Recipe: Raw Brownie

2 cups Iswari Buddha’s Awakening Chocolate Hit

4 tbsp Iswari raw cacao powder

1 tbsp Iswari lucuma powder

1⁄4 tsp Himalayan pink salt

20 medjool dates (pitted)

1 tsp vanilla extract

3 tbsp almond butter

Chocolate Drizzle

1 tbsp almond butter

2 tbsp coconut yoghurt

2 tbsp maple syrup

1 tsp Iswari lucuma powder

1 tsp Iswari raw cacao powder

Garnish

Crushed dried raspberries

1. Add the buddha’s awakening, lucuma powder, raw cacao powder and salt to your food

processor and blitz for a couple of minutes until it becomes a fine flour consistency.

2. Add the dates, vanilla extract and almond butter to the food processor and blitz for 3-5 minutes

until the mixture sticks together to form a dough.

3. Roll out the dough between 2 sheets of parchment paper and shape to the desired width and

thickness. You can also press the brownie dough into a container lined with parchment paper if

you prefer.

4. Place the brownie slab in the fridge for about 15 minutes.

5. Meanwhile, combine all the ingredients for the chocolate drizzle in a bowl and whisk well until

smooth without lumps.

6. Remove the brownie “slab” from the fridge and cut into the desired serving sized pieces. (They

are quite heavy, so less is more!).

7. Drizzle the chocolate on top of each brownie and dust with crushed raspberries.

These brownies store well refrigerated in an airtight container. You can also freeze them and

defrost as required.

By: Christina Leopold

Instagram: @addictedtodates