Delicious raw vegan brownies made with almonds, coconut, cocoa powder, dates and vanilla! No baking and they store well.
Make flour: Combine almonds, coconut and cocoa powder in food processor/blender and process until almonds are a fairly fine consistency. Remove mixture and set aside.
Date paste: Add dates to the food processor/blender and process until dates become a paste.
Combine: Add in the almond, coconut and cocoa powder mixture along with the remaining vanilla and salt. Pulse until just combined.
Pack in loaf pan: Line a loaf pan with plastic wrap, wax paper or parchment paper. Place mixture into loaf pan, press down firmly while smoothing out the surface.
Chill: Place the brownies in the fridge for at least 30 minutes or so to harden a bit before cutting.
Slice: Cut into 12 squares to make a 3 – 4 bite size brownie or cut into 24 squares for a 1 – 2 bite size brownies.
Finishing touch: Optionally, sprinkle the brownies with cacao powder or place a walnut on top of each piece for decoration.
Makes 12 – 24
Store: Keep in an airtight container in the fridge for up to two weeks. For longer storage, place in the freezer for up to 2 – 3 months.
Roll into balls. You can also roll these into 1 inch balls and eat as is, or roll them in shredded coconut or cocoa/cacao powder. If rolling into balls you should get about 18 – 24 balls.
More topping ideas. Additional toppings you may like: shredded coconut, dusting of cocoa powder or chopped/whole raw almonds.
Depending on the type and freshness of your dates, you may need to soak them. To soften your dates, place dates in a medium size bowl and soak in hot water for a few minutes. I really prefer the medjool dates for their softness, they rarely need softening, but feel to use your favorite dates. Just be sure to soak before using them.