Are you ready?
I’m about to pull out some hyperbole. (Although it doesn’t feel like hyperbole to me; it feels like trutherbole.)
So, are you ready?
If you’re not sure, look at the photo at the top of this post. Really look at it.
Are you ready?
Okay.
This Raw Brownie with Chocolate Icing might just be the best and tastiest creation to have emerged from my kitchen in 2010.
I’m really, really not joking. When I first decided to make these raw brownies, I knew they wouldn’t be horrible. After all, the individual components are delicious (dates, nuts, cocoa, honey/agave…). I wasn’t, however, entirely convinced that the sum of the parts would equal brownies.
So I whizzed and patted this raw brownie together, popped it in the freezer for an hour or so, took it out again, snapped more photos than I’d like to admit, and took a bite.
I lost consciousness.
Okay, well, I’m joking about that. I didn’t actually pass out, but I did lose track of everything else happening in my mind (you know, the usual: planning Christmas presents, deciding what shoes to wear, choosing the names for my future pet unicorns) as the pure, sweet, rich, brightly chocolatey, silky-smooth-above-firm-below, pure, sweet, rich taste of this creation sank into my awareness.
Trutherbole, hyperbole… you can’t say I didn’t warn you.
I really can’t explain how such is the case, but these raw brownies taste more like brownies than many cooked brownies I’ve eaten in my life. (Do you think I said “brownies” enough in that sentence?) It’s something about the buttery-nuttiness of the walnuts combined with the deep sweetness of the dates in the base, and something about the silkiness of the rich icing which, straight from the freezer, is never solid yet always soft and sweet… everything is perfectly balanced. And please, don’t let the avocado scare you. All it contributes is a creamy richness to the icing. (You can trust me, as I’m not the biggest fan of avocado on its own.)
I used a raw Leatherwood honey in my icing, but it you don’t do honey, feel free to use agave. I plan on using agave myself next time, and also throwing in some chilli, or perhaps cardamom…
These raw brownies would, without a doubt, have made it into my Top Ten Recipes of 2010 had I managed to post about them in time. Sometimes, though, you have to let the taste-memories percolate so that you can come up with the perfect superlatives for them later.
I implore you: try these. And then send me some.
Raw Brownies with Chocolate Icing of Pure Amazingness
Adapted from here. Makes 12.
- 1 cup (110g) walnuts
- 1 cup (150g) medjool dates, pitted
- 1/3 cup (30g) cocoa powder (raw, if that’s how you roll)
- 1 avocado
- 40ml raw leatherwood honey or agave nectar
- 30ml cocoa powder
- 2 tsp vanilla extract
- dash salt
- dash cinnamon
1. Combine walnuts, dates, and the 1/3 cup of cocoa powder in a food processor and process until the mixture, according to the original recipe, “looks like potting soil”. Pat this into an 20cm x 20cm (8inch x 8inch) pan. (I actually just patted it out into a square of about the thickness I wanted in a much bigger tin. S’all good. The mixture ain’t going nowhere!)
2. With a blender or handmixer (I actually used the food processor again, which explains why there were tiny flecks of avocado in my icing at the end…), blend the avocado, honey or agave, second lot of cocoa, vanilla, salt, and cinnamon until smooth.
3. Spread the icing over the brownie base, then put in the freezer for about an hour to set. No matter how long the brownies stay in the freezer, they never become rock-hard. I think mine lasted about 4 days in the freezer? And they were just as swoon-worthy on the last day as they were on the first.
4. I want more.
{ 165 comments… read them below or add one }
I am so very very impressed at how wonderfully these turned out! I am intrigued and must make a batch asap
Thanks Lisa! Please let me know what you think if you do!
I need to do this. But I’d substitute almonds for the walnuts, and wouldn’t bother to shape the dough into brownies. I’d just eat it with a spoon. Go ahead, stop me.
It’s funny you say that, as I very almost made the same substitution (I don’t particularly like walnuts). I decided to trust in the recipe, though, and hurrah! I was rewarded!
(And don’t you doubt me for a minute… much of this *was* eaten with a spoon
)
Almonds are awfully hard, not as buttery as walnuts, but pecans do make a stellar substitute!
Thanks, Amber! That’s actually the sub I was planning (pecans)
Most brownie recipes I’ve seen say either pecan or walnuts, and I was assuming it was for the reason you mention! Lovely to have the certified raw chef clear things up for us 
Yep! You have done it again, these look amazing! I will definitely make some but if they are as good as you say they are I’m sorry I wont be able to send you some
Thanks Erin
And you know what? I really won’t be able to blame you if you keep the entire batch to yourself 
hannah these looks AMAZING cant wait to make em!
