You will love these stuffed brownes. A layer of cinnamon apple pie filling made from dehydrated apples sits between a chocolatey buckwheat and date base and a rich chocolate orange brownie top. The blackstrap molasses in the base just increases the level of nom to happy proportions, and the buckwheat chocolate base is so nice and silky compared to the slightly more chunky apple pie filling under the smooth and totally awesome homemade chocolate.
Raw Stuffed Apple Brownies [Vegan, Gluten-Free]
Makes 12…or 9…or 16 – depends on your munchies
For the Chocolate Base:
- 1/2 cup buckwheat flour
- 1/2 cup dates, plus date-soaking water (just enough to cover the dates – do not discard)
- 2 teaspoons blackstrap molasses
- 1/3 cup carob powder
- 2 heaped teaspoons oat fiber
For the Apple Layer:
- 1/3 cup macadamia nuts, soaked
- 1/3 cup apple rings, stacked, soaked
- 2-3 tablespoon agave nectar/maple syrup
- A few drops vanilla stevia
- 2 teaspoons soy milk
- Nutmeg, ginger, and cinnamon, to taste
- Cranberries (optional)
- Vegan white chocolate chips (optional)
For the Chocolate Top:
- 1/3 cup coconut oil
- A few drops orange-flavored liquid stevia, or other flavor, or 1 teaspoon vanilla essence
- 1/3 cup carob powder
For the Optional Topping:
- Goji berries
- Poppy seeds
- Blend the chocolate base until smooth using only 1/2 the soaking water and then adding the rest 1 tablespoon at a time until you reach a smooth consistency.
- Take an 8x9-inch loaf pan lined with baking paper and press down the chocolate layer evenly using the back of a wet tablespoon (the water prevents sticking).
- Roughly clean out your processor (or you can just process the apple layer first and then transfer the goods to a bowl while you tackle the chocolate).
- Blend the apple layer, scraping down the sides to ensure even processing — if you have a nut pulverizer, you can first make the macadamia nuts into a powder without soaking them.
- If you have a strong processor and you’d like a less squishy stuffing for the brownies, then omit the milk and just scrape down the sides a lot more to ensure most of the mixture is nicely broken down.
- Add your optional ingredients if you like, then give your mixture a final few whirls in the processor.
- Dollop this in segments over your chocolate layer and spread evenly. It will be kind of squishy.
- Melt the coconut oil in a glass bowl in the microwave (or over hot water along with the orange flavor drops).
- Once it’s melted, sift the carob powder over the coconut oil in batches, whisking it smooth/mixed.
- Pour it over the apple layer and quickly sprinkle the toppings while it’s still liquid.
- Place in the freezer for 15 minutes then cut into segments.
- Store in the refrigerator or freezer.