Wholesome Treats: Raw Vegan Chewy Pecan Brownie Recipe

Paige Ahearn

Each week, SHESAID is teaming up with some of the most influential and creative food bloggers to bring you a variety of healthy, nutritious and most importantly – delicious, recipes from the social sphere.

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Raw, vegan, refined sugar and gluten free – what more could you want from a treat!? Thanks to food bloggers Jade and Kath over at @panaceas_pantry, we’re bringing you this guilt-free chewy pecan brownie recipe, which the girls admit is “one of our most popular raw treats.”

“The natural chewy sweetness delivered by the dates, coupled with the dense texture from the nut gives this brownie its special factor and leaves you with a nutrient­ dense dessert that doesn’t leave you with a nasty sugar high,” they insist.

Be sure to share your #WholesomeTreats with @shesaid and @panaceas_pantry on Instagram!



2 cups raw pecans (or walnuts), processed into a flour

1 1⁄2 cups dates, soaked in warm water & drained well

2 tbsp Mesquite (optional)

1⁄2 tsp Himalayan sea salt

2/3 cup raw cacao powder

1⁄2 cup coconut flour

1⁄4 cup rice malt syrup


Flesh from 1 large avocado

1⁄4 cup natural, smooth peanut butter (it’s best to have the ingredients listing only peanuts)

1⁄4 cup + 2 tbsp full fat, organic coconut cream

2 tbsp coconut oil, melted double boiler style and set aside to cool

1⁄4 cup rice malt syrup

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  1. For the brownie: Combine all your brownie ingredients in a high-­speed food processor and pulse until uniform and clumping (it should look/feel like a dry dough).
  2. Transfer mixture into a greased/lined tray (we lightly greased ours with coconut oil) and press firmly down, creating a flat base. Set in the fridge.
  3. For the frosting: Combine all your frosting ingredients in a food processor, excluding the coconut oil and pulse until combined. Add the melted coconut oil and blend until very smooth.
  4. Pour the mixture over your brownie and allow to set in the freezer for 1 hour.
  5. Remove from freezer and using a hot, sharp knife, cut into 10 portions. Allow 20 minutes before serving.

Tip: Store in an air tight container in the fridge for 3 days or in the freezer for up to 2 weeks.