Super scrumptious raw brownies + heavenly homemade almond butter

I was going to write something about how summer’s drawing to a close. The warm Indian summer days we’ve enjoyed lately and about all the beautiful ripe produce that is available right now.

The wonderful smell from the apples in our garden, the huge juicy blackberries on our breakfast yoghurt and so on…

But I can’t seem to find the right words and I haven’t really been able to enjoy late summer harvest to the fullest this year. My days have been too busy with jobs and deadlines. So to even get this blog post done (like I promised on Instagram the other day) I’m just going to give you the recipe for now. And hopefully be back soon to write and share recipes about those other things.

You see, late summer and early autumn is my favourite time of the year.

This recipe has absolutely nothing to do with late summer, autumn, blackberries or apples (unless you put them on your brownies). But it is the best good-for-you brownie I have ever had.

You see, this is not just a brownie. They are great as a cheer-me-up in the afternoon by the computer, on the way home from work or even post workout. Not to mention as a dessert when you have friends over for dinner. Rich, dense and filled with good-for-you energy and nutrition. You wouldn’t even believe it when I say they are healthy – unless you haven’t already read the ingredient list?

And the best part is: they only take 10 minutes to make.

Enjoy!

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Printable recipe
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Super scrumptious (almost) raw brownies

makes 12-24 depending on size

100 g raw almonds (soaked overnight)
1 cup (200 g) dates (about 12 medjool or 24 regular), pitted
2/3 cup (50 g) raw cacao powder
1 tbsp raw carob powder
1/2 tsp powdered vanilla (or 1/2 vanilla bean, seeds scraped out)
1/2 tsp sea salt
1-2 tbsp almond butter (recipe below, or buy readymade)
1 tbsp virgin coconut oil
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2 tbsp hemp seeds
2 tbsp cocoa nibs
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50 g pecans, roughly chopped

1) Cover the almonds with lukewarm water, add 1 tsp sea salt and leave to soak overnight (or between 12-14 hours). Strain well and wipe off any excess water carefully using a clean tea towel.
2) Put almonds, dates, cacao powder, carob, vanilla, sea salt, almond butter and coconut oil in a food processor and whiz until well blended. The dough will whiz around like a ball towards the end. Add hemp seeds and cocoa nibs and whiz a little more until just blended – you’ll want to keep some of the crunchiness here!
3) Line a 20cm square baking tin with parchment paper and turn the dough into it. Press with your fingers until you have an even layer. Add the roughly chopped pecans by loosely pressing them down into the dough.
4) Cover with cling film and place in the fridge for at least 30 minutes before cutting up.
5) Cut them in small squares if using for snacks/energy and cut them a little bigger if serving as a dessert. Powder with raw cacao before serving.

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A NOTE ON NUTS/ALMONDS: Raw nuts are a fantastic healthy snack, loaded with protein, healthy fats, fibre and important minerals like zinc, magnesium and calcium. However, raw nuts (and almonds) contain phytic acid and enzyme inhibitors that can reduce the body’s ability to absorb certain nutrients properly. Soaking (and/or roasting) increases the nutrient value of all a nuts, seeds and almonds along with breaking down the phytic acid and help enhance their digestibility. Which is why I always try to soak or roast nuts and almonds before using. Soaking the almonds in this recipe also makes the brownies deliciously moist and super rich.

ANOTHER NOTE: I also added all sorts of other goodness here – some for maximum taste (like carob and almond butter) and some for that extra crunch (hemp seeds and cocoa nibs). You could certainly make these brownies more basic by omitting some of the ingredients, but you would miss out on that extra taste sensation if you do. Almond butter is not raw if made using roasted almonds, but you could omit it if you’d like to make your brownies completely raw.

Recipe for my homemade almond butter below.

Homemade vanilla and cardamom almond butter

makes about 1 cup

2 cups raw almonds (preferably organic)
pinch of pink himalayan salt (other good quality salt will do too)
3/4 tsp ground cardamom
1 tsp powdered vanilla (or 1 vanilla bean, seeds scraped out)

1) Toast the almonds in a dry frying pan on medium heat until the almonds are golden brown and smell fragrant – watch carefully not to burn them. Remove from the pan and let the almonds cool for a few minutes.
2) Once the almonds are cool enough to handle, tumble them into the bowl of a food processor and pulse until you’ve got a fine almond meal.
3) Run the motor for about a minute. Stop, remove the lid and scrape the almonds down the sides and off the bottom of the processor bowl. Repeat until the almonds start to release their oil and become buttery and spreadable. Be patient – this can take 10-15 minutes! No need to add oil – just be patient.
4) Add salt, cardamom and vanilla towards the end. You could omit the spices but I promise you – they make this almond butter heavenly!
5) Taste and add more salt if necessary. Scrape the almond butter into a jar and refrigerate. Keeps for 2-3 weeks in the fridge.