Brownies are a luxurious dessert that is popular the world over. Rich, chewy, and chocolaty, brownies are great on their own and even better when they’re warm and topped with a scoop of vanilla ice cream. Of course, brownies are also cooked and often contain butter, so they are not compliant with the raw vegan diet.
Does that mean you can’t have brownies ever again? No way! Providing you make your own, you can still enjoy brownies as part of your raw vegan diet. However, you’ll have to accept that these brownies are quite different from what you may have eaten in the past. For a start, they are actually quite good for you, and that’s something you could never say about commercial brownies.
Fruits and veggies taste naturally sweet, and if you’ve been a raw vegan for a while, you’ll be amazed at just how sweet these brownies taste. You may even find them a little too sweet and cloying. If that’s the case, just cut down on the sweetener you use to make a less sugary-tasting brownie.
Raw vegan unbaked brownies – makes 9
- 2½ cups pitted Medjool dates
- 1 ½ cups walnuts
- 6 tablespoons cacao powder
- 1 ½ teaspoons pure vanilla extract
- 2 tablespoons water
- ¼ & 1/8 teaspoon sea salt
- ¼ cup cacao powder
- ¼ cup raw maple or agave syrup (feel free to use less)
- 2 tablespoons coconut oil, melted
- ½ teaspoon pure vanilla extract
Note: Don’t worry that some of the ingredients appear twice on the list above. Some are for the brownie dough while the rest is for the frosting.
1. In a food processor, combine the dates, 6 tablespoons of cacao, 1 ½ teaspoons of vanilla, ¼ teaspoon of salt, and water. Blend until smooth, remembering to scrape down the sides of the bowl to get all the ingredients. This is your brownie dough.
2. Line and lightly grease an 8×8 inch baking tray.
3. Spoon the dough into the prepared tray and press firmly to distribute the dough evenly. Use the back of a spoon or a spatula if you don’t want to use your fingers.
4. To make the frosting, combine the remaining cacao, vanilla, maple syrup, and coconut oil in a bowl. If the coconut oil is too solid, place the bowl over a pan of warm water to melt. Stir until all the ingredients are smooth and then spread evenly over the brownie dough.
5. Refrigerate for 2-3 hours before cutting into nine equally sized squares. Store at room temperature for a day or up to two weeks in a fridge.
An even easier raw vegan brownie recipe – makes 8
These brownies aren’t as luxurious as the last recipe, and they don’t have any frosting, but they are hard to beat for simplicity and ease. They are also much less sweet. If you are in a hurry or want more of an every day, no-frills, brownie, this is the recipe for you.
- 1 cup raw walnuts
- 1 cup raw hazelnuts
- 2 cups pitted Medjool dates
- 2 tablespoons raw maple syrup
- ¼ cup raw cacao powder
1. Put the nuts in a food processor and blend until they form a crumbly mixture.
2. Add the remaining ingredients and blend again to make a dough.
3. Divide the mixture into eight and roll into balls. Press the balls down to make patties. Put the patties on a lined baking sheet and chill for 1-2 hours.
4. Store in the fridge for up to two weeks.
All raw vegans should do their best to avoid sugars and desserts in general. However, it’s nice to know that, if you want an occasional treat, you can still indulge without breaking your diet. While these brownies are raw vegan diet compliant, they are high in calories and could lead to weight gain if you eat too many of them. They also don’t provide much in the way of nutrients. That said, they are still 1000% healthier than any store-bought brownie so you can enjoy one without feeling guilty.