In the world of raw desserts, it’s pretty uncommon to find a recipe that doesn’t call for a large amount of nuts. You know, those recipes that contain about 80% nuts and claim to be healthy. That’s where I initially went wrong with incorporating more raw foods into my diet, eating too many raw “healthy” desserts. There’s really nothing healthy about a dessert that, for example, contains 2 cups of cashews, a cup of almond flour and a cup of coconut oil because in the end “healthy” fat is still fat and too much of it is never good for your body.
If these so-called healthy raw dessert recipes that are heavy on the nuts are in fact healthy for you, then why do I always feel so sluggish and weighed down after I have them? Does anyone else feel terrible after eating a slice of cashew cheesecake or walnut brownie? All I can say is that from personal experience I have noticed weight-gain when I was making desserts with nut-based flours and significant amounts of coconut oil. Fat, regardless of whether or not it’s a healthy fat, means gaining fat if its consumed in excess.
Sure, they taste amazing most of the time but if your goal is to look and feel amazing then steer clear from high-fat raw desserts. It’s important to not let the term “raw” fool you into automatically thinking “healthy”. This is where I feel like some people get confused and might wonder why they’re not experiencing the results they expect on a raw vegan diet.
These smooth, rich and creamy fudge bites will literally melt in your mouth. I was determined to make a treat that didn’t sacrifice the satisfaction that chocolate gives. This recipe will make you wonder why you ever used so many nuts in your raw desserts in the first place.
I love topping little bits of raw fudge brownie in my ice cream and smoothie bowls. It adds the perfect texture and gooey chocolate taste.
This is a very popular dessert on my Instagram account and is the most frequently created recipe by my followers. I think it’s so popular due to the fact that it’s not loaded with nuts, easy to make and can be enjoyed in abundance guilt-free.
Using just 4 simple ingredients, I was able to make this epic treat that will totally satisfy any chocolate craving. It tastes much better than any processed chocolate and the real winning trait is how much cleaner this recipe is than any nut-based raw dessert. You won’t be left with a high-fat hangover.
The secret ingredient that I used to replace nuts are: buckwheat groats! Buckwheat groats blended into flour has the same texture as almond flour but is much lower in fat. It’s the perfect replacement for nut flours. Just experiment with it to find the right balance to replace nuts in your old raw dessert recipes. You can find buckwheat groats on Amazon.
I hope you try this low-fat treat and enjoy as many as you want, I recommend doubling the recipe since you can store it in the freezer for a few weeks – but I’m sure they won’t last that long.
Let me know in the comments below if you’re planning to or if you’ve tried out this recipe. If you’re on Instagram, make sure to tag @raw_manda and #rawmanda in the caption so I can see your creations!
- ½ cup buckwheat groats
- 1 tsp vanilla extract (or bean)
- 2 tbsp raw cacao powder (or carob)
- 7 medjool dates
- 5-7 tbsp water
- Line a small container with saran wrap
- Blend buckwheat groats in a high-speed blender or food processor until you get a fine consistency like flour.
- Add vanilla extract, cacao and dates to the blender
- Slowly add water as you blend.
- Scoop out mixture and spread evenly in saran-lined pan.
- Freeze overnight.
- Cut into squares and store in an air-right container in the freezer.
I wet my hands to make it easier to manage the fudge, it's very sticky! You can also wet your hands and roll/shape fudge into balls/squares.
Aha! Finally figured out the recipe! My biggest mistake and what (almost) turned me off from this delicious recipe forever…I used roasted groats and NOT raw groats!!! Having never used groats before, I just grabbed a bag without noticing the colour of the groats in the recipe photos. YIKES! Bitter beyond bitter! Googled to see if there was a difference in roasted v. raw and once I found out that the roasted groats are stone hard and meant for cooking and that raw is a completely different thing, found a bag of raw groats and made these lovelies this evening. Wow! Delicious! Glad I didn’t give up on the recipe!
