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Raw Brownie with Caramel Icing Large
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Raw Chocolate Brownie with Caramel Icing

This brownie recipe is so good that nobody will be able to tell its 100% raw. It makes a great, healthy alternative to store-bought chocolate, or baked goods which can contain refined grains empty of nutrients.
Prep Time15 minutes
Resting Time1 hour
Total Time15 minutes
Course: Dessert
Servings: 16
Calories: 180kcal
Author: Rachel Dickens

Ingredients

  • 1 cup walnuts raw
  • 1 cup almonds raw
  • 1 cup dates pitted
  • 1/4 cup cacao powder unprocessed / Fair Trade
  • 2 tsp vanilla extract
  • pinch sea salt
  • 1/4 cup water

Caramel Icing (optional)

  • 1/2 cup cashew butter (see below for homemade recipe)
  • 1/2 cup dates pitted
  • 1 tsp vanilla extract
  • pinch sea salt

Instructions

  • First season a small baking dish (about 12 x 12) with coconut oil or line with parchment paper. Process the walnuts and almonds in a food processor until they are roughly chopped. Do not process into a fine flour.
  • Add the dates, cacao, vanilla and sea salt. Process until ingredients are well mixed, then add ΒΌ cup of water, or enough to make the mixture stick together. The mixture should look well blended with no large chunks of nuts. Add more water if needed, 1 tablespoon at a time. 
  • Once blended press the mixture into the prepared baking dish and let the brownie sit in the fridge for at least one hour.
  • If you want to make the optional, but highly recommended, caramel icing place all of the icing ingredients into the food processor and mix until well combined. Once well blended, remove the brownie from the fridge and layer the icing on top of the brownie mixture before placing back in the fridge to set.
  • Once set, cut into 3-inch squares, or 16 serves and enjoy!

Notes

How to make cashew butter: Soak the cashews in water for at least 4 hours, preferably overnight. Drain the cashews and place in a high-quality food processor or Vitamix (I use a Vitamix). Blend until a smooth butter forms, scraping down the sides as needed. I find that I need to make double the recipe (1 cup of cashews) for the blade to efficiently blend all the cashews. Save remaining cashew butter and eat as you would any nut butter.
Nut variation: Try pecans instead of walnuts or almonds.
Flavour variation: Add 1 tsp of cinnamon to the mixture.
Nutrition Information based on one square with caramel icing.