Brownies are literally one of my favorite foods.  I’ve always had such a love for boxed brownies. I know, I know!  I’ve been a baker for years, but I’ve never been able to come up with a brownie recipe I loved….until today.

I was searching online for a recipe to make, while craving chocolate (bad idea!), when I came across a recipe for raw healhty brownies.  I happened to have all of the recipes on hand, so I figured I’d give it a whirl.  I was skeptical because healthy and brownies don’t go together.

Boy was I wrong!  These are hands down the best brownies I’ve ever had!  And, they’re healthy for you! Packed with protein from walnuts, the amazing dates which are loaded with vitamins and minerals and are naturally sweet.  No added sugar or fats or flour! The best part of these, no baking required!! These are perfect for the summer when you’re craving sweets, but want something healthier and you don’t have to turn on the stove! Winner!

I can’t take credit for this recipe. As I said, I came across it online.  I only made minor adjustments, so I want to credit this to Chocolate Covered Katie – check out her amazing recipes while you’re there!

These are vegan and gluten free!

Combine the dates, walnuts, 6 tbsp cocoa, milk, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.

Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan.

In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan.

Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.

Raw Vegan Gluten Free Brownies

Ingredients
2½ cups loosely packed pitted dates
1 1/2 cups walnuts
6 tbsp cacao or cocoa powder
1 tsp vanilla almond milk
2 tsp water
1/4 + 1/8 tsp salt
Frosting:
1/4 cup cacao or cocoa powder
¼ cup pure maple syrup (or raw agave)
2 tbsp melted coconut oil
1/2 tsp pure vanilla extract

Instructions
Combine the dates, walnuts, 6 tbsp cocoa, milk, water, and salt in a food processor. Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.

Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan.

In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan.

Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.