by Teri Gentes
It’s time to treat yourself and not feel guilty about it! Get your fix with these yummy pecan brownies and sweet coconut crème topping!
Inspired by Jason Wrobel, I revamped this recipe and topped it with raw vegan coconut crème. It is truly delish. The brownie will satisfy your chocolate craving, and the coconut crème is sweet and refreshing. If you haven’t made my whipped coconut crème yet, you’re missing out!
This recipe can also be altered into a pie or torte by making the brownies into crust and adding a yummy ganache. Be sure to check out that recipe below!
Raw Cacao Pecan Brownies
Gluten free, vegan - Serves 10
- 4 cups raw organic pecans (walnuts are an option)
- ¾ to 1 cup Medjool dates, pitted & packed into the cup
- 1 cup raw cacao powder
- 1 to 2 teaspoons vanilla maca powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- ¼ to ½ teaspoon cayenne, optional yet the hint of spice makes these oh so intriguing.
- 1 teaspoon ground vanilla
- ¼ cup dried mulberries, blueberries, cherries, or raw cacao nibs, reserved (Roughly chop mulberries or cherries if needed)
- ½ cup crushed organic raw pecans, reserved
- Cacao powder to garnish, or add the ganache option below
In a food processor, process the pecans until they resemble coarse cornmeal. Add in the dates and process until evenly combined.
Add the remaining ingredients, except reserved dried fruits, cacao nibs, and nuts. Process until well combined and mixture holds together well. Dough will be stiff. Fold in the reserved berries or nibs and half of the pecans reserved, keeping some to garnish if desired.
Lightly grease an 8X8 glass baking dish (or pie plate) with coconut oil. Spread the brownie mixture evenly into the pan and press mixture down firmly, smoothing the top and sprinkling with reserved pecans. Refrigerate for at least 30–60 minutes to set. Meanwhile prepare your coconut crème if using.
To Serve: Cut brownies into squares and serve with coconut whipped crème. Top with reserved berries or cacao nibs and a little cacao powder and enjoy.
Teri’s Tips: If they last, the brownies store well for up to a week in a covered baking dish in the fridge or they can be frozen for approximately one month.
This can also be made into a pie or torteby pressing into an 8–9 inch pie plate rather than the baking dish. Prepare as above. Before refrigerating, prepare the ganache from the recipe below and drizzle over the top of the pie. Chill as above then slice into slices and serve with coconut whipped crème.
- 3 tablespoons raw cacao powder
- 2 tablespoons coconut oil, softened or gently melted
- 1 teaspoon hazelnut oil
- 1 generous teaspoon organic coconut sugar, to taste (maple syrup can be used as well, resulting in a softer ganache)
Whisk all ganache ingredients together until smooth.
Drizzle over the pie and refrigerate 30–60 minutes or until ready to serve.
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