Thanks Carla! They really were delicious
I hope they come out as terrifically tasty for you!
sounds amazing – definitely for the must bake (oops I mean “make” because I guess in raw-food-land you don’t say bake) list. That top photo is enough for me
Yes, I keep falling into the trap too, saying things like “And then I cooked raw pasta….” I know some raw foodists say “uncook”, but that kinda seems silly to me
I think you’d love these, Johanna!
I was very close to making these yesterday but freezer space and lack of energy (blame sylvia for not sleeping long enough!) stopped me. I have lots of packet of dried dates about the house – do you think I could use these instead of medjool?
Yes, I think you absolutely could. I would perhaps soak them for a little bit to replicate the higher moisture content of medjools, but I’m sure it would work. I hope you try them soon!
Super impressive.
Why did you not share this earlier?
Matthew
Thanks Matthew! As I said, had to let it percolate
oh my! LOVE this post! i’ve had similar brownies so i believe you! those look amazing! my avocado frosting got a little stiff, so i’ll have to try your recipe next time. thanks for sharing.=)
Yay! I’m so glad you like it, Kelli. Definitely give this recipe a try, as the icing was nothing but silky-smooth the entire time I was working with/eating it
Even I – lover of all things baked, roasted, burnt, fried and toasted – can accept that this looks positively delicious! The goo factor is truly the selling point, for me.
Next time can you please make carrot cake? I’ve had SUCH a hankering lately… full of walnuts and sultanas please
Oooh, Lizzi, yes, I’d love to make a raw carrot cake
The one E. and I had at Yong Green Food was marvellous. And so long as the raisins are blended up, I could probablystomach them 
I shall investigate for you, m’dear!
Wow. I am rather intrigued. It does look delicious. And I’m quite swayed by your superlatives. I may just have to give this a go. I’m not all that experienced with raw food. I don’t know whether I’m more intrigued or aghast at the thought of avocado in the icing. I do like chocolate beetroot cake so am not totally averse to the use of vegetables in sweet things, but avocado in icing? That takes guts.
What is the role of superlatives but to sway?
This is the kind of recipe I’d make for people who are new to/unsure about raw food (hmm… that still kinda applies to me!) as every component is so delicious that it’s hard to imagine anyone not liking it 
Honestly, don’t worry at all about the avocado. You really can trust me, because I’ve hated avocados for years and years. If it really tasted weird, I’d admit it! (The strength of the honey flavour might’ve helped?)
Oh my gosh they look amazing! I appreciate the numerous photos you took.
Thanks Margarent! I was feeling a bit silly about how many photos I’d put in here, so I’m really glad you say that!
In a way I’m glad that I just scoffed two Cadbury Creme eggs with a coffee before reading this because I have ALL the ingredients for your wonderful brownie slice and would have made it and eaten it all myself. Maybe tomorrow.
After all, tomorrow is another day?
I’ve still never eaten a Cadbury Creme egg. They scare me with how sweet they seem to be…
OMG I’m so excited about this recipe. It looks utterly luscious!
Avocado and medjool dates are on the shopping list
Hurrah! Now, Lorraine, the next step is not eating all the medjools straight…
Oh yes please! Any recipe that doesn’t involve baking always makes me happy…!! Yippee!
Then this recipe is perfect for you! Easy, no baking, and insane deliciousness at the end
gahhhhhhhhhhh those look amazing! I can’t believe they’re raw. And avocado? What an awesome add in. I want one- right now!
Thanks for the congrats
They look amazing ’cause they are amazing!
I wish I could give you a whole batch as part of my congratulatons to you!
Oh. My. Goodness. Your description was enough to convince me to almost lick my screen. It looks delicious and I will definitely be making this as soon as possible!
I hope you do! It’s clearly time to share the scrumptious raw brownie love across the world
Making these and licking them will work much better than licking the screen, I promise you…
I haven’t made a raw dessert in ages. This makes me want to get the food processor out.
The first time I made avocado frosting, I made a point not to tell anyone. I think it creeps them out. But it’s sooooo good!
I’m on a serious raw desserts kick right now – so appropriate for the summer we’ve got in Australia! I know what you mean about telling people about the avocado… but, of course, I couldn’t hide the fact when I was blogging the recipe!
