Chewy Pecan Brownies
"ChEWy PeCAN brOwnie with roast almond butter frosting 😛 Seriously one of my most favorite snacks, an a well tested recipe (Since it's from about 4 years ago and I LOVE making it)."
-- @panaceas_pantry
Recipe Intro From panaceas_pantry

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!


Prep time 10mins
Serves or Makes: 10


  • 2 cups raw pecans
  • 2/ 3 cup cocoa powder
  • 1/ 2 cup coconut flour
  • 1/ 2 teaspoon salt
  • 1 1/ 2 cups Medjool dates, pitted (or any soft date)
  • 1/ 4 cup rice malt syrup, or pure maple syrup

For the Frosting

  • 1/ 3 cup roasted almond butter
  • 1/ 4 cup full fat coconut cream
  • 1/ 4 cup rice malt syrup, or pure maple syrup
  • 2 tablespoons coconut oil, melted and slightly cooled


  • Step 1

    To make the brownies: Line a 6-inch square pan with parchment paper. Add pecans, cocoa powder, coconut flour and salt to a food processor. Blend until a rough flour has formed. Add remaining ingredients and blend until a sticky ball forms. Press mixture into prepared pan.

  • Step 2

    To make the frosting: Combine almond butter, coconut cream and rice malt syrup in a blender. Blend until well combined. Add the coconut oil and blend again. Pour over brownie base, then transfer to freezer to set.

  • Step 3

    Remove from freezer and let defrost for 5 minutes before serving. Remove from tin and cut into 10 bars. Store in the fridge up to 5 days or the freezer for 1 month.