Chocolate + Lime Brownie

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dairy free / dessert / gluten free / grain free / sweet / vegan / vegetarian

brownie

brownie-3

There are many wonderful chocolate combinations out there. Hazelnut, sea salt, orange, chili, mint, coffee to name only a few. But I have to say that my favourite combination of all time (oh big call, but here it is), chocolate + LIME. Chocolate and lime is a match made in heaven for these here taste buds. It is a childhood favourite. So naturally I had to recreate it in this space.

This recipe is a simple brownie recipe that I adapted from a raw brownie recipe from one of my favourite food blogs. It is raw, apart from the melted chocolate, although you could easily make it a completely raw brownie if you made your own chocolate from raw cacao, cocoa butter and/or coconut oil and raw honey. I prefer to keep it simple and just melt bittersweet chocolate for the topping. The less I have to do the better. After all, a toddler’s nap time is never long enough.

The original recipe calls for Medjool dates, but these are unfortunately out of my budget, so I opt for the inexpensive dates from Moore Wilson’s (a 3kg bag for under $10 or the $2 bags from the supermarket). The cheaper dates require soaking beforehand. But the end result is beautiful and won’t hurt the bank account.

And if you haven’t got a food processor, just use ground almonds and a grunty stick blender with some elbow grease.

Chocolate + Lime Brownie

2 cups blanched whole almonds or walnuts or both (or ground almonds if that is all you have on hand)

300g pitted dates (about 2 1/4 cups + hot water for soaking)

1 cup good quality cocoa (or raw cacao since these aren’t baked)

Zest + Juice of two juicy limes (about 2+ TBLS of juice)

Good pinch of sea salt

100g bittersweet chocolate (I used Lindt 90%, but just go for the darkest chocolate you can)

  1.  Place the dates in a bowl and cover with hot or boiling water. Leave for twenty minutes to soften.
  2. Place the whole almonds or walnuts in a food processor and pulse until finely ground (my food processor takes a couple of minutes to do this).
  3. Add the cocoa and sea salt and pulse to combine.
  4. Drain the softened dates. With the food processor running add the dates one at a time. The mixture should start to come together like a crumbly dough.
  5. Once all of the dates have been added, add the lime zest and juice and pulse again to combine well. The mixture should hold together well when pressed. If it is still too crumbly, add extra softened dates, one at a time, until the mix sticks together well.
  6. Line a slice tin with parchment paper and transfer the brownie mix to the pan, pressing it down evenly to create the brownie base.
  7. On a medium-low heat, melt the chocolate in a double boiler or in a glass bowl placed over a saucepan of simmering water, stirring until melted.
  8. Spread the melted chocolate evenly over the brownie, using a rubber spatula to cover the entire surface. Place in the freezer for 30 minutes to set.

Store in an airtight container in the freezer. And try not to eat the whole batch at once…

The Author

Let food be thy medicine and medicine be thy food.

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