Raw Chocolate Brownie
Prep time: 
Cook time: 
Total time: 
Serves: 24 brownies
  • 4 cups walnuts
  • 4 cups pecans
  • 2 cups dates
  • 1 cup raw chocolate powder
  • ½ cup agave
  • 2 Tablespoons maca powder
  • 1 banana, chopped
  • 1 teaspoon vanilla extract
  • zest of 1 orange
  • pinch of salt
  1. Soak pecans, walnuts and dates together covered in water for 1-2 hours. Drain in a colander when ready to use. Discard the water.
  2. Put this mixture together with the other ingredients in a food processor and puree until smooth. If you have a small food processor you may have to work in batches and mix everything together in a bowl at the end. You really do need to make this recipe in a processor as it's too thick to make in a blender.
  3. Spread the batter out on a solid dehydrator sheet ½” thick with a spatula and dehydrate for 8 hours at 118 degrees. Flip* once and finish dehydrating for another 8 hours. I usually cut them at the end in order to get the size I want.
  4. * a hint for flipping them safely is to put another dehydrator try on top of the brownies, kind of "sandwiching" the sheet of brownies. Flip the trays together and then carefully remove the solid sheet off of the brownies and return to the dehydrator to finish them.
Recipe by Plant Craft at https://www.rachelcarr.com/raw-chocolate-brownie/