Raw Chocolate Brownies Recipe

Introduction

These raw chocolate brownies are a delicious and healthy treat that requires no baking. Made with walnuts, medjool dates, and rich cocoa, they’re naturally sweet and fudgy. Perfect for satisfying your chocolate cravings guilt-free.

Ingredients

• 2 cups raw unsalted walnuts
• 2 cups packed pitted medjool dates
• 1/3 cup walnuts (optional, for chunks)
• 1/2 cup cocoa powder
• 1 tsp vanilla extract
• Pinch of salt
• 1/4 cup coconut oil
• 1/3 cup cocoa powder
• 1/4 tsp vanilla extract
• 2 tbsp maple syrup

Instructions

1. Step 1: Line an 8×8-inch pan with parchment paper and set aside. You can also use a mini silicone muffin pan for bite-sized brownies.
2. Step 2: In a food processor, pulse the 2 cups walnuts, medjool dates, 1/2 cup cocoa powder, 1 tsp vanilla extract, and pinch of salt until a sticky dough forms. Scrape the sides as needed to combine.
3. Step 3: If using, add the 1/3 cup walnuts for chunks and pulse a few times to mix them in.
4. Step 4: Press the mixture firmly into the prepared pan, smoothing the top with your hands or a spatula. For mini brownies, press a spoonful into each muffin well and flatten.
5. Step 5: Melt the coconut oil, cocoa powder, vanilla extract, and maple syrup together in the microwave or over a double boiler until smooth.
6. Step 6: Pour the melted chocolate mixture evenly over the pressed dough and spread it out.
7. Step 7: Refrigerate or freeze the brownies for at least 1 hour to set the chocolate topping and firm up the brownies.
8. Step 8: Remove from the pan and slice into squares, or pop the mini brownies out of the mold. Enjoy!

Tips & Variations

• Use different nuts like pecans or almonds in place of walnuts for a new flavor twist.
• Add a pinch of cayenne or cinnamon in the chocolate layer for a spicy kick.
• Substitute maple syrup with agave or honey if preferred.
• For a nut-free option, try substituting with sunflower seeds or pumpkin seeds.

Storage

Store your raw brownies in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to three months. Let frozen brownies thaw in the fridge before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without a food processor?

A food processor is recommended to properly blend the dates and walnuts into a sticky dough. Without one, you may struggle to achieve the right texture, but finely chopping the ingredients and mashing dates could work in a pinch.

Are these brownies vegan and gluten-free?

Yes, these raw brownies are naturally vegan and gluten-free since they use nuts, dates, and cocoa powder without any animal products or gluten-containing ingredients.

Raw Chocolate Brownies Recipe

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★★★★★

4.9 from 73 reviews

These Raw Chocolate Brownies are a delicious and healthy treat made with walnuts, medjool dates, and rich cocoa powder. Perfect for a no-bake dessert, they combine natural sweetness and deep chocolate flavor with a fudgy texture. Topped with a smooth dark chocolate and coconut oil glaze, these brownies are easy to make and ideal for a guilt-free indulgence.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 16 brownies (8×8 inch pan) or about 24 mini brownies 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Brownie Base

• 2 cups raw unsalted walnuts
• 2 cups packed pitted medjool dates
• 1/3 cup walnuts (optional, for 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

1. Prepare the Pan: Line an 8×8-inch pan with parchment paper and set aside. Alternatively, use a mini silicone muffin pan if you prefer making two-bite sized brownies.
2. Make the Brownie Dough: In a food processor, combine 2 cups of walnuts, medjool dates, 1/2 cup cocoa powder, 1 tsp vanilla extract, and a pinch of salt. Pulse until a sticky, cohesive dough forms, scraping down the sides as necessary. If desired, add the optional 1/3 cup walnuts and pulse a few times to incorporate walnut chunks.
3. Press into Pan: Firmly press the mixture into the prepared pan, smoothing the top with your hands or a spatula. If using muffin pans, press spoonfuls into each well and flatten the tops evenly.
4. Prepare the Topping: Melt the coconut oil and cocoa powder with vanilla extract and maple syrup in the microwave or over a double boiler until smooth and fully combined.
5. Top the Brownies: Pour the melted chocolate mixture evenly over the pressed brownie base, spreading it smoothly to cover the surface.
6. Chill to Set: Place the pan in the refrigerator or freezer for at least 1 hour to allow the brownies and topping to firm up.
7. Serve and Store: Once set, remove the brownies from the pan and cut into squares or pop out of the muffin pans. Store in the fridge up to 1 week or freeze for up to 3 months.

Notes

• Use medjool dates for natural sweetness and a chewy texture.
• Walnuts can be lightly toasted for extra flavor, but raw is preferred for this recipe.
• Ensure the coconut oil is fully melted for a smooth topping.
• Press the dough firmly in the pan to avoid crumbling when slicing.
• These brownies are vegan, gluten-free, and refined sugar-free.
• For a nut-free version, substitute walnuts with seeds like pumpkin or sunflower seeds.

Keywords: raw chocolate brownies, vegan brownies, no bake brownies, healthy dessert, gluten free brownies, date sweetened dessert