There’s an old saying that you may have heard of:
When you’re wearing rubber boots, you’d best not stroke a pumpkin.
Wait, no. That’s not right. I meant:
If it ain’t broke, don’t fix it.
Yes. That’s more like it.
In keeping with that [second] quote, you might be wondering why I took the most popular recipe on my blog, my Raw Brownies with Chocolate Icing of Pure Amazingness, and adapted it.
If you are so wondering, I shall answer you with something Aristotle once said (according to Plato, I suppose):
Change in all things is sweet.
Bravo, Aristotle/Plato. Changing dessert recipes is certainly sweet, and I must say that I very possibly quite exactly yes indeedy do like this version of my raw vegan brownies even better than the original.
Why do I like these better, I hear you ask? (You’re asking a lot of things today, aren’t you?)
Well, I replaced the walnuts with a mixture of pecans and almonds, and everyone who’s anyone knows that pecans and almonds are far more magnificent than walnuts.
I also switched out the cocoa for carob, but if you aren’t a fan of carob’s uniquely nutty and malty flavour, I recommend sticking to cocoa in the recipe below.
Mostly, though, the reason that these raw vegan brownies with carob maple icing are potentially more wonderful than what you’ve seen and tasted before is that I swapped the honey for maple syrup. After all, as they say:
Maple syrup is the most delicious of all the syrups.
Enjoy, my fabulous shimmering friends! I can’t express enough the utter scrumdiddlyumptiousness of this here creation. The nutty, rich, caroby-chocolatey, caramel-esque, maple-swooning, tinglingly-smoothly-silky-on-top, dense-yet-succumbingly-sweet-below, fills-your-senses-with-glee flavour of this raw vegan brownie with carob maple avocado icing is simply the best. Better than all the rest. Better than anyone, anyone I ever met. (Wait, where was I?)
Raw Vegan Carob Brownies with Maple Syrup Avocado Icing
Adapted from my Raw Brownies with Chocolate Icing of Pure Amazingness
- 2/3 cup (70g) pecans
- 1/3 cup (40g) almonds
- 1 cup (150g) medjool dates, pitted
- 1/3 cup (30g) carob powder (or cocoa)
- 1 avocado (mine was equal to 140g avocado flesh)
- 40ml (2 tb) maple syrup
- 30ml (16g) carob powder (or cocoa)
- 2 tsp vanilla extract
- pinch salt
- 1/2 tsp cinnamon
1. Combine pecans, almonds, dates, and the 1/3 cup of carob powder in a food processor and process until the mixture is finely chopped and well combined (or “looks like potting soil”). Pat this into an 20cm (8inch) square pan. (To be honest, mine only took up about 3/4 of the tin. Just pat it out to the thickness you want.)
2. Clean the food processor to ensure no stray nut fragments get in your icing. Then scoop in your avocado, maple syrup, the 30ml extra of carob powder, pinch of salt, and cinnamon. Process until smooth, thick, and luscious. Adjust to taste with more maple syrup or carob, if needed (this may depend on how big your avocado is).
3. Spread the icing over the brownie base, then put in the freezer for about an hour to set before cutting into squares. Store in the freezer, but try to take each brownie out of the freezer for about 15 minutes before you eat it. The flavours come through best when the brownie (and icing) have been able to thaw a bit. And you want the best, don’t you? Better than all the rest? Better than anyone… (Wait, where was I?)
I’m submitting this to Ricki’s Wellness Weekend and the Allergy-Friendly Lunchbox Love Event this week!
Yeah…carob….maybe…
But cocoa – definitely! I bought this Dutch Cocoa powder that’s deliciously dark and cocoaey and yum when I breathe it in (and then spend the next five minutes spluttering because I have cocoa up my nose).
You have the BEST recipes you know that? Better than ALL the rest, better than ANYONE….
Is it bad that I keep trying to segue from “better than all the rest” in to “NUTBUSH CITY LIMITS!”?
Ah, the ol’ cocoa up the nose dilemna. In the past few days, I’ve managed to do that with not onyl carob, but nooch, Weetbix crumbs, and turmeric. The turmeric was the worst.
