Raw, Vegan Brownie Batter Bites

By • January 30, 2015 0 Comments

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Author Notes: These are adapted from Oh She Glow's Two-Layer Raw Chocolate Brownies.

I am skeptical of raw desserts, mainly because I am skeptical of dates. I don't love them, and I find raw desserts based on dates often taste strongly of dates. These don't. And I'll admit, I was also skeptical of how good a raw, vegan, refined sugar-free dessert could be...but the answer is: really good.
Lindsay-Jean Hard


Makes a sizable stash for one person (or plenty to share if you're nice)

  • 110 grams pecans
  • 275 grams Medjool dates, pitted
  • 75 grams hemp seeds
  • 40 grams unsweetened cocoa powder
  • 30 grams shredded, unsweetened coconut (yes, sweetened works too, but then it's no longer refined sugar-free)
  • 2 teaspoons vanilla
  • 1/4 teaspoon fine grain sea salt
  1. Line an 8-inch square pan with 2 pieces of parchment paper, one going each way in order to easily lift out the brownies. I've found that my pans are non-stick enough that this isn't necessary, but if you aren't sure about your pans, better safe than sorry.
  2. In a food processor, process the pecans and shredded coconut until it looks sandy (not so long that you start making pecan butter).
  3. Add the cocoa powder, hemp seeds, and salt and pulse a couple of times to blend everything.
  4. Add the pitted dates and vanilla, and process until everything comes together, and the mixture starts balling up and sticking to itself.
  5. Dump the mixture into your pan, pressing it down and smoothing it out, until it is all evenly distributed.
  6. Put the pan in the freezer until the mixture firms up enough for easy slicing, about 20 minutes or so. At that point, pull the brownies out of the pan by the parchment paper wings, and then slice into bite-sized pieces, or use a small cookie cutter.
  7. Store in an airtight container in the freezer and try to restrain yourself. Or don't.

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