Frosted raw vegan brownies

This frosted raw vegan brownie recipe packs a punch thanks to vitamin-packed cacao powder and nibs. The peanut butter frosting adds a glorious richness, while the nutty, sticky brownie base will satisfy a sweet craving for any chocolate lover.

First published in 2017
share recipe:

For those times when you have a real sweet craving, but you don’t want the crash that comes with really sugary treats, these no-bake brownies are perfect. The combination of non-alkalised cacao powder, dried fruit, nuts and cacao nibs satisfies your sweet tooth, and they’re good for you.

Cacao powder is full of antioxidants, magnesium, flavanols and iron, these all help to maintain the health of your heart, immune system and reduce the risk of age-related illness. These brownies are so easy to make as no cooking is involved, you just need to blitz all of the ingredients in a food processor and leave them to set for a few hours.

These are a great energy boost before exercise, or perfect to take on long walks. They are dairy-free and gluten-free so they are a treat you can enjoy and share with friends that might have any specific dietary requirements.

Ingredients

Metric

Imperial

Vegan raw brownies

Frosting

Equipment

  • Food processor
  • 20cm square tin

Method

1
Check that all of the dates are pitted and add them to a food processor. Blitz them until they are finely chopped
  • 425g of dates, pitted
2
Add the remaining ingredients and blitz until they form a smooth paste and everything is finely chopped to the same size
3
Take a 20cm x 20cm square tin and line it with cling film. Tip the raw brownie ingredients into the lined tin and press it into the tin in an even layer. Place it in the fridge to chill
4
Mix all of the frosting ingredients together (except for the cacao nibs) until they form a smooth icing. Spread this over the top of the brownie mixture in an even layer and sprinkle with the cacao nibs
5
Leave to set for a couple of hours and then slice into nine squares. These will keep in an airtight container for at least a week

In her spare time, Angela develops recipes for her blog Patisserie Makes Perfect and indulges in her passion for photography. As the name would suggest, she has a keen interest in patisserie and strives to use the best possible ingredients and classical techniques throughout her work.

Get in touch

 
Please or register to send a comment to Great British Chefs
 
You may also like
Brownie
Brownie
Cocoa
Cocoa
Cacao
Cacao
How to make marzipan
How to make marzipan
Cake
Cake
Recipes
Recipes
Joia
Joia
Load more