Raw Brownies with Chocolate Icing – These scrumptious no-bake fudgy brownies are a delicious treat for any age!
I got into raw desserts circa…2011?
Somewhere around that time, I discovered my first energy bite recipe and was hooked!
It was around that time also that I discovered blogs, probably before the former. Back then, new moms and young women were just writing about their mediocre, humdrum days, as well as what they ate for each meal.
I adored reading these tales, as I was a humdrum, mediocre housewife that loved food!
Much of what other women were eating included energy balls, overnight oats, green monster smoothies, and cauliflower-based pizzas.
These creations were all new and exciting, so I started experimenting on my own. This brownie recipe is my sweet, chocolat-y baby of that period.
Brownies, oatmeal raisin cookies, lemon meringue pie, and carrot cake are all among my top favorite desserts, but there’s something about a brownie that’s just so comforting!
These brownies are rich, but healthier than the average recipe, and the icing is what really makes these stand out from just being a chocolate Larabar.
Also, some of you may wish to double the icing, since that’s your favorite part, and you eat half of it before you get it on the brownie…just sayin’.
Other brownie recipes you might enjoy:
Raw Brownies with Chocolate Icing
- 1/2 cup walnuts or pumpkin seeds
- 1/2 cup oats
- 10 soft Medjool dates
- 3 Tbsp cocoa powder
- 1/4 tsp sea salt
- 1 Tbsp water as needed
- 3 Tbsp coconut oil
- 1 1/2 Tbsp cocoa
- 1 Tbsp maple syrup
- pinch salt
- Process the walnuts or seeds and oats until they are 'meal-y' in consistency.
- Remove the meal, and add the dates to the processor.
- Process dates until the are broken down a bit.
- Add back in the oat mix, along with the cocoa and salt, adding a bit of water as needed to bring the mix together.
- Process until well combined.
- Press the mix into an oiled 7 x 5 inch dish.
- Place dish into the fridge while you prepare the icing.
- For the icing, mix all the ingredients until smooth. Be sure to use room temperature ingredients or the mixture will clump.
- Pour atop the brownies; refrigerate until set.
- Cut and enjoy!
You can omit the oats and use 1 cup of walnuts or pumpkin seeds.
Some of the items I use in this recipe include: