Description
These Raw Chocolate Brownies are a healthy and delicious no-bake treat, made with wholesome ingredients like walnuts, medjool dates, cocoa powder, and coconut oil. Perfect for a quick snack or dessert, these brownies require no baking and set in the fridge to create a fudgy, rich texture with a decadent dark chocolate topping.
Ingredients
Brownie Base
- 2 cups raw unsalted walnuts
- 2 cups packed pitted medjool dates
- 1/3 cup walnuts (optional, for walnut chunks)
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
Chocolate Topping
- 1/4 cup coconut oil
- 1/3 cup cocoa powder
- 1/4 tsp vanilla extract
- 2 tbsp maple syrup
Instructions
- Prepare the Pan: Line an 8×8-inch pan with parchment paper and set aside. Alternatively, for two-bite brownies, use a mini silicone muffin pan instead.
- Make the Brownie Dough: In a food processor, pulse the 2 cups of raw walnuts, medjool dates, 1/2 cup cocoa powder, 1 tsp vanilla extract, and a pinch of salt until a sticky, cohesive dough forms. Scrape down the sides of the bowl as needed to ensure an even mixture. If you want walnut chunks, add the optional 1/3 cup walnuts now and pulse a few times to incorporate them without over-processing.
- Press Dough into Pan: Firmly press the brownie dough mixture into the prepared pan or divide spoonfuls into the muffin wells if using a mini pan. Smooth the top with your hands or a spatula to create an even surface.
- Prepare Chocolate Topping: Melt the coconut oil with cocoa powder over a double boiler or in short bursts in the microwave until smooth. Stir in the vanilla extract and maple syrup until fully combined.
- Pour and Spread Topping: Pour the melted chocolate mixture evenly over the pressed brownie base and spread it out carefully to cover the surface.
- Set the Brownies: Place the pan in the refrigerator or freezer for at least 1 hour to allow the brownies to firm up and the chocolate topping to set.
- Serve and Store: Once set, remove the brownies from the pan by lifting the parchment paper or popping out of muffin wells. Slice into squares if applicable. Store the brownies in the fridge for up to 1 week or freeze for up to 3 months.
Notes
- Using medjool dates provides natural sweetness and chewy texture, but ensure they are soft for easy processing.
- The optional walnut chunks add a nice crunch but can be omitted for a uniform texture.
- For vegan and raw compliance, ensure that the cocoa powder and coconut oil are raw and unprocessed.
- Store brownies tightly covered to prevent drying out.
- These brownies are best enjoyed chilled straight from the fridge or freezer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Raw Vegan
