Raw cocoa energy brownies

Total time: 2hr 30m
Preparation Time: 30m

For 10 piece


Nadia Damaso - Eat better not less

Nutritional Information

Contains 528 Kcal, 11g Protein, 32g Carbohydrates, 38g Fat


  • Dry ingredients
  • 150 g walnuts, toasted, chopped
  • 75 g pecan nuts, toasted, chopped
  • 120 g rolled oats
  • 80 g chia seeds
  • 40 g almond flour
  • a little Himalayan salt
  • 40 g cocoa powder
  • Wet ingredients and topping
  • 14 Medjool dates, pitted
  • 60 g coconut oil, melted
  • 3 tbsp water
  • 1 tbsp rolled oats
  • 80 g dark almond cream
  • Chocolate sauce
  • 30 g coconut oil, melted
  • 3 tbsp maple syrup
  • 0.5 tsp cinnamon
  • 30 g cocoa powder
  • 2 tbsp Cocoa Nibs
  • Utensils
  • One rectangular baking tray (approx. 15 x 25 cm).

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  • Dry ingredients

    In a bowl, mix half of the nuts with all of the other ingredients.
  • Wet ingredients and topping

    Puree the coconut oil, dates, almond butter and water in a blending cup, add to the dry ingredients, mix well (if the mixture is too dry, add several tablespoons of water or almond milk). Transfer the mixture to the tray, press down. Scatter the remainder of the nuts and oats on top, freeze the tray for approx. 2 hrs.
  • Chocolate sauce

    Puree the coconut oil, cocoa powder, maple syrup and cinnamon in a blending cup until smooth. Remove the tray from the freezer, cut the mixture into approx. 10 pieces, drizzle with the sauce, sprinkle with the cacao nibs.
  • Shelf life:

    You can keep these brownies in the freezer for at least two weeks, meaning that you always have a sweet and healthy chocolate treat to hand!

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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