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Raw, Gluten Free Brownies with Almond Butter Frosting

Recipe from Laura Lea Balanced
Total Time1 hour
Course: Dessert
Keyword: Brownies, Gluten Free, Raw
Servings: 12

Ingredients

  • 2 cups Raw Walnuts
  • 2 1/2 cups Pitted Medjool dates
  • 8 tbsp Raw cacao
  • 1 1/2 tsp Vanilla extract
  • 1/4 tsp Cinnamon
  • 1/4 tsp Sea salt, plus more for sprinkling

Almond Butter Frosting

  • 1/3 cup Almond butter
  • 4 tbsp Maple syrup
  • 1/4 cup melted coconut oil
  • 1/4 cup raw cacao powder
  • cacao nibs and sea salt for garnish

Instructions

  • Line an 8x8 baking dish with nonstick parchment paper, leaving an inch or so overhanging the sides.
  • In a food processor, combine all brownie ingredients and process until it forms a sticky crumble. You don't want to over-process, or some of the oil will start to leak out and it may get chewy. You just want to be able to pinch the mixture in your fingers and it sticks. 
  • Press brownie mixture into your lined dish and press into an even layer. To get nice edges, you can fold the parchment in and run your finger along the edge.
  • In a mixing bowl, whisk together all frosting ingredients. Pour over brownies in an even layer, then place in the freezer on a flat surface. Sprinkle on extra sea salt and cacao nibs, if using. 
    Freeze for at least 30 minutes before removing and slicing. I personally don't cover the dish for these 30 minutes but you can! Brownies will keep tightly sealed in the refrigerator for up to 1 week or in the freezer 2 months. Enjoy!