It’s not really Christmas unless there is something chocolatey around and these are the most perfect alternative to the multi-packs that most families have lying around throughout the festive season. I love the creamy cashew frosting with the crunchy pecans and the occasional tangy cranberry- they really are the most delicious and simple Christmas treat.
Christmas Cranberry and Pecan Raw Chocolate Brownies
ingredients
Brownie
- 200g almonds
- 375g (about 22) pitted medal dates
- 7 tablespoons cacao powder
- 70g dried cranberries
- 70g pecans
- 2 tablespoons coconut oil
- Pinch salt
Frosting
- 215g pitted medjool dates (about 12)
- 110g cashews (soaked for 4-6 hours)
- 1/4 cup water
- 6 tablespoons cacao powder
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil
- Pinch salt
time
20 minutes
prep:
20 minutes
level
1
Super Easy
method
-
Place the almonds, dates, salt, cacao and coconut oil from the brownie ingredients into a food processor and blend until it is coming together and the nuts are fairly fine.
-
Add in the pecans and cranberries and pulse until the pecans have broken down a little but there are still chunks.
-
Press into a tin and set aside.
-
Drain and rinse the cashews.
-
Blend the dates for the frosting into a smooth paste.
-
Add all other ingredients and blend until it is completely smooth.
-
Spread on top of the brownie and refrigerate.
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