No-bake raw brownies

Medjool dates, cocoa, nuts, maple syrup

Published originally on my blog on 4 February 2018

Raw brownies; because sometimes you don’t have time to turn the oven on, regardless of the fact that it would have been a very welcomed heat source.

Because you want something healthier and more nutritious than your regular brownie. Something that’s less sweet without, however, missing out on great flavor and texture, because these raw brownies have both.

Made with Medjool dates that have an intense caramel flavor and a soft, fudgy texture, with all sorts of nuts —almonds, walnuts, hazelnuts—, with cacao powder, but can be made with regular Dutch-processed cocoa powder as well, a hint of espresso and some maple syrup for added sweetness.

They’re intensely nutty, with a rich date and cocoa flavor and they’re not too sweet, with a lovely balance of acidity and bitterness coming from the cacao and espresso powder. They’re fudgy, soft and crunchy at the same time, and I know this is going to sound very weird to you, but their flavor reminds me of nutella, only without the cloying sweetness.

There’s a harmony of flavors in these raw, no-bake brownies and they are perfect for those of you who appreciate the distinct flavors of each ingredient rather than eating something that’s overly sweet.

Enjoy them in the morning as a quick pick-me-up, with your afternoon coffee or as a late-night sweet treat to cure those dangerous, for some of us, cravings.

Raw brownies

I use Medjool dates because they’re soft and jammy with a caramel flavor. I wouldn’t suggest you use another kind but if you can’t find them, and the sort of dates you use are too dry, soak them for a while in some freshly squeezed orange juice to soften them up.

These brownies are just two-bites each. You can certainly make them bigger if you want.