Simple Raw Vegan Brownies with Icing

Simple Raw Vegan Brownies with Icing


To this date, one of my most popular recipes are the Raw Vegan Brownies. Although I love that recipe very much as it is, I have gotten countless of emails requesting a recipe which does not call for coconut butter. While it pains me to throw coconut butter under the bus like this (I am very fond of it), wishing to omit that particular ingredient is easy to understand. 


There are certainly times when making it from scratch is a bit too time consuming for me as well. It requires a strong food processor to get the job done properly, and even then it will take you a solid 10-15 minutes just to make the coconut butter. I have found myself quite frequently tweaking the recipe, simply to skip the rather tiresome preparations called for. Since apparently a lot of you were thinking the same thing; a conclusion reached judging by the sheer amount of requests, I figured it was about time I shared the simpler variation.


Like you can see in one of the photographs, I served these with some fresh raspberries and whipped coconut cream. The latter is not raw, but I do think it makes a tasty addition nonetheless.


Simple Raw Vegan Brownies with Icing


Simple Raw Vegan Brownies

makes 10 squares


  • 2 cups raw walnuts *
  • 2 cups pitted dates
  • 1/2 cup raw cacao powder
  • 6 tbsp raw almond butter *
  • 1 tsp vanilla extract (not raw and optional)
  • a pinch of salt



1. Place walnuts in a food processor and process until they have a crumbly texture. Add in the dates and continue until you have a somewhat sticky dough. Finally, add in the remaining ingredients and run until the mixture is well-combined.


2. Once the dough is finished transfer it into a small loaf pan, lined with parchment, and press it down firmly using clean hands. Make the icing like written below and spread an even amount all over the cake. Place this in the fridge for at least 4 hours, preferably over-night, before serving. If you are in a time-crunch, you can get away with placing it in the freezer for 1 hour before serving.

After that, simply lift up the parchment and slice it up into squares!


Simple Raw Vegan Brownies with Icing

Simple Raw Vegan Brownies with Icing

Simple Raw Vegan Brownies with Icing


Raw Chocolate Icing

makes approx. 2 cups icing


  • 1 cup dates
  • 1/2 cup raw cashews
  • 3/4 – 1 cup water
  • 4 tbsp raw cacao powder



1. Place all the ingredients, starting out with using 3/4 cup water, in a food processor and process until you have a smooth mixture. If the icing is looking a bit grainy add in another 1/4 cup water for a total of 1 cup. Store in the fridge until usage.



Additional notes (*):

  • For the brownies you can use any other type of raw nuts at a pinch, but the nut that will provide you with the most neutral taste as well as the best “buttery” consistency is hands-down the walnuts. Another option would be to use an 1:1 ratio of walnuts and either almonds, pecans or hazelnuts.
  • The same rule applies to the almond butter. Any nut butter can be used instead. If you are not overly concerned with making these fully raw, a delicious alternative would be to use 100% natural peanut butter!


Simple Raw Vegan Brownies with Icing


And with that, I will wrap this post up! Best wishes to you all and enjoy your brownies!



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39 Responses to Simple Raw Vegan Brownies with Icing

  1. Kristina says:

    I have made your original raw brownies many times as they taste DE-VINE!!! (Although I normally cheat and use melted store bought coconut butter as I am too lazy to bother making it from scratch hehe) honestly I deem them the best brownies I have ever had (when they are in my freezer they magically seem to disappear in the blink of an eye so I just HAVE to make another batch right?) Other baked brownies I had tried seem to turn out odd :/ Anyway I adore your site and have had amazed reactions from non-vegan, health-concious eaters (think picky kids and very skeptical teenage friends) So I just like to say a huge thankyou for all your work! You should be extremely proud of these amazingly delicious whilst still heathy (and cruelty-free!) recipes! ( Oh and I guess I’ll be running off to the kitchen to test out this updated recipe!)

    • I am so happy to hear you found the previous brownies to your liking! They are certainly by far one of my go-to recipes. They never seem to last long in this household either! Oh and you are lucky you can find melted coconut butter at the store. I always have to make it from scratch haha :)

      Fingers crossed you like this recipe as well!

  2. Jami says:

    Thank you sooo much for this website! I’ve been vegan for years and I love cooking, but I don’t often have a lot of time. Your recipes are unbelievably tasty and yet I often find them to be a quick alternative to some complex cookbooks (that don’t taste nearly as good as yours!). I always get compliments when I use your recipes so I just wanted to say keep up the amazing work! If/when you finish a cookbook, I will be the first to buy it. :)

    • Thank you so much for the sweet comment! I am so glad to hear you are enjoying the recipes here. Nothing makes me happier than to hear that! And who knows, maybe I’ll get a chance to write a cookbook some time in the future ;)

  3. Sunniva says:

    Looks delicious! I usually make my coconut butter in the Vitamix, it takes only a minute. However, sometimes the blender gets a bit hot, so I’d like to make it in the food processor as well.

    • That’s right! I completely forgot about the Vitamix, haha. That tool is beyond effective. I have one, but sadly I lost one of the parts. I’m waiting for it to be sent to me so I can get back to using it instead. Saves a lot of time!

