Raw vegan brownies
( out of 5, with 3 votes)
Loading ...
What, just “Raw vegan brownies”? No clever name? Man, I’m such a slacker! But you’ll forgive me when you make these because they are dee-freakin’-licious. They really do taste like brownies, but with a lot less of the unhealthy parts. The frosting is totally optional – without it they taste a little more brownie-like, with it they have a hint of coconut that reminded me of a Mounds bar.
All you do is throw the brownie ingredients into the food processor and run it for a good 30 seconds, until the consistency goes from crumbly to doughy, like so:
Then press that into a pan (I used a standard 4×9 bread pan – if you double the recipe I think an 8×8 would be perfect) and put the frosting ingredients into the food processor (if you are using the frosting). I thought it tasted a little too avocado-ey so I added maybe another 1/2 tsp of agave, but you could just start with a little less avocado. Once it chilled I couldn’t even taste the avocado anymore anyway. I made a double batch of the frosting because one seemed like not enough, but that was too much. Maybe 1.5 batches would be good but in retrospect I think one might have been fine. Let’s not go crazy here!
Spread the frosting over the brownie mix in the pan and chill for at least an hour. I think a few hours is even better if you’ve got the time – these last a couple days in the fridge and just seem to get better and better. If you want to add some shredded coconut or chopped walnuts as a topping I recommend doing it before you chill them so the topping kind of sticks to the frosting a bit better.
After they have chilled, cut them into squares (I got 8 out of this recipe) and enjoy them with a glass of almond milk, or better yet red wine!
Raw Brownies!
Recipe originally from VegWeb
Prep time about 10 minutes, plus chilling time.
Ingredients:
- 1 cup ground pecans
- 1 cup dates (not soaked)
- 1/4 heaping cup cocao powder
- 1 heaping teaspoon agave nectar
Icing:
- 1 tablespoon coconut oil or coconut butter
- 1 tablespoon avocado (optional)
- 1 tablespoon agave
- 1/2 tablespoon cocao powder
Directions:
2) Now process icing ingredients. If you use the coconut oil right out of the jar (firm) it should get very creamy in your food processor. If you do it by hand, warm up the oil jar in a bowl of water and use it in liquid form.
3) Spread frosting onto brownies and refrigerate for at least ten minutes, or up to several hours. Slice and enjoy!
If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.
Comments
10 Responses to “Raw vegan brownies”Trackbacks
Check out what others are saying about this post...[...] Bake for 10-12 minutes for mini muffins or 12-15 for regular. I over baked them a little [I was distracted with the raw brownies, so apparently they turned out more muffin-y in texture than brownie-like]. Inspiration: Clean Green Simple [...]
YUM!
I just made these and I couldn’t help but pop a few in my mouth. I cut them into tiny tiny pieces so they can last haha. Our food processor protested to a lot of the grinding of the nuts and dates, especially since I used half almonds, half cashews (no pecans on hand). Overall, SUPERB recipe!
These look fabulous! Do I need to buy a food processor for these?
Hmm…I think a blender would work, but I doubt you could get it blended enough by hand, so you’d need something.
These look really lovely .. Thank you for sharing
x
Could I use raisins instead of dates?
Maybe…but I don’t think they would taste as good. If you do try it let me know how it goes!
And could you use honey insted of agave nectar?
That would probably be fine – honey has a less neutral taste, but that’s fine as long as you like it!
I just made these with almonds (didn’t have pecans) and they are truly amazing. Better than the real deal! I could not stop eating them. Thanks for sharing this recipe.