Super scrumptious raw brownies + heavenly homemade almond butter

Super scrumptious raw brownies :: Sonja Dahlgren/Dagmar's Kitchen

I was going to write something about how summer’s drawing to a close. The warm Indian summer days we’ve enjoyed lately and about all the beautiful ripe produce that is available right now.

The wonderful smell from the apples in our garden, the huge juicy blackberries on our breakfast yoghurt and so on…

But I can’t seem to find the right words and I haven’t really been able to enjoy late summer harvest to the fullest this year. My days have been too busy with jobs and deadlines. So to even get this blog post done (like I promised on Instagram the other day) I’m just going to give you the recipe for now. And hopefully be back soon to write and share recipes about those other things.

You see, late summer and early autumn is my favourite time of the year.

Super scrumptious raw brownies :: Sonja Dahlgren/Dagmar's Kitchen

This recipe has absolutely nothing to do with late summer, autumn, blackberries or apples (unless you put them on your brownies). But it is the best good-for-you brownie I have ever had.

And this is not just a brownie. They are great as a cheer-me-up in the afternoon by the computer, on the way home from work or even post workout. Not to mention as a dessert when you have friends over for dinner. Rich, dense and filled with good-for-you energy and nutrition. You wouldn’t even believe it when I say they are healthy – unless you haven’t already read the ingredient list?

And the best part is: they only take 10 minutes to make.


Super scrumptious raw brownies :: Sonja Dahlgren/Dagmar's Kitchen

Printable recipe

Super scrumptious (almost) raw brownies

makes 12-24 depending on size

100 g raw almonds (soaked overnight)
1 cup (200 g) dates (about 12 medjool or 20 regular), pitted
2/3 cup (50 g) raw cacao powder
1 tbsp raw carob powder
1/2 tsp powdered vanilla (or 1/2 vanilla bean, seeds scraped out)
1/2 tsp sea salt
1-2 tbsp almond butter (recipe below, or buy readymade)
1 tbsp virgin coconut oil

2 tbsp hemp seeds
2 tbsp cocoa nibs

50 g pecans, roughly chopped

1) Cover the almonds with lukewarm water, add a small pinch of sea salt and leave to soak overnight (or between 12-14 hours). Strain well and wipe off any excess water carefully using a clean tea towel.
2) Put almonds, dates, cacao powder, carob, vanilla, sea salt, almond butter and coconut oil in a food processor and whiz until well blended. The dough will whiz around like a ball towards the end. Add hemp seeds and cocoa nibs and whiz a little more until just blended – you’ll want to keep some of the crunchiness here!
3) Line a 20cm square baking tin with parchment paper and turn the dough into it. Press with your fingers until you have an even layer. Add the roughly chopped pecans by loosely pressing them down into the dough.
4) Cover with cling film and place in the fridge for at least 30 minutes before cutting up.
5) Cut them in small squares if using for snacks/energy and cut them a little bigger if serving as a dessert. Powder with raw cacao before serving.

A NOTE ON NUTS/ALMONDS: Raw nuts are a fantastic healthy snack, loaded with protein, healthy fats, fibre and important minerals like zinc, magnesium and calcium. However, raw nuts (and almonds) contain phytic acid and enzyme inhibitors that can reduce the body’s ability to absorb certain nutrients properly. Soaking (and/or roasting) increases the nutrient value of all a nuts, seeds and almonds along with breaking down the phytic acid and help enhance their digestibility. Which is why I always try to soak or roast nuts and almonds before using. Soaking the almonds in this recipe also makes the brownies deliciously moist and super rich.

ANOTHER NOTE: I also added all sorts of other goodness here – some for maximum taste (like carob and almond butter) and some for that extra crunch (hemp seeds and cocoa nibs). You could certainly make these brownies more basic by omitting some of the ingredients, but you would miss out on that extra taste sensation if you do. Almond butter is not raw if made using roasted almonds, but you could omit it (or use raw almond butter) if you’d like to make your brownies completely raw.

Recipe for my homemade almond butter below.

