Raw stuffed apple brownies

Bake some raw stuffed apple brownies

Posted by Margaux M.

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These raw stuffed apple brownies are delicious and easy to make - something great to have in your freezer for when the munchies hit or when you have unexpected guests - even the most conservative of appetites will glomp at these bites!

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You Will Need (20 things)

  • Chocolate base

  • ½ cup Buckwheat Flour
  • ½ cup soaked Dates
  • 2 tsp Blackstrap Molasses
  • 2 tsp Oat Fibre

  • Apple layer

  • ⅓ cup soaked Macadamia Nuts
  • ⅓ cup Carob Powder
  • ⅓ cup Dry Apple rings
  • 3 tbsp Agave Syrup
  • 2 tsp Vanilla essence
  • 2 tsp Soy Milk
  • 1 tsp Allspice

  • Chocolate top

  • ⅓ cup Coconut Oil
  • 1 tsp Vanilla essence
  • ⅓ cup Carob Powder

  • Optional topping

  • 1 tbsp Goji Berries
  • 1 tbsp Poppy Seeds

Steps (8 steps, 30 minutes)

  1. 1

    Blend the chocolate base until smooth using only 1/2 the soaking water and then adding the rest 1 TBSP at a time until you reach a smooth consistency.

  2. 2

    Take a 22 x 23cm loaf pan lined with baking paper and press down the chocolate layer evenly using the back of a wet tablespoon (the water prevents sticking).

  3. 3

    Roughly clean out your processor (or you can just process the apple layer first and then transfer the goods to a bowl whilst you tackle the chocolate). Blend the apple layer, scraping down the sides to ensure even processing – if you have a nut pulverizer you can first make the macadamia nuts into a powder – no need for soaking then- but for the rest of us this is ok. I didn’t want to sit and process forever so mine was smoothish with some chunky bits.

  4. 4

    If you have a strong processor and you’d like a less squishy innard for the stuffed brownie then omit the milk and just scrape down the sides a lot more to ensure most of the mixture is nicely broken down. Add your optional ingredients if you like! for the last few whirls in the processor.

  5. 5

    Blob this in segments over your chocolate layer and spread evenly. It will be kind of squishy.

  6. 6

    For the chocolate top melt the coconut oil in a glass bowl in the microwave (or over hot water along with the vanilla. Once it’s melted sift the carob powder over the coconut oil in batches, whisking it smooth/mixed.

  7. 7

    Pour it over the apple layer and quickly sprinkle the toppings whilst it’s still liquid – it’s winter by us so the chocolate hardened rather speedily!

  8. 8

    Place in the freezer for 15 minutes then cut into segments.