Raw Brownie Batter that’s egg-free, paleo, and perfect for whipping up any time a chocolate craving hits!
People ask me all the time what I do with the food I make, and does it all get eaten.
First, I can assure you that everything gets eaten (I hate to waste, even things that might be thought of as nothing more than compost). If it’s a savory dish, it was most likely brunch, lunch, or dinner for Mike and/or I, or occasionally it was something we served to guests (that is, if it’s a dish that can be made ahead of time, since for some reason I’m still not comfortable taking photos of my food in front of guests at my own dinner parties, even though I have no problem taking photos of my food at restaurants…just weird like that I guess, lol!).
I know a lot of my recipes make a relatively large amount of food, which works out well for us because we love leftovers (even after they’ve been frozen)…or maybe I should be more specific, and say that I love having a few nights off cooking and Mike doesn’t mind eating leftovers.
On the other hand, most of the sweets I make are immediately gifted to family, friends, neighbors, co-workers, etc. Don’t get me wrong, I always taste what I make (quality control, of course ;) ), but then I immediately send it away because aside from a select few desserts, Mike really isn’t much of a sweet tooth, and although I have a huge sweet tooth, I really don’t indulge it very often (girlish figure and all that nonsense). This means that at any given time, we typically don’t have sweets just lying around the house. But that isn’t to say that I don’t get the occasional longing for a sweet treat.
On such occasions, I usually do one of two things: grab a small piece of dark chocolate, or whip up a little something to satisfy my craving. What do I whip up, you wonder? Ok, here’s where a little confession comes in…I’m a cookie dough/cake batter lover from way back. In fact, there are some cookies (ahem…chocolate chip) for which I actually prefer the dough over the cookies. So, what I typically make to satiate a craving for sweets is a two-serving portion (one for now, one for tomorrow) of some kind of raw cookie dough (all egg-free and safe to eat raw).
In addition to tasting pretty fantastic, there are a couple other things I love about my raw doughs. They’re quite a bit healthier than their bakeable counterparts, since they’re fairly high in protein and can be sweetened naturally. If you have allergy concerns, not to worry because most of the varieties I make are gluten-free and can also easily be made vegan by using your favorite kind of vegan milk. Maybe the thing I love most is that since I make them in two-serving portions, there isn’t a ton of leftovers sitting around the house to tempt me.
If you have a couple minutes to spare out of your afternoon and are looking for a little healthy chocolate indulgence, I highly recommend giving this recipe a try!
- 1½ oz (43 g) unsweetened chocolate, melted
- 4 Medjool dates, pitted (soaked in hot water and drained if not soft)
- 4 tablespoons tahini
- 2 tablespoons pure maple syrup
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon pure vanilla extract
- 1 pinch sea salt
- 1 pinch instant espresso powder
- 2 to 4 tablespoons plain, unsweetened almond "milk" (or any kind of milk you like)
- Shredded coconut
- Chocolate chips
- Raw, unsalted nuts or seeds
- Chia seeds
- Hemp hearts
- Fresh berries
- Mash the dates into the melted chocolate, and then stir in the tahini, maple, cocoa, vanilla, salt, and espresso powder. Gradually add milk until it reaches your desired consistency (I like mine pretty thick).
- Serve immediately, or refrigerate up to 2 days before serving (the batter will thicken as it chills; let it come to room temperature before serving).
Update (January 26, 2016): I made this dish again and snapped a few pictures, so I decided to update the photos in this post. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
OMG, that is just too scrumptious!
Cheers,
Rosa
This is just amazing, Faith! I like that none of the ingredients are what I find in my kitchen. Real good recipe!
What a great idea! Raw batter – I love it! I had to laugh – I don’t take pictures in front of guests either…
owww! This looks like chocolate mousse to me! One of my favorite desserts growing up. What a great and delicious idea
Tahini is the last thing I thought would be in there, haha! I have never been much of a raw dough batter eater (except for these Armenian crackers my grandma would make when I was little). I do know the fascination, and bet this tastes awesome!
I love this series! Tahini!? I am totally intrigued! I will be making these!!! :)
I used to do that when I was a child and salmonela sounded to us like a Italian name of an actress. It was really very good and thank God I didn’t have any consequences. I never joke about chocolate either. This looks really yummy.
I am SO excited about this series!!! Such an AWESOME idea!!! Healthier desserts are one of my favorite things in the world… :-) This brownie batter looks fantastic!!! Tahini, dates, and cocoa powder – such good stuff! Beautiful!! I can’t wait to fix this – and it looks beautiful enough to serve at a dinner party, too! I’m super impressed!
