Raw Chocolate Brownies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 brownies (8x8 inch pan) or about 24 mini brownies 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- Top the Brownies: Pour the melted chocolate mixture evenly over the pressed brownie base, spreading it smoothly to cover the surface.
- 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.
- 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
Find it online: https://kochenmitviktoria.com/raw-chocolate-brownies-recipe/
