Raw brownies… Why on earth have I not tried this out before? A while back I got a request to do this, but I have not had the time nor the ingredients to make it before now. Let me just say that I regret not making this sooner. Holy moly, this tastes freaking amazing! I will definitely have to start making more raw desserts, because not only is it completely healthy but also super easy to make and usually all you need is a freezer and some simple ingredients.
As most of you can tell by my other recipes, I am not exclusively a raw vegan but I do eat an unprocessed vegan diet with a lot of raw food in it. I estimate that I eat about 75% raw, but this varies from day to day. I also have at least 1 day a week where I do a small cleanse, by eating just fruit and vegetables. After including this in my weekly routine I have been feeling more energetic and my digestion has been functioning better than ever. For those who are interested in other raw recipes can see all my previous ones here.
Though this is my first raw brownie recipe I have ever made or even tasted, I can tell that it was entirely successful. It stays together perfectly, it is filled with chocolatey goodness, and it is not at all bitter. What else could you possibly want in a brownie recipe? Spread some of the Raw Vegan Icing on top before freezing it, and you have yourself a winner! I served it with some raspberry sauce according to this recipe and it made the dish completely perfect.
Ingredients, makes 6 large cake squares (1 small loaf pan):
- 1 cup walnuts or pecans (or a combination of both)
- 1 heaped cup dates, pitted
- 1/4 cup raw cacao (cocoa) powder
- 2 tablespoons freshly made coconut butter
- a pinch of maldon salt
- 1/2 the recipe for Raw Chocolate Icing (optional, but super delicious)
1. Place walnuts/pecans in a food processor and pulse until the nuts become small and crumbly. Add in the dates, and pulse again. Do this until the dough sticks together and the dates are thoroughly processed.
2. Add the remaining ingredients into the food processor, and pulse until the mixture is well combined yet still crumbly. It is very important that the dough is not too “buttery” (see picture below).
3. Place the crumbly dough into a small loaf pan/small cake pan, and press it down firmly using clean hands.
4. Coat it with about 1/2 the recipe for Raw Chocolate Icing, and spread it out evenly. Place it in the freezer for at least 1 hour before slicing it into 6 equally large squares (I ate one, which is why there are only 5 on the picture below hehe). Serve with this raspberry sauce if you want to go all out, and enjoy!
5. Store any left-overs/the brownie squares in the freezer and it holds nicely for at least a week. I recommend taking it out of the freezer for 15-60 minutes before serving it, and if you are serving it just one day later you might want to just store it in the refrigerator.
This is in many ways the perfect dessert to serve to non-rawfooders seeing as it tastes remarkably a lot like the sweet chocolatey desserts they are used to. You can even make this dessert days in advance as long as you store it in the fridge until you are planning to serve it!
I would love to hear what you thought of this recipe, and whether or not you liked it as much as we did.
Due to heavy demand, an updated version of this recipe that does not call for any coconut butter can be found here!