Not surprising that Hannah keeps practising Nutbush City Limits. She wants to sing it and dance to it at our next concert! http://www.youtube.com/watch?v=UqAFmBShwfU&feature=related
Wait, did I tell you that I danced around to that in the office the other day, or you just incredibly psychic?!
(I’m really not joking.)
Oh I wish I had been there to see that! That definitely would have been simply the best!
Actually, you really could have been! It was only after energetically dancing to both the Nutbush and Stop by the Spice Girls that Jenni and I remembered that our office is floor-to-ceiling windows looking out onto a very busy street of medical clinics that people are constantly coming and going from
You’ve outdone yourself here, my dear! My only quibble is that although pecans are indeed better than walnuts, I’m afraid almonds are not. But that’s just in my house!
I’m betting the maple and carob sing a sweet, sweet symphony together. Because when it comes to food, symphonies can indeed be sung.
Two households, both alike in dignity… must agree to disagree over the relative merits of walnuts. No bloodshed, please! Because you and I are star-crossed lovers destined to have a happy ending.
And yes, yes, yes. Symphonic desserts are truly my goal in life
HOLY GODDAMN SHIT BALLS POTATO SACK TRACTOR PIGEON YES.
These look AMAZING. I so desperately want to…like…. lick you. In case you’re secreting the flavour of these through your pores.
Bahahaha! “Potato sack tractor pigeon” just made my night forever and ever amen. Can I please, please have your permission to make this my ‘safe’ word is Spin gets too hard on Saturday?
BAHAHA! I just kept reading! Lizzi, you can lick me anytime you like. And I’m not ashamed to admit that.
” pecans and almonds are far more magnificent than walnuts”
Yes they are. And maple syrup is wonderful. Genius, Hannah.
Thank you, Victoria! If only I’d tried to make a zucchini icing, I could have entered your recent blog extravaganza
Uh oh, I think blueberry is the most delicious of all the syrups…
But then again, I’ve transmitted poison ivy into my rubber boots, and I haven’t bought my fall stroking pumpkin yet.
However, change in all things is sweet. Poison ivy is so sweet, man.
I’m going to keep going here. I think almonds are inferior to walnuts. And you had me until “carob.” Still, these look *good!* GREAT!! Better than some!!!
xo
This is the kind of conflict I can live with, Emma. Because you can stick to your blueberry syrup, I can sip my maple syrup straight from the bottle, and no one has to get hurt.
What do you mean, you don’t have your fall stroking pumpkin yet?! Don’t you know you must always have a stroking pumpkin, regardless of the season?
Poison Ivy just makes me think of Molly Saves the Day in the American Girls series. Oh, memories…
As long as you keep going, I’ll keep going. Walnuts are the stupidest. And just use cocoa, lady! Carob isn’t necessary
Molly was my least favorite of the American Girls, I hated her glasses for some reason. I guess I hated glasses until I got them. Now I lurrrrrrve them. I don’t love Molly yet, but I’m still trying….
Samantha and Felicity were where it was AT!
I’m off to get my stroking punkin now;)
I KNEW IT I KNEW IT I KNEW IT!!!
*dances around the room wildly*
I knew you would know the American Girls series! Molly was my least favourite at first too. Samantha I wavered on, but I loved Kirsten and Felicity. I still have some of the craft, cooking, and play books, and a few friends and I once performed the play of the first Kirsten book in primary school. Oh, the tragedy of the best friend’s death!
Weeee! – united by American Girls, unruly hair, and insurmountable distance!!
I liked Kirsten’s books, but the Kirsten doll had grey hair, which I found very sad. Small children do not belong in grey hair!
Last holidays an American Girl catalog came to my parents house, and I had, literally, the best time looking through it. I may have danced around the room wildly then:D
Never insurmountable, Emma! Never! In fact, I would’ve been back over there by now if it weren’t for this whole “proper job” thing. Hmph.
Oh, I never had a doll! By the time I was reading the books I was back in Australia, ordering them from Amazon or receiving them as birthday gifts from American family friends. I did, however go to the store in Chicago in 2008, and oh! How my heart soared!
… I want a catalogue.