Wow, I’ve heard of using avocado in desserts before, but I’ve never tried it. These look TO DIE FOR AMAZING!!! I want one now!!! : )
I hadn’t tried avocado in desserts before this either (actually, it’d been years since I’d even eaten an avocado)! It really works, because these kinda are todieforamazing.
I might have actually passed out if I ate these
They look amazing!
It’d be the best way to pass out, though.
Fainting by brownie? Yes please!
I must admit my first thought upon seeing “raw brownies” in your post title was, and I quote, “blech.” But these do look legitimately wonderful, except for the evil walnuts which will be replaced by the vastly superior pecan if and when these get recreated in my kitchen.
And then I was going to ask why you didn’t use the Vita-Mix to make it before I remembered that this was before Christmas. Blog time-lapse can be confusing sometimes.
I love your honesty
I think a lot of people would have your reaction too – in fact, when telling people about this, I always did the “but it’s just made of delicious things” spiel. I completely agree and support the pecan substitution, my dear. I plan to try that myself, although pecans are far more expensive…
Oh, and the blog-time-lapse confusion? That’s just me keeping you on your toes
LOVE LOVE LOVE! “I really can’t explain how such is the case, but these raw brownies taste more like brownies than many cooked brownies I’ve eaten in my life” – this is almost exactly what I said to Matt last week when I made raw brownies too. I’ve been searching for YEARS for the “perfect” vegan brownie recipe without success, and then when I tried my raw ones, I turned to him in amazement and said “I think this is it! All along, all I had to do was make them RAW!” HOORAY for raw-piphanies!
After the multiple batches I’ve made recently finally get eaten up…
This’ll be the next raw brownie recipe I try
I’d so love for you to try these, but I completely understand the whole “must… finish… other… batch…. first…” dilemma. That’s where I currently am with the raw dessert I made after these! I love that one too, but there’s so much of it in my freezer…
These sound amazing – well, they’d have to taste great with these ingredients. Thinking you’ve found your ‘place’ with the whole raw thing girl
Aw, Anna, that’s a lovely thing to say! Raw desserts definitely feel like “home” to me… we’ll see if I ever get around to dehydrating my own flax crackers
Well you do own a dehydrator now….
Avocado and chocolate? How could that be possible
? It will make me feel a bit healthier. What a clever substitute!
It’s possible because it’s scrumdiddlyumptious! And yes, totally healthy
wow, now that is convincing…and it does look as good as you claim!!!
Have I ever let you down before?
Hmmm I am intrigued.
I will admit I have been somewhat circumspect of some of your recent raw food related posts but these look bloody good. And I have all the ingredients at home (right down to the exact same honey).
Will give it a go and report back..
*laughs* I’m trying to space out the raw food posts so as not to scare everyone off, but I promise you these are delicious. Oooh, I’m so excited you have that same honey! Did you find it in Melbourne? Mine was a gift from Tassie…
Mine was a gift too, though I am fairly certain it was purchased in Melbourne. I think they sell it at Cumulus…
I’ll get my raw on this weekend!
I might have to ask my brother to go on a shopping expedition on my behalf
Oooh, please let me know what you think if you try these!
So the brownies went well, they were very easy to make. I gave them to Mr M and didn’t tell him their provenance – his response “these are really good”. I was happy with them too.
A few comments:
1) There really isn’t enough mix for a 20×20 tin. I tried putting it in there but gave up and actually put it in a loaf tin and made it the depth I wanted. As you said, the mix doesn’t go anywhere!
2) I initially used the food processor for the frosting, then switched to the stand mixer (I didn’t want the green lumps). Even after the mixer, I still had a couple of little lumps, so I wouldn’t really bother with the stand mixer – just do it in the processor and deal with the couple of little lumps.
I’ll definitely make these again – I like that it is a pretty healthy treat, is easy and tastes bloody good. I’m not quite ready to give up my sugar and fat laden ‘crack’ brownies (http://itpleasesus.com/2010/04/19/crack-brownies/) – but these are lovely too. Thanks for sharing the recipe!
Thank you so much for popping back to let me know how you went, Em! I’m utterly, utterly delighted that they passed muster with both you and Mr. M
I’m not surprised about the 20cm tin thing – my tin was larger than that so I just patted it out into a square shape. I should’ve measured how big an area my brownies took up, but I ate them too quickly, so just went with the original recipe’s measurements. I’m so glad you found a receptacle that worked for you!
Thanks for the info about the mixer vs processor thing too. I might stick with the food processor then too in future, as I can scrape the last vestiges out of that more easily than with the Vita-Mix.
