These brownies are literally bites of heaven! I love how dense, gooey and chocolately they are with the lovely crunch from the strawberries and pistachios. They are so rich and indulgent that nobody will believe that they are completely raw, vegan, sugar free and packed with goodness! They are packed with fibre from the dates, amazing plant protein from the nuts and incredible antioxidants from the raw cacao.
Strawberry and Pistachio Raw Chocolate Brownies
They are the perfect healthy treat to make in advance and to keep in the fridge for when you crave something sweet. Because they are so pretty thanks to the strawberries and pistachios they are also a great gift to bring to any dinner or birthday parties.
- 100g ground almonds
- 175g pitted Medjool dates – if you can’t find Medjool dates you can use regular dates, just make sure to soak them in warm water for at least 1 hour
- 4 tbsp raw cacao powder
- 50g chopped pistachios
- 30g dried cranberries
- 80g freeze dried strawberries
- 50g melted cacao butter
- 3 tbsp almond or cashew butter
Place the pistachios, cranberries and freeze dried strawberries into a food processor and pulse for only a few seconds until they are roughly chopped, NOT finely ground. Remove them from the food processor and place into a mixing bowl. Leave it on one side.
Place the pitted dates, almond butter, ground almond, cacao butter and raw cacao butter into the food processor and blitz until you have a sticky dough.
Fold the chopped pistachios and strawberries into the brownies sticky dough as best as you can. I find it easier just to use my hands.
Spread the sticky mixture onto a brownies tin lined with baking paper. Press the mixture down with your fingers an try to spread it across the tin as evenly as you can.
Place the tin in the fridge for at least 1 hour to help the brownies to firm up. Cut it into slices and enjoy!