Hi Regie! Ah, yessss.. raw buckwheat groats are very different! I’m SO happy you didn’t give up and even happier that you loved the recipe! Thank you so much for trying out these brownie bites, they were one of the first treats I’ve ever come up with on my own so it means a lot to me that you enjoyed them :) XO
I wasn’t expecting to see buckwheat groats as the base! What a great idea! Thanks so much, will try this soon.
Yes! I love using buckwheat!! Enjoy! XX
These brownies are amazing! I substituted the buckwheat for porridge oats and they turned out perfectly! They are so simple to make and they are the perfect chocolate fix. I am making my second batch as we speak.
Hi Fay!! I’m delighted to see that you’ve already made a second batch! Thank you so much for taking the time to write and let me know that you liked my recipe. I hope you have a wonderful day! xoxox
Hey! I’ve been looking around awhile now for a much lower fat version of my powdered cocoa/coconut oil blended cups, and these might just fit the bill! One question: can I omit the dates completely, or will the whole thing fall apart? I just don’t like the sugar ^_^
Thanks for posting this!
Oh great! Glad to hear it :) Yes, it will fall apart without the dates, don’t be afraid of sugar :)
Omg these look delicious. Can I use something else instead of the dates? not a big fan
Hi Abigail!
Unfortunately, I have only used dates with this recipe, but you could try another dried fruit like prunes or raisins – it would certainly change the taste but definitely worth experimenting :) X Amanda
How about figs to replace the dates?
Hi Sharon,
I have not tried it, but it could work! You may get a different consistency but I’m sure it will still be delicious :)
if you were to serve these at a party, would they hold up if left out on a platter?
Its best to not leave these bites sitting out, they will melt a little and be hard to manage. I would say 10 minutes on a platter tops! Enjoy! X Amanda
Heeey, this looks awesome but I have a question.
Can I substitute buckwheat groats with millet or any other groats? :)
Thank you Kitty! I haven’t used millet… I would say rolled oats might be the best substitution! Xx
I’ve heard mixed things about eating raw buckwheat groats, I’m assuming from this recipe that you can eat them raw without sprouting or soaking?
Hi Taryn,
I definitely recommend soaking, sprouting and dehydrating… but sometimes you just don’t have time to. I’ve been fine blending raw buckwheat groats into flour for this recipe :) Enjoy!! xx
I’m wondering about just using buckwheat flour that I bought at the store. Seems like you are making flour out of the groats…is the buckwheat flour comparadible?
I actually find there is a big difference when you ground raw buckwheat groats yourself versus store-bought flour.
Hii! i love your block you have such
a good ideas, i was wondering if in this recipe
i can use oatmeal flour insted of buckwheat?
Thanks :)
Hi Paula,
I haven’t tried oatmeal flour, but it would probably work as a substitute. I would try out almond flour or a mix of almond flour/oat flour too. Good luck!! Pls let me know how it turns out :) xx
The brownies look so delicious! I have to try the Recipe soon.
I would like to know which food processor Do you use. I want to buy one, maybe you can recommend a good one?
I actually use a Vitamix blender for pretty much everything. My raw desserts all come out very smooth using one :)
I was just wondering whether you could replace the ground buckwheat groats with buckwheat/oat flour? These look amazing by the way
I am not a fan of buckwheat flour that isn’t homemade. There’s something weird about the taste of it. I haven’t tried oat flour, though I suppose it would work.. I think almond flour might be the best bet! Hope it turns out well, pls let me know! xo
Hi Amanda!
I’m from Italy and here you cannot find buckwheat groats, we kinda don’t have them haha.
Is there a substitute I could use?
I would try almond flour :)
This is an amazing recipe!
I am new to the vegan lifestyle, and lately have been CRAVING chocolate or something sweet. I made this last week and it hit the spot perfectly.
Thank you for posting all your recipes, it really helps me ( and I’m sure many others) out!
xxx
Hi Alexandra!
You’re comments are so nice :) I love to hear feedback from my readers, so I’m really glad you took the time to share this! Have a wonderful day sweetie! xo
Hi! These look great but I was wondering what the nutrition facts are?
