Who doesn’t love a chocolatey brownie treat?
I’m all for a sweet treat, but as you know, I’m also pretty particular about what ingredients I use in my baked goods. In this case, un-baked goods!
Yes, these brownies are raw, meaning no baking is required. This also means less mess and less cleanup up for you beauty!
I’m all about organic ingredients, low-glycemic sweeteners, non-dairy milks and gluten free flours when it comes to baking.
If you’ve baked up my sweet treats in the past, I’m pretty confident that you’ve loved them! I always hear back from you guys about how much you loved my muffins or cookies or delicious granolas.
In fact, the most popular dessert recipe off my site is my Paleo Vanilla Cupcakes with Chocolate Avocado Frosting. If you haven’t made these yet, click here to get the recipe now! They are super delicious, gluten free, full of protein (shocking for a cupcake) and loaded with healthy fats.
But let’s move onto this super yummy raw brownies that take no time to make and are incredibly filling.
If you’ve made raw treats in the past, you know they are loaded with lots of healthy nuts. These raw brownies contain a variety of nuts, which means they are high fat and super filling. One little square and I promise it will help satisfy that sweet tooth!
Healthy fats are essential for heart health, supporting hormonal balance and they even help to moisturize your skin from the inside out.
And as a bonus, these raw brownies are the perfect PMS treat! Yup… dealing with those cravings, blood sugar swings and irritability? From magnesium, healthy omega 3’s and satiety from protein and fat, these little chocolatey gems are perfect to combat the PMS monster.
So let’s get our un-bake on!
- 2 cup cashews (soaked for 1 hour or up to 6 hours)
- 1 cup walnuts
- 3 tbsp shredded coconut
- 1 cup cacao powder (I use Navitas Naturals)
- 8 pitted dates (soak in warm water for 5 minutes to soften and help with removing pits)
- 1 tsp cinnamon
- 1 tsp ground vanilla bean
- 1 heaping tbsp coconut butter or oil
- 2-3 tbsp maple syrup (or you can use brown rice syrup)
- Place all the ingredients in a food processor and blend until well combined and nuts are broken down.
- The batter will be slightly chunky and sticky. If you need more sticking-power, add a few extra tablespoons of maple syrup.
- Place the mixture into a brownie pan (8X8) prepared with parchment paper. Press mixture into pan using your hands or the back of the spoon. Try to get the batter even throughout the pan.
- Place in the fridge for 30 minutes up to an hour to slightly harden. Then remove from fridge and cut into 12 squares.