You’ve made me want to make these again
And your non-raw brownies as well…
Oh holy desserts! This looks so indulgent, but the ingredients … they are so nice. You are the chocolate goddess.
You’re right, this dessert is the epitome of “naughty but nice”
And gosh, thanks, I wish I really were a chocolate goddess!
Don’t blame you for wanting more…those raw brownies look incredible!
They tasted it too! Oh, these photos are taunting even me…
I’ll admit that these sound a bit strange but you rave about them so much that I may have to try them!
http://happensafterfive.wordpress.com
I hope you like them if you try them!
Icing of pure amazingness? So I presume it tasted ok? lol. They do look rather delicious and totally healthy, right? I think your 2011 Top Ten Recipes list is gonna be a doozy!
*laughs* It really did! It just tasted of sweet silky chocolate-y-ness. Not a skerrick of avocado flavour to be found
Also, totally healthy. Perhaps not when you eat a third of the batch in one night, though…
Oh gosh, the idea of doing a 2011 list scares me. And yet I know it’ll be December again before long. Eek!
Wow. I tell you what, wow. I just made these. End of story.
*faints dead on the floor with a chocolate smeared face and empty pan in hand*
SQUEE!!!! Really? You really just made these and loved them? Oh my diddly squat, I’m so excited right now!
Yes! I made them last night in one of my baking fits where I tear up the kitchen at 11:30 PM. My husband thought I was crazy.
I’m utterly thrilled
Did he try any and then realise that you’re totally not crazy?
Hannah these are in my freezer right now. I’m excited!
Eeep! I honestly think I’m probably as excited as you! I do hope they turned out well for you
This looks amazing! I love discovering flourless dessert recipes and this one is a raw one on the top of that; but best of all, it only uses simple ingredients! I’m totally adding this to my bookmarks.
I’m so delighted, Jessy! I, too, am always happy to find dairy- and gluten-free recipes, and raw dishes often tick both boxes
I hope you like this if you make it!
I need to make those ASAP- Yum!
You really do need to! They’re so good
This isn’t usually a recipe that I would make. I think the avocado in the icing would turn me off, but with your praises I think I may have to make this soon!
Susan, I’m not a fan of avocado myself, so I was almost turned off by this recipe too. But I promise you it’s delicious, and in fact three people I know have made it since I posted this and they all really liked it
Oh, how I wish I’d seen this when we did our date challenge back in December, I would have done this for sure. Not that that will stop me, I shall be trying this out AND soon. Unusually, we have just bought a load of avocados – usually really expensive here, so when they ripen ………!
Oh no, one month too late!
But as you say, you don’t need an excuse to make these. Just ripe avocados 
Gah!! must try these too! So much to make, so little time hehe
Heidi xo
I know the feeling! But you really should make these
But make sure you use medjool dates! About six people have already made these, and the only people who weren’t bowled over accidentally used dried supermarket dates. So medjool medjool medjool! 
I honestly can’t imagine brownies with avocado but I am copying this into my “for a rainy day” file and intend to give them a try.
You definitely should! The avocado is honestly not noticeable in terms of flavour, just creamy richness
Just one word of warning, though… make sure you use medjool dates!
Hell to the yes!
Hear hear!
Oh man…sooo glad I bought a new food processor today! Will be making these stat!
It’s fate! The universe wants you to have raw brownies in your life… listen to the universe
I love your ingredient choices! These look so decadent. I have brownies on the brain now
They taste decadent but they’re absolutely good for you
Plus, it’s always good to have brownies on the brain!
i make raw brownies too…and omg wish we lived closer, we could have a (no-bake) a thon!!! and just eat brownies all day
That would be the most amazing thing ever! Let me know if you ever head Down Under
These look great! I might try them out for my birthday this weekend.
Thank you! You should definitely try these soon – they’d make a wonderful present to yourself
Guess who is making these!!!
Ahhh!!!! I’m so excited right now that I really don’t think I can stand it!
Just made these and they are in the freezer right now! The avocado icing is A-mazing!
*dances around the room in happiness* YAY!
As soon as I get home for spring break, these are on my to-make list! It is SO happening. I’ve made raw chocolate cakes before and they are heavenly. Can’t wait to try this out!!
Hurrah! Please do make them, as I wasn’t lying about the deliciousness! Let me know what happens when you do
Just made them! They’re AWESOME! I sprinkled raw cacao nibs on top of the icing, which gave it this perfect crunch. Yummm, thank you so much!! I think raw desserts are my favorite kind.
