Raw Vegan Cinnamon Brownies


Here’s a really easy Raw Vegan Cinnamon Brownie recipe that can be made in about 5 minutes and the only equipment you need to make it is a food processor.

The best thing I liked about these brownies…apart from not having flour, butter, eggs and processed sugars, is that they are really simple to make and not overly sweet.

This is a great snack and full of nutrient-dense ingredients, especially when compared to a highly processed box of  traditional store-bought brownie mix full of GMO ingredients:


S.A.D. (Standard American Diet) Duncan Hines Brownie Mix



  • Partially Hydrogenated Soybean Oil/Corn Oil/Cornstarch – soy and corn are both well known and documented GMO ingredients.  Unless it is labeled “organic” or is labeled “non-GMO Project Verified”, we can only assume it’s made from GMO products.
  • Salt – processed, toxic iodized salt
  • Sugar – refined, processed, bleached sugar
  • Bleached Flour – bleached = chlorine.  The flour is treated with a chlorine gas bath (chlorine oxide) which also produces alloxan.  Alloxan is a by-product of the bleaching process and is the product of the decomposition of uric acid (source
  • BHT – (aka Butylated Hydroxytoluene) is a synthetic preservative
  • Artificial Flavor – a sneaky way to include something in their product without having to fully disclose what it is
  • Carrageenan – a controversial and questionable ingredient that is linked to digestive disorders and even cancer (source)


Then, you still have to add eggs and vegetable oil to it.

This healthier version is made with clean, real food ingredients that are actually good for you and they’re raw, vegan, gluten-free, dairy-free, grain-free, flourless, egg-free, paleo-friendly and contain no refined sugar!

Want more healthy dessert recipes?  Check out No-Bake Vegan Peanut Butter Cheesecake, Clean Eating Chocolate Crunch Bars, Healthy Peanut Butter Cups or my Clean Eating eCookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!



Feel Good About What You Eat | The Healthy Family and Home


5 Fast Facts About Pumpkin Seeds:*

  • a natural anti-inflammatory food
  • excellent source of magnesium
  • helps to lower cholesterol
  • alkaline forming
  • high in essential fatty acids

5 Fast Facts About Sunflower Seeds:*

  • rich source of vitamin E
  • finest source of B complex vitamins
  • incredible source of folic acid
  • rich in magnesium
  • provides anti-inflammatory benefits

5 Fast Facts About Walnuts:*

  • high quality vegan protein
  • high in antioxidants
  • rich in omega-3 fatty acids
  • high in vitamin C
  • improves blood lipids and other cardiovascular risk factors

5 Fast Facts About Medjool Dates:*

  • natural energy booster
  • high in iron content
  • rich in potassium
  • good source of dietary fiber
  • excellent source of protein

5 Fast Facts About Raw Cacao Powder:*

  • contains over 300 compounds including protein, calcium, iron and zinc
  • super high in anti-oxidants
  • contains 4 different neuro-transmitter that promote a positive outlook
  • contains essential fats
  • can help to decrease blood pressure

5 Fast Facts About Cinnamon:*

  • contains anti-inflammatory properties
  • helps control blood sugar levels
  • great source of manganese, fiber, iron and calcium
  • can help lower bad cholesterol
  • helps eliminate headaches and migraines

5 Fast Facts About Himalayan Pink Salt:* 

  • contains 84 minerals
  • unrefined, unprocessed, raw
  • promotes stable pH balance in cells
  • controls water levels in the body
  • aids digestion and facilitates better nutrient absorption


*These statements have not been evaluated by Food and Drug Administration.  This information is not intended to diagnose, treat, cure or prevent any disease.









Where to Buy:  If you have trouble finding any of the ingredients to make this recipe, you can order from online from Amazon and have them delivered straight to you door!



Tip #1:  It is better to pre-soak you nuts and seeds before making this recipe, but not necessary.  Soaking the nuts and seeds “activates” them and breaks down the phytates and enzyme inhibitors to release nutrients.  It also makes them much easier to digest.

