Vegan Avocado Brownies with Raspberries

Vegan Avocado Brownies with Raspberries

User rating:
5

Here’s a perfect chocolate treat and it’s completely raw! With beautiful raspberries on the top, it’ll soon become your favorite raw brownie recipe.

Recipe Servings: 9
Recipe Total Time: 30 min

Ingredients

For crust:

  • ž 1/2 cup raw wind peanuts
  • ž 1/4 cup macadamia nuts
  • ž 6 dates (soaked for a few hours)
  • ž 1/4 cup raisins (soaked in warm water)
  • ž 3 Tbsp raw cacao powder
  • ž 2 Tbsp melted coconut oil
  • ž pinch of sea salt (optional)

For filling:

  • ž 2 large ripe avocados
  • ž 1/4 cup melted coconut oil
  • ž 3 Tbsp maple syrup
  • ž 1/2 cup fresh raspberry
  • ž pinch of sea salt (optional)
  • ž nuts for decoration

Directions

To make the crust, place the dates and raisins in a food processor and pulse. Add cocoa powder, nuts, coconut oil, and sea salt, then process until you have a well-sticking dough. Line an 8×8 baking pan with parchment, transfer the crust, and press in with your fingers. Freeze about 30 minutes.

To prepare the filling, combine all the ingredients (except raspberries) in a food processor. Remove the crust from the freezer, pour in the filling, and gently press on the raspberries.

Chill in the freezer about 4 to 5 hours. Cut into pieces with a knife, decorate with crushed nuts, and enjoy.

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