I started non-baking raw vegan brownies two years ago when I began to fall in love with raw desserts and the possibilities it presented. I had always been intimidated by the concept of raw foods but the draw had been there for years. I distinctly remember sitting on my bed eight years ago scouring the internet, researching (albeit a limited selection) of raw recipes, contemplating whether or not I could afford a dehydrator, let alone if I could even follow a raw diet.  I felt a surge of energy as I learned more about this way of life–something about it spoke deeply to me yet at the same time it was overwhelming enough to scare me out of it.

Raw Vegan Skillet Brownies Now as I have a better grasp on myself and who I am, I know that adhering to an all-raw diet is a bit extreme for my personality. I’m more of a moderate kind of gal however I also have learned that I am more resilient and able than I ever gave myself credit for. That intimidation though stayed with me for a while. Where the heck would I find coconut oil? I have to soak nuts, what? Raw cacao powder–did they just spell that incorrectly? It wasn’t until I moved back inland where summers were no longer blessed with ocean marine layer and chilly mid-day breezes but instead plagued with heat, sweat, and misery that I began to experiment. No one wants to use an oven in those circumstances… Raw Vegan Skillet Brownies I really don’t know what I was so afraid of, really. Once I began to play around with dessert ideas made raw, I became a bit crazed. Check out my entire Raw Recipe Selection. I absolutely loved it and understood why eight years ago I was drawn to it. So I created this brownie recipe for Halloween two years ago but decided it needed an update and new twist. What about a raw vegan “skillet” brownie that actually looks like it came fresh out of the oven but you didn’t even need to turn a darn thing on?! This recipe fills two mini iron skillets (approx. 5″ radius) however you don’t need those to make them. Simply use an 8×8 pan. Raw Vegan Skillet Brownies  

Raw Vegan "Skillet" Brownies
Yields 12
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  1. 1 c. cashews, soaked for at least 1 hour, drained
  2. 1 c. walnuts, soaked for at least 1 hour, drained
  3. 1/2 c. homemade almond flour/meal
  4. 1/2 c. raw cacao powder (or use unsweetened cocoa powder)
  5. 4 Medjool dates, pits removed and chopped
  6. 3 Tbsp. raw agave or maple syrup
  7. 1 Tbsp. coconut oil
  1. Mix the cashews and walnuts in a food processor until crumb-like, small granules. You might have to do this in 2 batches, depending on your processor size.
  2. Add the remainder of ingredients into the processor and pulse for 1-2 minutes until a smooth dough forms.
  3. Line 2 mini iron skillets or an 8×8 pan with wax paper just on the bottom. Place the dough in the pan and with your hands, pat down until dough forms into pan.
  4. Chill in the fridge for 20+ minutes.
  5. Serve with coconut whipped cream, chopped nuts and fresh cherries.
Fork and Beans http://www.forkandbeans.com/
If you have found yourself a bit intimidated by raw desserts, these raw vegan “skillet” brownies are for you! They are simple to make, don’t require crazy kitchen equipment, easy-to-sub ingredients and tastes like a dream. Maybe you will find yourself a bit drawn to the raw world as well…   namastasty