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Raw Vegan Brownies
Quick · 5–15 min

Raw Vegan Brownies

Amanda Sick makes these brownies when a chocolate craving hits and she doesn't want to turn on the oven. Medjool dates and walnuts blend into a rich, fudgy base, and the almond butter frosting finishes it off.

Hands-on
15 min
Hands-off
25 min
Total
40 min
Dishes
3
5gprotein235cal26gcarbs15gfatper serving · $1.00
SkillNo cooking

Method

  1. 1

    Line an 8x8 baking dish with parchment paper and set out your food processor.

  2. 2

    If your dates feel firm, soak them in warm water for a few minutes, then drain them well.

  3. 3

    Add the dates, walnuts, 1/3 cup cacao powder, 1/3 cup coconut, 1 tbsp hemp seeds, 1 tbsp syrup, and 1 tbsp cacao nibs to the food processor. Pulse until a sticky dough forms.

  4. 4

    Press the dough into the lined dish and spread it into an even layer. Set it in the freezer for about 15 minutes.

  5. 5

    In a small bowl, stir together the almond butter, 1 tbsp cacao powder, 1 tbsp syrup, and a splash of water until smooth and pourable.

  6. 6

    Take the brownies out of the freezer. Pour the frosting over the top and spread it evenly.

  7. 7

    Sprinkle on a little extra cacao nibs, hemp seeds, and coconut if you like. Return the dish to the freezer for about 10 minutes.

  8. 8

    Lift out the slab using the parchment, cut it into squares, and enjoy.

Storage

Keep in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months.

Good to know
  • Pulse in short bursts so the walnuts stay a little chunky for texture.
  • If the frosting is too thick to pour, add water a teaspoon at a time.
  • Run a knife under hot water before cutting for clean edges.

Nutrition

per serving
Calories
235
Protein
5g
Carbs
26g
Fat
15g
Fiber
5g
Sodium
0mg
Contains tree nutSoy-freeGluten-freePeanut-free with oats labeled gluten-free

Calculated from ingredient reference data. Brand labels vary.

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