Vegan Raw Blackberry-Chocolate Brownie ~ (純素，免焗) 黑苺，朱古力Brownie

Vegan Raw Blackberry-Chocolate Brownie ~ (純素，免焗) 黑苺，朱古力 brownie

I almost forgot to assign this one post, it is one of my many drafts, that’s waiting for me to classify out.

You will wonder how easy and speedy to prepare this chocolate brownie, mainly to use the food processor. And you can prepare it the day before and keep in the freezer, defrost it an hour and serve.

I follow this recipe partly from here. But been making some changes as usual.

 

Vegan Raw Blackberry-Chocolate Brownie ~ 純素，免焗

The middle layer, I felt a bit too soft, better to skip the coconut oil for a better setting in my opinion. In the meantime, for the top chocolate layer, I like to add one ripe avocado, mashed and mix in with the other ingredients together. Definitely, it makes a difference with the cocoa powder, it is more like chocolate mousse.

Vegan Raw Blackberry-Chocolate Brownie ~ (純素，免焗) 黑苺，朱古力 brownie

Ingredient: 

For the base: 

• 12 Medjool dates, pitted    (or 1 cup other pitted dates)
• 1 cup Hazelnuts      (or other nuts you like)
• 1/3 cup Cacao nibs
• 3 tbsp Coconut oil. melted

For the Middle layer:

• 2 cups Frozen blackberry    (I use 1 cup blackberry and 1 cup blueberry)
• 2/3 cup Raw cashews
• 3 tbsp Shredded coconut     (I prefer to skip it if you haven’t got a powerful blender)
• 5 tbsp Organic maple syrup
• 1 tbsp Coconut oil, melted   (I haven’t used it)

For the Top layer: 

• 1/2 cup Coconut oil, melted
• 1/2 cup Organic cocoa powder
• 1/4 cup Organic Maple syrup
• 1 Large Ripe Avocado
• Coconut milk to adjust the consistency

Method: 

1. For the base: Add all the ingredients in a food processor and blend until all the nuts are crushed small and well mixed. Press down on a prepared lined loaf tin.
2. For the middle layer:  Blend all ingredients in a food processor except the coconut oil until smooth. Add to the base and smooth over evenly with the back of a spoon and place in the freezer for at least an hour.
3. For the top layer:  Melt the coconut oil over a pot of simmering hot water, add the maple syrup with the coconut oil and whisk until blended. Whisk in the cocoa powder and mixed to all well blended, add the mashed avocado and mix all to a mousse-like consistency, pour over the middle layer and smooth over with the back of a spoon.
4. Place back into the freezer and let it set completely, for around an hour.
5. Remove from the tin and paper, slice straight away and store in an airtight container in the freezer.

Note:

• In this brownie, you can apply whatever variety of berries and any nuts you like.
• The original recipe, it contains 1 tbsp of melted coconut oil, but I feel it is a bit too soft in my middle layer, so I recommend to skip it, so judge by yourself.
• In the top chocolate layer, I like to add one ripe avocado with the other ingredients, it makes the chocolate silky mousse-like.
• Defrost the brownies before an hour to serve, because the berry layer will soften easily.

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