Raw Vegan Fudge Brownies (GF too!)

Raw Vegan Fudgey Brownies

Raw Vegan Fudgey Brownies

2 Cups Walnuts

1 Cup Medjool Dates, pitted

1/2 Avocado, cut into small chunks

2 Tbsp raw Honey

1 Tbsp Coconut Oil

1/2 Tsp Pure Vanilla Extract

1/4 Tsp Almond Extract

1/2 Cup raw Cacao Powder (unsweetened)

Pinch of salt

adapted from livesimply.

Step 1 Place nuts and dates in a food processor and pulse until well processed.  Add all other ingredients and process until the mixture becomes dough like.

Step 2 Roll dough into balls or cut into squares.  For squares spread flat and even into the bottom of a pan, and allow to set for a few hours before cutting.

I found that there was some excess liquid that I needed to allow to drain off and dry out overnight before serving.  I coated the bottom of a rectangular baking pan with the brownie “dough” so that it could sit, solidify, and so I could remove the liquid.  In the future I plan to play with the recipe to remove this liquid!

Update:  I just made these without the Coconut Oil and found that they were perfect in consistency and way less liquid-y.  I also ended up using half raw honey and half maple syrup based upon what I had in my kitchen and it worked well, so substitute away… Up next raw ginger snaps!!!


Rad Vegan Raspberry Truffle Brownies


From postpunkkitchen.com

4 oz unsweetened chocolate, chopped

1/2 cup all natural raspberry fruit spread

1/2 cup brown sugar or other dried sweetener

1/2 cup unsweetened apple sauce

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

1 1/2 cups whole wheat pastry flour

1/4 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup frozen strawberries

Step one: preheat oven to 350 degrees and grease an 8×8 baking pan.

Step two: melt chocolate in a double broiler or the microwave.  To microwave cook for 30 seconds and then in 10-20 second increments until fully melted.   Be careful not to burn!

Step three: in a large bowl, vigorously mix together the jam, sweetener, and apple sauce.


Step four: Stir in extracts and melted chocolate.

Step five: Sift in flour, cocoa powder, baking powder, baking soda and salt.  Mix well until a stiff dough forms.  Then fold in frozen raspberries.

Step six:  spread mixture into greased pan.  The mixture will be very thick and you may need to use your hands to make it smooth.


Step seven: bake for 16-18 minutes, when they should still be soft and gooey.  If a tester toothpick comes out clean they are overcooked! Remove from oven and allow to cool completely.  For extra fudgeyness let them sit in a refrigerator for a few hours.

I wish I had a picture of the final product but I took these to a bridal shower and forgot to photograph them.  Needless to say they were definitely a hit!