the brownie base; hazelnut butter and walnut butter won’t work for that part of the recipe.

Suitable For: ACD Stage 3 and beyond; dairy free; egg free; grain free; lower glycemic; vegan.