Raw Brownies: Chocolate + Healthy Fats

This dessert with healthy fats from avocado and walnuts changes things up for chocoholics focused on healthy eating.

When you see the name raw brownies, what does that make you think of? I was initially drawn to this recipe when reading The Oprah Magazine because I love chocolate but also because these health movements are all the rage right now. The raw food diet is one of the most extreme in which you can’t eat foods cooked above 104 degrees. Other than the raw food diet, recently gluten-free diets have risen in popularity. Initially gluten-free eaters were only those who suffered from celiac disease. Now some people are choosing to eliminate anything with wheat in it, purely for health benefits.

So when I saw raw I knew it was going to have veggies in it. How do veggies and brownies go together? Simple. Lots of cookies and other baked goods incorporate veggies into their ingredient list such as cookies with zucchini and sweet potatoes. The raw brownies that I made have avocado as their vegetable ingredient.

The recipe was taken from The Oprah Magazine.


  • 2 cups pecans (or walnuts)
  • 13 oz pitted dates
  • 1/8 tsp coarse sea salt
  • 1/8 tsp orange zest
  • 2 tsp pure vanilla extract
  • 1 avocado, pitted and peeled
  • 1/2 cup cocoa powder



  • 2 avocados, pitted and peeled
  • 1/8 tsp sea salt
  • 1/2 cup cocoa powder
  • 1/2 cup agave nectar, plus more to taste


Note: The original recipe calls for 3 avocados in the frosting. I used two and there was a heaping amount of frosting to cover the brownie base.

1. In a food processor, mix all base ingredients.
2. Press down the mixture of base ingredients in an 8-inch square baking pan.
3. Puree all frosting ingredients in a food processor and spread on base.
4. Cover and freeze at least 3 hours. Cute into 2-inch squares and serve cold.

Because there is no liquid component in the base, mixing the ingredients in a food processor can prove difficult. Instead make sure that the pecans, dates and avocado and broken into small enough pieces to be integrated; then mix by hand in a bowl.

This recipe is good for those who want to have a decadent dessert to serve but don’t have time to prepare it right beforehand. Beware that if you tell people what is in the brownies, they may be resistant to eat them. In reality, the brownies don’t taste like they have avocados in them if the base mixture is integrated well enough. Also be sure to taste the frosting before covering the brownie mixture as extra agave nectar may be required to offset the avocado flavor.

On another note for those who love to eat healthy (even when you’re eating dessert), these are perfect for you. While dessert without fat is sometimes hard to avoid, these brownies have healthy fats from the nuts and the avocado. Indulge because you can feel good about what you’re eating.

Would you try these brownies if you knew the ingredient list? Comment with your answer below!

Originally posted at Swellsweets. Next time, I'll be preparing chocolate ricotta mousse. 

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

lillian hinchcliff August 20, 2012 at 04:15 PM
The walnuts should be soaked overnight to remove bitterness and the enzyme inhibitors.I am allergic to nuts so I would have to find a substitute. Raw agave is as healthy as high fructose corn syrup as it is processed by the body in the same way. Dates are a better sweetener and have a mild caramel taste and excellent texture. 1/2 cup of cocoa powder may be okay but that sounds like a lot if people use raw cacao powder, which is very strong and a little goes a long way. Will your chocolate ricotta mousse also be nondairy and gluten free? If so I look forward to seeing it.Thanks.


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