I have a really big sweet tooth. Like really big. Whether it's something as simple as a scoop of strawberry ice cream or something decadent like a soufflé au chocolat, I'm always down for a little sugar. Sometimes I'll even have a small dinner, just to save room for dessert. Even though I love indulging in sweets, I try not to overdo it. Most of the time, I stick to desserts that are raw, vegan, and made with whole ingredients. One of my favorite things in the world is the raw coconut brownie from Erewhon. I made my own version of it this past weekend and wanted to share it with you guys...Ingredients: 1.5 cups raw walnuts, divided1.5 cups unsalted almonds, divided2 cups Medjool dates, pitted and roughly chopped3/4 cup cocoa powder or raw cacao powder1/4 cup coconut shavings 1/4 cup coconut oil1 teaspoon vanilla pinch of sea salt1/2 cup vegan chocolate chips
Directions: Place 1 cup walnuts and 1 cup almonds in food process and ground until they are a fine consistency. Add cocoa powder, coconut shavings, coconut oil, vanilla, and sea salt. Pulse to combine and then transfer to bowl and set aside. Add chop dates into food processor and process until small bits remain. Transfer to a bowl and set aside. Add cocoa mixture back into food processor and while processing add date pieces into mixture. Process until a doughy, sticky consistency is achieved. It may look like cake crumbs, but it should hold together when pressed. Place brownie mixture in a parchment lined cake pan and add remaining 1/2 cup roughly chopped almonds. Mix with hands until well-combined, then press dough until it is flat and firm. Garnish with remaining 1/2 cup walnuts. Melt vegan chocolate chips in the microwave for 4 minutes, making sure to stir with a wooden spoon every 20 seconds (add a few drops of coconut oil if melted chocolate is too thick). Drizzle melted chocolate over walnuts and brownies. Refrigerate or freeze for at least an hour before cutting. 
Adapted from Minimalist Baker. 
Hope you enjoy!