raw vegan brownies: sans dehydrator!

Brownies and Ice Cream

I was supposed to be having an friend over for dinner tonight so I made a batch of  my latest most favorite recipe in the world – butternut squash and red potato bisque and an experimental wfpb vegetable bake that needs refining before I post the recipe (she couldn’t make it in the end, which might have been just as well given the quality of the bake!). I also threw together a raw dessert in a last ditch attempt to not entirely abandon raw food – and I could never, ever justify cooking a dessert when raw desserts are just soooo good!

I couldn’t however, be bothered dehydrating anything in advance so was super-excited when I found Alissa Cohen’s recipe for brownies, with no dehydrator required! They took no more than 10 minutes from start to finish, then I whipped up some vanilla ice cream in the ice cream maker, and voilá – a whole lot of yummy all for myself!

Ingredients (Alissa says this recipe makes 20 brownies – I halved the recipe because even I can’t eat that much chocolate!)

  • 2 cups pecans
  • 2 cups walnuts
  • 2 cups hazlenuts
  • 4 cups cacao powder*
  • 4 cups pitted dates
  • 1 1/5 cups agave 
  • I also added a pinch of sea salt as I think it enhances any chocolate recipe

Instructions (abbreviated)

  • Grind nuts to a fine powder in food processor – may take a few batches. Place in a large bowl.
  • Pulse cacao powder in food processor to remove any lumps, add to nuts and stir to combine.
  • Blend dates and agave in food processor to form a thick paste. Place in separate bowl.
  • Place 1/3 nuts and 1/3 agave back in blender and blend until crumbly and moist – place in 11 x 7 pan and repeat until all mixture is blended – press evenly into the pan.
  • You can cut and serve immediately or store covered for up to three days – after three days they can dry out but to bring them back to their moist state, rebuzz them in the food processor with a few tbls of agave.

They’re good by themselves (as good as most I’ve had to dehydrate), but even better with ice cream and I always love raspberries with chocolate, and I had some hazelnuts that wouldn’t fit in the jar I had so I ground them in the coffee grinder and sprinkled that on too, but as always, experiment with your favorite things!


Guide: raw vegan | whole food, plant based | gluten-free | soy-free

* I actually didn’t have the 2 cups of cacao powder I needed when I made this so I used the 1 cup I did have, then substituted 1/2 cup carob powder and 1/2 cup cacao nibs and put it all in the food processor. I don’t usually like carob at all so was really nervous about using it but I actually like it – it’s not as sweet as cacao. And the nibs added a little bit of texture. Goes to show that you don’t have to follow recipes to the letter, and the often you’ll find something new and amazing!

One Comment on “raw vegan brownies: sans dehydrator!

  1. Pingback: raspberry and brownie ice cream « crazy raw vegan

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