Easter Raw Brownie

Blog, Nutrition, Recipes

This raw brownie recipe is one of my most popular recipes, probably because it is so easy and turns out so well. Dates, walnuts, cacao, coconut and salt combine in a food processor to create a surprisingly delicious traditional-style brownie. Top with chocolate icing for even more chocolate goodness!

Ingredients

  • 1 cup pecans (you can use walnuts in a pinch, but pecans are much better!)
  • 1 cup dates
  • 5 tablespoons raw cacao (cocoa) powder
  • 4 tablespoons shredded unsweetened coconut
  • 2 tablespoons honey or agave nectar
  • 1/4 teaspoon sea salt

Directions

  1. Place pecans alone in your food processor and process until the pecans become small and crumbly.
  2. Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.
  3. Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)
  4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.
  5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape! So it can be good for serving to non-raw food peeps because the presentation of this raw brownie recipe is good when chilled.
  6. Store this raw brownie recipe in the refrigerator if it lasts that long!

Extra Tips

Raw brownie recipe — finally, a raw brownie recipe that tastes like REAL BROWNIES!

I am quite surprised and amazed at how the texture of this raw brownie recipe resembles real brownies–especially after this raw brownie recipe is refrigerated for about an hour or even longer.

My husband thinks this raw brownie recipe needs chocolate icing, but I disagree. I think it’s perfect on its own! (But it is true, everything is better with raw chocolate icing on it.)

Raw Chocolate Icing

  • 1 cup dates
  • 1/4 cup raw cacao (cocoa) powder
  • 1/4 cup coconut oil
  • 3/4 cup water (or a tiny bit more if needed – but try to stick to this amount)
  • BLEND: Keep blending for a very long time to get a velvety consistency. This is one of those recipes that really makes use of the power of a high-speed blender. If you feel that the blades are just spinning but aren’t actually moving all of the icing around, turn the blender off and make an air pocket down the side of the blender with a spatula to expose the blades. Remove the spatula, replace the lid, and start blending slowly again.

You can also use this raw brownie recipe as a pie crust or as very chocolately raw truffles.

Good luck trying to keep this raw brownie recipe around for longer than 24 hours. This vegan recipe would be good for about eight small servings. Feel free to double the recipe if you want more or if you want to make it last longer. I usually double it.

Advanced optional tip: Throw 1 tablespoon cacao nibs into the mixture after processing and before squishing into pan for fun crunchy texture!

468