Raw Coffee and Walnut Brownies
The oat bars we sell at CAMYOGA are really popular as a nutrient-dense energy-boosting snack, packed with nuts, dates, oats and bananas. These coffee and walnut brownies were born out of the pressure from a certain staff member to develop a banana-free version (a vegetarian who doesn’t like bananas?!), and they were very popular! Coffee and walnut is a classic combination but very often found in high-sugar cakes and afternoon treats. With these brownies, you can enjoy these traditional flavours, but with a more natural form of sweetener, and more nutritious oats in the place of refined flour. Make sure to use really good coffee as it’s a prominent flavour!
For the base:
180ml strong coffee
2 tsp vanilla extract
200g maple syrup
200g walnuts, roughly chopped
Pinch of salt
For the topping:
50g coconut oil
60ml strong coffee
60g maple syrup
100g walnuts, whole
Soak the dates for the base and for the topping in separate bowls/jugs of boiling hot water for 10 minutes, and then drain
Grind 500g of the oats (and keep the 200g of the remaining oats whole)
Process the dates for the base in the food processor with the coffee, vanilla extract, maple syrup and salt until a smooth paste is formed
In a large bowl, combine the date puree, the oats (ground and whole) and the chopped walnuts and mix thoroughly
Push the mixture in to a lined baking tray measuring 12 inch X 9 inch
For the topping, process the second lot of dates with the coconut oil, strong coffee, and maple syrup until smooth.
Spread this mixture on to the base and sprinkle over the remaining walnuts. Set in the fridge and cut into 16 pieces. They will keep in an airtight container in the fridge for 3 weeks.
Recipe by CAMYOGA chef Alice Kabala