Cakey Brownies with Fudgy Fat-Free Frosting

It’s Brownie Week!

Why? Because I just declared it so here at Feasting on Fruit. What does that mean? It means 5 recipes in 5 days: all brownies, all vegan, all raw, all healthy, and all indulgent! So stick around because there is a lot (but not all) of chocolate recipes coming your way.

We’re starting off Brownie Week with a simple chocolate on chocolate treat. But don’t worry, there are plenty of unique flavors and frostings to come.

These brownies are what I call cake-like rather than fudge-like. Typical date and nut raw brownies are really dense, rich, and fudgy. Using oats instead of nuts makes for a lighter texture, flavor, and fat content, so a rich, fudgy, frosting is the perfect compliment. About that rich fudgy frosting…

…it happens to be fat free, fruit-sweetened, raw, and ridiculously easy (3 ingredient easy!), but it doesn’t taste like any of those things. It tastes like thick chocolate heaven. It was so good I kept “taste testing” it from the blender, so there was only enough frosting left for half the brownies. Oh well.

Cakey Brownies

Makes 8

2 cups raw rolled oats

2 cups pitted dates

1/4 cup cacao powder

About 1/3 cup water

1/8 tsp salt


1 cup pitted dates

2/3 cup non-dairy milk

2 tbsps cacao powder

  1. Combine the oats, dates, cacao powder, and salt in the food processor. Process until the everything is broken down.
  2. Add the water slowly while the food processor is running until the dough starts to stick together.
  3. Press the dough into a lined loaf pan.
  4. For the frosting, blend the dates, non-dairy milk, and cacao powder on high until smooth. Optionally you could soak the dates in the non-dairy milk first for easier blending.
  5. Frost the brownies then refrigerate for 2 hours before cutting and eating. Keep in the fridge.


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