These raw brownies are rich, fudgy and delicious and topped with a seriously decadent chocolate topping.
2½ cups dates, soaked at least 30 minutes and drained
1½ cups walnuts
6 tablespoons cocoa (or cacao) powder
1½ teaspoons vanilla extract
2 teaspoons water
¼ cup cocoa (or cacao) powder
¼ cup honey or maple syrup
¼ cup coconut oil, melted
½ teaspoon vanilla extract
Combine the dates, walnuts, cocoa, vanilla and water in a food processor. Process until well combined, scraping down as needed. Mixture may seem dry at first, but don’t add any extra water. Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan.
In a medium mixing bowl, combine remaining cocoa and vanilla extract with the honey and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan.
Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.
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