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
- 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
| Name | Amount | % 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 % |
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Comments and Reviews
All
The Rawtarian
Feb 06, 2012
Success = teenage boys gobble them up :)
Amanda
Feb 01, 2012
I am in a moms group and we are having a recipe club on Friday with the theme of "chocolate" I am going to make these, they sound delicious! Thanks so much for the recipe.
The Rawtarian
Feb 06, 2012
Awesome! Did you make them and what did your moms' group think, I wonder?
Maggie
Jan 31, 2012
Thank you for this recipe! I made these for my boyfriend and he thought that these brownies were made of real chocolate! Sooooooooooo delicious!
The Rawtarian
Feb 06, 2012
Success! Nice job Maggie :)
Marily Stephane
Jan 22, 2012
made this today. seriously delicious! only, i had to add a little bit of water... it was too dry! any idea why? anyway, it is delicious. made some raw chocolate icing too! yummm!
The Rawtarian
Jan 22, 2012
Sometimes it can be too dry if your nuts are dry, if your coconut is really dried out or if you don't process enough. If that happens you could add a bit of water as you did or add a very small amount of coconut oil if you have it. Glad you enjoyed the raw choco icing! Thanks for your feedback Marily.
Catherine
Jan 15, 2012
Did I overlook it, or do you not include nutritional data? These look fabulous.
The Rawtarian
Jan 16, 2012
Nope, I do not include nut. data :)
Karina
Jan 14, 2012
I have pecan meal, can I use this in place of the pecan pieces? I'm dying to try this!
The Rawtarian
Jan 16, 2012
Sure!
Cathi
Jan 14, 2012
What a great idea. I love chocolate and brownies and I really want to try this, but...
I just don't like coconut. Don't like it in any shape or form. :-( sorry....
I've noticed that many recipes (not jut yours) use it quite a bit in sweets.
Is there something I can substitute and still have the brownies turn out well? I would really like to try this.
The Rawtarian
Jan 16, 2012
For this recipe you could:
1. Omit the coconut entirely (b/c it's such a small amount)
2. or try hempseed hearts instead
Lacy Howell
Jan 11, 2012
WOW Laura-I cant stop digging out of this bowl that is supposed to be going into the fridge ...You are such a genious!!! I have recently found My self in a physical battle and have had to go Gluten Free and off of refined sugars-for most that may be easy but for a 32yr old, divorced mother of two and being raised on "Out of the box/can/bag" sort of foods, it wasnt very easy. I must tell You though in My adult life I have ALWAYS tried to eat healthier once I got educated. Knowing I absolutely LOVE CHOCOLATE My Spiritual Mom got Me all this health stuff including a 5lb bag of raw cocoa, so I hopped online, typed in "Raw Cocoa Recipes" and I am SO GLAD I got Your Website!!!! : ))
THANK-YOU, THANK-YOU, THANK-YOU for sharing all of Your AMAZING Recipes...I plan on trying more!
The Rawtarian
Jan 16, 2012
My pleasure Lacy! :) Thank you for your kind words. Come back soon, ya hear?? :)
BB
Jan 10, 2012
I'm not a fan of cacoa. Can you sub it for Dutch cocoa or carob? Is it the same? Can you tell I'm a super newbie at this whole raw chocolate thing?
The Rawtarian
Jan 16, 2012
I don't know what dutch cocoa is but you could definitely substitute carob. Carob is not the same as cocoa (taste is different) but you can substitute it if you prefer the taste of carob.
Louise
Jan 08, 2012
Hi, just wanted to say thanks for the inspiration! Made a big round chocolate brownie cake which was a hybrid of various recipes by you. Started with the regular brownie recipe, but using cashews instead of pecans as I didn't have any, and left out the coconut...because I didn't remember until it was too late! Then covered with the chocolate icing, and topped with goji berries. Meant to take the whole cake into work, but it was so delicious that I have just eaten half of it in one go (and I feel quite sick, but that is my own fault!). Very pretty too with the berries on top. Shame I can't get the photo to come out on this post to show you.
The Rawtarian
Jan 16, 2012
Would love to see a photo! Louise, you can post photos to The Rawtarian Facebook anytime, especially of such delectable creations as this one sounds like it was :)
Tracy
Jan 06, 2012
Delicious and versatile! Thank you so much for posting this recipe! I am a new vegan and I'm trying to incorporate more raw foods into my diet. This recipe has made me realize I have more choices than I had anticipated. Plus, I thought Agave Nectar would have a funny after taste. What a pleasant surprise!
The Rawtarian
Jan 16, 2012
Glad you liked Tracy!
Will
Dec 05, 2011
Hey Laura, if the Brownies don't stay together what am I doing wrong? When I try to cut a piece everything falls apart.
The Rawtarian
Dec 05, 2011
Hi Will,
Did you try refrigerating them for at least 3 hours before cutting?
will
Dec 07, 2011
Yes, I even tried it again, and left them in there for the entire day, but still no luck. They just crumble up. What am I doing wrong? I'm getting kind of frustarted.
The Rawtarian
Dec 09, 2011
OK, I would think that this batch isn't going to change:
A few notes to help for next batch
*Press very firmly with your hands when pushing into pan
*Use freshish dried coconut, not extremely old dried-out dried coconut
*Use nuts that are a bit oily - like walnuts or pecans
*Use moist dates not rock hard ones, fresh is best but expensive
*Don't be afraid to process -- might not have been processed enough, next time go for longer
*If you get to the end and they are still too dry and not sticking together you could add some coconut oil (*but you shouldn't have to -- usually they are oily enough as it is)
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