Hi Sarah,
I don’t count calories, however you may enter the ingredients in MyFitnessPal.com to calculate them if you wish. Enjoy! x
Hellooo manda .. Im from indonesia .. Nice to know u .. I found u @instagram and i am really excited with the recipeeee .. I try to love this life with eat clean n ur recipe is so goooodddd .. Mybe the ingredients in ur country are different from mine .. Mybe u can give many product which we can use universal
thank you so much for this post! I am so excited to try this recipe! I did notice the high fat/weight gain with most raw desserts and was so happy to read this post and know about low fat alternatives! yay! cant wait to get some buckwheat and try this :) Buckwheats are also so high in iron, magnesium and vitamin B 6 so not only are we using less fat but packing a dessert with more nutrition! great idea!
Hi Leora! Thanks so much for stopping by and leaving such a lovely comment here :) Buckwheat has been a game-changer! I absolutely love love love it and it’s perfect for making raw desserts and cutting down on the fat so we can enjoy MORE, not having to eat sparingly. Enjoy!! xoxo
Hey Amanda, just wanted to say thanks for my new favorite recipe! I didn’t have a food processor in my apartment but this recipe made me decide to get one! I used to use one at my family’s house for nana ice cream but never got around to buying one until now! I made this recipe 3 times in one week and I kept telling myself to save it for later but couldn’t stop eating it. So addicting!!!!
Hey Jess!!
You made this recipe 3 times in one week? WOW! That just makes me so so happy! Thank you so much for sharing your feedback with me, it means so much! I’m super excited for you to have a food processor now, time for lots of yummy treats and more nana ice cream (my fave!!!) Have an awesome day! xo
This sounds sooo amazing. They only sell buckwheat flour where I live, would it work to buy that straight away or does it have to be groats?
HI Mathilda,
Buckwheat flour would certainly work. It’s grittier and darker in color. The taste and consistency will be slightly different since you won’t be using fresh buckwheat flour ground from groats so the results won’t be the exact same. Let me know how it turns out! xo
Hi! It did turn out grittier and pretty dry but today I found the groats and just made it again so fingers crossed this time!
Thanks for filling me in! Let me know how that goes, I definitely enjoy buckwheat groats more than flour!
Delicious! Just found your site and tried these today. They have only been in the freezer for half a day and they taste amazing, but are a little soft. They don’t really “cut” up. What is the consistency I should be going for? But the taste is so good!!! Thank you.
Hi Jenny!
It all depends on the temperature of your freezer. They do get soft quickly. Usually a few hours in my freezer make them firm enough to cut up. Perhaps you should try to play with your freezer temps if you’d like them to firm up too. I’m glad you like how they taste :) Enjoy! xx
Hi Amanda, I can’t find the recipe for your cinnamon rolls, do you still have it? Thanks!
Hi Kathy,
That recipe should be on my Instagram, but if you can’t find it there it will also be in my upcoming eBook. I will try to post it on the blog when I have some free time! Sorry for the inconvenience!! xx
No problem, yeah I know I found it on your IG before, but now I can’t find it! Thanks!
Hi, Amanda
I just stumbled upon your insta and blog, and WOW – everything looks incredible!
I was wondering, if I can use dried dates, or if the texture will then loose it’s gooey consistensy?
Thanks a lot!
Hi Caroline, just wanted to let you know I’ve made this recipe with dried dates before and I just let them soak in boiling hot water for about 45 minutes to an hour :) Works perfect every time!
Manda – recipe is genius as usual. You rawk, girl!
Love Nathalie <3
Yay! thanks so much for the love! xx
Hey Caroline!
Thank you so much! I’m so happy you found me :) As Nathalie mentioned, you can just soak your dates a few hours prior to making the fudge brownies – I normally just use warm water if the dates are not fresh and soft. Enjoy!! xx
Hi!
