Raw Choc-nana-nut Fudge Brownies

So on Monday night I was fondly thinking ahead to when Leo would be asleep in his cot and I would be relaxing on the couch with my book… I needed something chocolatey to go with my peppermint tea to finish off the night perfectly.

I decided to modify Polly Nobel’s Chocolate Brownie recipe (find Polly’s recipe HERE) into more of a fudgy slice brownie thingy and all I can say is YUUUUM!

Here is my modified version of the recipe…

Raw Choc-nana-nut Fudge Brownies

Gluten Free,  Dairy Free, Refined Sugar Free, Egg Free, Grain Free, Paleo, Vegan, Raw

Ingredients

– 2 cups walnuts
– 1/2 cup raw almonds
– 1 cup medjool dates, pitted
– 1/2 cup raw cacao powder
– pinch of salt
– 1/2 tsp cinnamon
– 1 banana

Topping:
– 1/2 cup coconut oil, melted
– 1/3 cup raw cacao powder
– 1 tsp Vanilla
– 2 Tbsp coconut nectar
– a handful of walnuts to sprinkle on top

Method
1. In a food processor, process the nuts until they form a paste.
2. Add the cacao, salt and cinnamon and process again until it all starts to combine.
3. Now add the medjool dates and process again until a thicker paste starts to form
4. Finally, add the banana and process once more until the texture starts to look like a thick, sticky chocolate cake batter.
5. Using a spatula, firmly spread it into a lined square brownie tin. Place in the fridge while you make the topping.
6. To make the topping, place all ingredients into a blender (I have a Ninja blender and use the single serve blender cups for this and it is the perfect size!) and blend until all ingredients have mixed well to make a chocolate sauce consistency.
7. Remove the fudge from the fridge and pour the topping over, spreading all over until it has completely covered the fudge.
8. Scatter a handful of walnuts over the top and place in the fridge for a few hours to set. Once set, cut into equal sized squares.

Enjoy!