This Valentine’s Day, treat yourself or someone special, to a decadent and rich brownie covered in a creamy ganache frosting. These brownies are raw, vegan, and feature an extra nutritious boost from moringa!

They’re perfect to share, but so delicious that you might not want to.

This recipe is based off of the Vegan Brownies recipe by Minimalist Baker. Make sure to check out their other awesome recipes if you haven’t already!


Brownies: (Vegan, Raw)

  • 1 1/2 cups raw walnuts (plus more for topping)
  • 1 cup raw almonds
  • 2-3 teaspoons of Organic Pure Moringa Powder
  • 1 pound pitted dates 
  • 3/4 cup cacao powder or unsweetened cocoa powder
  • 2 Tbsp cacao nibs (plus more for topping)
  • 1/4 tsp sea salt

Ganache Frosting: (Vegan)

  • 1/4 cup almond milk
  • 1 cup dairy-free dark chocolate (chopped)
  • 2 Tbsp coconut oil, melted
  • 1/4 – 1/2 cup powdered sugar
  • 1/4 tsp sea salt

While a food processor is not 100% necessary for this recipe, it certainly does help!


Brownies :

  1. Place walnuts and the almonds in food processor and process until finely ground.
  2. Add the cacao powder, Organic Pure Moringa Powder, and sea salt to the nut mixture and pulse to combine. Transfer to bowl and set aside.
  3. Add the dates to the food processor and process until small bits remain. Remove and set aside.
  4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
  5. Process until a dough consistency is achieved, adding melted coconut oil if the mixture does not hold it’s shape when squeezed together.
  6. Add the brownie mixture to a small parchment lined 8×8 dish and before pressing, add cacao nibs to mixture for extra texture. Press mixture into the pan until flat and firm. TIP : Rub a small amount of coconut oil onto your palms to prevent dough from sticking to your hands!
  7. Place brownies in freezer or fridge to chill for 10-15 minutes before cutting into squares (if adding ganache, slice after frosting!)

Ganache :

  1. Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
  2. Immediately add chocolate to warm milk and loosely cover. Let this sit for 2 minutes so it can melt.
  3. Add salt and stir gently to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
  4. Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
  5. Frost brownies generously with frosting, dust with a little extra moringa powder, and then top with additional raw walnuts and cacao nibs (optional). Slice into squares.
  6. Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month.

Feeling spicy? Try kicking this recipe up a notch by adding a pinch of cayenne!

If you make this recipe, take a picture and tag @KuliKuliFoods on Instagram and hashtag #KuliKuli and #MoringaInspired so we can see!