Registered Dietitian | Certified Diabetes Educator | Victoria BC

Raw Chocolate Brownie with Caramel Icing

Raw Chocolate Brownie with Caramel Icing

Tomorrow is Valentines day and being the responsible Dietitian that I am, I am sharing my favourite ultra healthy raw chocolate brownie. If your looking for a non-Cadbury chocolaty treat for your special someone, I encourage you to give this recipe a try. Even the biggest of skeptics would be impressed by the gooiness of the dates, and the heartiness of the nuts. And you wouldn’t believe its completely raw! But what really makes this recipe a keeper is the “caramel icing…”

“Cacao retains it’s health benefits because it is not as processed using heat, making it a (mostly) raw product which contains more antioxidants and nutrients in comparison to coco powder.”

Raw Chocolate Brownie with Caramel Icing
I thought I would give this recipe a revamp. This was one of the original recipes on my website, but since I started this blog I have made the move from Australia and Canada. I have since found out that macadamia butter, which was used for the caramel icing, does not exist in this cold country. Luckily, it turns out that cashew butter is the perfect alternative to macadamia butter. Cashew butter can be found next to the peanut butter is most grocery and health food stores.

Raw Chocolate Brownie with Caramel Icing

Wishing everyone the best valentines day ever! This is where I will be spending mine….

Port Renfrew Vancouver Island

Raw Chocolate Brownie with Caramel Icing


This brownie recipe is so good that nobody will be able to tell its 100% raw. It makes a great, healthy alternative to store bought chocolate on Valentines day, or any other day of the year. This recipe works best in a top quality food processor. If your food processor is only so-so, try doing it in smaller batches and ensure the nuts as well processed from the beginning.

16 Small Servings
Prep Time:
Ready In:
Equipment Required: Food processor

Ingredients for Raw Chocolate Brownie with Caramel Icing

  • 1 cup walnuts, raw
  • 1 cup almonds, raw
  • 1 cup pitted dates
  • 1/4 cup organic cocoa or raw cacao (Fair Trade)
  • 2 tsp vanilla extract
  • pinch of sea salt
  • 2 tbsp water

For the Caramel Icing

  • 1/2 cup cashew butter
  • 1/2 cup pitted dates
  • 1 tsp vanilla extract
  • pinch of sea salt

Method For Raw Chocolate Brownie with Caramel Icing

  1. First season a small baking dish (about 12 x 12) with oil or line with parchment paper. Process the walnuts and almonds in a food processor until they are roughly chopped.
  2. Add the dates, cacao, vanilla and sea salt. Process until ingredients are well mixed. Add 2 tbsp of water, or enough to make the mixture stick together. The mixture should look well blended with no large chunks of nuts. Press the mixture into the prepared baking dish.
  3. Next, make the icing. Put all of the ingredients in the food processor and mix until well combined. The salt enhances the flavour of the caramel and chocolate. Once well blended, layer on top of the brownie mixture.
  4. Let sit the brownie sit in the fridge for one hour (if you can wait that long). Cut into 3 inch squares, enjoy!

Nutritional Information

Per 1 square

Calories: 180
Total Fat: 11.9g
Sodium: 25mg
Carbohydrate: 18g
Fibre: 3.2g
Sugar: 11g
Protein: 4.4g
Potassium: 250mg
Calcium: 35mg
Iron: 1.2mg

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