6-Ingredient Raw Vegan Brownies

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There’s nothing quite like biting into a gooey, fudgy brownie with a rich chocolatey flavor. It’s the ultimate dessert, and this recipe happens to contain impressive nutrients. The walnuts, which give these brownies texture and body, offer omega-3 fatty acids, copper, manganese, and they have a low-glycemic index. Essentially, this helps to prevent blood sugar levels from spiking. We aren’t saying that you should go overboard and eat the whole brownie tray, but you can enjoy a brownie square guilt-free.

There is one distinction when it comes to the ingredient list. Raw cacao powder is not the same thing as cocoa powder. The difference comes down to the heat. One is not spicier than the other; rather, cocoa powder is processed at much higher temperatures and typically contains sugar and dairy. Cacao powder comes from fermented cacao beans that do not undergo roasting. The result is a bitter powder that has an impressive nutritional profile. Both start out as beans from the cacao plant, but they part ways after harvest.

Before you make the recipe, make sure to purchase desiccated coconut, not shredded coconut in the bakery aisle at a store. Shredded coconut often contains added sugars and processed ingredients. Desiccated, or dried, coconut is dehydrated coconut. There are not excess sugars or processed ingredient involved with that process. You can chop it up finely and top your brownies. Not only does this add a nutty flavor and textural element, but it also gives the brownies a more enticing look.

6-Ingredient Raw Vegan Brownies
  • Prep Time:10m
  • Total Time:10m


  • 1 c raw walnuts
  • 1 c dates, pitted
  • 5 tbsp. raw cacao powder
  • 2 tbsp. grade A maple syrup
  • 1/4 tsp. sea salt
  • 4 tbsp. desiccated coconut, finely chopped


  1. Add the walnuts to a food processor and pulse until you get a crumbly mixture.
  2. Add the remaining ingredients, except the desiccated coconut, to the food processor and blend until you get a well-processed consistency.
  3. Press parchment paper into a 9x5-inch loaf pan. Then spoon the chocolatey brownie mixture into the pan and press down firmly.
  4. Sprinkle the coconut on top of the brownie sheet and place it in the fridge four about one hour to harden.
  5. If you want it to harden more quickly, place the pan in the freezer for about 30 minutes.
  6. Remove when ready to eat, cut into squares, and enjoy.