Raw Superfood Brownie

Updated: Oct 1, 2018

V - DF - GF - RSF - EF

Makes 16 slices



1/2 cup raw almonds

1/2 cup raw pumpkin seeds

1/3 cup raw cacao powder

2 scoops Nuzest CLP choc (optional)

1/3 cup goji berries

1 Tbsp chia seeds

1 Tbsp cacao nibs

1/2 tsp pink sea salt

15 medjool dates, pitted and halved (soaked for 10 mins in hot water)

For topping:

1/2 cup 85% dark chocolate

1 Tbsp coconut oil 1-2 Tbsp goji berries 1-2 Tbso chopped pecans Sprinkle of Flakey sea salt


Place the almonds and pumpkin seeds in a food processor and process until they are finely ground. Then add the cacao, goji berries, protein powder, chia seeds, nibs, and salt to the food processor and pulse until it is well mixed. Add the soaked dates and blitz until they are fully broken down into the mixture. Next lightly grease a 9x9 inch pan or tart tin using coconut oil, pour the mixture in and press down firmly and evenly. Place the tart tin in the freezer for 10 minutes. In the meantime melt the chocolate and coconut oil together over a low heat in a small saucepan, make sure you stir constantly to prevent burning. Pour the chocolate mixture over the chilled brownie base and move the pan around to spread it evenly. Garnish with nuts of your choice (I used pecans), goji berries, and a sprinkle of sea salt. Place the brownie back in the freezer for 20 mins so the chocolate can set, then cut into 16 square pieces. Store in fridge.


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