Raw Vegan & Gluten Free Espresso Brownies


My specialty and favorite thing to make is raw desserts, but I have to say, this is my absolute favorite raw desert of ALL time. It has become a staple in my household and I hope it becomes a staple in yours! Enjoy darlings xxx

Raw Vegan and Gluten Free Espresso Brownies

  • 15 medjool dates with 1/4 cup water
  • 1/2 cup pistachios
  • 1/2 cup almonds or walnuts (I use walnuts since I’m allergic to almonds, but almonds are preferred!)
  • 2 tsps cacao powder
  • 2 tsps cacao nibs
  • 2 tsps maple syrup
  • 1 tsp melted coconut oil
  • 1/4 tsp cinnamon
  • pinch of himalayan salt
  • pinch of espresso powder (can put more, just depends on how strong you like it!)

Raw chocolate Sauce

  • 1 tbsp melted coconut oil
  • 2 tbsps cacao powder
  • 1 tbsp maple syrup
  • touch of water


First, blend medjool dates with water (I use a food processor). Then add in nuts and blend everything together (I like when it’s a little chunky so I don’t blend for too long, but if you prefer smooth/fudgy brownies than blend until the chunks are gone!). Pour into a large bowl and and add in the rest of the ingredients- mix thoroughly (using your hands is the most efficient way to do this!) Pour mixture into a baking dish, pat down with hands, and freeze for about twenty minutes. In the mean time, prepare the chocolate sauce by warming up all of the ingredients in a pan for about two minutes. You can add more ingredients as you go along- just keep tasting the chocolate sauce until you achieve the perfect taste and consistency. Let the sauce cool and pour over the brownies. Freeze again for another 20 minutes, cut into brownie pieces, and keep the brownies in the fridge for a healthy desert that can be served warm with ice cream or just eaten as a snack.