Raw desserts are insanely delicious. Your cacao nibs idea is brilliant! I adore nibs and will have to track some done so I can try them on the icing too
Made these! …except me being me, I forgot the vanilla extract. And the cinnamon. So, while I could taste the avocado a bit more than I wanted to, it was still good!! Which means when I do it the right way it will be even better.
I love mint chocolate. I might throw some mint extract in the icing next time! Thanks for the recipe!
Emily, I’m so delighted! I think your idea of mint is absolutely entirely genius. It’ll be like a raw version of the after dinner mints I used to get in fancy restaurants with coffee
These now have a permanent place in my repertoire. The only thing wrong with them is that they disappear too fast.
I know, Laura. I feel like these should come with a warning sign: “Will be gone before you know it. Make at own risk”.
I made these today (using hazelnuts, agave and bog-standard dates) for my mother, who pulls a face at the mere mention of “vegan” – and she LOVED them.
I also found myself slicing off bits (“neatening”) and thinking about the sheer alchemical amazingness of this recipe.
Brilliant. I shall be making them again, possibly trying out prunes next time.
Fabulous fabulous fabulous! I’m really excited by your attempt because, apart from you, the people I’ve known who’ve used normal dates weren’t overly impressed with the recipe. That made me sadface, so I’m overjoyed that your version worked in both your and your mum’s eyes
P.S. I want to try prunes now too!
Hannah – I love you and I love your recipes! Just made the sunflower and carrot muffins… mmm! Can’t wait to make these!
Aw Jamee, you absolutely just made my day
Thank you! I’m so glad you liked the muffins, but I bet you’ll like these brownies even more. I know I did 
It’s 8:43 am in Canada as I look upon your awesome site and all this chocolate is making me hungry!
The best thing to do in such a situation is give in
Super-psyched that you continue to add raw fare! These look great and I promise to make them later.
Thanks Tammy! This is my most-made-by-other-bloggers (and friends from daily life) recipe, and it always get raves reviews. Hope you like it too!
Upon searching for a tasty raw icing recipe, I landed upon this post. I made myself a double batch of this chocolate avocado icing for a batch of raw cupcakes.
It. Was. ORGASMIC.
I’m not even the one to comment on blogs or do anything of this sort, but OH LORD this icing has led me to do crazy things. I absolutely CANNOT wait to try the brownie recipe as well. I (luckily) made too much icing, so I will be freezing it and saving it for the brownies. THANK YOU.
Arianna, I’m so delighted and honoured by your comment, and also by the fact that you were kind enough to take the time to comment! Isn’t this icing crazyfantastic? And I actually just made chocolate avocado mousse for the first time, using almost identical ingredients to this in slightly different proportions, and let me tell you – it’s so good being able to call it “mousse” and eat it straight with a spoon
I’ve been looking for a raw cupcake recipe myself, too! Is your recipe fabulous?
So Delicious! I made these tonight, and had to add a bit more honey, salt and cinnamon to the icing (Because the avocado was pretty big!) But still I think I would do the same thing next time, I like having extra icing, so yummy. Thanks for sharing this!
Kelly, I’m so thrilled you tried and loved these, and took the time to comment! I’ve actually started taking note of the weight of the avocados I use in recipes for, as you say, they can vary so much in size and this can impact on the amount of sweetener and other ingredients needed
Also, I’m always going to be supportive of extra cinnamon. Cinnamon forever! I’ll try to get the avocado chocolate mousse recipe up soon; I bet you’ll like that one too
Hi Hannah, greetings from Amsterdam!
mmmmm) And just now I made this recipe and it’s absolutely delicious! Thank you!
I have been reading your blog for the last few days and wanted to tell you how much I like EVERYTHING on it
This morning I made the marzipan balls (going to make them again tomorrow because they didn’t last long
Rachel, thank you so very, very much! Your comment has made me want to dance around my apartment and sing about happy things like rainbows and unicorns and never-ending fairy floss
I’ve also got a batch of these raw brownies in my freezer right now, though with some variation to the recipe which I plan to post about really soon
I’m so delighted that you like my blog and these recipes! Yay! Come back soon! 
You sultry little temptress! I wasn’t even *planning* to make these, I was actually looking for something to use up all my ground almonds, bought en masse back when I was in the midst of a crazy macaron-baking phase. (In my defence, my boyfriend loved it at the time.) Now I’m preparing to pop out to the shops and buy the ingredients for these filthy little concoctions.
