Killer raw vegan brownies

brownies_jshan
Judy Shan/Staff

Initial thoughts: What the heck is a raw brownie? As if vegan wasn’t bad enough.

Thoughts after taking your first bite: holy sh*t, mother of pearl, how do I arrange to have my coffin made out of one of these babies?

Ooey-gooey, chocolatey and perhaps a little nutty, these raw vegan brownies are just as described, completely raw and totally vegan. No animals were harmed in the making of these!

What you’ll need:

2 cups dates

1.5 cups pecans

Agave

Himalayan pink salt

1/2 cup raw cacao powder or cocoa powder

1 cup virgin unrefined coconut oil

What to do:

  1. First, you’ll want to food process your dates into a paste (or purchase coconut date rolls if you’re very lazy).
  2. Slowly add in roughly 6 tablespoons of cocoa powder, making sure those dates get chocolatey. Add extra cocoa if you feel the urge.
  3. Coarsely chop your pecans.
  4. Take your paste out onto a cutting board and by hand – yes, by hand; this makes it full of love ;) – incorporate your nuts!
  5. This should be almost like a thick and sticky cake. This will be your brownie base.
  6. Next, you’ll want to lay this layer down in a glass pan. Take your pink salt and sprinkle a nice little layer over the top of the brownie.
  7. Finally, we are at the frosting step. Yes, baby, frostiiiiiiiing.
  8. Take about a cup of coconut oil, and you can either double boil it to allow the oil to maintain its raw properties or microwave it to melt.
  9. Add roughly 4 tablespoons of agave, but that again is up to your sweet tooth. Add a quick sprinkle of salt and then add about ¼ cup of cacao. Mix this up and it’ll be like a nice creamy chocolate drizzle. Pour this riiiiight on over the brownie. More is more, you can never have too much sauce.
  10. Place this brownie of the gods in your freezer for up to two hours.
  11. Take it out, cut it up into squares and melt away.

This is a great snack to keep in your cabinets and satisfy your sweet tooth with when you get back to school!

Contact Allie Friesel at afriesel@dailycal.org.

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