Chocolate Covered Raw Brownies
20 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Medjool dates (destoned)
- 200 g Mixed nuts (crushed)
- 4 tablespoons Tahini
- 6 tablespoons Cocoa powder
- 1 tsp Vanilla extract
- 100 g Dark chocolate (vegan)
Method
- Soak 200 g Medjool dates in boiled water for 10 minutes.
- Put 200 g Mixed nuts into a bag and crush them to varying sizes.
- Drain the dates and put them into a food processor with the crushed nuts (save some nuts to sprinkle over). Blend the dates and nuts to form a crumbly consistency.
- Add 6 tbsp Cocoa powder, 4 tbsp Tahini and 1 tsp Vanilla extract and blend again until the mixture comes together.
- Roll the mixture into balls about the size of a table tennis ball. Put onto a lined baking sheet and refrigerate for 30 minutes.
- Melt 100 g Dark chocolate and dip the balls into it, coating each ball fully.
- Sprinkle over the reserved crushed nuts and refrigerate until the chocolate has set.