This recipe is gluten-free, raw, and vegan
I attend a raw vegan potluck once a month, and when I came across this recipe on youtube I thought it would make the perfect contribution. You can find the original video for the recipe here. I topped these brownies with a vegan chocolate ganache (not pictured), found at rawmazing.com (scroll to the end of the strawberry pie recipe for the ganache directions). The original recipe for the ganache is raw, but I swapped some of the ingredients to make do with what I had. Anyway, here’s the recipe:
![Raw Food 101](https://healthyeating.inquiryhub.org/files/2013/10/Raw-Food-101-1btmyuv-1024x768.jpg)
Prep Time: about 30 minutes
Fridge/Freezer Time: minimum 1/2 hr.
Ingredients:
3/4 cup rolled oats
3/4 cup walnuts
1 cup dates, pitted (I halved mine as I pitted them)
4 tbs melted coconut oil
2 tbs cacao powder (I used cocoa powder as I didn’t have cacao)
1 tbs chia seeds
1 tbs flax seeds
pinch good salt (such as sea or Himalayan – not table salt! :))
1 tsp pure vanilla extract
![Melting Coconut Oil](https://healthyeating.inquiryhub.org/files/2013/10/Raw-Food-057-vr7ou4-300x225.jpg)
When melting the coconut oil, please do not use the microwave!! It’s not good for you or the food, and we definitely don’t want our raw brownies to become cooked :). Coconut oil is a solid at room temperature (except during warm, summer weather) and has a low melting point, so an easy way to melt it is by putting it in a dish and placing the dish in hot water (pictured left). If its warm and sunny out and the coconut oil is still solid, try putting it in sunlight – near a window, etc.
To make the brownies…
Start by placing the rolled oats and walnuts in a food processor.
![Oats + walnuts in food processer](https://healthyeating.inquiryhub.org/files/2013/10/Raw-Food-033-nxdg79-1024x768.jpg)
Pulse them until they form a powder, as seen below.
![Powdered Oats + Walnuts](https://healthyeating.inquiryhub.org/files/2013/10/Raw-Food-041-1emws0m-1024x768.jpg)
Next, add all the rest of the ingredients…
…the dates, melted coconut oil, cacao powder, chia seeds, flax seeds, salt and vanilla.
![Brownie Ingredients in Food Processor](https://healthyeating.inquiryhub.org/files/2013/10/Raw-Food-067-1x3gl93-1024x768.jpg)
Continue to pulse these ingredients until they have a gooey texture and appear fully combined. You will still see white bits and whole flax seeds (if you didn’t pre-grind your flax). You can refer to the picture of the batter in the pan if you want to see what the it should look like (shown 2 pics down).
Line a pan with foil – I used an 8 x 8 in. square one, but you can use whatever you have depending on the size and thickness you want your brownies to be.
![Prepared Brownie Pan](https://healthyeating.inquiryhub.org/files/2013/10/Raw-Food-069-tznuku-768x1024.jpg)
Then spread your brownie batter evenly in the pan.
![Raw Vegan Brownie Batter](https://healthyeating.inquiryhub.org/files/2013/10/Raw-Food-075-t8ytyb-1024x768.jpg)
The batter should go in the fridge for at least 2 hours or the freezer for at least 1/2 an hour to firm it up.
And there you have it! Cut them up and enjoy!
![Raw Food 092](https://healthyeating.inquiryhub.org/files/2013/10/Raw-Food-092-1v0xy1o-1024x768.jpg)
![Raw Vegan Brownies Cut](https://healthyeating.inquiryhub.org/files/2013/10/Raw-Food-094-rf1a3k-1024x768.jpg)
![Raw Vegan Brownies Stacked](https://healthyeating.inquiryhub.org/files/2013/10/Raw-Food-109-1g4zp4r-1024x768.jpg)
I also added a chocolate ganache topping (just before eating the brownies) from a recipe found at rawmazing.com.
The original recipe calls for 1/4 cup raw agave nectar, 2 tbs melted coconut oil, and 1/4 cup cacao.
I substituted the agave for maple syrup and, again, the cacao for cocoa powder. The ganache will be quite runny at first; if you want it to get thicker, let it cool in the fridge for a while before serving.
Simply whisk the ingredients together and drizzle them over your brownies! Yum!