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Chocolate and Fig Brownie

Makes: 1 Large Loaf

Serves: 10-12

Chocolate and Fig Brownie

Equipment

Ingredients – Crust

  • 2 cups almond meal
  • 1/2 cup carob powder (or cacao powder)
  • 8 pitted dates (soaked overnight)
  • 2 Tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp cardamom
  • 1 tsp vanilla paste
  • 1/4 tsp salt

Ingredients – Filling

  • 2 cups dried figs (soaked overnight)
  • 1 tsp vanilla extract
  • 1/2 cup shaved dairy free dark chocolate
  • 1 tsp orange zest

Ingredients – Chocolate Drizzle

  • 1/2 cup chopped dairy free dark chocolate
  • 1/2 cup almond milk or coconut milk
  • 1 tsp vanilla paste
  • 1/2 cup almond butter

Method

  1. In your 2L Wet Container quickly blend on HIGH speed your crust ingredients. It doesn’t have to be smooth. Just enough so that it is moldable to form a base for your cake. Please make sure your dates are soaked as this helps the blending process and brings out their caramel – like flavour. Press this into the bottom of a loaf tin and set it in the fridge.
  2. In your 2L Wet container blend your filling ingredients on HIGH speed using your tamper effectively into a rough paste. Again, it doesn’t have to be very smooth. This mixture should be chunky and sticky. Spread this mixture over your crust and set it in the fridge.
  3. Add all your chocolate topping ingredients into your 2L Wet container and blend on HIGH speed using your tamper really well. Blend until you have a smooth icing consistency. Spread this over your filling layer and decorate to suit your style!
  4. Eat!

 

 

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