Raw Brownies with Chocolate Icing of Pure Amazingness (Mom’s 70th Birthday)

(from kitkat’s recipe box)

Categories: desert, raw


  • 1 cup (110g) walnuts
  • 1 cup (150g) medjool dates, pitted
  • 1/3 cup (30g) cocoa powder (raw, if that’s how you roll)
  • 1 avocado
  • 40ml (one half of 1/3 C) raw leatherwood honey or agave nectar
  • 30ml (1/8 C) cocoa powder
  • 2 tsp vanilla extract
  • dash salt
  • dash cinnamon


  1. Combine walnuts, dates, and the 1/3 cup of cocoa powder in a food processor and process until the mixture, according to the original recipe, “looks like potting soil”. Pat this into an 20cm x 20cm (8inch x 8inch) pan. (I actually just patted it out into a square of about the thickness I wanted in a much bigger tin. S’all good. The mixture ain’t going nowhere!)

  2. With a blender or handmixer (I actually used the food processor again, which explains why there were tiny flecks of avocado in my icing at the end…), blend the avocado, honey or agave, second lot of cocoa, vanilla, salt, and cinnamon until smooth.

  3. Spread the icing over the brownie base, then put in the freezer for about an hour to set. No matter how long the brownies stay in the freezer, they never become rock-hard. I think mine lasted about 4 days in the freezer? And they were just as swoon-worthy on the last day as they were on the first.

  4. I want more.

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