Raw Chocolate Brownie

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Raw Chocolate Brownie

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Ingredients

24 piece(s)

Base

225 g raw cashews
240 g dessicated coconut
240 g medjool dates, pitted
80 g cacao powder, raw
120 g Rice malt syrup

Icing

90 g cacao butter, raw
180 g Rice malt syrup
75 g cacao powder, raw
20 drops Peppermint Oil, optional

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6

15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
Dessert Natural Gluten free Non-dairy Vegetarian Snack

Recipe's preparation

Base

Line a slice tin with baking paper. I use a 21 x 28cm tin.

Place 225g raw cashews in the bowl and grind 5sec/speed 9.

Add 240g coconut and 240g pitted dates and process 30sec/speed 5.

Add 80g raw cacao powder and mix 15 sec/speed 5. Scrape down sides of the bowl and mix 15sec/speed 5.

Add 120g rice malt syrup and mix 30sec/speed 5.

Place the mix into the lined slice tin and press the mix down firmly, making sure it goes right into the corners. I find a flat bottomed glass is helpful to push it down evenly. If the mixture is visibly oily, you can absorb the oil with a clean piece of paper towel. Place the base in the fridge while you make the icing.

Icing

Without washing the bowl, place 90g cacao butter into the bowl and melt 10min/37°C/Speed"Gentle stir setting" . If you are not bothered about the slice being raw, you can melt 3min/40°C/speed"Gentle stir setting" instead. If the cacao butter is not fully melted, increase the heating time.

Add 180g rice malt syrup, 75g cacao powder and 20 drops peppermint oil (optional). Mix 15 sec/speed 6. Scrape down sides of the bowl and mix 15 sec/speed 6.

Spread the icing evenly on top of the base. Cool in the fridge for at least 2 hours or overnight and then cut into pieces.

Accessories you need

Spatula TM5/TM6
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Tip

This is a variation on a recipe by mrsdplus3.com.
I prefer the icing with peppermint oil but my children prefer it without. This slice lasts for weeks in the fridge.
It is perfect to take as a GF treat to parties and events.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.