Raw brownie balls

Name: Raw brownie balls
Prep time: 25 min
Total time: 25 min
Ingredients: 250 g (9oz) dates, pitted; 50 g (2oz) walnut halves; 1 tbsp. raw cocoa powder - we used Creative Nature; 1 tbsp. maple syrup; 1 tbsp. coconut oil; 2 tsp. vanilla extract; 3 tbsp. coconut oil; 3 tbsp. raw cocoa powder

Serve these to guests and they won't believe that these fudgy, chocolatey morsels are raw.

By The GH Kitchen TeamPublished: 12 July 2015

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Sweetness, Food, Ingredient, Glass, Serveware, Still life photography, Transparent material, Bourbon ball, Dessert, Confectionery,

Preparation Notes: 25min, plus chilling

Serving notes: makes about 30

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Prep Time:

25 mins

Total Time:

25 mins

Ingredients

For the brownie mixture

250 g (9oz) dates, pitted
50 g (2oz) walnut halves
1 Tbsp. raw cocoa powder - we used Creative Nature
1 Tbsp. maple syrup
1 Tbsp. coconut oil
2 tsp. vanilla extract

For the coating

3 Tbsp. coconut oil
1 Tbsp. maple syrup
3 Tbsp. raw cocoa powder

Directions

1. Step 1
  Whiz all the brownie ingredients in a food processor until fine and clumping together. Empty into a bowl, cover and chill for at least 1hr.
2. Step 2
  To melt the coconut oil, half fill a large heatproof bowl with boiling water. Set a smaller heatproof bowl inside it and put in the coconut oil. When the oil is melted, remove the smaller bowl from the water and sift in the cocoa powder. Add maple syrup and stir to combine. Line a large baking sheet with baking parchment.
3. Step 3
  Shape the brownie mixture into round, grape-size balls. Working a few at a time, drop balls into the chocolate coating and lift out using a teaspoon. Arrange on the prepared sheet to firm up (as the brownie mix is chilled, this will happen quickly). If you like, give the balls a second coat (if the chocolate coating gets too thick, rewarm it in the bowl of hot water). Chill.
4. Step 4
  Serve the balls straight from the fridge or allow to soften at room temperature for 15min first.
  
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Get Ahead

Make balls up to 2 days ahead. Keep chilled.

Per Serving:

Calories: 56
Fibre: 1 g
Total carbs: 6 g
Sugars: 6 g
Total fat: 3 g
Saturated fat: 2 g
Protein: 1 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time