Raw brownies looks delicious.Addition of Tahini.
I really want to get into raw food more as I’ve heard so many good things about it. It will be hard though as I didn’t grow up eating many raw things (unlike hubby who only ate raw food for the first five years). But things like this are much more palatable raw so thanks for this recipe! :D
Not really indulgence because it’s a ‘healthful’ dessert – chocolate for the antioxidant and tahini for the protein. :)
Thanks for sharing!
Interesting recipe. I’ve never been much into eating batters other than a little taste but I would like to try your cookie doughs.
~ingrid
I love your new dessert mini-series idea and have never thought about raw dessert such as these that mimic cake, cookie or brownie batter. YUM! Maybe you are on to the next big trend in food Faith. You might want to keep this one under wraps until you are selling it in bulk! :)
I love the idea! Perfectly decadent and easy to put together – my daughter would absolutely love this!
Tahini…interesting!
I have done a similar thing with tofu,
but I think the tahini would give a lovely
flavor.
this is such a great addition and idea to add to your blog, Faith. i love how versatile this recipe is. it IS strange how our ordinary everyday or frequent dishes can slip our minds to post on the blog eh? ordinary to you frequent recipe to you, but pot of gold for us – YUMMS!!! just looking at that chocolatey goodness makes me drool.
This recipe comes just in time! As the eggs here in Germany are found to be contaminated with dioxin…:-((((
Thanks for the recipe!
Angie
What a wonderful idea.. and fabulous way to cure a sweet craving!!
you’ve never met me … because i’m pretty sure i’m going to fail the “only eat half” test, no matter how rich it is!
To die for! This sounds sooo good. So cool that u used tahini too. I just made tahini cookies and they came out awesome (it will be my next post).
*kisses* HH
p.s. i know what you mean about the raw batter. Sometimes i do wonder how many cookies I eat in liquid form LOL. Here’s my excuse though: you need to taste it, cause if the batter isn’t good, the cake/cookies wont be good either ;)
Ha – I get the same question sometimes about eating all the food – and I just tell people it helps to have a huge appetite!
The brownie batter looks great, Faith. I’m looking forward to reading more in the series!
I am a BIG leftover fan as well, but i just can’t keep baked goods around. Or I run the risk of eating five portions in one day. Bad.
There are definitely times when I get a hankering for a sweet treat but there is nothing around, which is depressing at best! I will definitely be trying this decadent raw dessert. Delicious!
Wow—great use of tahini—I would have never thought of that!
looking forward to more of your raw treats!
That is just too good to be true!
This is a brilliant way to safely satisfy your cravings! Yum! I am having kind of a bad day today but just looking at this makes me feel a little bit better. We’re the same way… when I make sweet stuff, Matthew is not much of a sweet tooth so I need to pass most of it off. There’s no way I can, or should, eat it all on my own!
That does looks insanely delicious!
I think I am going to adore this little new series. Love the tahini and date, really make sit healthier as you said. 2 portions is great too. My confession is chocolate chunk Pillsbury uncooked lol
Wow! That looks heavenly and bet it tastes the same! I agree, leftovers are great!
This is very interesting and looks very rich and delicious. What a great way to eat raw. I love it. Thanks very much for sharing.
This is so creative… definitely sounds delicious enought to satisfy a sweet tooth!
Now if you could replicate this with butterscotch or PB…
This chocolate dessert looks divine! Can’t wait to see the other raw doughs that you make. Like you, I rather enjoy raw batter!! :)
I love this idea – can’t wait to see more! What a treat :)
I am watching the scales tip just thinking about this LOL. Diane
Diane, You are too funny! I actually analyzed this recipe on nutritiondata.com and per serving it’s only 361 calories (with 8 grams of protein!). Not too shabby. ;)
What a great idea! It looks fantastic! My kids love the batter and especially licking the spoon, now they can have it by the bowl full :)
Hmmm, I am intrigued by the tahini in this recipe. I may have to give it a go! I often make just half-batches of things, to keep the sweets in the house at a minimum (and to save on ingredients if it doesn’t work out).
I was a bit skeptical at first when I started reading and then when I looked at the ingredients, I was reassured and very tempted!!looks luscious!
Love the tahini you use in this raw batter. I too have many daily go-to treats like this that I do not post. Now I think perhaps I should. Must try yours pronto! xo
this is all kiiiiiinds of awesome, faith! not only is it decadent and easy-peasy, but bonus–it’s another (extremely unexpected) use for tahini!
