I had a brownie craving the other day… but I wanted a twist on a regular chocolate brownie, and so I began digging through my box of goodies to get some inspiration. Mulberries and coconut called to me. So did the big container of medjool dates. My kitchen efforts paid off. A chewy chocolate brownie packed with dried mulberries and coconut topped with a soft chocolate date frosting, and drizzled with a slightly coconut butter sauce. This recipe is a winner folks. I hope you give it a try!
Oh, and don’t be daunted by the long looking recipe. You can always leave out the coconut drizzle if you want. You whip up the brownie base in the food processor and frosting in the blender and voila!
Raw Coconut Mulberry Brownies
1 1/2 cups pecans
3/4 shredded coconut
1 cup pitted, packed dates – finely chopped
1/2 cup mulberries
4 tablespoons cacao powder
1 teaspoon vanilla powder
1 1/2 teaspoons water
Grind all but the water in a food processor until all ingredients are broken down and combined. Add the water and pulse in. Firmly press the dough into a plastic wrap lined 8×8″ pan. Set aside.
Creamy Chocolate Frosting
3/4 cup pitted, packed dates – soaked in 3/4 cup warm water for at least 30 minutes
1/4 cup melted coconut butter
1/2 teaspoon pure vanilla extract
2 tablespoons cacao powder
Blend the soaked dates with 1/2 cup of the soak water and remaining ingredients in a high speed blender until smooth. Spread the frosting over the brownies. Chill in the fridge for 12 hours.
1 tablespoon melted coconut butter
1 1/2 tablespoons hot water
1 drop of stevia
1 1/2 teaspoons melted coconut oil
Whisk all ingredients together in a bowl.
Drizzle over the frosting (either before or after chilling). Chill for at least 30 minutes in the fridge for the drizzle to firm up a bit.
Dried mulberries, shredded coconut, cacao nibs
Sprinkle over the coconut drizzle before chilling.
Recipe by Chef Heather Pace, www.sweetlyraw.com