How do I get a smooth chocolate base?

The recipe suggests blending the chocolate base using half the date-soaking water initially, then adding the rest one tablespoon at a time until a smooth consistency is achieved.

Can I make the apple layer less squishy?

Yes, if you have a strong food processor, you can omit the soy milk from the apple layer and scrape down the sides more often to ensure a less squishy texture.

What kind of sweetener is used in the apple layer?

The apple layer uses agave nectar or maple syrup, along with a few drops of vanilla stevia for sweetness.

How should I store these raw brownies?

After freezing for 15 minutes to set, these raw brownies should be stored in the refrigerator or freezer.

Are there any optional additions for the apple layer?

Yes, you can add cranberries and vegan white chocolate chips to the apple layer for extra flavor and texture.

2.1K Views 10 years ago

Raw Stuffed Apple Brownies
[Vegan, Gluten-Free]

Name: Raw Stuffed Apple Brownies [Vegan, Gluten-Free]
Cook time: 30 min
Yield: Makes 12…or 9…or 16 – depends on your munchies
Ingredients: 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; 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); 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; Goji berries; Poppy seeds

MM By: Margaux Mouton

Author Bio

Gluten-free dinners and desserts with flavor combos from your wildest foodie dreams. Hello, I'm Margaux! I'm... Read More

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Slices of raw stuffed apple brownies, showing distinct layers of dark chocolate base, creamy light apple filling, and shiny chocolate top, garnished with goji berries and poppy seeds.

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Discover more recipes with these ingredients

Raw Stuffed Apple Brownies [Vegan, Gluten-Free]

Makes 12…or 9…or 16 – depends on your munchies

Dairy Free

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... Read More

Ingredients You Need for Raw Stuffed Apple Brownies [Vegan, Gluten-Free]

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

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How to Prepare Raw Stuffed Apple Brownies [Vegan, Gluten-Free]

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.