I feel that I must begin this post with an apology. This recipe is so good, so outrageously good, that if you eat it in company, you probably won’t even be able to talk. You will just have a huge grin on your face, your eyes staring in the distance and be in a complete chocolate/raspberry/deliciousness daze. I make a lot of raw recipes, and this one is really one of the best. Definitely worth all the steps!
Brownie Base

  • 1 cup almonds (ideally sprouted and dehydrated)
  • 1 cup walnuts (ideally sprouted and dehydrated)
  • 2/3 cup dates, pitted and soaked in hot water
  • 1/2 cup raw cacao powder
  • 1 TBS vanilla
  • 1/3 cup coconut oil melted over very low heat

Blend almonds and walnuts in a food processor into smallish pieces. Add the dates, cacao powder, and vanilla. Process until the dates are completely broken down. Add the melted coconut oil and process to incorporate. Press into a 8-9 inch spring form pan. Place in the fridge to harden.
Raspberry Cream

  • 2 cups raspberries (frozen and defrosted is fine)
  • 1 cup cashews
  • 1/2 cup coconut flakes
  • 1/4 cup maple syrup
  • few drops of liquid stevia (to taste)
  • juice of one lime
  • 1/2 cupcoconut oil melted over very low heat

Blend everything except the coconut oil in a high speed blender until smooth. Add the oil and blend to incorporate. Pour the cream over the brownies and spread evenly. Chill in the fridge for several hours.
Chocolate ganache
1/4 cup maple syrup
1/3 cup almond butter
1/2 cup cacao powder
1/4 cup melted coconut oil
Melt coconut oil over low heat. Add remaining ingredients and whisk until smooth. Pour over raspberry cream and spread evenly. Chill in the fridge for at least 1 hour. Garnish with raspberries, coconut, flowers or anything you like!
Serve and enjoy!