A delicious nut-free double chocolate brownies recipe from Raw Cake, by Daisy Kristiansen and Leah Garwood-Gowers, the team behind the The Hardihood.

These chocolate brownies are every bit as indulgent as their nutty friend. In fact, we actually find the cacao to be more potent in this recipe than any of our others. Add in the benefits of the chia seeds and you’ve got yourself a powerhouse of energy and yumminess. Ideal for friends with nut allergies.



For the brownies
70g (½ cup) pumpkin seeds
70g (½ cup) sunflower seeds
35g (¼ cup) chia seeds
65g (½ cup) coconut sugar
25g (¼ cup) cacao nibs
1 tbsp maca powder
1 tbsp rice malt syrup
190g (1½ cups) pitted dates, soaked
40g (½ cup) cacao powder
For the frosting
60g (½ cup) pitted dates, soaked
20g (¼ cup) cacao powder
30g (¼ cup) coconut sugar
85g (¼ cup) rice malt syrup or maple syrup
2 tbsp coconut oil, melted


Line a 15cm square baking tin with baking paper.

Blend all the brownie ingredients except the dates and  cacao powder in a high-powered food processor on high for 2–3 minutes until they are as fine as possible.

Add the dates and cacao powder and blend until the mixture is nice and gooey and totally combined.

Press into the baking tin and clean out the bowl of the food processor.

For the frosting, blend the dates in the clean food processor on high until nice and smooth.

Add the remaining ingredients and blend until the mixture is gooey and creamy. 

Spread the frosting on top of the brownie mixture, creating texture in the top with your spoon.

Set in the fridge until the frosting is firm, for about 3 hours or ideally overnight.

Cut into 10–12 squares. They will keep well in the fridge for up to 1 week.

Watch Jean making the brownies in this episode of Book Break.