Raw Chocolate and Ginger Superfood Brownies

By Chef: Paula Ansell
Posted: March 30, 2017


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These raw vegan, superfood-loaded brownies will exceed all of your expectations. Chewy, chunky, not-too-sweet, and with that perfect hint of spicy ginger. Topped with raw chocolate and coconut cream ganache. Raw brownie heaven!


Dry ingredients
Wet ingredients
  • 1.5 cup of dates
  • 1 cup of prunes
  • 1 cup of dried cranberries
  • 1/2 maple syrup
  • About a 15cm long nug of ginger grated finely
Coconut cream ganache
  • 1 Small tin of Organic coconut cream
  • 1 and a half cups of raw chocolate or chocolate of your choice


Dry Ingredients
  1. Prepare dry brownie mixture ingredients. These ingredients have all been individually ground in a Thermomix to my desired texture, I suggest you do the same. If you don’t have a thermomix, use a food processor or what ever you can get your hands on to get the job done.
Wet Ingredients
  1. The wet ingredients should all be ground in together in a food processor or thermomix till combined to a sticky moist mixture.
  1. Combine the wet and dry ingredients in food processor and combine. If the mixture appears too dry then add a little bit of water until your desired texture is reached.
  2. Add 2 cups of raw chocolate chunks (these go into the mixture very last because you still want them to be chunky) and mix with your hands.
  3. Squish into brownie tray and top with your ganache. Then freeze or refrigerate.
Coconut cream ganache
  1. Heat coconut cream in saucepan until you see small bubbles coming up the side but not until boiling.
  2. Remove saucepan from heat and transfer into heat proof bowl with chocolate and combine with wood spoon, until glossy silky texture.