Do you have any idea how long those ground almonds have been festering in my store? DO YOU?! And now they’re going to be there for another week at least!
I beg forgiveness! I knew not what I did, Jordan, I promise!
Poor, poor festering ground almonds. They’ve surely got a serious case of low esteem by now. I recommend making my cocoa-dusted raw marzipan balls with the almonds as soon as you’ve finished gobbling up these fantabulous raw brownies, and then all shall be well in your pantry
So a few hours later, they were made… And they are almost inconceivably gorgeous. I keep reflecting on the ingredients as I eat them, thinking “I don’t understand! Where’s the caster sugar? Where’s the actual chocolate? This doesn’t make sense!”
Of course, these slatternly treats simply beg to be shared, and so far two of my housemates have been convinced to eat them. One went to bed with them and will be quizzed in the morning; the other initially came downstairs for some cheesecake and left satisfied, his store-bought confection untouched! Said housemate is always interested in new tastes, but doesn’t necessarily enjoy them so often, so I’m particularly pleased with his review.
In short, I have not a word to speak against them, and several in their favour. Perhaps I will trust your judgement on the marchpane balls as well…
Dear Jordan,
Your comments have made my day. I never would have thought that having a recipe of mine be called “slatternly” would lead me to feel like I’m walkin’ on sunshine, but there you have it! It has, and I do. If my desserts are so good they’re whoreish, then I’ll proudly own that fact. I’m a raw dessert pimp. Bring it.
Isn’t it just fantastic when the non-believers are forced to recognise the insane deliciousness? Honestly, I still can’t quite believe how amazing they are, and having just made a version with carob and maple syrup, I’ll tell you this for free: it only gets better
“Come back soon!”
somehow I never left
I made everyone taste the brownies today and – after the initial strugle with the idea of avocados in a brownie – no surprise: everybody loves them!
X
Squee!!!
I’ve yet to meet anyone who hasn’t fallen for these at first taste (with two exceptions, but they were people who made the recipe incorrectly with rock-hard supermarket packet dates… ugh!) I’m so glad you’re spreading the raw brownie love! Even my 82 year old grandma likes these 
One word. Daaaang these look delicious. The end. Oh wait, that’s 6 words.
ahhhh I wanna make all this stuff, but we still are finishing other baked goodies! haha. does that happen to you?!
Oh Ellie, you have *no* idea! At least you have someone to share your creations with. I make a batch of these/cookies/muffins and there’s just me to eat it all! I need an extra stomach so I can keep baking other things
I found you on Gummie’s blog. Are you vegan?
Hi Guy! Not technically. I don’t think Gummie would let me
I’ll be checking your blog. I’m vegan.
Oh fantastic! If you go to the recipes tab at the top of the page, I’ve got an entire section listing my vegan recipes (it’s the biggest section)!
That’s great. I’m also gluten free (and I noticed you had covered that too). Will be checking the recipes.
Just the description of that food makes my mouth watery haha!
It’s kinda late when I saw this post but like they said, it’s better late than never! 
AMAZING!!! 
I made this knowing full well that I needed medjools, but only had 3 medjools + whole lot of crappy amary dates! The brownie was way too crumbly because of the dates, but the avocado icing was ohmygoodness why have I never thought to make avocado icing before?!?
Isn’t avocado icing a complete revelation? I’m so glad at least part of this recipe made your heart soar!
I have a ripe avocado at home that I was planning make guacamole with, but now I think I may have to made a chocoalte avocado pudding instead 
Just as awesome as your cashew/fig/molasses butter
Oh, you’re so wondertastic!! I’d almost forgotten about that one! Must pick up some figs this weekend…
I’m so glad I subscribed to the comments thread for this post, it’s like having a tap to a resevoir of pure delight.
*laughs and laughs and laughs* And you, my surely-friend, have managed to swat away all my niggling anxieties tonight with a single glorious comment. I thank you. In fact, I’m going to do a cartwheel now in celebration. (If you see tomorrow’s post, you’ll know I’m entirely not joking.)
What a post. And such delightful eloquence throughout the comments! Utter delight. I’m bringing these to the UK… Right! I could only get dried soft dates so I’m rehydrating them in cold water for about an hour just to fatten them up a bit. I should probably re-weigh the dates after rehydrating them to be on the safe side quantity-wise. But my main question is: 30ml of cocoa? I used an online converter to determine that this should be approx 15g of cocoa. Does this sound about right to you?
