Raw Goji Brownie Bars, Dipped in 'Rawr' Goji Chocolate
Prep time: 
Total time: 
Serves: 10-12 bars
  • ¾ cup (75g) walnuts
  • 1 cup (90g) oats (can use GF alternative)
  • ⅓ cup (32g) pecans
  • ⅓ cup (47g) macadamia
  • 12 Medjool dates (1.5 cup/200g)
  • ½ cup (118g) cacao powder
  • 1 tsp vanilla bean paste
  • ½ tsp cinnamon
  • 3 Tbsp goji berries
  • 2-3 Tbsp dairy-free chocolate chips
  • ¼ cup (60ml) maple syrup
  • ¼ cup (25g) almond butter
  • ¾ cup 80g 'Rawr' Goji and Vanilla Chocolate Chunks
  1. Process walnuts in a food processor until they turn into a coarse, but floury mixture. You don't want huge pieces, but you don't want it to be powder either. Remove from the processor and keep it in a separate bowl whilst you complete the next step.
  2. Add dates and process until sticky doughy consistency is achieved, mine always end up rolling into a big ball at this point.
  3. Throw your walnuts and cacao powder in to the food processor and pulse until they are well combined. Scrape down the sides of the bowl as needed.
  4. Place the mixture in a large mixing bowl, then add the nuts, goji berries, chocolate chips, vanilla and cinnamon and stir until combined using a wooden spoon.
  5. Pulse the oats in a blender until they are a coarse flour. You don't want it to be powder, you want some large pieces left. Then stir the oats into the mixture with the other ingredients to combine.
  6. Over a pan of hot water (bain-marie) melt the maple syrup and almond butter until they form a smooth liquid. Then pour this over your brownie mixture and stir until combined.
  7. Then transfer brownie mixture to a dish lined with greaseproof paper so they can be lifted out easily. Place in the freezer for 15-20 minutes to firm up.
  8. Remove bars from the freezer, and chop into bar shapes, or whatever shape floats your boat!
  9. Place roughly 50g of your 'Rawr' Goji and Vanilla Chocolate Chunks into a bowl over a pan of boiling water and melt. You can dip your bars into this chocolate in whatever way you please.
  10. Place the chocolate covered bars on a baking tray lined with greaseproof paper, and place in the fridge for 15 minutes to harden.
Store in an airtight container in the freezer for up to a month, or in the fridge for 2 weeks.
Recipe by Rawberry Fields at http://rawberryfields.co.uk/2015/06/raw-goji-brownie-bars-dipped-in-rawr/