Raw Choc Brownies

Raw Choc Brownies

These raw brownies are my absolute favourite – their rich, dark chocolate taste definitely satisfies any cravings! This is another treat which I will make and store in the freezer – perfect for when a chocolate craving strikes 😉 When asked to bring dessert to a dinner, this is usually my go-to recipe (Note: allow at least an hour to set, and keep in the freezer until ready to serve).

This recipe has been adapted from Rawmazing. For the original recipe, click here.


  • 2 cups nuts (I usually use a mix of pecans and walnuts)
  • 1 cup cocoa/raw cacao powder
  • 1 teaspoon cinnamon
  • pinch Himalayan salt
  • 2 cups dried dates (soaked in hot water for at least 30 min – easier to blend, especially if your processor is not a powerful one)
  • 1 teaspoon vanilla (optional)
  • 1 TBS honey (optional – if you want it sweeter)


  1. Place all the dry ingredients (everything except for the dates and honey) in a food processor and process until finely ground.
  2. Using a sieve, drain as much of the liquid as you can from the pre-soaked dates – squeeze out any excess water (hint: you can save this “date water/syrup” to sweeten smoothies)
  3. Add the honey and dates, a few at a time, and process until all ingredients are well combined. 
  4. Press into an 8 x 8-inch brownie pan (can use a Pyrex dish for thinner brownies)
  5. Spread icing on top (see below) and allow to chill in freezer for at least an hour before cutting.

Choc Icing/Ganache

  • 2 TBS cocoa powder
  • 2 TBS honey
  • 2 TBS coconut oil, melted
  • 1-2 TBS nut butter (eg: peanut butter, almond/macadamia butter)
  • Optional – Zest of one orange, plus some of the juice (about 1 TBS)
  • Optional – can sprinkle desiccated coconut, extra nuts, cranberries etc on top to decorate
  1. Mix all ingredients together. Pour over top of brownies and spread evenly. Chill until set (best kept in freezer until ready to serve)
  2. Cut into squares. Enjoy! 🙂





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