Thank you, Matt! I’m truly honoured and chirpified by the loveliness of your comment
I am, however, a little bit nervous about your dates. I know that my brother, when he tried this recipe, bought dried supermarket packet dates and rehydrated them, and it didn’t work very well. Are those the dates you used (the kind that are almost rock-hard out of the packet?) or were you able to find dried dates that are a little soft and fresh-ish, if that makes sense? (I really don’t think that does make sense at all 
) I’ll keep my fingers crossed for you!
And yes, you’re (almost) spot on with the cocoa! In the other version of these brownies that I’ve posted, where I used carob, I specified “30ml (16g)”. So you’re golden with 15g! But you could always be extravagant and add the extra gram…
I am sure I can squeeze the extra gram in! In the interests of balance of accuracy of course
After reading all the comments and being disappointed at the lack of medjool dates at my local supermarket, I plumped for Whitworths Soft Dates, stoned and ready to eat. They’re not rock hard, and do have a little tenderness to them out the packet. Just letting them soak up that lovely watery goodness for an hour before I start creating. I will most definitely report back on how they turn out, and shall keep my eyes open for the medjool goodness!
Oh, thank heavens! Without that extra gram, we’d be risking the world imploding at your callous disregard for recipe rules
I have just (because I can’t help myself) googled Whitworths Soft Dates, and I actually think, from the pictures, that you would have been safe without the soaking! Any fresh-ish date that is soft and has some moisture (oh, how I abhor that word! My fingers didn’t even want to type after the “m”) in it, which these appear to be/have, will work. I’m really looking forward to hearing how it turns out for you! The extra water might make the base freeze more solid?
Such little things can cause such huge devastation! Fear not, the world is safe for I have strongarmed an extra gram (and a half!!) into the mix! Took the dates out of the water and it’s all being thrown together as I type! Well, not exactly as I type as that would require some near-superhuman abilities…
Physics agrees with you regarding the base freezing more. Isn’t it nice to have such a friendly companion on your side? In the end they only had 20 minutes soak. Now they’re slightly more gooey, I’m hoping for the best.
I agree with moisture being a horrible word to type. My current favourites are ‘amicable’ and ‘postulate’. They have a beautiful rhythm off the fingers!
Another half a gram?! Now now, Matt, no one said anything about being a daredevil in all of this. And I think if anyone was capable of typing while also throwing ingredients together, it’d be a bass player in a superstar band (oh yes, I checked out your website. Oh yes I did).
Oh golly, have you tried them yet? Have you? Have you? I’ve been asleep for the past six hours; surely you’ve had time to try them by now…
I like “amicable”, but must diverge from you with “postulate”. It reminds me of “pus” and “prostrate”: an unhappy combination. “Curmudgeon” always makes me giggle though.
My my. You are an inquisitive being aren’t you! I would agree, the task of typing while mixing would be best accomplished with a high level of manual dexterity; my brand new computer keyboard might disagree when the inevitable chunk falls from my mouth and nestles itself snugly deep below the keys, unreachable by even the nimblest of fingers!
Because I -am- making these again. They were (yes, I ate the whole damn batch. You kill me Hannah, you really do) absolutely sublime. I can only imagine how proper medjool dates would be. Never had them, never even seen them in England before. But now my eagle eyes are on the lookout, the hunt shall commence!
P.S. In case you are wondering, the intermanet wouldn’t let me reply to your last comment. Therefore it shall sit here awaiting your response.
Silly intermanets! Trying to curtail our conversation of gloriousness. *shakes fist* Matt, I’m so thrilled that you liked these! And even more thrilled that you ate the entire batch in one go, because finally – finally! – I’m not alone in that regard. Methinks, in an alternate reality, you and I could be found side by side on a couch with our own personal baking tins of raw vegan brownies in front of us, slowly and steadily (and delightedly) making our way through row after row with tiny little antique spoons. Because tiny little antique spoons are the best.
I wish my life was like that all the time, actually.
Also, while you may never have seen medjools in England, I’ve never seen whitworths in Australia, so perhaps we’re even? And if we’re not, I’ll simply hold the Queen hostage in Canberra until you send me some of your kind.
Hannah! My router decided it would be a ruddy good idea to quite literally explode on me. The intermanets gods won! We will have to wage war upon them for their diabolical interruption…
*holds a fresh batch of raw brownies next to my router to tempt out the enemy*
All the fun things always happen in alternate realities! It’d be a worn-in, well loved and supremely comfortable sofa. Fairies would live beneath the cushions, hoping, praying for a crumb of brownie goodness. Plus we’d have 14 different sizes of tiny antique spoon, methodically placed within easy reach, ready to be called up for duty to deliver that perfect portion size.
