These chocolate brownies have the perfect gooeyness and have a subtle crunch. And the only thing that can make a perfect chocolate brownie better, is a generous layer frosting. Plus, these raw frosted chocolate brownies are (of course) way faster to make than baked chocolate brownies.

Raw Frosted Chocolate Brownies [Vegan, Gluten-Free]



Cooking Time




  • 2 1/2 cups pitted Medjool dates
  • 1 cup walnuts
  • 1/2 cup cashews
  • 1/2 cup unsweetened raw cacao powder
  • 2 teaspoons vanilla extract powder
  • 1/4 cup pure date syrup (maple syrup is also an option)
  • 1 1/2 tablespoon coconut oil
  • 1 1/2 tablespoons water


To Make the Brownies:

  1. Combine the Medjool dates, walnuts, cashew nuts, 6 tablespoons of cacao powder, 1 teaspoon vanilla, 1 ½ tablespoons water in a food processor. Process until completely smooth.
  2. Line a dish with parchment baking paper. Transfer mixture to a dish. Press it very firmly into a dish with your hands until the mixture is even.

To Make the Frosting:

  1. In a small bowl, combine the remaining cacao powder, remaining vanilla, the date syrup and coconut oil.
  2. Stir this until the mixture forms a paste.
  3. Spread paste evenly over the brownies in the baking dish.
  4. Freeze the brownies with frosting for at least 2 hours to set, then cut them into squares.
  5. Refrigerate any leftovers for up to 10 days, or freeze them for up to 6 weeks.