​​​​​​RECIPE:  Fudge Brownies

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(Link to Durango City Lifestyle Magazine featuring this fudge) 

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Raw desserts have gained popularity for their fresh, nutrient-packed qualities—indulge in sweets without the traditional baking. The guiding principle of raw food, focuses on keeping preparation temperatures low (below 111°F). This helps preserve the natural enzymes, vitamins, and minerals in the ingredients, which can be lost in higher-heat cooking and baking. High-quality protein powder (SarvaaOrganics.com) boosts the nutritional value. Chocolate lovers don’t have to compromise digestibility and nutrient absorption.    

 

By keeping the ingredients "raw," pastry chef Heather Hinsley of Delicious Details delivers nutritional integrity—letting the flavors and textures shine through in a pure, unprocessed way. Raw desserts offer wholesome, minimally processed ingredients—nuts, seeds, fruits, and natural sweeteners. The result? A nourishing dessert without glycemic spikes. Advantages: Raw and no-bake desserts tend to be gluten-free, dairy-free, and refined sugar-free, making them ideal for a variety of dietary preferences that are a delicious, nutrient-packed option for any occasion.   Link to RAW PDF 

 

Ingredients:

1  cup (200 g)           Cacao Butter (melted)

¼ cup (64 g)             Coconut Butter (melted)

1 cup (166 g)             Coconut Sugar 

¾ cup (177 ml)          Maple Syrup  (room temp)

2.5 T (20g)                 Cacao Protein Powder

¾ cup (70 g)             Pure Cacao Powder

¾ cup (177 ml)          Coconut Oil (melted)

⅔ cup (158 ml)          Coconut Milk (room temp)

1 tsp (3 g)                   Sunflower Lecithin

1 tsp (3 ml)                 Vanilla Extract 

Decoration Cacao Nibs

 

Instructions:

Option 1:  Using a high-powered blender, add all of the above ingredients to achieve a thick smooth chocolatey batter. 

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Option 2: Hand mixing.  Melt the cacao butter in a double boiler. Once melted, add in coconut butter, stirring until smooth.  Add maple syrup and coconut sugar to the mixture and stir well. Slowly add the cacao powder and protein powder* by Sarvaa Organics (or extra cacao powder) stirring to create a smooth, chocolatey batter.  

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Pour the batter into your pan or silicon mold and sprinkle with cacao nibs.

 

Chill until firm, cut into bite-sized squares or remove from silicon mold.

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Equipment you may need:

• 8 x 8 inch square non-stick pan or square silicone mold

• double boiler with quart-size bowl (or larger)

• measuring cups (or scale)

• heat-resistant spatulas

• high-powered blender (preferred) 

 

Option 3:  Come by the studio shop in the Smiley Building and purchase them already made! 

Link to Durango City Lifestyle Magazine featuring
Delicious Details Fudge Brownie Plus.

Interest in learning HOW TO make this recipe in person (class / demo)  please send an email inquiry to:  deliciousdetailsdurango@gmail.com