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Makes
about 12 - 16 brownies
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
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Ingredients
- Brownie
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1 cup
dry pecans
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1 cup
dry walnuts
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1 cup
coconut flour
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1/4 teaspoon
sea salt
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1/2 cup
pitted Medjool dates
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3/4 cup
cacao powder
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2 tablespoons
almond butter
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1/2 cup
maple syrup
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1 tablespoon
vanilla
- Frosting
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1 cup
cashews, soaked 30 minutes or more
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1/2 cup
maple syrup
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1/4 cup
coconut sugar
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1 tablespoon
vanilla
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1/4 teaspoon
sea salt
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1/4 cup
melted coconut oil
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1/4 cup
cacao nibs, for garnish
Directions
- Brownie
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In a food processor, process pecans, walnuts, coconut flour, and 1/4 tsp salt until finely ground.
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Add dates, cacao powder, almond butter, maple syrup, and vanilla extract and blend until well combined.
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Evenly press mixture into 8 x 8-in (2-L) pan.
- Frosting
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In a blender or food processor, blend cashews, maple syrup, sugar, vanilla extract, ¼ tsp salt, and lucuma powder until smooth.
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Add coconut oil and blend until well combined.
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Spread frosting over brownies and sprinkle with cacao nibs.
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