Chewy, gooey, chocolate-y raw vegan keto brownies! (Just reading this line makes me want to bite into one.) These brownies are rich and delicious, and will absolutely satisfy your chocolate cravings. If you’re like me and you have no self-control, I suggest only making a small batch or give some away. I went through batches of brownies this month because of how good they are!
One of the most popular desserts on my blog are these raw vegan brownies. They are dense, fudgy, and really sweet. So why another raw brownie recipe?
Well, a few people mentioned that what keeps them from raw desserts is the date base. I kind of love dates, but it turns out that there are a lot of people who can’t stand the taste. It makes sense. Dates do have a distinct flavor, and if you’re not into it, it can really overpower a raw dessert.
I think that not liking dates or dried fruit is actually a thing. My mom can’t stand raisins. My sister would not touch any dried fruit (except for dried bananas, which taste like candy, and dried tomatoes because they are only honorary fruit). And my grandpa used to say that the best way to deal with dried fruit is to soak it in something alcoholic and then dip it in melted chocolate.
There you have it.
So, if you’re not a fan of dates or dried fruit, try these low-carb brownies. They are a winner!
Tips for Making Keto Brownies
The base ingredient in these keto brownies is nut flour. Almond flour is probably the most versatile low-carb flour. However, not all almond flour is created equal. For this recipe, you want finely ground almond flour. Anything that calls itself almond “flour” should be ground finely enough that you can make fine-textured cakes and bread that rival their wheat-based counterparts.
I have made these brownies with other nut flours – finely ground walnuts and hazelnuts – and they all work. What’s most important is the grind.
The “binder” in these low-carb brownies are, again, nuts. My favorite are cashews or macadamia nuts because they are slightly sweet. I process the nuts in a food processor, so technically, it’s nut butter (which is really sticky). The addition of a liquid sweetener makes the nut butter seize, resulting in a sticky paste. While you can use any liquid sweetener you like, I wouldn’t recommend stevia. Maybe it’s just me, but I find that stevia-based sweeteners don’t work so great when chocolate is involved. The somewhat bitter aftertaste is really accentuated.
What gives these brownies a rich chocolate flavor is cacao powder (or cocoa powder). I prefer cocoa powder because of its milder flavor, but if you’re going for truly raw brownies, you’ll need cacao powder. If you want to take these brownies to another level, add a little bit of espresso powder. You won’t taste the coffee. It will just enhance the chocolate flavor in these brownies.
I decided to use the same topping as I did for these date-based raw brownies, but you can use any chocolate you like.
These keto brownies are such a quick raw dessert that there really isn’t ant excuse to not make them. The only appliance you’ll need is a high-speed blender (or a food processor). If you don’t have either, you could just use store-bought cashew butter (instead of whole cashews).
If you’re starting with whole raw cashews, you’ll want to soak the nuts for a few hours first. Soaked nuts are not only easier to digest, but they break down and blend into smooth nut butter much faster. Once soaked, blend the nuts together with all the other liquid ingredients until you get a thick, sticky paste; this is the binder.
If you’re using a food processor, add the rest of the ingredients and pulse a few times until combined. If you’re using a blender, you’ll need to use a bowl and a spatula to fold the dry ingredients into the wet ones.
Press the brownie mixture into a parchment paper-lined pan, and chill until firm. If I want the brownies to be really thick, use a 6 x 6 inch (15 x 15 cm) pan. If you’d like the same thickness that you see in the images, use a 5.5 x 7.5 inch (14 x 19 cm) pan.
Tools You’ll Need
1. Food Processor (Breville Sous Chef) | 2. Blender (Vitamix Pro 750) | 3. Mixing Bowls (Set of 3, Pyrex, Glass) | 4. Glass Dish (Pyrex, Glass) | 5. Knife Set (6 Pieces, Utopia, Stainless Steel) | 6. Cutting Board (24″x 18″, Michigan Maple Block, Maple) | 7. Measuring Cups (Set of 6, Bellemain, Stainless Steel) | 8. Measuring Spoons (Set of 6, 1Easylife, Stainless Steel)
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Chewy, gooey, chocolate-y raw vegan keto brownies! (Just reading this line makes me want to bite into one.) These brownies are rich and delicious, and will absolutely satisfy your chocolate cravings.
- 1 1/2 cups nut flour*
- 1/2 cup cacao powder
- 1 1/2 cups macadamia nuts or cashews**
- 1/2 cup maple syrup or monk fruit syrup***
- pinch sea salt
- 1/2 cup coconut oil, melted
- 1/2 cup cacao powder
- 1/4 cup maple syrup or monk fruit syrup
- pinch sea salt
Add the macadmia nuts and liquid sweetener into a blender (or a food processor) and blend until completely smooth.
In a large bowl, mix together the nut flour, cacao powder, and salt. Add the macadamia mixture, and mix until well combined. The mixture will be very thick (dough-like consistency). It should easily stick together when you press it with your fingers.
Line a 7.5 x 5.5 inch (19 x 14 cm) pan with parchment paper. (The size of the pan isn't all that important. These are just the dimensions of my pan), Using your hands, press the brownie mixture evenly into the pan. Freeze for 20 minutes while you make the chocolate topping.
Whisk the melted coconut oil, cacao powder, liquid sweetener, and salt in a medium bowl until smooth and well combined.
Remove the brownies from the freezer and pour on all of the chocolate topping. Carefully transfer the pan back to the freezer and let it rest on a flat, even surface. Chill uncovered for at least 20 minutes, or until the topping is firm enough to slice.
Using the excess parchment paper, lift the brownies from the pan. To cut the brownies, run a sharp knife under hot water for ~20 seconds. Wipe off excess water. Press the knife down slowly, slicing the brownies into squares.
Store leftover brownies covered in the refrigerator for up to 1 week. (If you leave the brownies out on the counter, the chocolate topping will melt a bit and lose its shape). For longer term storage, freeze in an airtight container for 1-2 months.
*You can use any nut flour you like. My favorite are almond flour, hazelnut flour, pecan flour, and walnut flour.
**Soak the macadamia nuts in water for at least 8 hours (or overnight) so they soften up and are easy to blend. To quick-soak macadamia nuts, pour boiling hot water over the nuts and soak for 1 hour uncovered. When the nuts are done soaking, drain the water and rinse them thoroughly. (Note: if you do the quick soak, the brownies will no longer be raw).
**I initially posted this recipe only with cashews (I get raw cashews here: https://nutritionrefined.com/really-raw-cashews) but a lot of people have expressed that they can't eat cashews. So, I added macadamia nuts as an alternative. You can use either or.
***Prep time does not include soaking the nuts (~8 hours).