Nothing Says ‘Guilt Free’ like these amazing Raw Fudge Brownies with Fresh Ginger & Goji Berries
This recipe is inspired by the talented Monica Topliss from the Organic Cafe (Kunara Organics) in Forest Glen, which has been a family stop-over for long over a decade now. The cafe menu is abundant with beautifully handcrafted salads, hot and cold meals, smoothies, juices, sweets and treats. They take their passion for quality wholesome and healthy food seriously, making everything from scratch and they don’t even use microwave either, preferring to warm your food the old fashion way, on the stove or in the oven. It’s one of those places that always makes you feel healthier after a visit.
From the cafe gift shop, I bought Monica’s cookbook (Topliss in the Kitchen) but because it focuses only on Gluten-Free, I sat it aside – so many of the recipes contained other grains, sugar and ingredients which didn’t sit well with me. With that said, I was flicking through the pages last week when I came across a great recipe for a raw brownie, which I just had to try. Although I did change quite a lot, I did follow Monica’s idea of pre-soaking goji berries (however, I used vanilla instead of rum). I also added medjool dates, almonds and hazelnuts, carob and cacao powder. I further changed the recipe by omitting the sugar, syrup and the coconut oil and I also omitted all of the ground spices. I varied the ratios of those ingredients which I did use and I finished my raw brownies with freshly grated ginger.
It turned out beautifully and if you’re one with a dislike for coconut oil, then you’ll love this recipe even more. Even I admit that it’s nice to have something healthy which is coconut oil free sometimes!
Blender vs Food Processor
Please note that blenders, (even Vitamix) are unsuitable for this recipe. I overheated the motor on my Vitamix twice making this one. Lesson learned. So just use a regular, but quality food processor and all should be fine! FYI: I use a Kitchenaid food processor, but a Thermomix would be even better.
Makes 12-15 squares
- Small bowl
- Food processor/Thermomix
- Wide loaf tin (approx 25cm x 13cm)
- 1/2 cup dried goji berries
- 1 tbsp vanilla essence
- 1/4 cup boiling water
- 300g pitted medjool dates*
- 200g raw hazelnuts or hazelnut meal
- 100g raw almonds or almond meal
- 1/3 cup raw cacao powder
- 1/3 cup carob powder
- 1og finely grated ginger
- pinch sea salt
*Weight excludes date pits.
- Line a wide loaf tin with baking paper and set aside.
- In a small bowl, place the goji berries and vanilla essence. Add the 1/4 cup of boiling water and soak for at least 30 minutes.
- Meanwhile in a food processor, grind the nuts to form a fine nut meal. Add the cacao powder, carob powder and sea salt, then whiz to combine. Then add the ginger and dates, one at a time and whiz until the mixture is sticky, but evenly combined. Lastly add the goji berries and any leftover liquid, then whiz to combine.
- Transfer the mixture to the lined loaf tin and press down until level and the corners are filled.
- Place in the freezer to firm for at least 2 hours before slicing.
- Once firm, slice into 12-15 squares and dust with cacao powder before serving.
For best results, keep stored in an airtight container in the freezer.