Raw Chocolate Fudge Brownies… Yes, Really

Raw Chocolate Fudge Brownies… Yes, Really
Reading Time: 5 minutes

Hi, my name’s Georgina and I love chocolate.

Just thought I should clear that up in an effort to explain why I’m so megasuper excited about this recipe!

You see, of all things chocolatey, a brownie just has to be one of the dreamiest. Gooey, rich and putting a smile on your face instantly (well, once you’ve wiped away the chocolate smudges hiding it!), they’re the ultimate comfort food.

But, they always seems to leave me feeling a bit blurgh (yes, that’s a word). They don’t really fill me up – they’re not massively satiating – and they tend to leave me just a little bit wanting. So when I found a recipe for chocolate fudge bars on one of my favourite food blogs – This Rawsome Vegan Life – I knew I would have to add them to my regular “baking” list.

Adapting the recipe slightly to give slightly more of a chocolatey feel (I told you I love chocolate!), I have a new favourite treat…


Raw Chocolate Fudge Brownies Recipe

This recipe makes 16 large brownies (around 220kcals each, 2.8g protein, 28.4g carbohydrate and 12.6g fat) or 32 small ones, for half the macros.

If you want a higher protein intake, you could try swapping some of the cocoa for chocolate protein powder – but I can’t vouch for the texture, and they wouldn’t be as rich in flavour. You win some, you lose some.

Time: ~30 minutes plus chilling time (the brownies, not you… though you could chill too if you wanted!).


For the base:

1 cup pecans

1 cup raisins

1 teaspoon vanilla extract

Pinch of salt

For the brownie layer:

1 3/4 cups soft dates (preferably Medjool dates)

4 tablespoons cacao powder (or cocoa powder)

3 tablespoons melted coconut oil

1/4 cup almond butter (or any other seed or nut butter)

1/4-1/2 cup water, use as needed

For the chocolate frosting:

3-4 tablespoons coconut oil, melted

4 tablespoons cup cacao powder (or cocoa powder)

3 tablespoons agave nectar

Toppings as desired (pistachios, pecans, dried cranberry, desiccated coconut… or anything you like!)


Photo from This Rawsome Vegan Life


Line an 8 x 8 inch baking dish with parchment paper.

To make the base:

In a food processor or high-speed blender, pulse the pecans into powder, then add the raisins, vanilla and salt and process until it begins to stick together. Press the mixture into the bottom of prepared baking dish and put in the fridge.

To make the fudge:

Process or blend all the ingredients together until smooth and thick, adding as little water as possible. It will thicken up a little more in the fridge. Spread onto your base – beware, the brownie mixture will be very, very sticky. To spread it out evenly and mess-free, cover your hands with a little coconut oil and then use your hands to press the mixture down into the pan.

Pop the brownies in the fridge for about an hour, until cold.

To make the topping:

Mix the cocoa into the melted coconut oil and stir in the agave until well combined. Pour the frosting over the brownies and quickly sprinkle on toppings, if using. The frosting will harden quickly over the cold brownies. Store the brownies in the fridge to keep the frosting solid.

Once chilled, slice into squares and enjoy!


Photo from This Rawsome Vegan Life

Recipe adapted from: This Rawsome Vegan Life, Chocolate Fudge Bars with Pecans and Maca

Thank you to Emily from This Rawsome Vegan Life for letting me share her wonderful recipe and photos. Please do check out her website for more amazing creations!

About Emily

You can call me Em. I eat raw plants because I love my body, the planet, and all beings. We are all equal and all-one! When I eat food, I want it to be beautiful, but not just in taste. I want it to nourish my body and soul, work in harmony with the earth, and allow other earthlings their right for freedom. I find that raw, organic plants fit the bill pretty well.


Photo from This Rawsome Vegan Life

One day I woke up and decided to be vegan; I’m just that type of person (sorry, pretty boring story). Very soon after, I got into raw food, and following that, the high-carb lifestyle. Now I eat a vegan, high-carb, mostly raw diet and couldn’t feel better. With the knowledge I’ve learned about what animal products do to me, you, our earth, and our beloved fellow animals – I choose not to put anything that has caused suffering in my body. My lunch shouldn’t require murder. In any case, humans can certainly thrive without eating animals.

I don’t eat a lot of cooked food because most foods are nutritionally superior in their raw, unrefined and unprocessed state – as nature left them to be consumed. However, through my own personal journey I have learned that I function best when I incorporate some gently cooked whole foods into my diet, like whole grains and veggies. A day in my diet usually looks like a lot of huge fruit smoothies, and a giant dinner consisting of steamed vegetables and brown rice. I do not restrict calories, I eat all raw until dinner, and I aim to eat high-carb because our bodies have evolved to run on glucose!

The ideal amount of raw food you should eat varies with each person, but I do believe a plant-based, whole foods diet with an emphasis on raw food, high-carb intake and low-fat intake can bring us all to better health and a longer, more vibrant life. Who doesn’t want that? I love filling my body with living foods, because that’s what my new cells are gonna be made out of! I want to be made of creamy avocados, juicy kiwis and velvety kale; not processed white flour and sugar.

What do you want to be made of?

Georgina Spenceley
Georgina Spenceley


    • fitcetera
      24th September 2014 / 12:03 pm

      Thank you! They are very tasty. Credit to This Rawsome Vegan Life for the base of the recipe 🙂

  1. 24th September 2014 / 12:09 pm

    (((ADDS DATES to Trader Joes shopping list)))

    • fitcetera
      24th September 2014 / 1:00 pm

      They really are! And so satiating too!

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