A soft chewy raw vegan brownie made with pecans, coconut flour, dates, cacao and sea salt. This is one of those super simple recipes that will satisfy your sweet tooth to help you replace those oh so dangerous desserts. 😉
Dominick and I make these very often, because they are just too easy and yummy. We actually just finished our weekly batch in 3 days, because we are pigs and we also had incredible blueberry vanilla ice cream to go with it. I’m posting this gem of a recipe next week and will update this post when it’s ready! The greatest part of this ice cream recipe is that the base is avocado and cashews; sounds weird, tastes amazing, trust me and my favorite picky eater, Dominick!
We were all about those walnut-date brownies at first, but we’ve come to realize that we’re just not into the heavy nut desserts as much as we were before. Plus heavy nut desserts are unrealistic in the long-term because they are super expensive, especially when combined with raw cacao powder and medjool dates. Organic pecans and walnuts are on average a whopping $13/pound!! Coconut flour is usually only $4 per pound. When you make a lot of brownies, the little replacements helps!
Coconut flour brings the perfect fluffy texture and sweetness that pure nut and date brownies simply cannot achieve. In my opinion coconut flour doesn’t taste like coconut, it tastes slightly sweet and nutty, further adding to the deliciousness.
When making the brownies, there are two different methods that will yield different results. The pictures in this post illustrate method 1.
Raw Brownie Method 1:
Blending everything together in a blender or food processor.
The results depend on what kind of equipment you have.
A vitamix blender is extremely powerful and will yield a more dense brownie, as the pecans are blended into a butter. This can happen with any powerful blender. You will have to manually mix the brownies in intervals to make sure it blends evenly.
I have found that food processor with serrated blades nearing the bottom of the container yield the best results because there is more surface area, and you don’t have to manually mix brownies. The ninja food processor, does not have serrated blades and does not grind nuts to a flour, but rather processes them into a granule size. This is great for method 2, see below.
Raw Brownie Method 2:
Mixing everything separately. This method takes more time but results in a fluffier brownie.
- Blend the nuts into a flour and the dates into a paste with a little bit of water.
- Hand mix all the ingredients together, slowly adding the flour into the date paste.
- Once you have a solid mixture, that almost resembles cookie dough, put it in the food processor that makes grain sized brownie pieces.
- Then you pour the mixture into a glass dish and lightly press down.
A similar method is also used in my pound cake recipe which is super fluffy!
These brownies store for about 2 weeks, I haven’t tested any longer than that because we eat them too fast 🙂
- 1 cup pecans
- 1 cup coconut flour
- 1/2 cup dates
- 1/2 cup cacao powder
- 1/4 tsp salt
- De-pit the dates
- Add all the ingredients to a food processor with serrated blades or a powerful blender, manually mixing to make sure it all blends evenly.
- Press down brownies with your hands or a spoon into a glass dish.
- Freeze for 20-30 minutes or refrigerate for an hour or so to let them firm up a bit.
- Store in refrigerator for up to 2 weeks