Vegan Raw Cacoa and Pistachio Brownies

A fabulous afternoon treat and perfect for a crowd. We made these for a recent client as they were desperate for a rich, fudgey brownie, but they were being very careful about their diet and wouldn’t allow a classic brownie to pass their lips. Excellent will power we say! Anyway, it’s a good job that this request came to us because this recipe is super quick, really simple, and makes a good batch suitable for freezing to eat at a later date. Instead of pistachios you could use any alternative nut or seed, or fresh raspberries, even some grated lime zest in the mix is delicious. 

Vegan Raw Cacoa and Pistachio Brownies

Vegan Raw Cacoa and Pistachio Brownies









Serves: 25

Prep time: 20 minutes

Chill time: 1 hour plus


270g pecans

520g medjool dates

35g raw cacao powder

3 tsp water

1 tsp coconut oil 

100g pistachios


  1. Line a 20cm square tin with baking paper
  2. Using a food processor, pulse the pecans until finely chopped. Add the dates, cacao powder, water and oil and process until the mix comes together.
  3. Pour into the lined tin and press down firmly to level the top. Sprinkle the pistachios on top and gently press them into the brownie
  4. Place in the fridge for 1 hour, until firm, then remove from the tin and cut into 25 squares