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–+ servings
Raw Chocolate Brownies

Decadent Raw Chocolate Brownies for Guilt-Free Indulgence

These Raw Chocolate Brownies offer a guilt-free indulgence that’s vegan, gluten-free, and free from refined sugars.
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Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup Raw Unsalted Walnuts Pecans or almonds can also be used based on preference.
  • 1 cup Medjool Dates Pitted.
  • 0.5 cup Cocoa Powder Consider using raw cacao powder for a more intense taste.
Flavoring Ingredients
  • 1 teaspoon Vanilla Extract Optional but highly recommended.
  • 1 pinch Salt Use sea salt or Himalayan pink salt for best results.
Topping Ingredients
  • 0.5 cup Dark Chocolate Dairy-free for vegan-friendly version.
  • 1 teaspoon Coconut Oil

Equipment

  • food processor
  • Microwave-safe bowl
  • 8x8 Inch Pan

Method
 

Step-by-Step Instructions
  1. Line an 8x8 inch pan with parchment paper. In a food processor, combine 1 cup of raw unsalted walnuts, 1 cup of Medjool dates, 0.5 cup of cocoa powder, a pinch of salt, and 1 teaspoon of vanilla extract. Blend until sticky, about 1-2 minutes.
  2. Scrape the mixture into the prepared pan and press firmly to create an even surface, about 1 inch thick.
  3. In a microwave-safe bowl, combine 0.5 cup of dairy-free dark chocolate with 1 teaspoon of coconut oil. Heat in 20-second intervals until melted and smooth, about 40-60 seconds. Drizzle over the pressed dough.
  4. Cover and refrigerate for at least 1 hour to set.
  5. Once set, lift the brownies out using parchment paper, slice into squares, and enjoy!

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 10gCalcium: 3mgIron: 10mg

Notes

Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.

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