Plant-Based Brownies with Raspberry Pomegranate Coulis

Plant-Based Brownies with Raspberry Pomegranate Coulis Serves: ½ sheet pan


  • 2 lbs. loosely packed pitted dates
  • 3 cups toasted almonds or walnuts
  • 3 oz. cacao or cocoa powder
  • 1 Tbsp. pure vanilla extract
  • 4 tsp. water
  • ¾ tsp. RC Umami Sensations® Red Miso Powder
  • For the "Frosting"
  • ½ cup cocoa powder
  • ½ cup pure maple syrup
  • 4 oz. melted coconut oil
  • 1 tsp. pure vanilla extract


  1. 1 “To Make the Brownies”
  2. 2 Lightly grease a half sheet pan and line with plastic wrap.
  3. 3 Combine the dates, walnuts, cocoa, vanilla, water, and RC Umami Sensations® Red Miso Powder in a food processor.
  4. 4 Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.
  5. 5 Transfer dough to half sheet pan and press very firmly until dough is evenly distributed in the pan.
  6. 6 “To make the Brownie Frosting”
  7. 7 In a mixer bowl combine ½ cup cocoa powder, ½ cup maple syrup, melted coconut oil and 1 tsp. vanilla extract.
  8. 8 Blend mixture until it forms a paste with paddle attachment.
  9. 9 Evenly spread frosting over Raw Vegan Brownies.
  10. 10 Refrigerate for at least 2 hours before serving so they can set up.
  11. 11 Decorate plate with RC Raspberry Coulis prepared with pomegranate juice and dairy free dark chocolate curls.
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