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Raw Brownies With Avocado Frosting and Figs

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Contains: Nuts. 

Vegan and gluten free.



  • 1 + 1/2 cup pecan nuts

  • 2 cups walnuts

  • 2 cups soft Medjool dates, pitted and chopped

  • 1/4 cup raw cacao powder

  • 1/4 cup raw cacao nibs

  • 1 vanilla bean, seeded

  • 2 tsp coconut oil, melted

  • 1 tsp tahini

  • 1/4 tsp pink Himalayan salt



  • 1/4 cup cashew milk, homemade (*See note)

  • Half of a large ripe avocado

  • 1/2 cup raw cacao powder

  • 3 Tbsp coconut nectar

  • 3 Tbsp + 1 tsp coconut sugar

  • 1/2 tsp vanilla extract

  • 1 Tbsp coconut oil, melted

  • Pinch of pink Himalayan salt


  1. Place the pecans and walnuts in a food processor and process until ground.

  2. Add the cacao powder and salt and pulse until combine. Transfer to a big bowl and set aside.

  3. Add the chopped dates, tahini, vanilla, and coconut oil to the food processor and pro-cess until it forms a paste.

  4. Incorporate the date mixture to the dry ingredients and mix together using your hands (I recommend you to use disposable gloves).

  5. Add the cacao nibs and massage again until well combined.

  6. Transfer to a 8-inch (20 cm) square baking pan lined with parchment paper or lightly greased with coconut oil.

  7. Press the dough down with fingers until firm and well distributed. Press again with the back of a spoon until it gets really flat.

  8. Let rest in the fridge while preparing the chocolate and avocado frosting.

  9. For the frosting, add all the ingredients to the food processor and process until completely smooth.

  10. Use a spatula to spread the frosting over the brownie and refrigerate for at least 2 hours before cutting into squares.

  11. Leftovers can stay refrigerated in an airtight container up to 3 days (They will keep up to 2 weeks if not adding the frosting).


  12. * Note: to make your own cashew milk just blend 1 cup of soaked cashews with 3 cups of filtered water and a pinch of salt. Then strain the mixture through a nut milk bag.

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