  4. Helyn says:

    Oh yum! Those look amazing. Going to try them!!!

  5. Sophie33 says:

    Mmmmm,…your rawfristed raw brownies look to die for,…really appetizing too. Today, I made your latest banana muffins & they were a huge hit,…mmmmmmmm. Thanks again!

  6. Allison says:

    Do you have an option on this page to print?

  7. Pat says:

    Wow! They look yummy! What’s the weather like in Norway? Lot’s of snow? These would give you comfort on a cold day! :)

  8. Hi Solveig,

    These look great! I love raw brownies – so easy and so delicious.

    x Buffy

  9. Choi KK says:

    Hello. I subscribed to your newsletter. I like to ask is 6 tbsp raw almond butter * a replacement for butter?
    Many chefs who are do not use egg or egg less recipes used large amount of butter to replace eggs.

    • So happy to hear you’ve decided to subscribe! I use almond butter simply to add a “buttery” taste to it. This is achieved due to the high fat content of nuts. It cannot be used as a direct substitute for other regular recipes though, if that was what you were wondering about!

  10. Bryan Heil says:

    I haven’t tried to make any of your recipes yet. I just drop in every now and then to stare at the pictures and drool. I’m kind of a boring vegan and mostly eat fruit, salads, brown rice, and GF pasta, but I am beginning to expand my culinary horizons. Maybe I’ll give a few of them a shot soon. Nasmaste.

  11. kimthevegan says:

    Wow… I kinda want to make these right now. The only thing stopping me is the fact that it’s 9:30pm and I will be up ALL NIGHT if I make & eat them now ;p
    Tomorrow on the other hand…

  12. Allie says:

    Could you use tahini in this recipe instead of nut butter?

  13. Faye says:

    HI Solveig

    I’ve just only found your website and recipes. I have been on gluten-free diet for last 6 months – its made huge strides in my health, but although i am skinny, I have lost weight as i am struggling to find things to eat, adn missign my desserts.
    So I Am excited to try them out soon.

    I have a question though – I also cannot eat any nuts (the full range – peanuts, cashews, almonds.. etc). Whats an alternative that you can suggest, in this recipe, as well as your pie crusts. PS! in the short-term, I am open to using butter and oil varieties and eggs.

    Many Thanks and kind regards,

    • Ouch, that is a bit of a difficult situation. I would say that in pie crusts, you can experiment with using ground oats instead of nuts, but be prepared that the taste will be a bit grainier. It is nonetheless a very easy alternative. In this specific recipe I would say it would be almost impossible to make it without any nuts… I have no experience baking with butter, oil or eggs, so I cannot be much help in that department either :/

      You can always look through my nut-free tag here for some ideas:

      Hopefully this helped a little bit! :)

  14. says:

    These were super easy to make. The coconut butter is not hard to make at all if you have a food processor its a cinch and the coconut butter is delicious and useful in lots of cooking for the week. The brownies were a huge hit – even with my non-vegan friends. I will be making a lot of these. Thanks!

  15. Victoria says:

    Wow. I made these tonight and my boyfriend and I agree they are the most delicious brownies we have ever had! Seriously sensational. I used raw organic peanut butter instead of almond butter, and added some pumpkin seeds and raisins in at the end (not blended) for some extra texture, was so delicious! Can’t wait to try more of your recipes!

  16. Sam says:

    Thank you for this fantastic recipe! I just tried this for the first time today and really love it. These brownies taste amazing and it’s unbelievable they are raw/vegan/glutenfree. Keep up the good work! The world needs more people like you :D

  17. Denise says:

    Hey Solveig,

    these look sooo delicious! saturdays are my baking days and i’ll sure give these brownies a try this saturday! :)
    could you tell me one thing: is it possible to freeze the brownies and eat them again? :o

  18. Martynabellini says:

    Your website is a paradise! I just find it out. Gonna use your recipes ;)

  19. Emma says:

    I made these yesterday. Oh my god they are the best brownies I have ever eaten!

  20. Amy D says:

    Hi Solveig,

    I’m going to try out these brownies tomorrow, they look DE-LICious! Unfortunately, my 2 yr old daughter is allergic to cashew nuts. Could I use almonds or walnuts to replace the cashews in the icing? I wouldn’t want her missing out on these!


  21. Abby says:

    Holy crap I ate so much of the batter it’s amazing there’s any left to make the brownie! Ditto with the icing :P
    Love love LOVE this one Solveig, thanks!
    P.S. I used cashews instead of walnuts & peanut butter, and added some desiccated coconut…divine :)

  22. Kimberly says:

    I just made these. They are amazing! Thanks for the recipes Solveig. Keep them coming!

  23. Sam Carter says:

    Wow, these are really good! The brownies turned out a little bit dry, but still flavorful. The icing is scrumptious! No one can believe they don’t contain flour, dairy, nor eggs!

  24. Ceviz Hane says:

    Hello, how many date makes a cup?
    2 cups of date but is it a date paste or actual date)
    I will give it a try today

  25. Ellie says:

    Hi, great recipe! Can I substitute the walnuts with hazelnuts or almonds? Thanks.

  26. Kathryn says:

    What does the * mean?