Toasted Coconut Mocha Hazelnut Raw Brownies

These toasted coconut mocha hazelnut raw brownies are vegan, gluten-free, naturally sweetened, and completely DELICIOUS.

Really, if you’ve never had a raw brownie you must give them a try.  In my chocolate milkshake post, I mentioned how cacao powder has transformed our dessert life.  These brownies are the perfect example.  Ever since discovering raw brownies over at My New Roots, I have never gone back to making brownies the white-flour-refined-sugar way.   I do not miss them at all!  I almost always have a batch of these stored away in the freezer and often serve them for dessert if we have some last minute guests for dinner.  Everyone I have served these to raves about them.  They are incredibly rich and just one small piece is very satisfying.

These brownies are naturally sweetened with Medjool dates and the cake-y consistency comes from walnuts, which are ground in the food processor or blender until they become light and fluffy.   Studded throughout these chocolatey confections are chopped hazelnuts and toasted coconut flakes.   If you want to keep them completely no-bake and raw, simply leave out the toasting coconut step and just use the dehydrated coconut as is.

There are so many possible variations for add-ins here.  Instead of coconut, hazelnuts, and espresso, you could add any combination of:

almonds

pumpkin seeds

sunflower seeds

pecans

chili powder

or cayenne (for a little kick!)

However you decide to make these though,  I promise that they will be soooo good.

Toasted Coconut Mocha Hazelnut Raw Brownies

Ingredients

• 3/4 cup unsweetened coconut flakes
• 2 cups whole walnuts
• 2 cups Medjool dates, pitted
• 1 cup raw cacao
• 1 teaspoon instant espresso powder
• 1/4 tsp sea salt
• 1/2 cup hazelnuts, chopped

Instructions

1. Toast coconut flakes in a 350 oven for 5 minutes. Set aside and allow to cool completely.
2. Line an 8×8 baking pan with parchment paper.
3. In a food processor or high speed blender, blend the walnuts until they are finely ground and fluffy. (Do not over process and make nut butter!)
4. Add cacao, espresso powder, and salt. Pulse to combine.
5. With the food processor or blender running, at the dates one at a time through the feed tube. Process until mixture resembles cake crumbs and sticks together when pressed.
6. Transfer mixture to a large mixing bowl. Add hazelnuts and 1/2 cup toasted coconut flakes and use a rubber spatula to combine.
7. Transfer to prepared pan and press to distribute evenly around the pan. Top with the remaining 1/4 cup coconut flakes and lightly press to adhere. Place in the freezer for at least one hour before cutting into squares. These are best served chilled from the freezer or refrigerator.

Notes

adapted from My New Roots