Heavenly homemade almond butter :: Sonja Dahlgren/Dagmar's Kitchen

Homemade vanilla and cardamom almond butter

makes about 1 cup

2 cups raw almonds (preferably organic)
pinch of pink himalayan salt (other good quality salt will do too)
3/4 tsp ground cardamom
1 tsp powdered vanilla (or 1 vanilla bean, seeds scraped out)

1) Toast the almonds in a dry frying pan on medium heat until the almonds are golden brown and smell fragrant – watch carefully not to burn them. Remove from the pan and let the almonds cool for a few minutes. The toasting can alternatively be made in the oven on 150° C (300° F) for 20-25 minutes, until the almonds are light brown/beige on the inside and start to smell fragrant.
2) Once the almonds are cool enough to handle, tumble them into the bowl of a food processor and pulse until you’ve got a fine almond meal.
3) Run the motor for about a minute. Stop, remove the lid and scrape the almonds down the sides and off the bottom of the processor bowl. Repeat until the almonds start to release their oil and become buttery and spreadable. Be patient – this can take 10-15 minutes! No need to add oil – just be patient.
4) Add salt, cardamom and vanilla towards the end. You could omit the spices but I promise you – they make this almond butter heavenly!
5) Taste and add more salt if necessary. Scrape the almond butter into a jar and refrigerate. Keeps for 2-3 weeks in the fridge.

show hide 17 comments

Sini | My Blue&White Kitchen - September 9, 2014 - 9:33 pm

This looks so incredibly delicious and good-to-you, Sonja! Thank you for taking the time to share this recipe with us. I hope you won’t be too busy for too long so that you can enjoy these gorgeous fall days. All the fall produce! Changing weathers! Vibrant colors! Cheers to fall! xo

Susana Fernandes - September 10, 2014 - 12:26 am

Looks deliciius

Jana @ Tea Time Blog - September 10, 2014 - 7:58 am

Yum! That looks very delicious! I just pinned the recipe to my “to remember recipes” board! :-) It would be awesome if you could share this recipe in my Tuesday Recipe Link up on my Blog:

Have a lovely day!!! Jana

Sonja {Dagmar's Kitchen} - September 10, 2014 - 12:40 pm

Sini – thank you! Yes, they are truly both delish and good for you. Oh yes, fall is gorgeous – want to have some more time right now to experiment with apple pies and things like that. But I know that time will come :-)

Susanna – Thank you!

Jana – Thank you so much! I’ll check you link out!

annelie_ua / blomsterochbakverk - September 10, 2014 - 3:07 pm

Åh, det låter verkligen jättegott. Måste prova att göra mitt eget mandelsmör, är ju så oerhört enkelt, har bara inte blivit av. Och dina brownies – ser SÅ goda ut. Förvarar du dem i kylen sen efter att de varit i frysen en halvtimme?

Sonja {Dagmar's Kitchen} - September 10, 2014 - 6:55 pm

Annelie – Tack! Ja eget mandel-/nötsmör är så sjukt gott och galet enkelt att göra. Och så kan man testa alla möjliga smarriga smaksättningar! Jag ställer dem i kylen innan jag skär upp dem och förvarar dem sedan i kylen också. Lycka till!

Kimberly/TheLittlePlantation - September 11, 2014 - 12:18 am

Hi Sonia,

thanks so much for taking the time to share this. I must confess I was waiting with sheer excitement for this post after you build the anticipation on instagram. and it doesn’t disappoint. This looks soooo beautiful.
Good luck with all your projects.
All the best

Josefine {The Smoothie Lover} - September 12, 2014 - 1:58 pm

It is so sad summer is drawing to a close :) But yeah, it’s wonderful with all the fresh produce

These broniews look wonderful! I love raw brownies. Definitely going to give these a try! Thanks for the recipe :D

Hannah - October 14, 2014 - 7:58 pm

Vet hur gott detta är då jag fått testa!!! Till helgen ska jag försöka mig på att göra mitt eget smör.

Hannah - October 16, 2014 - 8:34 pm

Sonja, gjorde smöret nu precis. Vad bra det blir med kardemumma!!! Så gott.

Sonja {Dagmar's Kitchen} - October 21, 2014 - 12:00 pm

Hannah – härligt! Ja, visst blir det gott med kardemumma. Det är inte min favvokrydda om den tar över, men ihop med vanilj och mandel… Mmmmm!

Sonja {Dagmar's Kitchen} - October 21, 2014 - 12:01 pm

Kimberly – Thank you ever so much for your kind words! Hope you liked it if you tried!

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