Nutty Raw Brownies with Raspberry Glaze

Nutty Raw Brownies with Raspberry Glaze

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!

Nutty Raw Brownies with Raspberry Glaze

This recipe will make you a believer of raw desserts or raw brownies for that matter. These are moist, rich, chocolatey and super chewy. If you like chocolatey cookie dough, then this will be a hit for you!

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  • 1 heaping cup raw pecan halves (120 g)
  • 1 heaping cup whole raw almonds (150 g)
  • 1/2 cup raw cacao powder (46 g)
  • 2 tablespoons coconut sugar (helps with the texture and flavor)
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons ground flaxseed (21 g)
  • 1/2 cup pure maple syrup (or agave) (120 mL)
  • 1 tablespoon Rawguru pumpkin seed butter
  • Raspberry Glaze
  • 1/2 cup raspberries
  • 1-2 tablespoons syrup/agave
  • Note
  • I understand not everybody is going to be able to order the pumpkin seed butter from every location, so you can sub with creamy almond butter. It will have a less creamy taste, but will still be delicious.


  1. 1. Add the pecans and walnuts to a food processor and blend into a flour, about 10 seconds. You don't want to overprocess or it will turn into butter. Add the cacao powder, sugar, salt and flaxseed and blend just until mixed, another 10 seconds.
  2. 2. Add the syrup/agave and pumpkin seed butter and blend just until it all comes together in a ball (see photo), another 5-10 seconds. Don't overprocess.
  3. 3. Line a 9X5 loaf pan with parchment paper hanging over the sides. Add the mixture to the pan and press down flat and hard and out to the edges. I used a rubber spatula to help press the mixture down. It will be very sticky, so be patient. It also will help to dampen your fingers with water. Once the mixture is spread out, overlap the paper over the mixture and press down really flat and hard and smooth it out to the corners. This will help form the bars and make the mixture hold. Place to firm up in the freezer for an hour.
  4. 4. Remove from the freezer and pull out with the parchment paper and slice into 8 bars. Wrap each bar in plastic wrap and keep stored in the freezer or fridge. I like mine straight from the fridge as they are chewy and edible that way, but the fridge works too, they will just be slightly softer.
  5. 5. To make the glaze, simply blend the raspberries with the syrup in a food processor until very smooth. Strain through a strainer to catch all the seeds, pressing through with a spoon. Place in the fridge to firm up a bit, or you can add tapioca or a thickener. I added a tiny bit of cocoa powder to mine. It will thicken up in the fridge.


*Vegan, raw, gluten-free, oil-free



  1. These look so moist and soft and chewy - I could sink my teeth into one right now!
      Thank you Cindy! They are super soft, with a nice crunch from the nuts. SO good!
  2. Love raw brownies! Yum!!! Arm deep in pumpkin creations right now so a chocolate break sounds delicious...
      Thanks Sophia! Yes, that too over here, haha!
  3. I loooooove raw brownies, and I haven't had any in forever. These are going to start a craving that will only be satiated by making them :)
      I agree! Go make them and come back and let me know how they turn out please!
  4. Ohhh sweet brownie Jesus. These look heavenly, I'd be afraid of eating the entire batch myself.
      Haha! Thanks Brittany for the compliment! They sure photographed beautifully and I had to control myself to not eat them all :)
  5. I love nutty brownies, they are SO good :D Your recipe is a must try! Cheers Choc Chip Uru
  6. Love how shiny these are - takes the drool factor to new heights!
      Thanks Annie! They are shiny and delicious, that's for sure!
  7. I love pumpkin seeds, I could eat them all day. Your brownies look delicious and love the raspberry glaze. Love how nutritious they are.
      Thank you so much Suzanne!! They are certainly very rich, so just a few bites easily satisfies :)
  8. wow....I don't know what else to say but, wow...It looks so sinfully good but yet so healthy. Love the drippy sauce :)
      Awww thank you Linda!! xo
  9. These brownies. Oh my word they look so rich, decadent and chocolatey! I cannot believe I have never tried making raw brownies before. I think I might just have to start with these! Pinned :)
      Oh girl!! Raw brownies are my new's like just eating raw brownie/cookie dough that has been firmed up in the fridge and it is to die for!!
  10. Wow, that pumpkin seed butter sounds amazing. I've never tried it before, but I'm sure I would love it. I love that these brownies are raw too. So cool. That RASPBERRY sauce too!!! It looks divine on those brownies.
      Thanks so much Melanie!! The raspberry glaze was the "icing" on the cake and something I decided last minute when we had just a few raspberries left over...I wanted the brownies to pop with color and that did it! My husband LOVED the glaze!
  11. Sophie
    I made these beauties & loved every bite, delicious & easy to make too,dear Brandi! Xxx
      Awesome Sophie, thank you so much!!
  12. [...] I definitely am not calling these low-fat, but they are less fattening than my other raw brownies, Nutty Raw Brownies with Raspberry Glaze. I make the majority of my savory recipes very low fat, since those are my main source of food, but [...]

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