Easy raw vegan brownies sprinkled with nuts and cacao nibs! A 5-ingredient coconut chocolate ganache is optional but recommended for a melty, decadent finish. A healthier vegan and gluten-free dessert!



  • 1 1/2 cups raw nuts (shared // as written in original recipe, 1 cup (93g) + 1/2 cup (47g) // plus more for garnish)< / li>
  • 1 cup raw almonds
  • 2 1/2 cups Date (pitted // if dry, soak in lukewarm water for 10 minutes, then drain // 2 1 /2 cups equals ~15 ounces s)
  • 3 /4 cup < span class="wprm-recipe-ingredient-name">Cocoa powder or unsweetened cocoa powder< /li>
  • < span class="wprm-recipe-ingredient-amount">2 Soup Cocoa Nibs ( and more for garnish)
  • 1/4 TL Sea Salt

GANACHE GLAZE (optional)

  • 1/4 Tas se almond milk
  • 1 cup dairy-free dark chocolate (hacked)
  • 2 Soup Coconut oil (melted // or under vegan butter)
  • 1/4 – 1/2 cup icing sugar
  • 1/4 tsp sea salt


  • Put the brownie mixture on a small lined piece of parchment Plate 8×8 (as original recipe is written //adjust if batch size is changed) and before pressing add remaining 1/ 2 cup coarsely chopped walnuts (as directed in original recipe // use remaining 1/3 walnuts if changing batch size) and cacao nibs and toss to combine and distribute evenly. Then press down with your hands until it is flat and firm. I like to put a piece of cling film on top so it doesn’t stick and it’s really flat.
  • Lift the parchment paper and grab the brownies from the pan and use your hands to press the sides down slightly to create a smaller square – this will make the brownies a bit thicker and denser.
  • Add back to the bowl and place in the freezer or fridge for 10-15 minutes before cutting into 12 pieces (amount as directed in the original recipe // adjust, if batch is resized) straight squares (if you add ganache then cut off envy!).
  • FOR THE GANACHE: Place the almond milk in a mixing bowl and microwave for 45 seconds or until very hot. Alternatively, heat in a small saucepan until simmering, then transfer to a mixing bowl.
  • Immediately pour the chocolate into the hot milk and cover loosely. Do not touch for two minutes to melt it.
  • Add salt and stir gently with a wooden spoon to incorporate , and then add the melted coconut oil and mix with a whisk. Place in fridge for 10 minutes to thicken.
  • Remove from fridge and gradually add powdered sugar to thicken. Whisk again to combine. If it’s still too runny, add a few more tablespoons of powdered sugar and beat until light and fluffy.
  • Cover the brownies generously with glaze, then top with additional raw nuts and cacao nibs (optional). Cut into 12 equal squares (amount given in original recipe // adjust if batch size changes).
  • Store Brownies in an airtight container to keep them fresh. Can be kept at room temperature for 3 to 4 days or in the freezer for at least 1 month (but best fresh).
  • Share With Your Friends!!

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