Rich, extra-chocolatey, and simple to make, raw brownies are always a winner. I love to use pecans to add a rich, buttery flavor that combines perfectly with the natural sweetness of dates. Buy the softest dates you can find, and don’t forget to save some slices for tomorrow’s breakfast!
INGREDIENTS
FOR THE BROWNIE
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1 1/2 cup walnuts
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1 cup soft medjool dates, chopped
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1 Tbsp + 2 tsp cacao powder
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1 Tbsp cacao nibs
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1 vanilla bean
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1/4 tsp salt
FOR THE FROSTING
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1/2 cup cashews, soaked for 6h
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1/2 cup almond mylk
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1/4 cup cacao powder
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4 dates
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1/2 tsp vanilla extract
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1 Tbsp coconut sugar
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1 1/2 Tbsp coconut oil, melted
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Pinch of salt
PREPARATION
INSTRUCTIONS
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Combine brownie ingredients in a food processor and process until a sticky and smooth dough forms.
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Fold in some extra chopped walnuts and cacao nibs to get a crunchy consistency.
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Transfer to a 8″ baking pan (lined with parchment paper or greased with coconut oil).
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Press the dough down using a spatula or the back of a spoon until flat and firm.
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Let rest in the fridge while preparing the frosting.
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Combine the frosting ingredients (except for the coconut oil) and blend until nice and creamy.
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Stream the coconut oil into the mixture.
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Using an offset spatula spread the frosting evenly over the brownie.
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Cut into slices and garnish with cacao nibs
Other Recipes
More Brownies & Other Wholesome Raw Treats.
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I have been craving brownies all day so I knew I had to come visit your blog! I love the way you’ve styled these brownies – the thin narrow slices are so beautiful and a nice change to the traditional square brownie format. And that frosting is so creamy and lush, can’t believe it’s raw!
Thank you, lovely Nisha! This still is one of my favorite recipes. Brownies will always be the best dessert! So glad you love them too 🙂
Hugs,
Lore