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Raw chocolate brownies recipe

Raw chocolate brownies recipe

44 ratings

These simple, no-cook brownies are packed with medjool dates, almonds and coconut oil and garnished with a chocolate, coconut and pistachio topping. Deliciously rich and fudgy, they are super quick to prepare and make the perfect sweet-treat for those following a gluten-free diet. See method

  • Serves 10
  • 10 mins, plus setting time
  • 302 calories / serving
  • Vegetarian
  • Gluten-free


  • 100g medjool dates, stones removed
  • 50g dried strawberries or black cherries
  • 100g smooth almond or cashew butter
  • 50g whole blanched almonds
  • 50g coconut oil
  • 1½ tbsp agave nectar
  • 50g dark chocolate, grated
  • 50g dairy and gluten-free cocoa powder

For the topping

  • 100g dark chocolate
  • 2 tbsp coconut cream
  • 15g pistachios, chopped

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    11g 53%
  • Sugars

    13g 15%
  • Salt

    0.3g 6%

of the reference intake
Carbohydrate 19.5g Protein 6.1g Fibre 5.4g


  1. Put all the ingredients for the brownies into a food processor and blitz until well mixed. Spoon the mixture into an 18cm square cake tin.
  2. Put the tin into the freezer for around 15 mins, to firm up the brownie mix. Meanwhile, melt together the dark chocolate and coconut cream in a bowl set over a pan of barely simmering water.
  3. Once the chocolate mix has melted, smooth it over the top of the brownies, sprinkle with the pistachios and allow to set in the fridge for 5 mins. Cut into squares and serve, or store in the fridge for up to a week.

See more Chocolate brownie recipes

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