Guess who A) just made these brownies (but with cocoa, not carob), and B) recently acquired some American Girls…. cookbooks?!??!!!!
!!!
Where did you find them?!?! I’ve had the Kirsten Cookbook since I was a wee lass, and once tried to find the others but had no luck?! WANNNNNTTTT!!!
Also, squee! Cocoa is definitely a good option; my original version was with The Cocoa
I really need to stop browsing food blogs now. All the food is making me hungry. Really Hannah, these brownies look amazing.
Thank you, Priyanka! I’m so happy you like the look of them. I suggest making some straight away, to get around that pesky hunger problem
Oh my – Hannah – these looks AMAZING!
Lisa, hand over heart, they taste even better than they look. And you know what? I would absolutely love to deliver a batch to you after your own delivery, to keep the energy up
Well I am definitely a fan of the walnut and cocoa but I just can’t decide whether I love maple syrup or honey more – both are so good – and I promise I still do mean to try them one day – even had a fleeting thought of where are the medjool dates while supermarket shopping yesterday
Usually, my dear friend, they’re kept in the fruit and veggie section
I’m determined that you’ll one day get to eat these in their correct form (regardless of who makes them), and then you’ll have no cause to doubt my tastes 
Both honey and maple syrup work, and agave too! Honestly, s’all good as long as you’ve got the medjools 
hanna these look AMAZING!!
Thank you so much, Carla! They taste even better
And thank you for stopping by!
Oh, to have a raw carob brownie! I’m swooning just thinking about it. Sadly, I am not allowed the dates. But I might just make the icing to eat on its own, anyway.
Thanks Ricki! I’ll definitely be linking this to your next Wellness Weekend, once it’s up
I’ve always remembered you commenting on being happy that my raw carob biscotti used agave, not dates! The icing is definitely good enough on its own; it’s pretty much just the raw chocolate avocado mousse so many of us have blogged about 
Better indeed. Your a genius my dear. I’m impressed. This cold weather is making me crave all kinds of bad for me things like this slice. Yummmmmm.
Nothing that tastes this good and makes you happy is bad, I promise. Hand over heart! Anyway, it’s just nuts and dates and cocoa and avocado and maple syrup. All things magical! xo
P.S. That said, I’m unimpressed by this weather. Bring back the warmth!
This is awesome. I love that I have something tasty I can make for the one vegan and many gluten/dairy/egg free people I need to cater for.
Thank you Lisa! And the best thing is that this tastes so good that even total omnivores enjoy it
i loooooove carob! reminds of school days sneaking in packets of carob buds into class
For me, it was always Warheads. After all, what’s candy without some excruciating pain?
Haha! Now I totally love your new saying. Could we start every day with a new Hannah-ism?
Lorraine, are you sure that’s something you want to encourage me to do? Because I’ll totally start doing that on twitter or facebook…
I am definitely encouraging you to do it! And then you can pout it in a calendar and it would totally sell out!
Motivation calender and self-help book… my, I’ve got to start writing these things y’all are encouraging me to create!
I think I’m going to faint
I had planned to make your original raw brownies next week, but now I’m thinking I’ll have to make both. You know, so I can do a proper comparison. What a shame
I’ll catch you! I’ll catch you!
I think you will have to do that. It’s a hard life, isn’t it?
I really have to try these, i’ll have to wait though, can’t have too much chocolate yet
You have a nack for making raw food look and sound, so scrumptious Hannah! xo
Oh, thank you Leah! It’s not hard when it tastes as good as this, but I’ll take the credit regardless
And hey, you can have these! Carob definitely isn’t chocolate! No caffeine or anything 
Oh thats wonderful I didn’t realise that carob had no caffeine!!! Thanks for this recipe!!! I can’t wait to try them, now to find the time to do so…..
The maple kind?
I haven’t got around to trying your first rendition of these, and now you’ve gone and improved it already! Maple syrup does improve most things its true. Carob though remains firmly in the non-food pile, no matter how much food items you combine it with.
OH and I can’t believe you got to Tina Turner in the fine print there!
