Our raw brownies have become a true classic – and for good reason: they’re not only incredibly easy to make, but also the perfect introduction to the sweet raw food kitchen. No one would ever guess they’re unbaked – their moist texture and intense chocolate flavor speak for themselves.

They’re made without flour, refined sugar, or an oven – and thanks to nuts, dates, and raw cacao, they provide healthy fats, fiber, and natural sweetness. Perfect as a healthy snack, a dessert, or simply to take with you on the go.

 RAW BROWNIES

Dough

• 1 cup each walnuts and almonds
• ½ cup walnuts roughly chopped
• ½ cup raisins
• 1 cup Medjool dates
• 2 tablespoons cocoa powder
• 1 teaspoon cinnamon
• ½ teaspoon vanilla
• 1 pinch salt

Soak raisins in water for at least 2 hours. Drain and rinse.

Finely grind the nuts in a food processor. Add all the remaining ingredients except the chopped walnuts and blend until a sticky dough forms. If the mixture is too dry, add a little water. Finally, knead in the chopped walnuts.

Spread out batter in a rectangular baking dish lined with baking paper, press down firmly and place in the refrigerator for 30 minutes. Cooling makes them firmer and easier to cut into small pieces.

CHOCOLATE ICING

• 1oz melted cocoa butter
• 2 tablespoons almond butter
• 2 tablespoons cocoa powder
• 1 tablespoon sweetener (coconut blossom or date syrup )

Put all ingredients in a bowl and stir with a wooden spoon until you can no longer see any lumps. Pour over the brownie batter and chill for an hour. Cut brownies into pieces.

The brownies become more digestible if you soak the nuts overnight and then dry them again in the dehydrator. If digestibility is important to you, this is definitely recommended!

Tip for better digestibility

Nuts contain natural protective substances such as phytic acid, which can make them harder to digest. If you have a sensitive digestion or simply want to get the most out of your nuts, you can “activate” them before using: Soak them overnight in water, rinse thoroughly, and then dry them gently in the sun or in a dehydrator at 42 °C (107 °F). This process makes them easier to digest and increases the bioavailability of their valuable nutrients.

We wish you much pleasure preparing these brownies, whether you’re new to the raw vegan kitchen or a long time veteran, and we hope you enjoy spoiling your future guests!

Would you like to join our unique, based on nutritional sciences and practice-oriented training program for gaining a high level of health?

We are more than happy to inform you about our training program on our website!