The other day I wanted to make chocolate brownies again, but then I thought: what is better than the chocolate brownies that I have already shared here on TGC? With the birthday of the hubby coming up I started to experiment a bit and realized that the only thing that can make a vegan chocolate brownie better, is a vegan chocolate brownie with a frosting. These raw frosted chocolate brownies are (of course) way faster to make than the baked chocolate brownies.
I think that this recipe has the best proportions when it comes to nuts versus raw cacao. These chocolate brownies have the perfect gooeyness and have a subtle crunch. And the frosting (or maybe the fact that these brownies are raw) gives it a more intense chocolate taste than the baked version.
I could’t stop eating these brownies, so the best is to share them or you’ll end up eating them all by yourself. The hubby for sure couldn’t get enough of these chocolate brownies.
If you would like to use less nuts in this recipe, you can replace a part of the cashew nuts with chocolate nibs.
- 2½ cups (about 250 grams) pitted Medjool dates
- 1 cups (90 grams) walnuts
- half a cup (50 grams) cashews
- ½ cup (50 grams) unsweetened raw cacao powder
- 2 teaspoons vanilla extract powder
- ¼ cup (about 80 grams) pure date syrup (maple syrup is also an option)
- 1 ½ tablespoon coconut oil
- 1 ½ tablespoons water
- Combine the Medjool dates, walnuts, cashew nuts, 6 tablespoons of cacao powder, 1 teaspoon vanilla, 1 ½ tablespoons water in a food processor. Process until completely smooth.
- Line a dish with parchment baking paper. Transfer mixture to dish. Press it very firmly into dish with your hands until the mixture is evenly distributed. Wet your spoon and fingers so the mixture will not stick to your fingers/spoon too much.
- In a small bowl, combine the remaining cacao powder, remaining vanilla, the date syrup and coconut oil. Stir until mixture forms a paste. Spread paste evenly over the brownies in the baking dish. Freeze the brownies with frosting for at least 2 hours to set, then cut into squares. Refrigerate any leftovers for up to 10 days, or freeze for up to 6 weeks.