*laughs* I’m so glad you appreciated that, Louise! Though surely you know by now that I can get to anywhere in the fine print if I try just a little
I recommended making this version of the brownies but with cocoa, m’dear! Best of both worlds
My oh my. Must make these, love the ‘icing’ – such a good idea. ah, hot legs Tina – I used to dance around my lounge singing into the TV remote to the very same song.
I honestly can’t really remember under what circumstances I listened to the song as a kid, and yet its imprinted in my brain regardless! I do know the Nutbush was inevitable at primary school discos though
P.S. The icing really is amazing!
You’re right… I’m swooning.
You would love all the chocolate in Italy. I can’t get enough! It’s s funny – we have met a lot of Austrailians here.
The Amadei Porcelana bar I just reviewed came from Florence, so I know from experience that I love the chocolate there! But oh! How it kills me not to know when I’ll be back in Europe!
I wish the change management issues I was dealing with at work were focused on introducing such enticing delights. Maybe I should make everyone these brownies – then they will happily embrace any changes I suggest, right?
xoxox
Oh, absolutely! And then you’ll get a promotion and become Supreme Boss Lady and will never have to work again, because you’ll simply sit in your office eating raw brownies, being massaged by attractive men, and dictating to everyone else what to do.
Good plan, good plan.
I want to reach into the screen to grab and eat this.
If only the Willy Wonka through-the-screen-candy-machine truly existed!
Those squares look so neat! – literally!
How did you manage to cut so precisely?
Oh my heavens, this is a compliment I would never have foreseen coming! I’ve never been particularly good at cake-dividing precision. The raw vegan gods must have been on my side!
these look amazing! can’t wait to try them!
Oh, I hope you like them if you do!
Mmmm! Can’t believe you’ve managed to improve upon what was already clearly a masterpiece.
If at first you do succeed, try, try again?
But after all, I couldn’t just keep showing you all the same ol’ recipe, could I?
Avocado and Carob? In one yummy package?
Did you go there? Oh yes, and I intend to follow.
I havent made avo icing in ages!
This is one situation where I’m perfectly happy to take the lead!
Yes, I am drooling. That looks absolutely incredible. I’ll trade you some very not raw peppermint patties for one
Thank you Evan! But can we haggle? Some of these for some of your raw ganache chocolate truffle cake creation? I’m still scared of peppermint
Maple syrup is definitely the best syrup! Brownies also happen to be my favorite dessert, so I want a dozen of these in my belly right now
This is a pure genius creation! I really like carob and don’t think it receives enough recognition and praise! Many years ago I made a delicious carob cake but have lost the recipe! Never mind, I can cheer myself up by making this delight.
Just got to buy some carob powder first.
Hurrah! Finally, a fellow carob fan! I was starting to think not many people were going to ‘fess up to that
I hope you like these if you make them, Margaret! All acceptable ingredients in your book, I’m sure 
Yup. You made me swoon. I’m trying to be off chocolate right now so these photos are driving me mad with addiction, lol.
I’ll get over. NOT!
Oh, definitely don’t get over it! After all, these aren’t chocolate, they’re carob, so you can eat them without stressin’ at all
Too funny…I thought they were chocolate. Wow…this is great!!!!
Well, they certainly look delicious! The photos are so enticing I just want to reach into the screen and grab one, or two, or three…
That’s okay, I have plenty to go around
you totally beat me to the raw vegan dessert! i’ve never made one nor tried one yet! these brownies look delicious!
my bday is next week. i might need to make this.
Oh, I love raw desserts! So easy and delicious
Definitely have a look through my recipes page if you’re looking for inspiration. And yay, birthday times!!
There is a saying amongst food lovers that I think is quite appropriate:
YUUUUMMMMMMMMMM.
You know, I think I’ve heard that one before!
I’m heading to the Capital this weekend. I’ll be staying with my sister-in-law who’s from Canada so there’s always plenty of genuine maple syrup on hand.
