Raw brownies are one of the simplest desserts to make, and definitely one of my favorites. They’re perfect to have on hand for my never ending chocolate cravings that strike nightly. I’m also obsessed with dipping just about anything in homemade raw chocolate made from coconut oil, raw cacao powder, and maple syrup, so when I decided to try topping raw brownies with a layer of raw chocolate, my expectations were pretty high. They were definitely met. These brownies are incredible. They’re so good that I may have eaten four of them the first night I made them. No shame 🙂
They’re gooey, chocolately, and rich, but still bursting with nutritious goodness! High in healthy fats from the nuts and coconut oil, these brownies are great for your skin, hair, and metabolism. Refined sugar is replaced with slow releasing natural sugars from dates and maple syrup, both of which are high in vitamins and minerals. Lastly, the raw cacao is a great source of magnesium, so these brownies are sure to make you feel awesome.
- For the brownies:
- 1½ cups pecans
- ½ cup almonds
- 4 tbsp cacao powder
- 2 cups medjool dates
- pinch of salt
- For the glaze:
- ⅓ cup plus 1 tbsp coconut oil
- 5 tbsp cacao powder
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- pinch of salt
- Place the pecans and almonds in a food processor and pulse until they form a coarse flour.
- Pit the medjool dates and add half of them to the nut mixture. Process until combined, then add the other half and process until it forms a sticky dough like consistency.
- Add the cacao powder and salt and process until everything is well mixed.
- Line an 8 x 8 square tin with parchment paper, and press the raw brownie mixture into the tin. Place in the freezer to set while you make the chocolate.
- Boil a few cups of water in a sauce pan, and place the coconut oil, cacao powder, maple syrup, and salt in a glass bowl that can sit on top of the sauce pan.
- Continue stirring as the coconut oil melts until it forms a creamy, smooth mixture.
- Remove the chocolate mixture from the top of the sauce pan and set aside to cool for a minute or two.
- Remove the brownies from the freezer and pour the liquid chocolate mixture into the tin on top of the brownies. Top with extra pecans or almonds if desired. Place the tray back in the freezer to set for 45 minutes.
- Once the brownies are set, life the parchment to remove them from their tray, and cut into squares.
- Store in an airtight container in the freezer for up to a month! (They probably won't last that long:))
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