raw fudge brownies with a vanilla raspberry puree

let's talk truths. 

truth: I love NY

truth: sometimes I try and tell myself that the green smoothie I had for breakfast will negate the french fries I had at lunch 

truth: I'm uncomfortable with the question: "what's your favorite recipe?" because I do not have a favorite recipe 

truth: I love my husband more and more every day (yes, I am one of those people)

truth: I just ate an entire container of hummus and mary's gone crackers and I was not even hungry

truth: I hug my dog on average 7 times a day 

truth: I make raw brownies all the time, however, when coming up with this new raw brownie recipe it took me 4 tries to get it all just right

truth: these raw fudge brownies are gooey, chocolaty, and addictingly delicious

truth: raw cacao (like the kind you use to make these brownies) has the highest amount of antioxidants per serving of any "superfood"

truth: raspberries and chocolate are totally meant for each other

truth: these brownies and the vanilla raspberry sauce are made without butter, eggs, sugar, and guilt 

truth: these brownies will definitely cure chocolate cravings and impress friends 


raw brownie fudge bars with a raspberry vanilla puree


for the brownies:
2 cups of walnuts
½ cup of raw cacao powder
½ teaspoon of sea salt
1 very ripe avocado, pitted, peeled, and sliced
2 tablespoons of almond milk
14-16 medjool dates, pitted and soaked for 20 minutes 

for the raspberry puree:

1 cup of raspberries
1 teaspoon of vanilla extract
1-2 tablespoons of water

optional topping: some whole raspberries, chopped almonds, a sprinkle of sea salt

special equipment: a square pan & a high powered blender (vitamix), or a food processor, parchment paper 


To make the brownies:

  • Line the square pan with a piece of parchment and set aside.
  • Pulse the walnuts, cacao, and salt in the blender (vitamix) until you have a fine meal. Remove from the blender and place the mixture in a large bowl and continue to stir by hand until everything is combined. Then, place half of the mixture back into the blender (leave the other half in the bowl).
  • Add the avocado and the almond milk to the blender and blend until everything is smooth and combined. Then, while the blender is running on low, add in the dates one by one until everything is combined. This might start to become a little difficult, if so just stop the blender and scrape down the sides. Once all of the dates and been added and blended, scoop out the mixture into the bowl with the remaining dry mixture and continue to mix and mash the ingredients using a spoon or the back of a fork. Keep doing this until all of the ingredients are combined and you have a very smooth mixture.
  • Then, place the brownie mixture in the parchment lined pan and smooth out the top. 
  • Cover, and place the brownies in the freezer for about 4 hours. 

To make the vanilla raspberry puree:

  • Place all of the ingredients in a blender and blend on low and puree the raspberries with the other ingredients.  

Assemble and serve the brownies:

  • Once you are ready to serve the brownies, be sure to take them out of the freezer and leave them sitting out for at least 30 minutes. 
  • Drizzle the vanilla raspberry sauce over the top of the brownies, and add any of the additional toppings. Then, with a large knife, slice the brownies into squares, or whatever shape you choose. 
  • These will keep in the freezer, sealed, for about two weeks.