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
Nov 16, 2012
It will not change the FLAVOUR much at all, but it will change the TEXTURE a bit. Ideally you would use the coconut, or you could substitute with hemp hearts. If you omit completely that would be okay though in this recipe. It would still turn out, just maybe a tiny bit more moist than I would like.
Annie
Nov 03, 2012
BEST BROWNIE I HAVE EVER HAD!!!!! I i highy recommended this.
The Rawtarian
Nov 03, 2012
:)
teresa
Oct 28, 2012
These are really good, but EXTREMELY high in calories, even more than the box mix.
The Rawtarian
Nov 02, 2012
Everything in moderation Teresa :)
Guillermo Vargas
Oct 25, 2012
Laura Thank you so much for this recipe just made them and are amazing :)
im going to add some golden berries syrup on top
so yummy i cant stop eating them
The Rawtarian
Nov 02, 2012
Hi Guillermo! What is golden berries syrup? Sounds intriguing
Guillermo Vargas
Nov 12, 2012
Golden berry is a yellow berry from Peru also called Aguaymanto in spanish
i mix golden berry with raw agave and made a sirup :)
it has so much Vitamin C
The Rawtarian
Nov 16, 2012
Sounds interesting and like something I'd like to try, Guillermo!
Haidee
Oct 17, 2012
Thank you thank you thank you :D
I am doing a little happy dance around the kitchen (or I was before I sat down to type!). As a recently diagnosed Diabetic (type 2) I have been on a bit of a journey looking for interesting alternatives to satisfy my sweet tooth. This recipe really hits the spot! I'm not totally Raw, far from it, but the more I learn the more I believe it is going to be the right direction for me. My tweaks to this recipe (out of necessity due to lack of ingredients) - 1/2 brazil nuts, 1/2 walnuts and organic coconut nectar for the agave nectar. YUMMO! and my son agrees. So thanks again and thanks to for the inspiration as I venture into my new approach of eating to live.
Haidee
The Rawtarian
Nov 02, 2012
I am so glad you and your son liked them, Haidee. So nice to have options that work with your health needs and that taste great too!
Signe
Oct 11, 2012
Looks really good! But I could really need some help to figure out how much 1 cup is in european kilograms or liters?
The Rawtarian
Oct 11, 2012
Not sure if this makes sense but try this??
250 grams pecans
250 grams dates
75 grams cocoa powder
60 grams coconut
30 grams honey
1.25 ml salt
Haidee
Oct 17, 2012
I've just measured this for future reference as I have a Thermomix. The cup of nuts was approx 160g and the dates around 180g. The cocoa was 30g, the coconut 30g and the nectar 40g. I used a standard 250ml cup. Hope that helps :)
The Rawtarian
Nov 02, 2012
This is very helpful Haidee!!
trisha
Oct 10, 2012
These are AMAZING!! I put some of the chocolate icing on them and they were heavenly! im not even kidding. I have never tasted something that was so rick, smooth, chocolatey and delicious.. that was actually healthy for you. Im not gonna lie, I had one for breakfast :) Thanks for this! YUM!!
Dana
Oct 04, 2012
Hi,
I'm looking forward to trying this recipe. Looks delish! I was wondering if these brownies can travel. I'm considering making them for a friend overseas and probably using FedEx (2 or 3 day shipping). Should I put them in the freezer before to keep them colder longer while in transit?
Thanks!
Dana
The Rawtarian
Oct 08, 2012
The BIG issue that you are going to encounter is that the icing (if you ice them) will get all liquidy and melty and probably be a big mess when mailing.
If you do NOT ice them they will probably travel okay. Do not freeze, just refrigerate before mailing. Probably keep them in one big dish and then tell the recipient to refrigerate upon arrival and then slice before eating.
Tiffany
Sep 29, 2012
Are there any alternatives to pecans or other nuts and seeds that I can use? Would shredded coconut work?
The Rawtarian
Sep 29, 2012
Pecans are best in this recipe, but walnuts or possibly sunflower seeds or brazil nuts might work okay or a combo of all of the above. Shredded coconut will not properly replace the nuts in this recipe
Beth
Sep 27, 2012
Mind. Blown. These brownies, my raw star, are otherworldly. Love the addition of the sea salt. And you're right, the pecans make it. I added some unprocessed chopped walnuts too for nut-brownies. Just another of your amazingly easy and delicious raw recipes for the win! Off to make some now!
The Rawtarian
Sep 28, 2012
I like the idea of adding some chunky nuts at the end for nutty brownies! I shall have to try that some time soon
Julia
Sep 19, 2012
I just made these brownies and put them in my standard 8"x8" tin but the mixture didn't even touch the sides and was as thin as a wafer! I had to search my cupboards for a tiny container. You don't say how many servings this recipe makes.
The Rawtarian
Sep 20, 2012
I usually double this recipe when making it. If doubled, this might make 9 servings
Rahn
Sep 10, 2012
Loved 'em.
Happily made a bunch, ate them, then made some more to take to the office.
Then I borrowed your recipe to share with others. Hope you don't mind. (I put a link back here to give you credit.)
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