There are so many calories and extremely high sugar in this recipe and the brownies that I don't understand why anyone interested in a healthy lifestyle would eat them. I didn"t think about until after making them how much sugar and fat is in them so I had a small piece and am throwing the rest away.

Hello,

I'm going to make your raw brownie recipe with this deliciously velvet looking icing (YUMMO).

I have 2 questions...
- How long can i leave this dish sitting in room temperature before serving? I'm from Australia and it's quite warm here this weekend. (it could be up to 2 hours)
- If i do manage to leave this dish fully prepared in a fridge, will it be ok to serve after 2hours??

THANKS :) x

Ok, I made this icing to go with your brownies (as well as your cheesecake) for my daughter's first birthday and people could not stop raving! I changed it up a little bit by doing a bottom layer of the brownie with more nuts so it made a 'crust', then I added the normal brownie on top and did a double layer of frosting for a fudge. It was sooooo good and was plenty for over 60 of us because of the richness of it. My daughter enjoyed her first bites of sweets and I could feel good about what I was feeding her. Annnnd now she's asleep and I'm enjoying a creamy brownie. Sadly the cheesecake got eaten up with not a bite to take home. ;) Thanks for the amazing recipes.

Jan 25 was my bday so I made your raw chocolate cake & chocolate icing recipes. Both turn out amazing! Thank you for the recipe posting! As a "secondary use of the left over icing> last week I made pecan butter. Iused to take nutella and peanut butter and use them together as a spread and call it a "reese sandwich" but after realizing how much horrible food I was putting in. This morning I used the homemade pecan butter and raw chocolate icing and its awesome! :)

"This raw chocolate icing could also double as a raw pudding if you were feeling sad and needed to eat some chocolate out of a bowl with a spoon to make yourself feel better." Hah! I love that! We all have those days don't we?!

OMG! Just made this icing and it sent me to heaven! Put most of it on raw almond pulp fudge and licked the rest out of blender like an animal! I'm amazed by the taste!

Love this site! I was wondering - Can you use unrefined coconut oil (which I just bought!) rather than the cold-pressed coconut oil you listed? What is the difference? Thanks!

Yum - paired it with your Divine Brownies (which I found had a very small yield), they go perfectly together. Found it was difficult to blend, like you warned. Eventually I got a little impatient and left some bits in...couldn't tell the difference after it was cooled. Great reviews all around.

I've been meaning to make this brownie and frosting recipe for awhile now, and have finally gotten around to making it. Since I have a batch of brownies with frosting in the fridge, I will review both at once here. The frosting has a pleasant mouth feel: creamy and rich, as a frosting should be, yet not cloyingly sweet. I decided that the amount needed for the container of brownies could be successfully halved, which proved to be true. For the 'batter', I used medjool dates and almonds (and other required ingredients). Since I unknowingly had run out of walnuts, and almost rarely think to buy pecans, I therefor went with the raw almonds I had on hand. They processed fine, although I am keen on trying walnuts or pecans in the future to see what the taste and texture difference would be (I imagine more 'buttery'). Using a Cuisinart food processor, the ingredients came together with ease. I let the batter process until it wadded together into a ball. Then I pressed the 'batter' into a small glass Pyrex container. The brownies have been in the fridge for about an hour now, so I decided to cut out a square to consume, even though a few more hours will benefit the consistency of both. So far, they cut out of the container easily and have maintained shape. The brownie looks like a brownie! Dense, semi goey, sweet, rich, and will certainly take care of the "sweet tooth" needs. I still very much enjoy a homemade baked flour brownie, but this is pretty great, too. I made one batch of brownies and cut the recipe by half for the frosting. There was still a small portion of frosting left over, which I contemplate using in a smoothy, but instead brought the container and spatula with me to my desk to enjoy as I write this review. Yum!

Hi! I did te brownie and the icing recipe, i just can say AMAZiNNG!! Bye bye to the egg,butter recipe! I cant believe in so few steps...
I wonder if you now any way to do raw flan? Its my favorite but too sweet and eggy.

Any way thanks Laura, you are so kind to share this amazing and healthy options...

OMG! I made the brownies and the chocolate icing, following the recipe to the letter, and it turned out sooooo yummy. I was PMSing and needed some chocolate. Only issue....it wasn't enough! I should've doubled or tripled the recipe. :-)

hi there I was just wondering if I do not have coconut oil, can I use some other kind of cold pressed oil, like olive oil perhaps?

wow brownies and frosting sound so good!!! but i don't have dates :( I need dates!!

This was sooooo divine. I used apricot kernel oil as I can't stand the taste of coconut oil and left little bits of date unprocessed for a little texture which was very very nice. More like a pudding instead of an icing...I am feeling rather ill now as I just couldn't stop eating it LOL!

Liking this icing off the spoon as I type!

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I LOVE this recipe! It tastes WAY better than store bought chocolate icing and feels better to be consuming this instead, too :) Using this for my brother's raw birthday cake, thank you soooo much for sharing! I'm also thinking of using this recipe to fill my new chocolate moulds and refrigerate them to make healthy chocolate for my dad. :)