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Raw Chocolate Brownies

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These raw chocolate brownies are rich, fudgy, and naturally sweetened with dates. Made with wholesome ingredients and no baking required, they deliver a decadent chocolate flavor with a smooth, melt-in-your-mouth texture.

Ingredients

2 cups raw unsalted walnuts

2 cups packed pitted medjool dates

1/3 cup walnuts (optional, for chunks)

1/2 cup cocoa powder

1 tsp vanilla extract

Pinch of salt

1/4 cup coconut oil, melted

1/3 cup cocoa powder (for topping)

1/4 tsp vanilla extract (for topping)

2 tbsp maple syrup

Instructions

  1. Line an 8x8-inch pan with parchment paper and set aside, or use a mini silicone muffin pan for bite-sized portions.
  2. In a food processor, pulse the walnuts, medjool dates, cocoa powder, vanilla extract, and salt until a sticky dough forms, scraping down the sides as needed.
  3. If using optional walnut chunks, add them and pulse a few times to incorporate.
  4. Press the mixture firmly into the prepared pan, smoothing the top evenly. If using a mini muffin pan, press a spoonful into each well and flatten.
  5. In a small bowl, mix the melted coconut oil, cocoa powder, vanilla extract, and maple syrup until smooth and glossy.
  6. Pour the chocolate mixture over the base and spread evenly.
  7. Refrigerate or freeze for at least 1 hour, or until fully set.
  8. Remove from the pan, slice into squares, and serve chilled or slightly softened.

Notes

  • Substitute half of the walnuts with almonds or pecans for a nuttier flavor.
  • Add chia seeds or ground flaxseed for extra texture and nutrition.
  • Mix in dairy-free chocolate chips for added richness.
  • Top with shredded coconut or flaky sea salt before chilling for contrast.
  • Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
  • If the mixture is too dry, add one or two extra dates or a teaspoon of melted coconut oil.

Nutrition

Find it online: http://recipesbyjanet.com/raw-chocolate-brownies/