Raw desserts sure are the craze these days. For good reason, too. They are fast, tend to be healthier, rich and usually easier to make. I have a fair share of raw desserts on this blog too. One type I don't have though, is a brownie. It seems every raw brownie recipe out there is made with dates. Unfortunately, I am not a huge fan of dates. I can eat them, but I don't love them. So, I set out to create a recipe that used different sweeteners. These brownies I LOVE.
There is just something about brownies that make people smile. One of my most popular recipes are my Fudgy Coconut Butter Brownies. They are the epitome of what a perfect brownie should be in my opinion. They are sweet, moist, fudgy, dense and a crackled top.
So, with the success of those, I wanted to create a much quicker, raw brownie for those who are really into raw desserts and quick desserts. These take about 10 minutes to make. You only need to wait an hour for them to chill and then you can devour them.
I was thrilled when Rawguru sent me their Dastony brand of Raw Sprouted Pumpkin Seed Butter! It was my first time ever trying pumpkin seed butter, which is simply just ground up pumpkin seeds. Pumpkin seeds are incredibly nutritious and high in magnesium, which supposedly helps combat migraines. It isn't sweet at all, so I wouldn't eat it on it's own, but it is incredibly smooth and creamy, so I knew it would be a perfect addition to creating a raw brownie.
The seed butter is incredibly thick and creamy, so a little goes a long way. It gave these raw brownies a wonderful creamy undertone and flavor. I just loved it! I have used Dastony products many times and they are always raw, fresh, delicious and smoother than any store bought version I've ever tried. My favorite is their tahini. I can never, ever get my home version to taste as fresh and smooth as theirs. Mine always has a bitter taste to it, but theirs is magical. Check out all their products at their store.
These are incredibly easy to make. You just blend up the ingredients in your food processor and press into a pan and chill. That's it.
Then add some of the raspberry glaze. Yum.
These are raw, but they are very delicious and rich. They have a nice crunch to them thanks to the awesome nuts in them. The combo of pecans and almonds is what I used to create the crust for my Bloody Mary Cheesecake and it was so darn delicious that I wanted to try that combo in a brownie. Oh my gosh, they turned out so good!
But.....then I did this....
Oh my dear Lord. Go make these now.
If you make this, I’d love to hear how these turned out for you! It means so much to hear from you guys, and I love to keep track of the feedback on my recipes, so I’d love it if you come back here and leave me your successful feedback. Dying to know what you think of these! You can also tag me on Instagram @thevegan8 and don’t forget hashtag #thevegan8, so I don’t miss it! I’d also love it if you found me on Twitter, as I do tweets of older recipes on there in between posts!