If you’re looking for a healthier option for your World’s Biggest Coffee Morning, then these raw chocolate brownies are the perfect choice.
They’re sugar-free, wheat-free, gluten-free and dairy-free, yet bursting with a deep, rich flavour from the lovely sticky combination of dates, nuts and superfood raw cacao.
You’ll often find them on the menu at Anna Loka, Cardiff’s first 100% vegan restaurant, which opened on Cardiff’s Albany Road in July 2015.
The name comes from the Sanskrit words anna meaning food, health or earth and loka meaning world or planet, with the restaurant offering an eclectic, healthy and ethical dining experience, without compromising on quality or taste.
Chef Adam El Tagoury has shared this recipe with us in support of Macmillan Cancer Support’s World’s Biggest Coffee Morning.
A big hit with customers, these brownies take a little while to prepare because they need to chill for at least three hours – but you can store them in a seal-tight container in the fridge for up to one week or in the freezer for up to a month.
A great alternative if any of your guests are trying to eat healthily at the moment.
You can find out how to host one your own World’s Biggest Coffee Morning here.
This recipe is one of six being shared with us by some of Wales’s top chefs and bakers. You can see the other recipes here.
Ingredients (makes 12-16 brownies)
2 1/4 cup (405g) pitted dates
1 cup (120g) raw cacao powder
1 cup (120g) whole raw almonds
1 cup (120g) whole raw cashews
1/3 cup (40g) roughly chopped cashews (for mixing through)
1/4 cup (30g) raw cacao nibs (for mixing through)
3/4 cup (90g) raw cacao powder
1/2 cup (90g) dates
2/3 cup (160ml) full fat coconut milk
1/4 cup (55g) coconut oil, melted
1/4 cup warm water
For the base
- Place nuts in to your food processor with the exception of the cashews for stirring through. Blitz to a coarse meal. Remove and set aside.
- Add dates to food processor and blend the dates to a paste.
- Add back in ground nuts with cacao powder and dates. Blend to form a brownie pebble like consistency that holds together when pressed between your fingers.
- Add in cacao nibs and cashews and pulse three times to combine.
- Press mixture evenly in to a lined 8-inch square tray. It needs to be a few inches deep. Use a pastry roller to smooth the surface.
- Place in the fridge whilst you make icing.
For the icing
- Blend dates to a paste.
- Add in coconut milk and cacao powder and blend to combine. Add in warm water and blend until smooth. Finally add in melted coconut oil. Process until smooth and glossy.
- From start to finish the icing should only take 5-10 minutes depending on your food processor!
- Pour icing over the brownie base. Return to the fridge to firm up for 3 hours or overnight.
- Remove from the tray. Slice in to desired number of brownies. Store in a seal tight container in the fridge for up to one week or in the freezer up to one month.
Anna Loka, 114 Albany Rd, Cardiff, CF24 3RU