Try these delicious, easy to make raw vegan brownies! Even the most die-hard brownie lover will love to indulge in these. In fact, they are my family’s favorite sweet treat. I’ve tried those “black bean” vegan brownies, and no matter how many times I tweaked the recipe, my husband and kids simply refuse to eat them. These on the other hand? Gone in minutes!
Brownie Ingredients:
1/2 cup walnuts (sometimes I use brazil nuts or hazelnuts)
1 cup nut pulp (I use leftover pulp from making almond milk)
1/3 cup raw cacao powder
1/2 teaspoon Himalayan Sea Salt
1 teaspoon pure vanilla powder
10 large, plump Medjool dates, pitted
Directions:
Put all ingredients in food processor and pulse until everything is well incorporated and sticky. Press mixture into small square glass pan (size depends on how thick you want your brownies!). Sometimes I will stick this uncovered in the dehydrator at 115f for about 2 hours and then we eat it warm! Or you can simply refrigerate and eat as is.
Icing Ingredients:
1 ripe Haas avocado
1/4 cup maple syrup
1/4 cup raw cacao powder (or more if you want a stronger chocolate taste)
1/2 tsp. pure vanilla powder
Mix everything in a food processor, or vigorously with a fork until smooth. Spread on brownies after dehydrated, or if not dehydrating, simply frost and refrigerate!
Brownies with frosting will last in refrigerator for about 4 days, without frosting about 6.
