Inspired by the flavours of a Black Forest gateau, these chocolate and cherry flavoured raw brownies are a healthier alternative. Serve with coconut cream for a delicious vegan dessert.
I love a Black Forest Gateau.
A decadent chocolate sponge, filled with cherries and whipped cream. I mean, why wouldn't you love it?
I wanted to create my own version that would have the same flavours as the black forest gateau but be a bit better for us.
This recipe for raw black forest brownies was the result. The whole family loved these and they were rapidly devoured.
The coconut cream is quite an intense flavour, so you only need a little on the side. Both the brownies and the coconut cream are vegan and free from refined sugar.
What ingredients are in these raw Black Forest brownies?
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
To make the brownies you need just four ingredients:
- 250g dried prunes (or dates)
- 100g pecan nuts (or other nuts - walnuts work well)
- 2 tablespoons cocoa powder (use raw cacao powder for a healthier alternative)
- 75g dried cherries
If you would like to make the coconut cream as well you will need:
- a tin of coconut milk
- a teaspoon vanilla extract
What equipment do you need to make them?
To make the raw brownies you will need a food processor.
If you don't have a food processor I have made them in the past with a hand held blender. The results aren't as smooth but it still works.
To make the coconut cream you'll either need an electric whisk or a lot of muscle power in your arms!
These raw brownies are best stored in the fridge. They will keep for up to five days in an airtight container.
They also freeze well. To freeze them pop them on a tray in the freezer for an hour so that they partially freeze.
Transfer to a labelled freezer box or bag and freeze for up to three months.
More brownie recipes you might like
If you like this you might like one of my other brownie recipes:
- Vegan chocolate black bean brownies
- Chocolate beetroot brownies
- Pumpkin chocolate brownies
- Sweet potato brownies
Or you might like these date flapjacks.
Pin raw brownies for later
How to make Black Forest raw brownies
- Place 100g pecan nuts into a food processor.
- Pulse until chopped into small pieces.
- Add the 250g chopped prunes (or dates), 2 tablespoons cocoa powder and 75g dried cherries.
- Pulse until it forms a sticky dough.
- Press into a small cake tin or dish, lined with baking paper. Chill in the fridge for at least an hour before cutting into squares.
- To make the coconut cream whisk with a teaspoon of vanilla extract until thick.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Please do not reproduce this recipe without permission.
Raw black forest brownies with coconut cream
- Electric whisk (for the coconut cream)
For the brownies
- 100 g pecan nuts or other nuts
- 250 g prunes (or dates) roughly chopped
- 2 tablespoons cocoa powder
- 75 g dried cherries
For the coconut cream
- 400 ml tin of coconut milk chilled
- 1 teaspoon vanilla extract
For the brownies
- Place 100g pecan nuts in a food processor and pulse until chopped into small pieces.
- Add the chopped prunes (or dates), 2 tablespoons cocoa powder and 75g dried cherries.
- Pulse until the mixture comes together into a sticky dough. You may need to stop and scrape the sides of your processor down with a spatula.
- Place the whole mixture in a small, lined dish or cake tin. Place a sheet of baking paper over the top and press down with your hands or the side of a glass until smooth. Chill in the fridge for at least an hour.
- Cut into squares and serve with the coconut cream (see below). Store in the fridge.
For the coconut cream
- In order for the coconut cream to work the creamy white part and the water need to have separated in the tin. This will happen when it gets cold so put it in the fridge, ideally overnight.
- Scoop the solid white part into a bowl. Mix in the vanilla extract and whisk on a medium speed until it resembles whipped cream. Store in the fridge.