Raw Vegan Chocolate Brownies

Servings: 12 | Vegan, Raw, Gluten-Free

raw vegan chocolate brownies @ 2022 botanica origins

Recipe & Photography by Izabela Ribas, Foodie


  • 2 cups of mixed Raw Cashews and Raw Brazil Nuts (best if soaked overnight, but soaking in warm water for 10 minutes will do as well!)
  • 2 tbsp Cashew Butter
  • 1/2 cup Organic Raw Cacao Powder
  • 1 cup Medjool Dates, pitted


  • Pulse pitted dates & nuts in a food processor until they’re in small pieces. Add the cashew butter and blend it again.
  • Add the Cacao Powder with a pinch of salt to the mixture and blend it until combined. You want there to be consistently small pieces but not overly processed.
  • Now press the dough into an 8×8 or 9×5 inch pan, and to set, pop in fridge or freezer for 20 minutes.
  • While the base dough is chilling, make the ganache frosting.
  • Combine together equal parts of Cacao Powder, Melted Coconut Oil, Maple Syrup, and Cashew Butter.
  • Once ready, pour it over the base layer and place it in the fridge for at least an hour to allow the frosting to set.
  • Sprinkle some extra nuts and sea salt on the top and that's it!
  • Store it in the freezer. In a well-sealed container, they'll last for up to 2 weeks.

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