I’m guilty of not always soaking my nuts and seeds before making a raw recipe, especially if I’m in a hurry, but I’m trying to get into a routine because I know they are more nutritious that way.

If you want to prepare your nuts and seeds ahead of time, soak them (separately) for 7 hours or up to 24 hours with about  some Himalayan pink salt (2 tsp for the walnuts and sunflower seeds and 1 tbs for the pumpkin seeds).  You will then need to dehydrate them for about 12 – 24 hours (turning occasionally) at 105 degrees.

Again, this is something you would need to do ahead of time, but once you do it, your nuts and seeds will be ready to go.  Store them in air-tight, glass containers with BPA-free lids.

Tip #2:  Make sure you pack them into the baking dish very tightly so they will hold together when you take them out.


Raw Vegan Cinnamon Brownies (Raw, Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, Egg-Free, Paleo-Friendly, No Refined Sugar)

www.thehealthyfamilyandhome.com The Healthy Family and Home


  • 1/2 cup organic raw pumpkin seeds
  • 1/2 cup organic raw sunflower seeds
  • 1 cup organic raw walnuts
  • 1/2 cup organic raw cacao powder
  • 12 - 15 organic medjool dates (pitted)
  • 1 1/2 teaspoon organic ground cinnamon
  • 1 pinch Himalayan pink salt


Step 1 Put the following ingredients into a food processor and process to a coarse grind: pumpkin seeds, sunflower seeds, walnuts, raw cacao powder, cinnamon and Himalayan pink salt.

Add the dates and process until the mixture starts to stick together.

Press the mixture very firmly into a 8 x 8 glass baking dish, then slice and serve.



This recipe will make approximately 16 brownies.

Recipe source: http://kristensraw.com/blog/2011/12/22/cinnamon-brownies-raw-vegan-easy/



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The photographs for "Raw Vegan Cinnamon Brownies" by The Healthy Family and Home are licensed under a Creative Commons Attribution-NonCommercial 4.0 International License and cannot be used without my written permission.


Clean Eating eCookbook | The Healthy Family and Home

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  1. says

    What a treat! The brownies look amazing! I always use just nuts to make brownies, either walnuts or almonds. The combination with seeds sounds great, I’m saving the recipe for when I have all the ingredients, can’t wait to give this a try:)

    • Karielyn says

      Hi Adriana! Yes, I liked the additional pumpkin and sunflower seeds too..a little extra nutrition and crunch!

      Let me know how you like them if when you make them 😉

  2. Betsy says

    These look delicious! The only problem I have with making these is I can’t have any kind of tree nuts. But I can have peanuts. Do you have any suggestions for substituting the walnuts? Any suggestions would be appreciated.

    • Karielyn says

      Hi Betsy! I think it would be fine if you used peanuts in place of the walnuts, or you could just increase the amount of pumpkin seeds from 1/2 cup to 1 cup and increase the amount of sunflower seeds from 1/2 cup to 1 cup to eliminate the 1 cup of walnuts.

      Another idea to replace the crunchy texture of the walnuts would be to add some chia seeds, sesame seeds or maybe even some hemp seeds.

      Once the walnuts are ground up in the processor, they are more there for nutrients and the crunch, which you could also get from the peanuts, chia seeds, sesame seeds or hemp seeds.

      I hope one of those suggestions works, and I’d love to hear back from you to see what you tried 😉

    • Karielyn says

      Hi Ellie! Yay! I’m so glad you enjoyed them!

      Thank you for taking the time to leave me feedback…I really appreciate it 😉

  3. Garnett says

    My family and friends loved these! I omitted the salt and cinnamon without thinking about it. Next time, I’ll have to try the spice in it!

    • Karielyn says

      Hi Garnett! I’m so glad to hear that everyone liked them!

      That’s great that they tasted good even without the pink himalayan salt and cinnamon and if you add them next time, it will just give you extra nutrients because both are great for the body.

      Thanks for trying out the recipe and taking the time to leave feedback 😉

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