Recipe: Vegan Date Pecan Brownie with Almond Coconut Fudge

Here Mercy Fenton shares a treat that's perfect for Vegans
Recipe: Vegan Date Pecan Brownie with Almond Coconut Fudge
PERFECT FOR VEGANS: Date Peacan Brownie with Almond Coconut Fudge, by Mercy Fenton.Picture: Jim Coughlan.

This sweet treat is suitable for vegans but will absolutely be enjoyed by anyone who likes a healthy treat. It is rich and delicious so a little should be enough, but it’s very hard not to go back for more. By all means use walnuts or macademia nuts if you prefer them, but I would recommend toasting in advance.

Vegan Date Pecan Brownie with Almond Coconut Fudge



250gr fresh medjool dates, pitted

200gr toasted pecan nuts

60gr cocoa powder

Pinch of sea salt

2 tbsp water, added gradually


  • Line an 8-inch square tin with parchment paper.
  • Put the dates in a food processor.
  • Add the pecans into the food processor and pulse using the “s” blade until a crumble forms.
  • Next add the cacao powder and sea salt, blending so that it forms into a dough-like mass.
  • Add 1 tbsp of water at a time through the feeder hole as the food processor is running.
  • You don’t want the ‘dough’ to be too wet, but you do need enough water for it to adhere together.
  • Once the ‘dough’ is sticky enough to form a ball, remove it from the food processor and place it into the prepared tin.
  • Use your fingers to press the dough into the pan so that it’s spread out and even, then immediately place it in the freezer.
  • While the base is chilling and hardening, start making the filling.

Almond Butter & coconut cream


100gr crunchy almond butter

100ml full fat coconut milk

2 tbsp maple syrup

Pinch of sea salt

50gr melted dark chocolate at room temperature


  • Put the almond butter, coconut milk, maple syrup and sea salt to the bowl of a food processor.
  • Pulse several times to combine.
  • Add the melted chocolate and pulse again.
  • The mixture will become thick and creamy.
  • Pour the filling over top of the crust and use a spatula to spread out evenly.
  • Place into the refrigerator to chill for at least 2 hours.



90gr dark chocolate (suitable for vegans)

2 tbsp coconut oil


  • Place a small stainless steel bowl over a pot with barely trembling water.
  • Place the chocolate and coconut oil in the bowl. Heat on the stove top, stirring the mixture as the chocolate melts.
  • Once the chocolate is fully melted and a smooth mixture, remove from the heat.
  • . Pour carefully over the almond layer and spread carefully.
  • lace the pie back in the fridge so that the chocolate topping solidifies. This will only take about 10 to 20 minutes.
  • Portion into fingers, using a hot dry knife to cut through the top chocolate layer and prevent it cracking.
  • It is best served chilled, but also delicious at room temperature.
  • Make sure to store leftovers in the fridge.

You can email Mercy Fenton at

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