To this date, one of my most popular recipes are the Raw Vegan Brownies. Although I love that recipe very much as it is, I have gotten countless of emails requesting a recipe which does not call for coconut butter. While it pains me to throw coconut butter under the bus like this (I am very fond of it), wishing to omit that particular ingredient is easy to understand.
There are certainly times when making it from scratch is a bit too time consuming for me as well. It requires a strong food processor to get the job done properly, and even then it will take you a solid 10-15 minutes just to make the coconut butter. I have found myself quite frequently tweaking the recipe, simply to skip the rather tiresome preparations called for. Since apparently a lot of you were thinking the same thing; a conclusion reached judging by the sheer amount of requests, I figured it was about time I shared the simpler variation.
Like you can see in one of the photographs, I served these with some fresh raspberries and whipped coconut cream. The latter is not raw, but I do think it makes a tasty addition nonetheless.
- 2 cups raw walnuts *
- 2 cups pitted dates
- 1/2 cup raw cacao powder
- 6 tbsp raw almond butter *
- 1 tsp vanilla extract (not raw and optional)
- a pinch of salt
- Place walnuts in a food processor and process until they have a crumbly texture. Add in the dates and continue until you have a somewhat sticky dough. Finally, add in the remaining ingredients and run until the mixture is well-combined.
- Once the dough is finished transfer it into a small loaf pan, lined with parchment, and press it down firmly using clean hands. Make the icing like written below and spread an even amount all over the cake. Place this in the fridge for at least 4 hours, preferably over-night, before serving. If you are in a time-crunch, you can get away with placing it in the freezer for 1 hour before serving.
After that, simply lift up the parchment and slice it up into squares!
RAW CHOCOLATE ICING
- 1 cup dates
- 1/2 cup raw cashews
- 3/4 – 1 cup water
- 4 tbsp raw cacao powder
- Place all the ingredients, starting out with using 3/4 cup water, in a food processor and process until you have a smooth mixture. If the icing is looking a bit grainy add in another 1/4 cup water for a total of 1 cup. Store in the fridge until usage.
Additional notes (*):
For the brownies you can use any other type of raw nuts at a pinch, but the nut that will provide you with the most neutral taste as well as the best “buttery” consistency is hands-down the walnuts. Another option would be to use an 1:1 ratio of walnuts and either almonds, pecans or hazelnuts.
The same rule applies to the almond butter. Any nut butter can be used instead. If you are not overly concerned with making these fully raw, a delicious alternative would be to use 100% natural peanut butter!
And with that, I will wrap this post up! Best wishes to you all and enjoy your brownies!