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Raw Frosted Chocolate Cherry Brownies. The ultimate raw brownie - rich and chocolatey with bright bits of sweet-tart cherries. Perfecto

Raw Frosted Chocolate Cherry Brownies

The best raw brownie, full of complex & sweet dates, nuts, cocoa, and sweet-tart dried cherries, topped with a rich frosting. Throw away your other recipes!
Course Dessert
Cuisine Raw
Servings 12
Author Cheryl Malik

Ingredients

  • 1 cup + 2 tablespoons pitted Medjool dates*
  • 1 cup + 2 tablespoons pitted Deglet Noor dates*
  • 1 cup raw cacao powder or cocoa powder
  • 1 cup whole raw almonds
  • 1 cup whole raw walnuts
  • 1/2 cup dried cherries
  • 1/4 cup walnuts , chopped, optional (for mixing in)
  • Frosting
  • 3/4 cup raw cacao powder or cocoa powder
  • 1/2 cup Medjool dates
  • 1/2 cup full-fat coconut milk
  • 1/4 cup coconut oil , liquid form
  • 1/4 cup warm water

Instructions

  1. Combine almonds and walnuts (except that extra 1/4 cup for mixing through) in food processor or Vitamix and process until fine. Remove from the bowl and set aside. Add dates to food processor/Vitamix and blend to a paste.
  2. Return ground nuts, along with cacao/cocoa powder, and blend until the mixture forms a pebble-like consistency that clumps together when you press it between your fingers. Pour mixture into a bowl and stir in dried cherries and optional walnuts.
  3. Press your brownie mixture into a parchment-lined 8" square baking dish with a bit of parchment overhang. If you desire, use a pastry roller to smooth the surface. Place in the fridge while you make your frosting.
  4. Blend the dates to a paste, then add in coconut milk and cacao/cocoa powder. Blend to combine. Add in warm water and blend again until smooth. Lastly, add in your melted coconut oil and process until smooth, glossy, and all-around lovely.
  5. Pour frosting over your brownie base and refrigerate at least 3 hours or overnight. Remove from tray by lifting the parchment overhand and slice into the desired number of brownie squares using a sharp knife occasionally dipped in water. Store in air-tight container for 1-2 weeks or in the freezer for 4-6 weeks.

Recipe Notes

*You can use 2 1/2 cups pitted Medjool dates, but I didn't want to waste about $12 of dates on just one recipe, so I did half-and-half!

Adapted from Peachy Palate.