Tahini in brownie batter? Wow, that’s different. I’m going to have to give that a whirl.
Yummy! This looks so darn good. I am intrigued by the ingredients. Sounds like a healthy but delicious treat”)
Hi Faith….I am first time here…this looks divine..
what a gorgeous recipe, this looks so yummy and too difficult to resist .
thanks for sharing
have a nice day
bises from France
Delphine
Ah, it’s a common question I’ve gotten quite a bit, too! The thing that most people don’t realize is that generally, if you make it, they will come. There are always people ready and willing to taste what’s being made, so it’s never hard to find more mouths to feed. This recipe looks so rich and decadent, I might actually want to double the recipe for the same reason.. ;)
Thanks for your sweet comment on my blog, I’ll definitely be checking in on yours too!
Ok, this is genious Faith! I can hardly wait to try it out. I love raw dough and batter as well. Bad I know, but a beater never goes unlicked in this house, so an egg free version would be perfect!
Sorry I am late reading and responding, Faith! But did I ever giggle when I read the title to your recipe after reading you like the cookie dough more than the cookie. Silly, silly girl! The recipe looks absolutely scrumptious and this is something I could really get my students into – well, how hard could it be? I don’t joke about chocolate, either.
I always love reading your thoughts about food.
Always.
:)
Valerie
Drooling….can’t wait to make this. Stopping this afternoon for a few things I forgot and I’m adding tahini to the list…
I make something like with with mashed up black beans and bananas; cheaper than dates and more fiber and protein.
I make desserts to send off to friends/co workers etc…. but then I end up eating it all before I can gift it….oops! :)
Tahini…..??? Get outa town :) This is without a doubt so cool., I love it…., you always come up with the most tempting of morsels my friend, thanks for sharing :)
Who knew that tahini and chocolate could create something so divine! You really amaze me with your concoctions and this one is no exception.
Is there anything like a delicious date? I don’t think so! Except for this dessert of course!
As a child…cake batter and cookie dough is what I looked forward to the most. That was way before the whole egg fear issue. To think that I may just be able to get that feeling again with your eggless doughs…mummm…love the ingredients you use.
Faith, about the picture taking thing…I’m totally with you. In truth, I would think it to be kind of tacky and slightly obnoxious
to take photos in front of guests that are hungry. I can appreciate my Hubby accepting food that is not at it’s perfect warmth…but I wouldn’t dare consider that for my guests.
Btw…Hubby and I are two incredible sweet tooths…easy on the sugar ;o) We’re sincerely growing together in more ways than one!
Ciao bella and have a great week,
Claudia
I’m sending this to my daughter in law who is a raw dough junkie. :)
I was just eating dried dates and pondering what I could do with them! What a decadent little treat this is Faith! I love that it is a small serving size – you are a genius!
Whoa. This looks amazing. I need to make this soon!
Fabulous idea! I loooove raw doughs myself, and thanks to you I just got a craving hehe :)
What a neat idea! I’m glad you decided to share this neat trick with us. Yum.
Wonderful idea…I have always been a cookie dough fan as well and love this :)
This was absolutely amazing! I love dark chocolate and tahini but hadn’t made anything with both of them so thank your for the wonderful idea.
This really looks delicious. I’m not a big dessert maker, but this I can definitely handle.
What an indulgence! This could very well be the best dessert ever.
This is so creative. It looks delicious
Hi, what kind of tahini do you use? Can I assume it’s not the Sabra version?
Lauren, the only tahini I’ve seen made by Sabra isn’t pure tahini; it has other savory spices and flavorings (like garlic) added in, which is great for hummus but it is not what we want for this recipe. I’m not really picky about what brand of tahini I use, as long as it says “100% ground sesame” on the package; right now the brand that’s in my fridge is Cortas.
Looks good, but how is it raw if you’re microwaving the chocolate?
Kathy, Great question! Actually, raw foodists believe that in order for a food to be considered “raw” it should not be heated to temperatures above the range 104 to 120F. Chocolate melts at a much lower temperature than even the low end of that range. Hope this helps! :)
I cannot wait to try this! It looks ridiculous!!!!!!!!!!!!!!!!!!
I have a small bowl chilling in the fridge right now – I cannot wait to try it!! I skimped on the tahini (all I have is unhulled tahini which has a VERY strong flavour) so added a tiny bit more milk than I would have otherwise to make up. Fingers crossed the tahini doesn’t overpower the brownie factor!
Also, thanks for the “in the raw” recipes, you’ve made this Australian girl very happy for summer treats with easy-to-come-by ingredients :)