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Chocolate Coconut Brownies with Creamy Chocolate Frosting

Prep Time

25 Minutes

Prep Notes

Assemble all ingredients listed below.  You'll need a food processor and a high powered blender, an 8X8 glass dish and measuring tools.

Cooking Time



Depending on the size you cut them 16 to 25 brownies


Chocolate Coconut Brownies

1 cup pecans (you can use walnuts in a pinch, but pecans are much better!)

1 cup dates

5 tablespoons raw cacao (cocoa) powder

4 tablespoons shredded unsweetened coconut 

2 tablespoons honey or agave nectar

1/4 teaspoon sea salt

Creamy Chocolate Frosting

1 Cup raw cocoa/cacao powder

3/4 Cup organic pure Maple Syrup 

2 tsp water

1 tsp vanilla

1 pinch himalayan or celtic salt 

1/2 Cup melted coconut oil


Chocolate Coconut Brownies

1. Place pecans alone in your food processor and process until the pecans become small and crumbly.

2. Add dates to the raw brownie recipe and process again until the mixture sticks together and the dates are well processed.

3. Add the remaining ingredients to this raw brownie recipe and process again until the mixture turns a lovely dark chocolatey brown. Stop processing before it gets too buttery. (There should still be air between the small bits so that you will be able to press them down into your brownie pan.)

4. Dump the mixture into a brownie dish or small cake pan and press down firmly using your clean hands.

5. Refrigerate this raw brownie recipe for a couple of hours. You do not have to refrigerate it, but it is much easier to slice when chilled. By the way, this is actually a raw brownie recipe that keeps its shape! So it can be good for serving to non- raw fooders because the presentation of this raw brownie recipe is good when chilled.

6. Store this raw brownie recipe in the refrigerator if it lasts that long!

Creamy Chocolate Frosting 

1. Add all ingredients into a blender or magic bullet except for the coconut oil.

2. After you have a vortex going, blend in the melted coconut oil. (you may have to scrape sides down occasionally). 

3. Spread on top of brownie and put in fridge to set.

4. Store extra (if there is ever!) in the fridge until firm, then keep in fridge or counter for the week. 

*Leave at room temperature before spreading on your brownies or other baked (or unbaked) goods.

**Melt frosting and add a couple of tablespoons water to use as a chocolate sauce for ice cream or mousse.


In my original recipe from 5 years ago, the frosting linked directly to Heather Paces recipe.  For some reason, it no longer does.  So I am linking her site - Sweetly Raw so you can explore her extraordinary recipes and play around on her site! 


Laura-Jane The Rawtarian and Heather Pace Sweetly RAW