Raw S’mores Brownies

We all have those days when we get up, look in the mirror and feel like we feel ugly.  I know I have them...I feel fat, or my hair does not want to cooperate or maybe I have a big zit.  But you know what?  Even on the days when you feel ugly someone always thinks you are beautiful.   Waking up on one day with a bad outlook one day doesn't change the fact that you are beautiful, and what is on the inside is what really counts.  If you have a beautiful heart, it will show on the outside as well.  Every woman deserves to feel beautiful, and that includes you!
On the topic of beauty, if you think about it, brownies may not be the most beautiful dessert in the world.  I mean, they are not a very pretty color, they are flat, and the tops tend to be wrinkly.  But once you take a bite of one, then you know why a brownie might be considered beautiful.  Afterall, you cannot take a bite of something that delicious and call it ugly.
Last weekend, I decided to attempt raw s'mores brownies.  I wanted them to have a "graham cracker" crust, a fudgy layer of brownie topped off with some gooey chocolate and a vanilla "marshmallow" layer.

So, for the crust, I used crunchy pecans laced with a bit of cinnamon and it was better than graham crackers.  I topped it off with my fudgy raw brownie recipe, and some raw chocolate fudge for something a little gooey (afterall, chocolate melts a bit s'more so some gooeyness was needed).  I made the marshmallow layer from coconut cream, and it was light, and sweet as marshmallows should be.  Lastly, I dusted them with a bit of cocoa powder for the toasted outside of the marshmallow look.

They were heavenly...I think I actually enjoyed them better than real s'mores, and dare I say so they were beautiful brownies.

Raw S'mores Brownies

Makes 9

"Graham Cracker" Crust:
1 cup pecans
1 cup dried shredded coconut
10 medjool dates, pitted
1/2 tsp cinnamon
1/4 tsp sea salt

Brownie base:
2 cups raw pecans
2 cups dried shredded coconut
1/2 cup raw cocoa powder
2/3 cup raw coconut nectar
1/4 tsp sea salt

Fudge:
4 Tbsp raw cocoa powder
1 Tbsp raw coconut oil, warmed to liquid
4 Tbsp raw coconut nectar
pinch of sea salt
1 tsp pure vanilla extract

"Marshmallows":
2 cups young coconut meat
1/2 cup coconut water
seeds of one vanilla bean
2 Tbsp raw coconut nectar
1/4 cup raw coconut oil, warmed to liquid

1 Tbsp cocoa powder for dusting

For the graham cracker crust, in a food processor, combine pecans, coconut, dates, cinnamon and sea salt and process until finely ground and starting to hold together.  Press crust mixture into a 9x9 inch pan lined with foil (oiled so brownies are easily removed).
To make the brownie layer, in a food processor, combine pecans, coconut, and cocoa powder and process until finely ground.  Add nectar and sea salt and process until the mixture comes together like a dough.  Press the brownie mixture into the prepared baking sheet over the graham cracker crust making sure it is even.  Place in the fridge to firm up.
For the fudge, whisk together all ingredients until smooth, and spread over the brownie layer.  Place in the fridge while you prepare the marshmallow topping.
To make the marshmallow topping, combine the coconut meat, coconut water, vanilla bean, and nectar in the food processor and process until smooth.  With the processor running, add the coconut oil and process for about 30 seconds until well incorporated.  Remove the mixture from the food processor and place in the freezer for about 45 minutes to an hour to firm up to frosting consistency.
Once the marshmallow topping is firm enough, place in a pastry bag and pipe over the fudge layer on the brownies (or spread it over if you don't want to mess with piping).  Dust the top with cocoa powder, and enjoy!

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

31 Comments
  1. October 10, 2012 at 14:38
    Reply

    My mouth is watering! I just love all your recipes. Must try these!

    • October 11, 2012 at 02:08
      Reply

      Thanks so much Christine :)! I hope you do!

  2. October 10, 2012 at 14:43
    Reply

    You are one of those beautiful people and it shows even in the food you make for us. What gorgeous brownies! Thank you for sharing. What a wonderful start to my Wednesday. I hope your day is full of good food and laughter. We need more of both in this world!

    • October 11, 2012 at 02:09
      Reply

      Thank you Monet you are too :)! I hope you have a wonderful rest of the week!

  3. October 10, 2012 at 17:18
    Reply

    Amen sista! We're all beautiful! These look soooo yummy!!! I always loved s'mores as a kid. These days around the camp fire i do roasted banana stuffed with dark chocolate and then drizzle almond butter on top. Mmm :)

    • October 11, 2012 at 02:10
      Reply

      Thanks so much Heather :)! Ooo...I remember those! Sooo good! Makes me want to have a campfire ;)!

