What to make this weekend: Chocolate orange raw brownies

I love a tasty snack that’s easy to prepare and goes perfectly with a cup of tea. These raw brownies are such a great way to use pantry staples and come together really quickly. I love the crunch of the toasted buckwheat, but you can also add more cacao powder, toasted coconut flakes or other nuts and seeds as well as the orange zest.

Chocolate orange raw brownies 

Ingredients

• 220g walnuts
• 150g almonds
• 440g pitted Medjool dates – if these are dry, pour boiling water over them for 10 minutes and drain before blending to soften them
• 90g cacao powder
• 1tsp vanilla extract
• 1/2tsp nutmeg
• 2 tbsp cacao nibs
• 2 tbsp orange zest
• pinch of sea salt
• 100g toasted buckwheat grouts – optional but they add a great crunch

Method

1. If you’re using the buckwheat grouts, lightly toast them on a dry pan over medium-high heat, agitating the pan regularly to ensure they toast evenly. They will go a little golden after about five to six minutes.
2. Remove from the heat and allow to cool. 
3. Simply place all the ingredients – using only half the orange zest – into a food processor and blend well. You may need to scrape down the sides. If the mixture is not coming together, feel free to add in a tiny bit of orange juice, water from the soaked dates or filter water – one tablespoon at a time. It will take about eight to 10 minutes to come together to form a smooth paste.
4. Press into a lightly greased 8” tray.
5. Add the final sprinkle of orange zest and place in the fridge to set for two hours.

Recipe created by Holly White in collaboration with Compass Ireland. Imagery courtesy Holly White.