Fudgy Brownies


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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