Blender or food mixer
9" brownie pan, lined
Spatula
For the Tahini Miso Icing
To make the Raw Brownies
Drain the soaked almonds, but reserve some of the liquid. You may need to add a little a bit later.
Place in a blender or food processor along with the drained dates, pecans, vanilla extract, coconut oil, salt and cacao powder. Blend until you have a thick paste. You will need to periodically scrape the bowl down as this mixture is VERY thick.
You may find that the mixture gets "stuck" in the blender, if so, add a little of your soaking water, just to get it going again.
Once the mixture is fully amalgamated, scrape out into your prepared brownie pan and smooth out. Chill for an hour or so.
Once thoroughly cool, using a sharp knife, cut into small squares. You can now ice them, or keep them chilled in the fridge for 5 days. You can also freeze them, in a ziplock bag for about a month.
To make the Tahini Miso Icing
Dissolve the Miso paste in the water, in a small saucepan.
Add all the other ingredients and lightly whisk to combine.
Break gently to a boil, and let simmer until your icing starts to thicken.
Remove from the heat and leave to cool completely.
Pour over your raw brownies, or serve as a sauce over them, if you prefer.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Raw Vegan Chocolate Brownies with Tahini Miso Icing
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.