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

94 votes
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Also, I did freeze them and they were not rock hard at all. In fact, they were ready to eat!

77 votes
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Hi Hope, nothing better than a frozen stash of brownies! :)

104 votes
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I have made these a few times now they are delicious. Can I please check if they are classed as gluten free? Trying to find a sweet recipe for my brother :)

52 votes
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Hi Jo! You are a nice sister :)

All of the raw base ingredients are gluten free, but check each package cuz sometimes they do weird things with each ingredient, like dust packaged dates with flour or package pecans in a facility with gluten etc.

81 votes
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Hi there, i would love to try your recipe, however i'm allergic to all kinds of nuts. What could i use as a substitute?

33 votes
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Hi Mirjam, You can use sunflower seeds instead of pecans in this recipe. It won't be quite as good, but it will still work :)

75 votes
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Hi there, it says try this instant icing recipe but doesn't seem to have a link to that recipe anywhere?

Posted from The Rawtarian's Raw Meal Plans App

33 votes
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Hi Lauren! You can do a search for "chocolate icing" in the app - but in short, here's the gist:

1 cup dates
1/4 cup raw cacao (cocoa) powder
1/4 cup coconut oil
3/4 cup water

BLEND UNTIL SMOOTH!!

82 votes
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Is the coconut necessary? I don't have any on hand but was thinking about trying it without.

Posted from The Rawtarian's Raw Recipes App

101 votes
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Hi Susie!

No- you can omit it. Or substitute with hempseed hearts instead if you have them

90 votes
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Leanne Weber's Review

Raw brownie recipe
5
5 out of 5

Absolutely yummmy! First recipe that actually tastes like cooked brownies :)

77 votes
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Thanks, Leanne! I'm glad you like! :)

92 votes
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What size brownie pan would you recommend to make this recipe? Thank you.

Posted from The Rawtarian's Raw Meal Plans App

75 votes
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Hi Erica!

8 inch x 8 inch pan could work well :)

92 votes
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Jasmine's Review

Raw brownie recipe
5
5 out of 5

This recipe is super yummy :)

93 votes
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Thanks, Jasmine! :)

118 votes
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Beatrice's Review

Raw brownie recipe
5
5 out of 5

Just a quick question: how long can you keep the cake in the fridge? Is it also possible to freeze it? I don't want to tpoil it..it's just way to nice!

92 votes
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Hi Beatrice,

This brownie recipe keeps super well in the fridge for about 5 days. You can freeze it, but it will get rock hard, so defrost in fridge before eating again.

132 votes
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I'd like to reduce the sweetness, could I omit the honey? Or is it needed as a binder? Tks W

107 votes
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Hi Wendy! The honey is definitely not needed. I omit it sometimes myself to reduce the sweetness. It will bind perfectly without it.

111 votes
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Lau's Review

Raw brownie recipe
5
5 out of 5

Delicious! Second batch in 48 hours, huge success! Love your recipes! I'm not vegan, veggie or raw but starting to switch over when I find such wonderful recipes. Keep them coming :)

115 votes
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Glad you like, Lau. I'm partial to them myself! :)

125 votes
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i'd like to use carob.
any adjustments?

84 votes
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Hi Cheryl!

Carob is usually like this: "1 part cacao powder = 1.5 parts carob."

In other words, you need 1.5 times more carob because the flavor of carob is weaker than the flavor of cacao.

It should turn out fine if you do this. Hope this helps!

99 votes
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just made this as a little midnight snack! i made too much, so the rest is breakfast!

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