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Raw vegan brownies

Rich decadent vegan brownies
Course Dessert
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 servings
Author Katy Rexing

Ingredients

  • 1/2 cup of hazelnuts
  • 3/4 cup of walnuts
  • 3/4 cup of shredded coconut
  • 1 cup of dates
  • 1 tsp of vanilla
  • 2 tbsp of cacao powder
  • 2 tbsp of coconut oil melted
  • 1/4 tsp of salt
  • 1/4 tsp of himalayan sea salt and a handful of chopped walnuts to garnish

Instructions

  • In a bowl of warm water, soak dates for 10-15 minutes until soft. Remove seeds, and roughly chop. Set aside.
  • In a food processor, pulse hazelnuts and walnuts until they form an even "grainy" texture. About 10-15 pulses.
  • Add shredded coconut, cacao powder, and salt. Pulse 3-5 times until combined. Transfer cacao/nut mixture to a bowl and set aside.
  • In the same food processor add chopped dates. Pulse 5-10 times until it forms small "bits". It may clump together, so you may have to use a spatula to scrape from the bottom/sides (don't worry, the nuts/shredded coconut will pull it from the sides).
  • Add nut/cacao mixture to the dates in the food processor, as well as the coconut oil and vanilla. Pulse 10-15 more times until well combined (I like the brownies to have a little "texture", if you prefer a "smoother" consistency, continue pulsing until you've reached your desired consistency). Use a spatula between pulses if needed to pull batter from the sides/bottom. It's a fairly "sticky" batter, so it may need a little help from a spatula
  • Line a loaf pan with parchment paper, allowing the paper to extend past the sides of the pan. Transfer the brownie batter to the loaf pan. Using the "extended sides" of the parchment paper, gently press the batter evenly in the loaf pan, ensuring that the batter reaches the corners and has a nice flat surface.
  • Pulling the parchment paper back, sprinkle the brownies with the extra chopped walnuts and himalayan sea salt. Recover with the parchment paper, and place in the fridge to chill for 2-3 hours.
  • To serve, use the parchment paper sides to help pull the brownies out of the pan. Use a sharp knife to cut into even squares and enjoy (I prefer them served "chilled").
  • Can be stored in your fridge for up to one week.
  • Note - this batter recipe can be used to make "truffles" as well. Instead of placing the brownie batter in a loaf pan, use a small melon scooper, to scoop out little balls of batter. Roll, place on a tray with parchment, and chill. Sprinkle with extra cacao powder, powdered sugar or drizzle with vegan melted chocolate.