Recipe 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 fooders 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!
  • PS: For an even more delightful brownie, serve it with this easy, instant raw chocolate icing.

The Rawtarian's Thoughts

By The Rawtarian

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.)

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!

Recipe Photos

Nutrition Facts

Nutritional score: 82 out of 100
  • This recipe is very low in Calories, Carbohydrates, and Sodium.
  • This recipe is low in Fat.
  • This recipe is a noteworthy source of Dietary Fiber.

Amounts per 43 g (2 oz) suggested serving

NameAmount% Daily
Calories 187 8 %
Protein 2.5 g 5 %
Fat 12 g 16 %
Carbohydrates 21 g 6 %
Dietary Fiber 4 g 13 %
Sugars 16 g
Calcium 26 mg 3 %
Iron 1.1 mg 8 %
Sodium 75 mg 3 %
Source: USDA, The Rawtarian

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Comments and Reviews

All

18 votes
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Heehee, glad you liked them! :))))

I do try to keep things pretty simple and tasty, and I'm so glad that you're appreciating and enjoy these recipes :)

13 votes
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Hey Laura! Love the taste of the brownies. Only problem is it didn't stick together like it's supposed to even after all day in the fridge, just crumbled apart. Not sure where I went wrong, but taste wins, I'll definitely make it again.

19 votes
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That's odd. What kind of dates did you use? Were they really dry?

14 votes
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NEWS BULLETIN: I just tried this with pecans instead of walnuts (because I didn't have any walnuts on hand) and it was EVEN BETTER with pecans! So you can use either one, or even a bit of both.

14 votes
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it is official. these brownies are one of the best things i've ever tasted! my son's reaction: "are these supposed to be good? because they're DELICIOUS!" :)

16 votes
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Heehee. Yes, they are delicious. Glad your son agrees. :)

18 votes
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Awesome Brownies!!! Thank You for sharing! Chili

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My pleasure, Chili :) Pretty easy, aren't they?

17 votes
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Will this work if I soak the walnuts or will that make it too soft?

15 votes
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Hi Aari! I wouldn't worry about it, just pat them dry with a paper towel or tea towel and you should be good to go!

If you make the brownies with the soaked walnuts, give us an update please.

Bye!

18 votes
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Update on brownies with soaked walnuts:
I have trouble digesting nuts, so I soaked the walnuts over night (pecans are not easy to find here in the Netherlands). Then I dehydrated them.
The brownies are good, but I would not say that they are "just like conventional brownies". I think more chocolate would have helped. Next time I will add an extra tablespoon raw cacao powder. I think the soaking reduced the oil content, so they were also a little less creamy than they could have been. I also added a bit of freshly ground cardomon to make them special.
I'll defnitely make them again with a tweek here and there.
Thank you, Laura Jane, for your wonderful website and your fresh energy!
Irene

12 votes
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Hi Irene, I just joined the site today! :-) I saw that you used cardomon in the brownies. I see that cardomon is used in lots of recipes that I've never used it. What kind of flavor did it add? Thanks

17 votes
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Hi Irene, thank you for your note. It's comments like yours that make this place such a valuable resource!

15 votes
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Looks like a combo of my two faves, brownies and macaroons!

13 votes
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Precisely!

11 votes
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Thanks!
sounds gooood.
Will try it tonight, right after my daughter's birthday party. Can't wait :-)

17 votes
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Happy birthday to your daughter, Naama! How old is she?

19 votes
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She is 8 yo.

This recipe is great. Big success. Thank you!

15 votes
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Love your recipes. Can't wait to try the brownie.
I was wondering if you had any raw candy recipes that aren't chocolate. My daughter asked me to make the treats that the Easter Bunny would hide. I have a chocolate recipe that I'll use but I would like to do something else besides all chocolate stuff. Any thoughts would be appreciated.
Thanks for sharing your wonderful recipes.
Karen

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Hi there, i madwmy daughter 'fake' easter eggs last year with just a raw fruot and seed and nut blend, like the brownie recipe but with no cocao and i used lots of different nuts and seeds and yes tahini goes in well and why not try carob powder instead of cacao? I find dates and figs to be sonkoust and sweet that even just either or both of them, blended with walnuts or pecans especially, make great chocolate substitues. You could add some acai berries or naturally infused cherries or dridd apple too :). Enjoy

18 votes
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Hi!

Hmmm.... good question. And aren't you a wonderful mom making home-made treats for your daughter. :)

Halvah is a good non-chocolatey option, but it's not really candy per se... Plus, it's not really something that the Easter bunny would bring!

The short answer is that I have never really made raw candy, except raw chocolate bark which is, of course, chocolatey.

Let me think here... There must be a way to make a sweet fruity hard candy type thing. I wonder if you blended up say, raspberries and agave nectar (not honey because honey doesn't dehydrate properly, it never gets hard) and maybe some tahini for creaminess that might be tasty, kind of like salt water taffy. If you spread it really thin?? I have no idea... And, plus, the presentation would probably be horrible. Lol.

Oh dear, what can we make for you daughter????

19 votes
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I read that dehydrated bits of kiwi fruit make a good sweet and sour candy and I dehydrate strawberry which tastes very candy-like

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Hi! Im making your raw brownies right now :) Made tacos last week, real yummy! I did want to make a note that Agave is not raw? I have always stayed away from Agave because I didn't trust it but evidence is FINALLY being brought to light on it, Its highly processed and actually an unhealthy substance. Here is a little tid bit on it...

http://realfoodforager.com/why-i-never-use-agave/

15 votes
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Thanks for this link on Agave Nectar! I have felt unsure of this sweetener for quite some time, and always opt for local, unpasturised honey (I feel it's a more sustainable option than shipping bottles full of cactus liquid from mexico) but this confirms my decision. The article you linked to is good, and they cite a very solid article by Sally fallon Morell (I like her work).

ps. Miss Rawtarian: thank you so much for your site - just discovered it and can't wait to try some recipes!

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If you're concerned about health, agave nectar may have a 'lower' glycemic index than sugar, but it will still cause major spikes in blood glucose. In order to keep your body from releasing too much insulin and overworking your pancreas (and to keep your fat cells from taking on too much sugar), using a natural sugar like Stevia or Xylitol is a much 'healthier' option from the standpoint of insulin release.

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