Raw Vegan Paleo Brownies
These raw vegan paleo brownies are freakin’ scrumdiliumptious! You would never guess how healthy they are based on their taste, they’re rich and decadent and perfectly sweet.
My goal for these fudgy paleo brownies was to make a dessert with integrity: These brownies are full of healthy fats, fiber and antioxidants. They’re naturally grain free, gluten free, egg free, dairy free, and refined sugar free!
What Makes these paleo brownies healthy?
You wouldn’t know it by looking at these paleo brownies that they were healthy. While anything with a decent amount of sugar isn’t the healthiest I did my best to make a delicious brownie that wouldn’t compromise your health.
These brownies are sweetened with natural sweetener. Maple syrup and/or dates, making them:
- Low glycemic index.
- High fiber content, making them lower carb.
- Maple syrup is anti-inflammatory making them great for people with inflammatory conditions such as IBS, injuries, depression etc.
- High in antioxidants and vitamins
If you compare that to white table sugar which has:
- Zero vitamins
- Zero antioxidants
- Almost double the glycemic index
- Is a inflammatory food
You see what I’m saying?! So much healthier!
These brownies are also RAW.
What is the deal with the whole raw vegan food trend? Why raw?
Real food, food that comes from the earth has natural digestive enzymes. When you cook food above 200 degrees F it kills off a lot of the digestive enzymes.
Desserts are notorious for being gut bombs and harder to digest. The beauty of these raw paleo brownies is they are super easy to digest. By keeping them raw we maintained the integrity of the natural digestive enzymes!
RAW PALEO BROWNIES (NATURALLY GRAIN FREE, GLUTEN FREE)
- 1 heaping cup whole walnuts can substitute for cashews
- 1 heaping cup whole almonds can substitute for cashews
- ½ cup cocoa or cacao powder
- ⅓ cup Maple syrup OR Dates
- ⅓ - ½ cup unsweetened Almond Milk any milk would substitute nicely
- A pinch of salt
- ½ tsp Vanilla
- A dash of Cinnamon
- Walnuts for topping
- ¾ cup chocolate chips I use enjoy life brand, dairy free
- ½ cup dairy free milk
- A dash of Cinnamon
Preheat oven to 170 F. or as low as your oven can go.
In a food processor blend the walnuts and almonds until it resembles a meal texture, it doesn’t have to be super fine.
Add all other ingredients, blend until fully combined.
On an ungreased baking sheet separate your mixture into 10 dollops. Spread them into little circle shapes until about ½” thick.
Top with a few whole walnuts.
Pop them in the oven for 1 hr. See notes for cooking time.
After an hour flip them over and let dehydrate for 30 more minutes.
While brownies are cooling mix the chocolate ganache. In a microwave safe bowl add all your ingredients, microwave in 30 second increments, stirring until fully combined.
Lastly, spread your ganache on the cooled brownies and sprinkle with more walnuts.
COOK TIME: Check your brownies every hour by touching the middle and edges, the top should no longer be sticky, and should have a little give but will still be soft. After an hour they will still be sticky on the bottom, very gently lift them off the pan and flip them. Don’t worry you can’t overcook them at such a low temperature. If you're using Dates: Dehydrate for 1-2 hours total. If you're using Maple Syrup: Please reduce your milk to ⅓ cup. The batter will be more wet than the date version and take longer to “cook”. Dehydrate for 1-3 hours. My maple syrup version still felt very soft after 3 hours but once they cooled they set up beautifully.
Hi I’m Kelly,
The owner of Highkey Healthy. Let’s talk! Comment below, if you have any questions and if you try a recipe, tell me know what you think! xoxo