Raw Chocolate Brownies

by Cathy Mcintrye

Skill level: easy.

Equipment: food processor, brownie pan.

Good for:



15 mins


  • One cup of pecan nuts
  • One cup of Medjool dates (approximately 12 large)
  • Five rounded tablespoons of raw cacao powder
  • Four rounded tablespoons of unsweetened desiccated coconut plus a little extra to decorate
  • Two tablespoons of Maple syrup (or Agave nectar or liquid sweetener of choice)
  • One quarter cup of chia seeds
  • One quarter teaspoon of salt

Step by Step Instructions

Step 1

Place nuts in the food processor and process until small and crumbly. If you have a pulse function on the processor this is useful to avoid over processing the recipe.

Step 2

Add dates and process again until the mixture sticks together.

Step 3

Add remaining ingredients and process until the ingredients are combined but avoid over processing. On appearance the mix should look slightly crumbly with air in between the small pieces.

Step 4

Put the mixture into your brownie pan or cake tin and press down firmly. Sprinkle with extra coconut and press this onto mixture.

Step 5

Chill in the fridge for a couple of hours before cutting into pieces.


Ideal to store this in the freezer, the recipe freezes well and only needs to be out of the freezer for 10 – 15 minutes before being ready to eat. Otherwise store in the fridge.

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