Ah, Valentine’s Day. It’s right around the corner meaning my sweet tooth has definitely kicked into high gear. Whether it be a treat for your special someone or just for yourself, these raw brownies layered with a absolutely delicious chocolate fudge icing are a great idea. Nevermind Valentine’s Day, you’ll be wanting to eat them all year long.
These brownies are completely raw, vegan, gluten-free, oil-free, and refined sugar-free. They are filled with whole ingredients that give them just the right amount of fudgyness and richness. I have to say I think I prefer them over baked brownies. I know, I can barely believe I’m saying that. But really, they’re THAT tasty!
Then, it’s just a simple combination of oats and dates that come together to form the base. BOOM!
For those of you that don’t know, raw cacao powder comes from grounding pure cacao beans allowing it to preserve all the antioxidants, vitamins, and minerals found in the beans. So you can get your chocolate fix without all those extra additives!
I’ve been on a big raw, vegan dessert kick lately. The more I read about raw veganism, the more it intrigues me. There is nothing processed- it’s all about eating real, fresh foods in their purest most simple form. How reassuring is it to know you can have a dessert that satisfies you yet still leaves you feeling fresh? I’ll tell you what, I am 100% on board.
Plus, it’s so fun for me because it means I’m experimenting with different ingredients and combinations of raw food. It really gets my creative juices flowing and I’ve found myself in the middle of the night scribbling down new recipes.
Don’t even get me started on the chocolate fudge icing. Wow! It’s everything you want in an icing and more- chocolatey, rich, creamy, scrumptious. I could honestly just eat it on it’s own. Just try it and believe me you’ll be glad you did.
- 1 cup walnuts
- 1 cup gluten-free rolled oats
- 2 cups pitted dates
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raw cacao powder
- 1/4 tsp salt
- 1 cup dates
- 1/4 cup raw cacao powder
- 2 tbsp almond butter
- 3/4 cup almond milk
- Pulse all the brownie ingredients in a food processor until it forms into a ball.
- Press into a small loaf pan lined with parchment paper.
- Refrigerate for 20-30 minutes.
- For the icing, place all ingredients into the food processor.
- Process until smooth.
- Take the brownies out of the fridge, cover with the icing, slice, and enjoy!