Raw Vegan Brownies are one of my favorite treats to whip up when I want something decadent without all the fussing about with an oven. These little gems come together in your food processor faster than you can say “dessert,” and they’re so rich and chocolatey, nobody will believe they’re made without any eggs or butter!
What makes these brownies truly special is the wonderful combination of walnuts and dates that give you all the richness and texture you need, sweetened naturally and bound together with just a touch of confectionery shortening. The chocolate brings that deep, indulgent flavor that makes them feel like a real treat, and since everything goes raw into that food processor, you’re keeping all those lovely nutrients intact.
I love serving these at family gatherings because they’re always such a pleasant surprise—even my grandchildren who think they’re too grown-up for Gran’s cooking always come back for seconds! There’s something special about sharing a homemade dessert that’s actually good for you, and watching faces light up when they realize these fudgy brownies are vegan always warms my heart.
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Raw Vegan Brownies
Ingredients
- 1 cup Walnuts
- 1 cup Dates
- 0.25 cup Chocolate
- 0.5 tablespoon Shortening Confectionery
Instructions
- Put all ingredients into food processor.
- Process just enough to mix everything, maybe 30 seconds, just so that when you pinch some of the mixture it sticks together.
- If you prefer a more chewy type of brownie, the more you process it, the more chewy and less cake-like it will be.
- It can get quite fudgy if you process it longer.
- We prefer it processed less, and more cake-like.
- Try it different ways and discover what you like best!
- Press mixture into pan, and refrigerate for a couple of hours.
- Cut into squares and store in airtight container in fridge or freezer.
- Note: We have eaten this many times right from the food processor.
- It will sometimes be a little crumbly this way, which is why the refridgeration is recommended to set the mixture.
- Optional: You can also use raw carob powder instead of the raw cacao powder, or you can use 1/8 cup of each.
