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My go-to raw brownie recipe: fudgy, rich, dense… And made even more delicious when finished off with a coffee cream fudge topping! The combination of raw cacao and coffee is a match made in heaven. I think I would most likely pick a raw / no-bake brownie over the baked variety every time. The consistency is just so much more alluring and all-round satisfying!
For the Brownies
300g Just Natural Organic Medjool dates, pitted
125g Just Natural Organic pecan halves
80g Just Natural Organic whole cashews or Just Natural Organic jumbo oats
80g Just Natural Organic raw cacao powder
Pinch of salt
2 tbsp Just Natural Organic raw cacao nibs
For the Coffee Fudge Topping
100g Organic Kitchen extra virgin coconut oil, melted
220g raw cashew butter, roast cashew butter, or tahini
1 tsp coffee extract
80ml maple syrup, honey or raw coconut nectar
2 tbsp crushed coffee beans
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