The Only Raw Brownie Recipe You'll Ever Need

Hi guys, 

today I'm sharing a recipe with you that I've been partly making for years. It's my go-to raw brownie recipe. It's the only one you'll ever need. Once you've got this base, you can add anything into the brownies, starting with pumpkin spice over peppermint flavour, turning these into little bliss balls or cake pops, using it as a base for a raw cheesecake (check out my Nutella and Vanilla Mousse Slices), etc etc; the possibilities are endless! I hope I can inspire you today to get into the kitchen, whip up this super easy variation of the classic and get creative with what you have in your kitchen. 

I topped the base with a marble-topping made out of a raw-vegan chocolate buttercream and a homemade cookie butter (click here to get the recipe). 

In case you want to eat the buttercream by itself: DO IT. It's so good, I'd take a bath in it.

Perfect Brownie Recipe

makes about 9 small pieces 

Ingredients

• 3/4 cup walnuts
• 3/4 cup almonds
• 1- 1 1/2 cups dates (the amount you have to use may vary, depending on what kind of dates you have, their juiciness and their stickiness)
• 2 tbsp cocoa powder
• 1 tsp maca powder (optional)
• 1 tsp mesquite powder (optional, but gives a very nice flavour)

Method

1. In a food processor, pulse walnuts and almonds until they're broken into small pieces. You do not want flour but the smaller the pieces the smoother your brownie will look later. 
2. Pit the dates and add them into the food processor together with the cocoa powder, maca and mesquite. 
3. Pulse (or blend) until everything is well combined and a little sticky. 
4. Press into a small brownie pan and let sit in your fridge for about 2 hours. 
5. Done!

Raw Vegan Chocolate Buttercream

makes enough to cover the brownies

Ingredients

• 1 cup dates, pitted
• 3/4 cup warm water
• 1/2 lime, juice
• 2 tbsp almond butter
• 1 tbsp coconut oil
• 2 tbsp cocoa powder
• pinch of salt & vanilla
• 2 tbsp coconut nectar

Method

1. Combine everything into a food processor and blend until smooth. This might take a little while but it's so worth it. 
2. Spread over brownie base. You can either leave it like that or create an marble effect with some cookie butter like I did. Believe me, this changes everything. 
3. Store in fridge for about 3-4 hours before cutting the brownies into little rectangles. 
4. Enjoy!