10 Minute Raw Vegan Brownies

10 Minute Raw Vegan Brownies blog

10 Minute Raw Vegan Brownies

10 Minute Raw Vegan Brownies

A chocoholic’s dream! These raw vegan brownies take only 10 minutes to make. A date sweetened brownie base is topped with a rich chocolate layer and topped with crunchy cocoa nibs. To keep these raw, use a raw cocoa powder and omit the chocolate layer on top.

10 Minute Raw Vegan Brownies

10 Minute Raw Vegan Brownies Ingredients:

1 cup cashews

⅓ cup natural cocoa powder (sub raw if desired) or cacao powder

8 ounces dates

2 tablespoons coconut oil

¼ teaspoon sea salt

Chocolate Topping:

2 tablespoons coconut oil

2 tablespoons date syrup

2 tablespoons natural cocoa powder

Cocoa nibs, to garnish (optional)

10 Minute Raw Vegan Brownies

10 Minute Raw Vegan Brownies

10 Minute Raw Vegan Brownies

10 Minute Raw Vegan Brownies

A chocoholic’s dream! These raw vegan brownies take only 10 minutes to make. A date sweetened brownie base is topped with a rich chocolate layer and topped with crunchy cocoa nibs. To keep these raw, use a raw cocoa powder and omit the chocolate layer on top.
Course Snack
Cuisine American
Keyword Meal Prep
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 brownies

Ingredients

  • 1 cup cashews
  • 1/3 cup cocoa powder or cacao powder
  • 8 ounces dates pitted
  • 2 tbs Coconut Oil
  • 1/4 tsp Sea Salt

Topping

  • 2 tbsp Coconut Oil
  • 2 tbs date syrup
  • 2 tbs cocoa powder or cacao powder
  • cacao nibs for garnish, optional

Instructions

  • Add raw cashews to a food processor, and process until a flour is formed. Stop right before the cashews start turning into a butter, about 3-4 minutes.
  • If dates are on the dry side, soak in hot water for about 10 seconds to soften, and then drain well. Fresh, soft dates do not need to be soaked.
  • Add dates, cocoa powder, coconut oil and sea salt to food processor bowl with cashews.
  • Pulse to break up the dates, and then process for 3-4 minutes until the mixture is very smooth and the “dough” begins to form balls.
  • Line a small baking dish (about 8x5 inches) with parchment, and add brownie “batter.”
  • Use hands to press the batter down and spread evenly across the pan.
  • Use a pastry roller or a pint glass to flatten the top.
  • In a small bowl, mix together coconut oil, date syrup and cocoa powder, and stir well.
  • Drizzle the chocolate layer over the top of the brownies, and sprinkle with cocoa nibs or other desired topping, like nuts or coconut.
  • Freeze until firm, about 1 hour, and then slice into bars to store.
  • These are best enjoyed straight out of the refrigerator or freezer when the coconut oil topping has a “snappy” texture. If in a warm climate, the brownies need to be kept refrigerated.

Notes

NotesIt’s best to measure dates by weight because different varieties can have a wildly different weight per cup. 8 ounces is roughly 1 cup of pitted Medjool dates, but over 2 cups of a smaller, drier date variety.
Macros for 1 out of 6 brownies:
5.5g Protein | 42.5g Carbs | 18.5g Fat | 346 Calories | 6g Fiber

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