Plant-Based Brownies with Raspberry Pomegranate Coulis
Decadent raw vegan date-and-nut brownies enhanced with RC Red Miso Powder, frosted with maple-cocoa glaze and paired with tart pomegranate-infused RC Raspberry Coulis.
Yield / Servings
1 Half Sheet Pan
Category
Desserts / Plant-Based & Brownies
Ingredients
12 Components
Brownie Dough Base
Pitted Dates Loosely packed
2 lbs.
Toasted Almonds or Walnuts
3 cups
Cacao or Cocoa Powder
3 oz.
Pure Vanilla Extract
1 Tbsp.
Water
4 tsp.
Frosting & Plating Garnish
Cocoa Powder
½ cup
Pure Maple Syrup
½ cup
Melted Coconut Oil
4 oz.
Pure Vanilla Extract
1 tsp.
RC Raspberry Coulis Dessert Sauce Mix
Prepared with pomegranate juice
To taste
Dairy-Free Dark Chocolate Curls
As needed
Preparation Steps
1
Prep Sheet Pan
Lightly grease a half sheet pan and line thoroughly with plastic wrap to facilitate clean removal later.
2
Process Brownie Dough
Combine 2 lbs. dates, 3 cups toasted nuts, 3 oz. cacao/cocoa powder, 1 Tbsp. vanilla extract, 4 tsp. water, and ¾ tsp. RC Umami Sensations® Red Miso Powder in a food processor. Process until completely smooth, scraping down bowl sides as needed. (Note: It may seem dry at first, but avoid adding extra water.)
3
Press Dough into Pan
Transfer the processed date dough into the prepared half sheet pan. Press down very firmly until the dough forms a compact, even layer across the entire pan.
4
Blend Frosting
In a mixer bowl fitted with a paddle attachment, combine ½ cup cocoa powder, ½ cup pure maple syrup, 4 oz. melted coconut oil, and 1 tsp. vanilla extract. Blend on low-medium speed until a smooth, glossy paste forms.
5
Frost & Chill
Spread the chocolate frosting evenly over the raw vegan brownie layer. Refrigerate for at least 2 hours to allow coconut oil to solidify and brownies to set completely.
6
Portion & Plate
Slice into individual brownie squares. Decorate service plates with RC Raspberry Coulis prepared using pomegranate juice (in place of water) and garnish with dairy-free dark chocolate curls.
Flavor & Umami Notes
Umami Enhancement: Incorporating RC Umami Sensations® Red Miso Powder into raw, plant-based chocolate dough adds fermented savory depth, cutting through intense date sweetness and elevating deep cocoa profiles.
Coulis Variation: Reconstituting RC Raspberry Coulis Dessert Sauce Mix with 100% tart pomegranate juice yields a complex, bright fruit sauce that perfectly balances the rich date-nut brownie.