I’m also happy, I found you; all of your recipes looks so easy and delicious :)
Thanks to both of you! Now I defenitely gotta try making these!:)
xx Caroline
Totally ate 1/4 of the pan. Yum!
Do you have other recipes that use buckwheat groats?
Hi Stephanie! I am so happy to hear that! I’ll be releasing an eBook very soon with tons of recipes with buckwheat groats. If you like this recipe, you will love the eBook! xoxo
Looking forward to your ebook!
Hi Amanda =)
I stumbled across your instagram and then your blog a while ago…and oh my gosh, HAVE I FALLEN IN LOVE! =P
You are absolutely amazing and I love, love, LOVE your recipes!! <3 <3
I'm having a bit of trouble to find buckwheat groats and am aware that I can get it online at Amazon. However I was wondering if I could use regular/plain buckwheat instead of buckwheat groats? Also, what the difference is between buckwheat and buckwheat groats?
Thankyou so much! And I hope you have a very merry christmas and happy new year! Xx
Hi Jill!
So happy you found me :) You’re such a sweetheart, thanks for all the kind words.. you really made my day! I blend buckwheat groats into flour so yes, regular buckwheat flour should definitely work! I would just say use about 1/4 cup + 2 tbsp. Raw buckwheat groats are the hulled seeds of the buckwheat plant. Have a wonderful holiday season and a healthy new year my love! xx
Okie dokes, thankyou!
Eeeekkk, can’t wait to make these! =D
Hi Amanda,
I am trying not to eat cacao, and I recently switch to carob powder. Any tips for using
carob powder? I tried to substitute it in another recipe and the taste was so strong, I had to throw out the recipe.
Thank you!!
Hi Sophia,
It might just be an acquired taste for you. Try using half carob and half cacao to help transition! Enjoy x
Hey Amanda! Wow, what a great blog! I have already been so encouraged by your stories and intrigued by your ideas… Thanks for posting :)
A quick question–I notice a few of your recipes use buckwheat groats ground into flour…are these just raw buckwheat groats or do you have to soak/sprout/dehydrate them first? I’ve never seen that in a raw recipe before but if it truly works from straight up raw–it sounds like a brilliant idea!!! I can’t wait to try once you just give me a heads up on that small detail! Thanks:)
-Sam
Hi Sam!
Thanks for the nice note here :) Yes, you can blend raw buckwheat groats right into flour. If you have time to soak, sprout and dehydrate that’s always best but realistically not everyone has time to do that! I’ve definitely blended my buckwheat groats directly into flour many times and it works for me.
Enjoy! xx
Amanda
This looks amazing, Amanda! Its funny because, my dad and I make this same exact recipe, but without the vanilla extract!! It comes out just like fudge brownies, its amazing! This is one of our favorite raw vegan dessert recipes ever! Not only does it taste delicious, but its very low in fat, which means you can eat more of it than you would with a gourmet dessert that’s higher in fat. I totally agree with you 100% on raw vegan desserts being filled with too much nuts. That’s why I love replacing nuts with buckwheat in recipes. Simplicity is best, and your recipes are just that — simple! Your blog is heaven! :)
Much Love,
Miliany
Thanks Miliany :) Yes!! Buckwheat groats have been such an amazing discovery for all of my raw desserts. Buh-BYE nuts! I’m using them in everything. They have a wonderful texture and are so versatile. So glad you are a big fan too! xx
I’ve already got homemade date paste in my fridge – how much would I use instead of the medjool dates? I’m keen to try these! Thanks :)
Hi Felicity!
I have not tried making these fudge brownies with date paste, although it should work out fine. I don’t want to give you the wrong measurements since I haven’t used date paste in this recipe yet. Please let me know how it turns out for you! Enjoy! xx
Hii would normal flour like spelt work too?
