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


16 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!

18 votes
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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.

19 votes
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Although.... a good rebuttal on the anti-agave article:

a complex issue.

21 votes
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sorry, and maple syrup of course is a technically vegan alternative and gives the delicious molasses notes that honey doesn't have... although not raw

18 votes
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Maybe a recipe for a fruit leather? Like fruit roll ups? I made them 20 yrs ago, but lost the recipe. :(

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