Raw Brownies With Chocolate Pumpkin Frosting

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. 🙂

Let’s be real, sometimes that chocolate craving hits HARD, but the thought of turning on the oven feels like climbing Mount Everest in flip-flops. Well, my friend, I have a solution that’s so ridiculously easy, it might just change your life. We’re talking raw brownies, baby! And not just any raw brownies, but ones topped with a decadent chocolate pumpkin frosting that’s *chef’s kiss*. No baking required, minimal mess, and maximum deliciousness. What’s not to love?

Why This Recipe is Awesome

Okay, here’s the lowdown on why you absolutely need to make these:

• No Oven Needed: Seriously, this is the main event. You can whip these up on a sweltering summer day without feeling like you’re contributing to global warming.
• Foolproof: I’m talking idiot-proof. If you can operate a food processor (or even just a sturdy blender and some elbow grease), you can make these. I’ve tested this theory extensively.
• Healthy-ish: We’re using wholesome ingredients like dates and nuts. So, you know, basically a health food. 😉 You can tell yourself that, at least.
• Decadent AF: Don’t let the “raw” fool you. These are rich, fudgy, and satisfying. The chocolate pumpkin frosting? It’s basically a hug in dessert form.

Ingredients You’ll Need

Gather your goodies. This isn’t rocket science, just good food.

• For the Brownie Base:
  • 1 cup pitted dates (Medjool are best, but any soft ones will do) – Think of these as nature’s caramel.
  • 1 cup raw walnuts (or pecans, if you’re feeling fancy) – The backbone of our brownie.
  • 1/2 cup unsweetened cocoa powder – The darker, the better for that intense chocolate hit.
  • 1/4 cup unsweetened almond milk (or any milk you have hangin’ around) – Just a splash to help things blend.
  • 1 teaspoon vanilla extract – The secret sauce for all good things.
  • Pinch of salt – To make those flavors pop!
• For the Chocolate Pumpkin Frosting:
  • 1/2 cup canned pumpkin puree (NOT pumpkin pie filling, please and thank you) – The star of our fall-themed show.
  • 1/4 cup smooth natural peanut butter (or almond butter) – Adds creaminess and a nutty depth.
  • 2 tablespoons maple syrup (or agave) – For a touch of sweetness. Adjust to your liking!
  • 2 tablespoons unsweetened cocoa powder – More chocolate? Always.
  • 1 teaspoon vanilla extract – Yup, more of that magic.
  • 1-2 tablespoons unsweetened almond milk (or water), as needed for consistency – To get that perfect frosting vibe.

Step-by-Step Instructions

Let’s get this party started!

1. Brownie Base Prep: Grab your food processor. Toss in the dates and walnuts. Pulse until they’re broken down into crumbs, but not a paste. You want some texture!
2. Mix it Up: Add the cocoa powder, almond milk, vanilla extract, and salt to the food processor. Process again until a thick, doughy mixture forms. It should hold together when you squeeze it. If it’s too dry, add another tablespoon of almond milk.
3. Press It In: Line an 8×8 inch baking dish with parchment paper (this makes lifting it out SO much easier). Press the brownie mixture evenly into the bottom of the dish. Get it nice and flat.
4. Frosting Time: Wipe out your food processor (or use a clean bowl if you’re feeling fancy). Add the pumpkin puree, peanut butter, maple syrup, cocoa powder, and vanilla extract.
5. Blend It Smooth: Process until the frosting is super smooth and creamy. If it’s too thick to spread, add almond milk or water, one tablespoon at a time, until you reach your desired consistency.
6. Frost Away: Spread the glorious chocolate pumpkin frosting evenly over the brownie base. Make it pretty, make it rustic, who cares? It’s going to taste amazing either way.
7. Chill Out: Pop the dish into the freezer for at least 30 minutes (or the fridge for an hour) to firm up. This is crucial for clean slicing.
8. Slice and Devour: Lift the brownie slab out of the dish using the parchment paper. Slice into squares and enjoy your masterpiece!

Common Mistakes to Avoid

Don’t be that person who messes it up. Here are a few things to watch out for:

• Using Rock-Hard Dates: If your dates are drier than a stand-up comedy show with no audience, soak them in warm water for 10 minutes first. They need to be soft to blend properly.
• Over-Processing the Base: You want a fudgy brownie, not a chewy date paste. Pulse until it’s just combined and holds together.
• Forgetting the Parchment Paper: Seriously, don’t make your life harder. You’ll be crying over stuck brownies if you skip this.
• Using Pumpkin Pie Filling: I cannot stress this enough. Canned pumpkin puree is your friend. Pumpkin pie filling is…well, it’s filled with stuff you don’t want in these brownies.
• Not Letting It Chill: Impatience is a virtue you can’t afford here. If you try to slice it warm, it’ll be a melty mess. Patience, grasshopper!

Alternatives & Substitutions

Feeling a little adventurous or just don’t have something on hand? No prob!

• Nuts: Almonds, cashews, or even sunflower seeds will work in the brownie base if walnuts aren’t your jam.
• Nut Butter: If you’re not a peanut butter fan, almond butter, cashew butter, or even tahini will give you that creamy texture in the frosting. Just be aware tahini will add a slightly different flavor.
• Sweetener: Honey or even a touch of coconut sugar can be swapped in for maple syrup in the frosting.
• Milk: Any plant-based milk or even regular milk (if you’re not dairy-free) will work. Water is also fine in a pinch.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (mostly) casual answers.

• Can I make these nut-free? Yup! Swap the walnuts for sunflower seeds or pumpkin seeds in the base. And use seed butter (like sunflower seed butter) for the frosting.
• How long do these last? In an airtight container in the fridge, they’ll be good for about a week. But let’s be honest, they probably won’t last that long. 😉
• Can I use a regular blender instead of a food processor? Totally! It might take a bit more scraping and effort, but it’ll get the job done. Just be patient.
• Is this *actually* healthy? It’s a lot healthier than a store-bought brownie loaded with refined sugar and artificial stuff. We’re using whole ingredients, so that’s a win in my book!
• What if I don’t like pumpkin? Oof, tough crowd! You could try replacing the pumpkin puree with an equal amount of sweet potato puree (cooked and mashed) for a similar texture, or just skip the frosting and add more chocolate chips to the brownie base!
• Can I add anything else? Go wild! Mini chocolate chips in the brownie base or sprinkled on top of the frosting are always a good idea. A sprinkle of sea salt on top is also divine.

Final Thoughts

See? That wasn’t so scary, was it? You’ve just whipped up some seriously impressive raw brownies that taste like pure magic. They’re perfect for a quick treat, a healthy-ish dessert, or even to share with friends (if you’re feeling generous). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!