These have got to be my favorite raw brownies ever!! Okay, I know I said that for my raw marbled brownies, too (recipe in my e-book) but these are just SO delicious! They taste and remind me of a brownie fudge. This brownie turned out perfect! The taste was rawesome and the texture came out nice and firm, you don't need to refrigerate it after forming the brownies in the pan (most of my brownie recipes require refrigeration after making it to help get it firmer). Dried figs are the BEST to add to brownies when you want to make it firmer. If you want moist brownies, I suggest adding fresh figs or no figs. If you want firmer brownies, use dried figs! 
No surprise, this brownie turned out heavenly. I had a nice box of fresh mission and totato figs, (oh boy, there are HEAVENLY!! I LOVE FIGS!! DRIED OR FRESH... I DON'T CARE, THEY'RE BOTH EPIC!!) along with dried ones. I used the dried ones for these brownies. After forming the brownies, you can add sliced fresh figs on top. Usually, I like to whip up some chocolate sauce and make a swirled marbled sauce for the top of the brownie, but this time, I kept it simple, real and raw! Not that my marbled brownies (recipe found in my e-book, BTW!) are complicated, fake, baked, unhealthy, or anything... Don't assume wrong, make these raw brownies today! You'll be glad you did.
Check out my awesome GIF!!
THESE ARE REAL BROWNIES, people! The taste is to die live for!! Healthy, guilt-free... go ahead and eat some for breakfast if you must! Nobody is stopping you. ;P
These brownies are SO ridiculously delicious, good luck trying to keep them around longer than 24 hours, especially in a house with brownie lovers! Indulge, guilt-less! ;) This brownie came out to be PERFECTION!!
Real Raw Fudge Brownies:
makes a big batch (all depends on the size of the baking dish that you use. I used an 8x8. If you use the same size and want it to cover the entire pan, use this recipe:
1 1/2 cup brazil nuts, 1 1/2 cup dried figs (you can always add less nuts and simply add more dried figs), 4-6 fresh figs (optional), 1 cup pitted dates, 1/2 cup cacao powder, & 1/2 cup almond milk. Just play around with the ingredients. I'd suggest starting with 1/4-1/3 cup of almond milk, then slowly add more as needed, little by little.)
* If you want this 100% nut-free and fat-free, use organic and non-GMO buckwheat flour (or buckwheat groats. FYI, buckwheat is NOT wheat, nor is it related to wheat. Buckwheat is gluten-free, and it comes from a buckwheat plant. The buckwheat groats, aka "buckwheat hearts", look like grains. Buckwheat has been around since 6,000 B.C!) in replacement of the nuts, carob powder in replacement of the cacao, and water in replacement of the vegan milk. I personally, do not prefer to add water in my brownies. I prefer to use vegan milk. It just taste better. Can you dig?
And like I said above, you can always add less nuts and more dried figs. You can use 1/2 nuts instead of 1 cup. If you add nuts, you can use almonds, walnuts, pecans, brazil nuts, cashews, or hazelnuts. These nuts are best to make raw brownies. You can even use raw flour/meal such as buckwheat (nut-free and fat-free), almond meal, almond flour, pecan flour, coconut flour -- the list goes on! You get the drift, I hope. My number one rule when making and experimenting with raw foods: HAVE FUN IN THE KITCHEN!! :)
1 cup brazil nuts (or raw organic and non-GMO buckwheat flour or buckwheat groats)
11/2 cup dried figs (add more as you wish. I did and got a bigger batch than usual. The more you add, the bigger and more of a batch you'll get)
4 fresh figs, optional (add more or less as you wish)
1 cup fresh pitted dates (if dry, soak them in water or in nut milk for a few minutes, until soft)
1/4 cup raisins, optional
1/2 cup cacao powder (or carob powder)
1/3 cup non-dairy mylk (or water)
Place the brazil nuts in your blender or food processor, and process (or blend) until it's crumbs into flour. Add in the rest of the ingredients, blending (or processing) until a it comes to a sticky, rough dough. Mines came out perfect in texture, (firm) but if it comes out too rough and dry, add more almond milk and some fresh figs (or just almond milk).
At the bottom of an 8x8 baking dish, spread the dough and form brownies. You don't need to place these brownies in the fridge to harden; cover and let them sit on your kitchen counter. Cut and serve with a glass of almond milk - Enjoy! Mmmm!! Brownie lovers will fall in love! These are REAL BROWNIES, people! REAL, RAW, HEALTHY BROWNIES! 100% GUILT-FREE, BABY!!
You can use this raw brownie recipe to make balls, truffles, cupcakes, nut butter and jelly sandwiches (recipe on this soon!), pie and cake crusts, blend it into smoothies (you'll get a raw blizzard!), or simply enjoy them like brownies and if you wanted, add epic toppings on top! Have fun experimenting! Whatever you use this recipe, be sure to enjoy it!
Raw Lime Brownie Balls Rolled with Flax Meal:
makes as many balls as you like
the brownie recipe above
flax meal
lime juice, optional
Take a piece of the brownie and roll it into a ball. In a bowl, add a little bit of flax meal and juice of 1/2 of a lime (you don't need much). Using a spoon, mix the flax and lime. Roll the brownie balls inside the flax and lime mixture, covering the entire brownie ball. Repeat for each brownie ball - Enjoy! Share these with family, friends or complete strangers. Brownie lovers will love you forever when you give them a brownie like this! <3