Raw brownies are the entry-level classic in sweet raw food preparations!

We love “baking” without an oven! When preparing raw food, you don’t get into a situation where the brownies get too dry or burn because they’ve been in the oven for too long. Raw brownies always taste moist and chocolatey.

Let’s get to the preparation!

 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 nuts in a food processor. Blend all the ingredients without the chopped walnuts until a sticky dough is formed. If it’s too dry, add some 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!

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!

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