Righteous Brownies with Caramel Frosting

By natasha kyssa
October 20, 2013
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Author Notes: These raw, vegan brownies can be made (and devoured!) in just a matter of minutes, but they also store well in the freezer. Frosting is optional, but well worth the extra step.natasha kyssa

Makes: about 12 - 16 brownies


  • 1 cup dry pecans
  • 1 cup dry walnuts
  • 1 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/2 cup pitted Medjool dates
  • 3/4 cup cacao powder
  • 2 tablespoons almond butter
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla
  1. In a food processor, process pecans, walnuts, coconut flour, and 1/4 tsp salt until finely ground.
  2. Add dates, cacao powder, almond butter, maple syrup, and vanilla extract and blend until well combined.
  3. Evenly press mixture into 8 x 8-in (2-L) pan.


  • 1 cup cashews, soaked 30 minutes or more
  • 1/2 cup maple syrup
  • 1/4 cup coconut sugar
  • 1 tablespoon vanilla
  • 1/4 teaspoon sea salt
  • 1/4 cup melted coconut oil
  • 1/4 cup cacao nibs, for garnish
  1. In a blender or food processor, blend cashews, maple syrup, sugar, vanilla extract, ¼ tsp salt, and lucuma powder until smooth.
  2. Add coconut oil and blend until well combined.
  3. Spread frosting over brownies and sprinkle with cacao nibs.

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