Have you seen that Smirnoff Nightlife Exchange that’s going on at the moment? We should definitely do our own cultural exchange…. I’ll send you some Whitworths if you’ll send me some real medjool goodness. Just think of the transcontinental adventure those little dates will have! Surely we owe them that for providing us with so much oral delight…
You can have the Queen if you like, so long as I can have AC/DC. Deal?
Oh no! Literal explosions are even worse than the metaphorical kind! The intramanet gods are clearly throwing tantrums on account of their inability to actually eat these delicious brownies.
I like the idea of fairies and a myriad differently-sized-and-shaped spoons. Can we also have a few pet pug puppies that never grow up but are toilet trained and don’t shed? That would be great, thanks
I had not, in fact, heard of this Smirnoff Nightlife Exchange business. I’m definitely up for some sort of cultural exchange of deliciousness, but I fear Aussie customs would crack down on dates? They’re pretty brutal about all things fruit-like. Is England more amenable? Otherwise I could send The Chocolate and The Candy and The Tim Tams…
But I don’t want the Queen! You take her back!
Love your blog, I make your granola recipes regularly and your charm and wit in your posts always makes me smile. I just made these for my relatives who eat paleo ie no sugar or grains. they’re chillin out in the freezer, can’t wait to dig in! Just have to say, that icing is really something else. Absolutely extraordinary. I have to confess to eating rather alot of if straight off the very large spatula I was using to spread on the brownies. Classy. As somebody who loves brownies but also prizes healthful, nourishing food, I say thankyou! Also, for any Melbourne peeps looking for cheap mejdool dates, most middle eastern food stores around Brunswick sell the real deal imported from Iran for around $5 a box.
Dear Sahna,
Did your relatives like the finished brownie? I hope so!! And oh, how I wish I lived in Melbourne and could take you up on your advice…
Thank you so much for your wonderful comment! I’m utterly delighted (and smiling at the computer screen to prove it) by your kind words, and so glad you like my blog! The icing is insanely delicious; I’ve been known to make a version of is as a chocolate mousse and eat it with a spoon
If I make these for a picnic, will they melt? They look divine – even from the perspective of a carnivore!
Hi Renee! Rest assured that not only am I an omnivore, but I’ve fed these to many omnivore/dedicated carnivores who love them just as much as the vegans who try them do!
In terms of taking them to a picnic, I’d definitely pack them with a cooler/freezer pack, particularly if you’re in the Southern Hemisphere like me where it’s rather warm! But I’d happily take them on a picnic as long as they were in an esky with freezer packs to keep them cool
Oh my goodness! If it is possible to love someone because of one recipe then this is it. Thank you. If you can recommend others that are just as awesome I would appreciate it.
Thanks again
Jill
Thank you so much, Jill! I’m smiling from ear-to-ear right now
If you’re after similarly-delicious raw vegan treats, I recommend looking through the “recipes” tab at the top of the page, which lists all my recipes under the relevant headings. Good luck! 
Awesome recipe. Looks like it would be delicious
Thanks so much for sharing.
Here is brownie recipe you might like also.
http://www.wascene.com/food-drink/perfect-chocolate-brownie-recipe/
Jenny
WOW these look amazing. I just love raw desserts, getting so much nutrition, while treating yourself!
Thanks Gabby! These truly are a wonderful treat
holy crap! i just came across your blog & i’m SO excited to try these (and a bunch of your other recipes)! i’ve recently given up refined sugars (this is hard…my husband and i are definitely sweets/chocolate people too!) but i’m realizing there are lots of creative ways you can still enjoy sugar-free treats that taste so delish (and be healthy at the same time)! thank you!!
Aw, thank you Bev! What a lovely comment, and yes, you absolutely can make a myriad delicious treats without refined sugar, and still live a happy dessert-y life! (I couldn’t survive with sweetness and desserts
) The “Raw”and “No-Bake” sections of my Recipes page have lots of raw/vegan treats using dates/agave/etc, if you ever want more ideas. But these brownies are definitely a fabulous place to start! 
Hello. Would you have any idea if these are gluten free? They look awesome!
They absolutely are! None of these ingredients have gluten in them
(Though if you’re very sensitive, check the packet of your cocoa just in case it’s made on a production line with flour or anything, but cocoa itself is gluten free.) Good luck!
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