Salty Nut Brownies

Photo by Matt Jerome Connor from Pexels

Raw food brownies are not inferior to the taste of the classic, they can be easily cooked in haste. If you spend a little more time and remake the main recipe, you can get a terrific coffee cake (although raw coffee is not drunk). We offer a brownie-based multi-layer cake recipe, each layer of which easily turns into a separate dessert.

For browning:

1 cup almond

1 cup of walnuts

7–8 dates soaked overnight in water

¼ tsp salt

1 tsp vanilla extract

¼ cup of cocoa powder

For the chocolate layer:

4 ripe avocados

¼ tsp salt

2 tsp. vanilla extract

60 ml agave syrup

2 tbsp.  coconut oil

½ cup of cocoa powder

nuts for sprinkling

For the nut layer:

7–8 dates soaked overnight in water

1 cup of pecans

1 large banana

2 tbsp. agave syrup

1 tsp cinnamon

⅛ tsp nutmeg


  1. Mix all the ingredients for the brownie: the mixture should be crumbly and slightly moist. Put the mass in the form, covered with baking paper or film. Grind in a blender all the ingredients for the nut layer to a uniform consistency. Put the mass on a layer of brownies.

2. Grind in a blender all the ingredients for the chocolate layer and gently distribute them in the form. Cover the form with food film and put it in the freezer for 3-4 hours. Cut the cakes with a knife heated under hot water. Store in the freezer.


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