This raw brownie owes its success to its great simplicity: a few whole ingredients, a food processor, and a dense, fudgy texture worthy of a baked brownie. Pecans and dates form a rich base, tinted a deep brown by the raw cacao. Unlike many raw desserts, it holds its shape perfectly once sliced, enough to convince even the most sceptical palates.
Raw brownie with pecans and raw cacao
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Ingredients
- 120 g pecans (ordinary walnuts will do, but pecans give a fudgier result)
- 150 g pitted dates
- 5 tablespoons raw cacao powder
- 4 tablespoons unsweetened desiccated coconut
- 2 tablespoons honey
- 1/4 teaspoon sea salt
Method
- Blend the pecans on their own until you get small, crumbly pieces.
- Add the dates and blend again until they are well incorporated and the mixture starts to hold together.
- Add the rest of the ingredients and blend until you get a lovely dark chocolate colour. Stop before the mixture turns oily: it needs to keep a little air so it presses down well.
- Tip the mixture into a small square tin and press it down firmly with your hands.
- Chill for a few hours: it is not essential, but the slices will be much neater.
- Keep in the fridge.
Tip
If your dates are a little dry, soak them for 10 minutes in lukewarm water and drain them well: the mixture will come together faster without warming the nuts. For nice straight edges, press the mixture down with the bottom of a glass through a sheet of baking paper.
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FAQ: your questions about the raw pecan brownie
How do you make a pecan brownie?
For a raw version, first blend the pecans on their own until you get small, crumbly pieces, then add the dates and blend until the mixture holds together. Next add the raw cacao, desiccated coconut, honey and a pinch of salt, stopping before the mixture becomes too smooth. Press it firmly into a tin and chill for a few hours for clean slices.
Which nuts should you put in a brownie?
Pecans are the most classic choice: their buttery, slightly caramelised flavour and tender texture go perfectly with cacao. Walnuts work too, with a slightly more bitter note, as do hazelnuts. In a raw brownie, pecans give the best result, because together with the dates they form a dense mixture that holds well.
How long does a brownie keep?
This raw brownie, made without eggs or dairy, keeps for about a week in the fridge in an airtight container. It also freezes very well, cut into portions, for several months. A classic baked brownie keeps for more like 3 to 4 days, well wrapped.
Can you make a brownie the day before?
Yes, and it is even recommended. A night in the fridge firms up this raw brownie, making it easy to slice cleanly, and gives the flavours of the cacao and dates time to blend together. Take it out a few minutes before serving so it gets back its fudgy texture.
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