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Raw Vegan Brownies



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Rate this recipe 4.5/5 (11 Votes)
Raw Vegan Brownies 1 Picture


  • For the brownies:
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1 heaped cup Medjool dates, pitted
  • 1/4 cup raw cacao powder
  • 2 tbsp. coconut butter (not coconut oil)
  • pinch of salt (omit for healthier version)
  • For the icing:
  • 1/2 cup Medjool dates, pitted
  • 2 tbsp. raw cocoa powder
  • 2 tbsp. coconut butter (not coconut oil)
  • 1/4 - 1/2 cup water


Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from


Step 1

1. Place walnuts/pecans in a food processor and pulse until the nuts become small and crumbly. Add in the dates, and pulse again. Do this until the dough sticks together and the dates are thoroughly processed.

2. Add the remaining ingredients into the food processor, and pulse until the mixture is well combined but still crumbly. It is very important that the dough is not too “buttery” (should have some nut chunks).

3. Place the crumbly dough into an 8x8 in square pan and press it down firmly using clean hands.

4. Add all the ingredients for the icing into food processor, beginning with 1/4 cup water (add only enough water so icing is still fairly firm, but easily spreadable with a spatula). Coat brownies with icing and spread it out evenly. Place in the freezer for at least 1 hour before slicing and serving.

Note: Coconut butter is essentially just dehydrated coconut that has been blended to make a cream. It is a whole food and not the same as coconut oil, which is simply the oil without the meat of the coconut. For homemade coconut butter, simply add unsweetened shredded coconut to food processor and process until a creamy paste.

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