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raw brownies
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5 from 8 votes

Raw Brownies

Ridiculously delicious, easy-to-make, and healthy raw brownies. 
Prep Time35 mins
Total Time35 mins
Servings: 12 large squares
Calories:

Ingredients

Brownies

Chocolate Ganache

Instructions

Brownies

  • Place the walnuts in a food processor and pulse until finely ground. Add the cacao, hemp seeds, and salt and pulse a few more times to combine.
  • Add the dates and process until sticky mixture forms. The brownie mixture should easily stick together when you press it with your fingers. If it's not sticky enough and the mixture doesn't hold together, add more dates. 
  • Stir in the chopped walnuts (optional).
  • Press the mixture into an 8" x 8" (20 cm x 20 cm) dish lined with parchment paper. If the brownie mixture sticks to your hands, wet your hands. Once evenly pressed, place the brownies in the freezer for about 10-15 minutes.

Chocolate Topping

  • Melt the coconut oil over medium heat in a small pot. Then whisk in the cacao powder, maple syrup, and sea salt until well combined. Finally, add the coconut cream and whisk to combine.
  • Remove the brownies from the freezer and cover them with the chocolate. If you have a lot of chocolate, put the brownies back into the freezer for the chocolate to firm up a little bit. Then take the brownies out again and pour on the rest of the chocolate to create a thicker layer. Place the brownies back in the freezer for about 15 minutes before cutting.
  • To cut the brownies, run hot water over a knife for a few seconds and slowly slide the knife into the brownies. Serve immediately.
  • Store leftover brownies covered in the refrigerator for up to 1 week.
    For longer term storage, freeze in an airtight container for 1-2 months. 

Notes

*2 cups nuts ~ 3 cups nut flour.
**Place a can of coconut milk in the coldest part of the refrigerator overnight. Make sure not to shake or tip the can to encourage separation of the cream and liquid. Once chilled, remove the can of coconut milk from the refrigerator. Scoop the coconut cream that has risen to the top of the can and leave the liquid at the bottom behind. Make sure you don't introduce any liquid into the chocolate or it will seize. (Seized chocolate is unmistakable in its unpleasant texture. Instead of being smooth and shiny, it becomes dull, thick, and hard to spread).
This recipe has been adapted from Oh She Glows.