Raw chocolate recipe

raw chocolate recipe

Looking for a good raw chocolate recipe? How about raw frosted brownies in celebration of National Brownie Day (Dec 8)

National Brownie Day  is December 8. To honor the day, I thought I’d share one of my favorite raw chocolate recipes: raw chocolate brownies with frosting! I love my desserts and I love my chocolate, so I’m always looking for ways to make healthy, chocolate, deserts. Any raw chocolate recipe I’ve made has been superb (like my raw chocolate cheesecake). So I thought I’d find a brownie recipe that tastes as good as the real thing. I did some searching, blended a few ideas together, and came up with a winner.

So happy National Brownie Day. Enjoy this guilt-free raw chocolate recipe while you celebrate.

raw chocolate recipe

The raw frosting makes these brownies awesome.

Raw Chocolate Recipe: Frosted Brownies

Summary: you will seriously think you’re eating real brownies!


  • 1 cup pecans
  • 1 cup dates
  • 5 Tbs raw cocoa powder
  • 4 Tbs shredded unsweetened coconut
  • 2 Tbs honey or agave nectar
  • 1/4 tsp sea salt
  • For the Frosting:
  • 1 cup dates
  • 1/4 cup raw cocoa powder
  • 1/4 cup coconut butter
  • 3/4 cup water


  1. Place pecans in the food processor with the S blade and process until the pecans become crumbly.
  2. Add the dates and process again until the mixture sticks together and the dates are well processed.
  3. Add the cocoa, coconut, hone/agave nectar and salt and process again until the mixture turns a dark chocolate brown. Stop the processing before it gets too smooth and buttery.
  4. Put the mixture into a brownie dish or small cake pan and press down firmly.
  5. Make the frosting: Place all the frosting ingredients in the food processor with the S blade.
  6. Blend, scraping down the sides as needed. It will take a while to get a velvety consistency.
  7. Spread the frosting over the brownies.
  8. Refrigerate for a couple of hours (it’s easier to slice when chilled).

Preparation time: 15 minute(s)

Cooking time:

Number of servings (yield): 12

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