These brownies are an incredible mouth-watering treat. Although raw deserts can sometimes leave a lot to be desired, that is certainly not the case with these. They have delicious base that has the perfect combination of chewy, creamy and crunchy texture. Cacao powder, coconut milk, coconut oil and dates makes for a rich, sweet and decadent topping Combined together they create the most amazing brownies you will ever taste. They are guarantied to become your favorite sweet pleasure.

Raw, vegan, vegetarian, gluten free, dairy free
Preparing time: 45 hour
Chilling time: minimum 3 hours
Yields: 15 bars


For brownies:
3/4 cup whole raw cashews
3/4 cup whole raw walnuts
1/8 cup raw cacao nib
14 pitted Medjool dates
4 tbsp raw cacao powder
1 tbsp virgin coconut oil

For frosting:
3/8 cup raw cacao powder
1 tbsp raw cashews
cup pitted Medjool dates
cup full fat coconut milk
2 tbsp melted coconut oil
1/8 cup warm water


Place the cashews and walnuts in a food processor and pulse until nuts are finely chopped.
Add the cocoa nibs and cacao powder and whiz a few times.
Transfer the mixture into a large bowl.
Place the dates into a blender or food processor and blend until you get a smooth paste.
Add the date paste and coconut oil to the cocoa-nuts mixture and with your hands mix well until combine.
Line a baking tin (84 in) or other small pan with plastic wrap.
Tip the mixture into the lined tin, spread out in an even layer.
Cover with plastic wrap, and let set in fridge for 30 minutes.
Meanwhile, make the frosting.
Place all ingredients in a high-speed blender starting with coconut milk and warm water and blend.
Continue blending long enough to get a smooth, velvety consistency.
Pour the frosting over the base and put it back in the fridge for minimum three hours or overnight.
Cut into 15 bars.
The brownies will keep stored in an airtight container in the fridge for up to 1 week or in the freezer for up to one month.