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Raw Fudge Brownies with Chocolate Frosting

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Brownies have to be one of my favorite desserts….ever.

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Oatmeal raisin cookies, lemon meringue pie, and carrot cake are all in the top five as well, but there’s something about a brownie that makes me feel comforted.

These brownies are rich, chocolate-y, and healthy. I absolutely love raw desserts and this is one of my favorite recipes to make because it’s easy, quick, and satsifying (no baking time required!). 😀

5 from 1 vote
Raw Chocolate Brownies with Chocolate Icing
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Raw Fudge Brownies With Chocolate Icing
Prep Time
10 mins
Total Time
10 mins
 
Raw Fudge Brownies with Chocolate Frosting - A delicious treat that requires NO bake time. Vegan-friendly, gluten-free.
Course: Dessert
Cuisine: Brownies
Servings: 9 brownies
Calories: 158 kcal
Author: Lauren Goslin
Ingredients
  • BROWNIE:
  • 1/2 c . pecans (can use all or half walnuts as well)
  • 1/2 c . oats , ground into flour (if paleo or grain-free, use another 1/2 cup of pecans)
  • 1 c . (about 10) Medjool dates, room temperature
  • 3 T . cocoa powder
  • 1/4 t . salt
  • 1 T . water
  • ICING:
  • 3 T . coconut oil
  • 1 1/2 T . maple syrup
  • 1 1/2 T . cocoa
  • pinch salt
  • 1/4 t . vanilla
Instructions
  1. Process the pecans (and oats, if using) until they resemble a meal.
  2. Remove the meal, and add the dates to the processor.
  3. Process dates until the are paste-like.
  4. Add back in the pecan/oat meal, along with the cocoa, salt, and water.
  5. Process until well combined.
  6. Press the mix into a 7 x 5 inch dish.
  7. Place dish into the fridge while you prepare the icing.
  8. For the icing, mix all the ingredients until smooth.
  9. Pour atop the brownies, and refrigerate until set.
  10. Cut and enjoy!
Recipe Notes

Nutrition facts are based on using the optional 1/2 cup of oats and five ounces of Medjool dates. Weight Watchers points (new system): 5

Nutrition Facts
Raw Fudge Brownies With Chocolate Icing
Amount Per Serving (1 g)
Calories 158 Calories from Fat 86
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 4.6g 23%
Polyunsaturated Fat 4.9g
Sodium 83mg 3%
Total Carbohydrates 19.4g 6%
Dietary Fiber 3g 12%
Sugars 12.5g
Protein 2.2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

The icing is what really makes these stand out from just being a chocolate Larabar…

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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’.

What dessert is most comforting for you?

Shared with: Wellness Weekends, Allergy-Free Wednesday, Gluten-Free Wednesday, The Pennywise Platter, Raw Foods Thursday

 

 

 

 

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Comments

  3. Hi, just wondering is the T stand for teaspoon or tablespoon. Thanks for this post, excited about making these !

    Reply

  4. Ok, seriously, these are AMAZING. I made a batch and my hubby and I loved them. Hope it’s okay, I posted a link to your site/recipe on my FB page. 🙂

    Reply

    • I don’t soak mine, as they are fairly soft already, but if yours are a bit stale, you may want to soak them in some warm water for about 10 minutes. 🙂

      Reply

  6. This is the first time I have made a raw desert, I’ve just switched to a gluten free diet a couple months ago because of an auto immune so this is my first attempt at a desert and these were amazing!! I didn’t have pecans so I subbed walnuts and they were perfect…

    Reply

  7. Just noted there is no mention of using GF oats as many oats are cross contaminated and not really gluten free. Bob’s Red Mill offers GF oats.

    Reply

  8. These look fantastic! I am wondering why you didn’t use cacao powder instead cocoa? I am getting ready to make them using cacao. I make something very similar with pecans, coconut, dates and topped with dark chocolate. Such a yummy treat with the benefit of being healthy too!

    Reply

  16. These were wonderful. Because I didn’t have any pecans on hand, I substituted almonds. They were just as yummy. Great recipe!!!

    Reply

  18. Is the coconut oil softened or just hard right out of the jar? I am still learning how to use that ingredient properly.

    Reply

    • It depends on the temperature of your kitchen… To use it in this recipe, you’ll want to make sure that it’s liquid (melted). 🙂

      Reply

  21. Oh my, oh my!! You can literally SEE the fudginess in those right on the screen! They look amazing. Thanks so much for adding these to the Wellness Weekend roundup of healthy, yummy recipes this week (glad you made it in under the wire!) 😀

    Reply

  23. HEY Lauren I love your blog just found it. I love to use DATES in my recipes for vegan pies. If you need a pie crust recipe I found an easy one with 5 ingredients PLEASE try it out. Let me know if you want the recipe! PS, how old are you?! 🙂 do you do work outs? Im excited to keep up with you and your blog!

    Reply

  25. Mmmmm delish!!! It looks so moist and fudgy~It has all of my favorite ingredients too! And for some reason, lately I’ve been itching to eat something with carob in it so I’m like, weak in the knees right now. 😛

    Reply

  26. I’ve never used carob powder before, but I’m seeing it in a lot of recipes! Def need to give it a try! And look at Gus! Haha..he seems so angry and frustrated puhaha!

    Reply

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