  4. Sunnie
    October 10, 2012 at 18:00
    Reply

    Amy, your post was very touching; as I read the "Every woman deserves to feel beautiful, and that includes you," I literally said "Awww!" out loud. You deserve to feel beautiful as well! :)<br /><br />Anways, BEAUTIFUL brownies; I've never seen prettier (or healthier, or more delicious-sounding!) ones -- EVER!

    • October 11, 2012 at 02:11
      Reply

      Thanks so much Sunnie, I believe that statement to be true, every woman does deserve to feel beautiful :)!

  5. October 10, 2012 at 19:34
    Reply

    Today was a good day to read your post. I loved looking at the photos and imagining what your smores taste like. Right now I wish I was your neighbour, and your BFF, and you were coming round to lift my day with a plate of your 'bakes'!

    • October 11, 2012 at 02:12
      Reply

      Thank you! Glad to hear you enjoyed it :)! I do love to share my desserts with those around me ;)!

  6. Anonymous
    October 10, 2012 at 19:54
    Reply

    Hi, I can't get young coconut meat, what could I use instead as these look delicious?! Sarah

    • October 11, 2012 at 02:13
      Reply

      Instead of the young coconut meat, substitute 1 1/2 cups cashews, soaked for 4 hours, then drained. It works the same.

  7. Lisa
    October 10, 2012 at 22:34
    Reply

    I love the raw food movement but, what do you do if you have kids with nut allergies?

    • October 11, 2012 at 02:14
      Reply

      Probably not the best recipe for someone with nut allergies. I would either substitute dried coconut for the nuts, or a type of seed like sunflower (if they are not allergic to that). Hope that helps!

    • October 11, 2012 at 02:15
      Reply

      Thank you :)!

  8. October 11, 2012 at 00:23
    Reply

    Oh em gee. I've been thinking about a s'mores post, but yours would shame anything I have in mind. So pretty!

    • October 11, 2012 at 02:16
      Reply

      Nah...you should still do one Lauren, it will be different, something original that you thought up :)! Thank you though!

  9. October 11, 2012 at 01:51
    Reply

    Love the metaphor with beautiful brownies :) These brownies look pretty beautiful themselves! All that fluffy looking frosting!

    • October 11, 2012 at 02:17
      Reply

      Thanks so much Vicki :)!

  10. Anonymous
    October 12, 2012 at 14:57
    Reply

    how long can you make this in advance?

    • October 12, 2012 at 22:28
      Reply

      They keep in the frigde for a week, and freeze well, but I would reccomend making them the day before only for best presentation.

  11. November 5, 2012 at 07:55
    Reply

    This looks great and I want to make it. Just one question: about how many coconuts do you think I'll need to get the 2 cups of coconut meat from? about 4??

    • November 5, 2012 at 12:13
      Reply

      Probably two, but since they are so unpredictable I would buy 3 ;). Awesome that you are going to try it out :)!

  12. January 9, 2013 at 23:50
    Reply

    Amy, my friend posted the red velvet cake on my FB, begging me to do it for her, but chocoholic as I am, my eyes were drawn to the S'mores cake, and so I tried this one first and My Oh My am I your latest fan!!! The proportions of all the different layers are perfect and each layer can be enjoyed entirely on its own, IMHO. I made them in 18 cupcake paper cups for portion control. Pressing down with a glass helps to make both bottom layers even. <br />I am very lucky to live in a climate where we can enjoy fresh coconuts, I have 4 trees. This recipe is great!!!<br />

    • January 10, 2013 at 23:22
      Reply

      So happy you made the recipe and enjoyed it :)! Making individual ones is a great idea! You are so lucky to have access to those coconuts, I am jealous ;). Thank you so much!

  13. June 2, 2013 at 12:18
    Reply

    I LOVE S'mores, can't wait to try this recipe....and, I gotta tell ya, my "Must Try" recipe collection has it's own "Fragrant Vanilla Cake" section! LOL!! Keep it up, girlfriend...you're amazing!!

    • June 3, 2013 at 02:04
      Reply

      That is awesome :)! Thank you so much for your kind words :)!

  14. Anonymous
    March 20, 2014 at 20:29
    Reply

    This looks so good!!! What could we use to substitute the coconut meat? I have little to no access to them here.

    • March 20, 2014 at 21:31
      Reply

      You can use an equal amount of raw cashews. Just soak them for 4 hours to soften before using, and drain well.

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