This Easter my new friends from Pana Chocolate, down in Melbourne, sent me some samples of their very special raw, organic, handmade chocolate. With such a beautiful product on hand I couldn’t help but be inspired to whip up a batch of my raw chocolate Brownies to share with my Easter guests. We often hear about the health benefits of chocolate and read claims about it’s high antioxidant content but little do we know that by the time the product is heated and mixed with sugar and milk the majority of these healthy properties and lost. Pana chocolate are concerned with 3 things; the quality of their chocolate, the health of your insides and the sustainability of the Earth. The high level of nutrients make their chocolate good for your insides and because it is handmade locally with organic ingredients it is good for the earth too. This chocolate is low GI, vegan and gluten free and has no dairy or soy. My Brownie recipe is vegan, gluten free, flourless, dairy free and does not include any refined sugar.

Raw Chocolate Brownies
500g dates
1 cup raw cocco powder
1/2 cup chopped nuts of your choice
1/4 cup decocted coconut
1/4 cup ground flaxseeds
3 tablespoons coconut oil
100g chopped raw vegan chocolate
(I used one packet of Pana Chocolate with nuts and one of orange).

Place all the ingredients, except the chocolate, into the food processor and combine thoroughly.
Spoon these combined ingredients into a large bowl with the chopped chocolate and combine with a spoon.
Lightly grease a medium baking dish with coconut oil and spread the brownie mixture evenly over the dish.
Press the mixture down with the back of a spoon and refrigerate for 2 hours.
Slice into squares when ready to serve.
Store in the fridge.