"Figs are the most elegant and delicious fruit. Who agrees? And combined with chocolate are pure heaven! Save this raw brownie recipe for those moments when you crave a super healthy and easy to make chocolaty sweet treat! Happy Monday!"
Raw Brownies with Chocolate Cashew Milk Frosting
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- Recipe Card
Prep time 3hrs 20mins
Serves or Makes: 8-10
Recipe Card
ingredients
- For the brownies:
- 1 1/2 cups pecans
- 2 cups walnuts
- 2 cups Medjool dates, pitted and chopped
- 1/4 cup raw cacao powder
- 1/4 cup raw cacao nibs
- 1 vanilla bean, seeded
- 2 teaspoon extra virgin coconut oil, melted
- 1 teaspoon tahini
- 1/4 teaspoon pink Himalayan salt
- For the frosting:
- 1/4 cup cashew milk
- half of a large avocado
- 1/2 cup raw cacao powder
- 3 tablespoon coconut nectar
- 3 1/3 tablespoon coconut sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon extra virgin coconut oil, melted
- Pinch of pink Himalayan salt
Method
Step 1
Place the pecans and walnuts in a food processor and process until ground.
Step 2
Add the cacao powder and salt and pulse until combine. Transfer to a big bowl and set aside.
Step 3
Add the chopped dates, tahini, vanilla, and coconut oil to the food processor and process until it forms a paste.
Step 4
Incorporate the date mixture to the dry ingredients and mix together.
Step 5
Add the cacao nibs and massage again until well combined.
Step 6
Transfer to a 8-inch (20 cm) square baking pan lined with parchment paper or lightly greased with coconut oil.
Step 7
Press the dough down with fingers until firm and well distributed. Press again with the back of a spoon until it gets really flat.
Step 8
Let rest in the fridge while preparing the chocolate and avocado frosting.
Step 9
For the frosting, add all the ingredients to the food processor and process until completely smooth.
Step 10
Use a small spatula to spread the frosting over the brownie and refrigerate for at least 2 hours before cutting into squares.