Hi Mara,
I have not had a chance to try it with any other flours, but I would imagine it would taste great but just maybe not the same smooth texture as buckwheat groats. Please let me know if you do try it out, would love to know what you think! xx
hey, i’ve been wanting to make this recipe but cacao powder and buckwheat groats/flour are probably not available where i live. could you give me any other alternative for these and where i might find them?:)
I cacao powder can be replaced by carob and cocoa powder. An alternative to buckwheat groats would be almond flour or other nut flours. If you’re having trouble finding these items at your local health store, try ordering online from my Amazon Store. xx
Hey Amanda,
Any tip on how to not make a frozen solid hockey puck? My brownie was rock solid and I couldn’t even cut into it with a knife. I had to snap the cement brick by hand. It was more of a frozen fruit or vegetable density; very far from “gooey”. I followed the recipe… I ended up letting the cement brick just thaw and ate it like icing :P . I really was hoping for ooey gooey brownies though; like in the picture!
Any advice and insight? I’ll definitely give the recipe another go if you can correct this. Thanks in advance!
Hi Qasim,
Sorry you are having these issues with the recipe, I have not heard anyone experiencing the issues you are describing. You can try storing them in the refrigerator or lowering the temperature of your freezer. Good luck! xx
Hi Amanda!
There are the bomb! Im eating them right now as breakfast so I wanted to ask you if the rest of my brownies should be keep in the freezer or the fridge works out as well? Would they melt down in the fridge?
Thanks lovely
Byee
Hi Linda!
Im so happy you enjoy them!! I recommend keeping them in the freezer, they should still be soft enough to eat right out of there! Enjoy x
Hi Amanda,
Do you know how many calories would be in each piece? I am trying to find a low cal dessert!
Thank you!
Each piece is 48 calories, 0.18 grams of fat.
X Amanda
I have been obsessed with this recipe! Every time I make it it just tastes better and better! I can’t wait to try more of your recipes :D
Thank you so much Stephanie! It makes me so happy to hear feedback like this. I can’t wait to share more recipes! xx
Can I use premade buckwheat flour? I can’t find the groats anywhere, but I have buckwheat flour.
Hi Chelsea,
Buckwheat flour should work since in my recipe I blend the groats into flour. Start with 1/4 cup then add more as needed. Let me know how it goes! Enjoy xx
Do you think I could replace the groats with oat flour?
Hi Anna,
The texture will be different with oat flour, it won’t be as fudgey and smooth, but you will still get a very delicious treat! xx
hey amanda, i was wondering if i could sub the buckwheat groats for already ground buckwheat flour? Will it be the same?
Hi Shunan,
Buckwheat flour should work since in my recipe I blend the groats into flour. Start with 1/4 cup then add more as needed. Let me know how it goes! Enjoy xx
I tried it with buckwheat flour and it worked well! However, it is very grainy.. for some reason? Tastewise, they are perfect and veryyyyy sweet!
Hello Amanda!
I adore this recipe and make these tasty fudge brownies very often. they are so easy to make and it feels so good to know that they are truly healthy and low-fat.
I myself try to avoid nuts as a base to vegan desserts (also because of allergies in my family that prevent me from doing so) and I was so glad I discovered your account and blog that has set the right path for me when I was in my baby steps in the kitchen. so for that I am most grateful. keep inventing, inspiring and posting. lots of love xxx
Hi Olivia!
Thanks so much for the wonderful feedback :) I’m thrilled to hear that you enjoy them, I try really hard to avoid adding too many nuts to any of my dishes. Small amounts are acceptable but raw desserts loaded with them are a no no in my kitchen ;) I appreciate your support and encouraging words, sending my love! xx
I made these brownies today and OMG… they are super tasty, now it’s my favorite desert, thank you very much for your recipes, they are really healthy and easy to make.
Wow, I’m so happy you enjoyed them and thank you for the feedback! The best part about this recipe is how simple and delicious it is. Have a wonderful day! X
Hi!
Do you have a youtube channel? It would be awesome!
Hi! YouTube is definitely something I want to pursue when I am done writing my eBook. You can subscribe to my channel (https://www.youtube.com/channel/UCbIPJsr0HXfM7TQ452aTnOw) and be notified when my first video is up! xoxox