Bake some raw stuffed apple brownies
These raw stuffed apple brownies are delicious and easy to make - something great to have in your freezer for when the munchies hit or when you have unexpected guests - even the most conservative of appetites will glomp at these bites!
You Will Need
Blend the chocolate base until smooth using only 1/2 the soaking water and then adding the rest 1 TBSP at a time until you reach a smooth consistency.
Take a 22 x 23cm 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 whilst 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 – no need for soaking then- but for the rest of us this is ok. I didn’t want to sit and process forever so mine was smoothish with some chunky bits.
If you have a strong processor and you’d like a less squishy innard for the stuffed brownie 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! for the last few whirls in the processor.
Blob this in segments over your chocolate layer and spread evenly. It will be kind of squishy.
For the chocolate top melt the coconut oil in a glass bowl in the microwave (or over hot water along with the vanilla. 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 whilst it’s still liquid – it’s winter by us so the chocolate hardened rather speedily!
Place in the freezer for 15 minutes then cut into segments.