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  1. Sig


    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…. 😛

  2. Amber Shea @Almost Vegan

    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.

  3. Lizzi


    These look AMAZING. I so desperately want to…like…. lick you. In case you’re secreting the flavour of these through your pores.

  4. Victoria (District Chocoholic)

    ” pecans and almonds are far more magnificent than walnuts”

    Yes they are. And maple syrup is wonderful. Genius, Hannah.

  5. Emma

    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!!!


  6. Priyanka

    I really need to stop browsing food blogs now. All the food is making me hungry. Really Hannah, these brownies look amazing.

  7. Lisa (bakebikeblog)

    Oh my – Hannah – these looks AMAZING!

  8. JohannaGGG

    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 🙂

  9. Carla

    hanna these look AMAZING!!

  10. Ricki

    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.

  11. Anna johnston

    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.

  12. Lisa @ Blithe Moments

    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.

  13. chocolatesuze

    i loooooove carob! reminds of school days sneaking in packets of carob buds into class

  14. Lorraine @ Not Quite Nigella

    Haha! Now I totally love your new saying. Could we start every day with a new Hannah-ism? 🙂

  15. Kari @ bite-sized thoughts

    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 😉

  16. Leah

    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

  17. Louise

    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!

  18. Lou

    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.

  19. Laura @ Sprint 2 the Table

    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.

  20. veganlisa

    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?


  21. Lexi

    I want to reach into the screen to grab and eat this.

  22. Libby

    Those squares look so neat! – literally!

    How did you manage to cut so precisely? 😀

  23. Jessica

    these look amazing! can’t wait to try them!

  24. Alayna @ Thyme Bombe

    Mmmm! Can’t believe you’ve managed to improve upon what was already clearly a masterpiece.

  25. Casey @ Insatiably Healthy

    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!

  26. Evan Thomas

    Yes, I am drooling. That looks absolutely incredible. I’ll trade you some very not raw peppermint patties for one 😉

  27. Kate (What Kate is Cooking)

    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 🙂

  28. Margaret

    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.

  29. Charissa

    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! 😉

  30. leaf (the indolent cook)

    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…

  31. Junia @ Mis Pensamientos

    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.

  32. Ashley

    There is a saying amongst food lovers that I think is quite appropriate:



  33. Hotly Spiced

    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.

  34. muppy

    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 😀

  35. Lisa @ Allergy Free Vintage Cookery

    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

  36. chopinandmysaucepan

    These look mighty awesome even for someone who dont have a sweet tooth like me 🙁

  37. hungryandfrozen

    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 🙂

  38. Richa@HobbyandMore

    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!

  39. penny aka jeroxie

    I agree about maple syrup.. it is just liquid gold. NOM!

  40. Camille

    “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.

  41. Heather @ Kiss My Broccoli

    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” 😀

  42. Heidi - Apples Under My Bed

    Oh I’m swooning! This recipe and the original look so amazing, I curse myself for not making them yet!!
    Heidi xo

  43. Alisa Fleming

    Like a Larabar with frosting. Love, love, love it! And love carob 🙂

  44. Katy

    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 🙂

  45. Sarah B @ Bake + Bike

    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!

  46. Casey Lorraine

    Carob, avocado’ pecans and almonds…seriously my fave foods! Why didn’t you just call these “Casey brownies”?

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  52. Natalia

    Can’t wait to try this!

  53. Ace B.

    hmmm, where does the vanilla extract go? icing or brownie?

  54. paula

    what’s a substitute for avocado?

  55. Hannah

    Loooks great!
    How many servings does the recipe make?

  56. Shirlee

    I made these for a friend’s 40th 70s-themed birthday party – not that she has had 40 70s-themed birthday parties… she *turned* 40 and had a 70s-themed party to celebrate her birth in the 70s. (I know, it’s confusing.) Anyhowwww, she loves raw foods and told me once that her mother used carob as a chocolate substitute back then, so I thought carob was the best way to take her back to her youth, so to speak.

    The taste of this dessert is WONDERFUL, but I did have a couple texture-related issues:
    1. The bottom “brownie” part never really solidified. It was crumbly potting soil even after it came out of the freezer, so was hard to plate and eat – not a finger food.
    2. After about 10 minutes out of the freezer, the frosting melted. So, this is probably a dessert better off served formally, straight out of the freezer, vs being left on a counter next to the cheese doodles.

    Any ideas on how to make these more bar-like and stable?

  57. Shirlee

    Got it – thank you so much! I did use Medjool dates and they were from Whole Foods, but maybe I should have added more. Great advice re: the frosting. I’ll try it again – and definitely for the next 70s themed party I get invited to (my costume won 2nd place by the way!) 😉