Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Raw chocolate brownies recipe

46 ratings

These simple, no-cook brownies are packed with medjool dates, almonds and coconut oil and garnished with a chocolate, coconut and pistachio topping. Deliciously rich and fudgy, they are super quick to prepare and make the perfect sweet-treat for those following a gluten-free diet. See method

Serves 10
10 mins, plus setting time
302 calories / serving
Vegetarian
Gluten-free

Ingredients

100g medjool dates, stones removed
50g dried strawberries or black cherries
100g smooth almond or cashew butter
50g whole blanched almonds
50g coconut oil
1½ tbsp agave nectar
50g dark chocolate, grated
50g dairy and gluten-free cocoa powder

For the topping

100g dark chocolate
2 tbsp coconut cream
15g pistachios, chopped

Each serving contains

Energy
1255kj
302kcal 15%
Fat
22g 31%
Saturates
11g 53%
Sugars
13g 15%
Salt
0.3g 6%

of the reference intake
Carbohydrate 19.5g Protein 6.1g Fibre 5.4g

Method

Put all the ingredients for the brownies into a food processor and blitz until well mixed. Spoon the mixture into an 18cm square cake tin.
Put the tin into the freezer for around 15 mins, to firm up the brownie mix. Meanwhile, melt together the dark chocolate and coconut cream in a bowl set over a pan of barely simmering water.
Once the chocolate mix has melted, smooth it over the top of the brownies, sprinkle with the pistachios and allow to set in the fridge for 5 mins. Cut into squares and serve, or store in the fridge for up to a week.

See more Chocolate brownie recipes