Raw Vegan Brownies

It’s February and you know what that means…

It’s national chocolate day!

IMG_2779…Or as most people call it, Valentine’s Day.

Instead of going out and buying a big box of milk chocolates infused with unnecessary sugars, preservatives and fat, why not make some indulgent, guilt free raw vegan brownies?


Some raw brownies are either too sweet, too nutty or not chocolate-y enough. These brownies I assure you are the perfect balance.

With a chewy, fudgey base and a decadent coconut cacao frosting, these are simple and perfect for you and your closest girlfriends (or boyfriend ;)) this Valentine’s day! Truth be told, they are suitable for any occasion though, like a lazy day watching movies with a batch of raw brownies, yep sounds good to me!

Have one, or two, three…I won’t judge. πŸ˜‰


Raw Vegan Brownies

Makes approx. 12 brownies

gf, vegan, refined sugar free


Brownie Base:

-1 cup of walnuts

-1 cup of Medjool dates (approx. 10 pitted dates)

-1/4 cup shredded coconut

-5 tbsp. cacao powder

-2 tbsp. pure maple syrup or agave nectar

-1/2 tsp. vanilla extract (or 1/2 an inch of a vanilla bean)

-1/4 tsp. sea salt

Raw Chocolate Icing:

-5 Medjool dates

-2 tbsp. cacao powder

-2 tbsp. coconut oil

-1/4 cup of water (more or less as needed to blend)


Pulse the walnuts in a food processor until it reaches a crumbly texture. Add in the dates, coconut, cacao, maple syrup and vanilla and mix until everything is combined.Β Line a small brownie dish or cake pan with wax paper and dump the mixture and smooth it out reaching each corner. Set aside in the freezer while you make the frosting.

For the frosting: Add all ingredients into a small blender cup. Add more water if needed to blend. It might take awhile to get the right consistency so be patient! Once done, take the brownies out of the freezer and top with the frosting. Leave to cool and after a few hours slice the brownies. Store in the refrigerator for up to 5 days.








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