Hurrah, Canberra fun times galore! I shall wave out my window at some point, and perhaps you’ll somehow sense it and wave back
it sounds great!!! why didn’t i think of using maple syrup – i have some of that in my pantry……
i will try it i promise
Teehee! I’m still glad you thought of the apple concentrate, though, because that blew my mind
Hannah ~ I just noticed that you’re featured on Wellness Weekend at Diet Dessert and Dogs too — congratulations!! I think you’re famous now
Thanks for linking up again with Allergy Friendly Lunchbox Love… Lisa
Teehee! Oh, how I wish, then maybe I’d get one of those book deals other people keep being offered
But in all seriousness, I was so surprised and honoured by the double win! Never would’ve guessed the recipe would be so popular 
Thank you for the opportunity!
Thanks for coming to the party again this week! Can’t wait to try these brownies
These look mighty awesome even for someone who dont have a sweet tooth like me
*gasp* But how is it even possible to survive without a sweet tooth?!
Avocados are coming into season here in NZ and maple syrup is indeed the best of the syrups (was that in the bible? It’s certainly of Biblical Significance) and I find your enthusiasm not only charming but also trustworthy, so I am totally going to try making these soon
Thank you Laura, your faith in me is like the happiness of a never-ending block of pistachio nougat from Florence (the hard kind). Maybe try with the cocoa first if you’re not sure about carob? Because then I can unequivocally say that you should love this hurrah hurrah hurrah!
yummazing.. first those cookie dough balls i saw at Ricki’s and followed u here.. and now these browniiiiess.. i love maple syrup too and your fun write up.. and i have some ripe avocado just for this purpose!
Thank you so much, Richa! I really hope you like these as much as I do if you try them
I agree about maple syrup.. it is just liquid gold. NOM!
Amen, sister! Particularly the delicious Grade B kind
“pecans and almonds are far more magnificent than walnuts.” Truer words have never been written! Reminds me, in fact, of when I got my most excellent job at the unfortunately-now-defunct Doughmonkey, and when the chef told me we put walnuts in this or that, and I said I was allergic to walnuts, and she replied with “We’ll use pecans from now on then. Walnuts are a shitty nut anyway.” My heart nearly burst with delight at having found such an awesome boss.
I heartily endorse all your substitutions here, and have no doubt they make a superior brownie. Except the carob. And you know I’m leaving out the cinnamon, too.
That story fills my heart with gladness. All of your stories have filled my heart with gladness today, actually. Hurrah! To thank you for the happiness, I won’t even bedgrudge you the removal of cinnamon (I understand the wariness towards carob
)
Oh my gawwwwwd! These look frickin nuts! Haha…accidental pun that is TOTALLY intended! And yes, almonds and pecans are FAR superior to walnuts…actually walnuts are like the red headed stepchild in my opinion. I hate the way they hurt the roof of your mouth when you eat them. I just got an Emerald’s nut mix the other day that is dark chocolate and peanut butter…dark chocolate dusted almonds mixed with a sweet/salty combo of sweetened peanuts and pecans…and I maybe working on picking out each individual pecan every time I open the container! Haha!
PS, totally loving that you used the word “scrumdiddlyumptiousness”
Thank you so much for stopping by and commenting, Heather! So nice to hear from you. That Emerald nut mix sounds so good I may have to have a little bit of a cry about how out of reach it is! Oh, the envy!
Oh I’m swooning! This recipe and the original look so amazing, I curse myself for not making them yet!!
Heidi xo
I wish I could simply make a batch and deliver to your door!
xo
Like a Larabar with frosting. Love, love, love it! And love carob
Ooh, I love that way of describing this treat! Particularly as we don’t have Larabars here!
Hannah… you are the only person I know of who makes raw desserts look exciting, delicious and truly irresistable.
I take my hat off to you
Now *that* is a compliment and a half! Thank you, Katy
Whaaaaa. I can’t even fathom how delicious these must be. Maple syrup and carob – a partnership I have yet to try, but as a Canadian, I approve!
Well, if the Canadian likes it, I must be on the right track!
Carob, avocado’ pecans and almonds…seriously my fave foods! Why didn’t you just call these “Casey brownies”?
Teehee, silly me! Of course I should have!
I’ll make it up to you by including these in my guest post for you! (P.S. I’m so sorry I haven’t done that yet! Life is still so crazy, with work trips and things now! Let me know when you’d like it 
)
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