Spiced-up Brownies + Ganache | Raw

Prep Time

30 minutes


Brownie Base -
4 cup raw walnuts, soaked for 2 hours, rinsed and lightly dried
1/2 cup organic raisins
10-12 Medjool dates
1/2 cup raw cacao powder
2 tsp cinnamon
1 tsp pure vanilla
1 tsp cayenne pepper (more if you like)
1/2 tsp sea salt

Ganache -
1/4 cup coconut oil, warmed gently over double boiler
1/2 cup raw cacao powder
1/3 cup maple syrup, grade B



Place walnuts into a food processor and pulse gently until they are a course meal. Be sure not to over-process. Next add the raisins and dates, and pulse until well combined. Add the cacao powder, cinnamon, vanilla, cayenne pepper and sea salt. Process until well combined. Add a few drops of water if necessary. The mixture should be slightly sticky.

Line an 8x8 baking pan with parchment paper. Spread mixture in pan and gently press down with hands.


This frosting mixes up in a snap using a mini-food processor or high speed blender (processor is easier to get frosting out).

Add coconut oil, cacao and syrup together. Blend until silky smooth. 

Spread frosting evenly over brownies and chill for a minimum of 1 hour. Slice into 12-16 brownies.

* Store in a glass container and place in the freezer or refrigerator.


Divine! Most favorite rich chocolaty brownie ever! I hope you love them as much as I do!