Raw vegan brownies

It’s amazing how much these taste like regular brownies!

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 Vegan Brownies

Raw vegan brownies

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5 from 6 votes
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Prep Time: 5 minutes
Total Time: 15 minutes

Ingredients

  • 1 cup ground pecans
  • 1 cup dates not soaked
  • 1/4 heaping cup cocoa powder
  • 1 heaping teaspoon agave nectar optional

Instructions

  • Process the brownie ingredients until they form a slightly shiny dough. Press into a pan or bowl.
  • Refrigerate for at least ten minutes, or up to several hours. Slice and enjoy!
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15 Comments


  • 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! 🙂


  • 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.


  • Wow, these are amazing! I made the icing but didn’t use it as both my wife and I didn’t like the coconut flavor so much. I just used some white frosting in a tube that we happened to have then added cocoa to it. We’ll probably skip the icing altogether next time because there WILL be a next time. These brownies rocked.
    Thank you for making our Sunday afternoon even more enjoyable.

  • Hi Jessica! These brownies look great. I imagine they are very similar to Larabars (which I LOVE!). The main ingredients in all the Larabar flavors are dates and one of more kinds of nuts. But that’s beside the point! I bought the ingredients for these brownies and am planning to make them, however I didn’t see the recipe for the icing….am I just missing it? From reading the post I can see that avocados and agave are involved, but I do not see anything more. Any help would be appreciated! Thank you