Christmas Cranberry and Pecan Raw Chocolate Brownies

It’s not really Christmas unless there is something chocolatey around and these are the most perfect alternative to the multi-packs that most families have lying around throughout the festive season. I love the creamy cashew frosting with the crunchy pecans and the occasional tangy cranberry- they really are the most delicious and simple Christmas treat.



  • 200g almonds
  • 375g (about 22) pitted medal dates
  • 7 tablespoons cacao powder
  • 70g dried cranberries
  • 70g pecans
  • 2 tablespoons coconut oil
  • Pinch salt


  • 215g pitted medjool dates (about 12)
  • 110g cashews (soaked for 4-6 hours)
  • 1/4 cup water
  • 6 tablespoons cacao powder
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • Pinch salt
20 minutes
20 minutes
Super Easy
  • Place the almonds, dates, salt, cacao and coconut oil from the brownie ingredients into a food processor and blend until it is coming together and the nuts are fairly fine.

  • Add in the pecans and cranberries and pulse until the pecans have broken down a little but there are still chunks.

  • Press into a tin and set aside.

  • Drain and rinse the cashews.

  • Blend the dates for the frosting into a smooth paste.

  • Add all other ingredients and blend until it is completely smooth.

  • Spread on top of the brownie and refrigerate.

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