Black Forest Brownies


Chocolate and cherries go so perfect together. The other day when I was thinking of what to do with dried cherries, black forest cake popped into my mind. I’ve never actually been a fan of this cake, lol, but a raw version came to mind… and then I decided it would be fun to turn the idea into a brownie recipe.


I’ve combined a chocolate and dried cherry brownie with a very simple coconut cashew “whipped cream”, and topped it with glazed cherries. It’s really easy to throw together. I served it to some people who were new to raw food and they loved it!


Raw Black Forest Brownies


1 cup almonds

1 1/2 cup dried cherries

1/2 cup raisins

1 cup pecans

4 1/2 tablespoons cacao powder

2-3 tablespoons coconut sugar

1/2 teaspoon vanilla bean powder

2 pinches of salt

1/2 – 1 teaspoon water, as needed

Grind the almonds to flour in a food processor. Add the cherries and raisins. Process until they are completely broken down. Add the pecans, cacao, coconut sugar, vanilla, and salt. Process to combine. Add the water, starting with 1/2 teaspoon. The mixture should be moist enough to hold together when pressed but not sticky. Press the dough into an 8x 8″ pan. Chill in the fridge.

Whipped Cream

1/3 cup melted coconut creme

3 tablespoons cashew butter

6-8 drops stevia

Whisk all ingredients together in a bowl. Set in the fridge for 4-8 minutes (no longer or it will firm up too much). Whisk the mixture again. It will have firmed up a lot but should be soft enough to mix with a spoon. Put a spoonful of the cream on each brownie.

Glazed Cherries

1/2 cup packed dried cherries

Warm water, just enough to cover the cherries

1 tablespoon coconut nectar or maple syrup

Pinch of vanilla bean powder

Soak the cherries in the warm water for 30-45 minutes. Drain the water and toss them with the nectar and vanilla bean. Before serving, arrange a few cherries on each brownie. Drizzle the syrup over top.


Recipe by Chef Heather Pace, 

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