These double chocolate no-bake brownies come together in minutes with just a few simple ingredients—no oven required.
Featured Review
These were amazing! I ended up using cashews instead of walnuts and rolled them into balls, then coated them with extra cacao powder. I cannot believe how good they taste and how easy they were to make. Thank you for sharing this recipe!Katelyn
Why You’ll Love Raw Vegan Brownies
Beyond the intense chocolate flavour, these raw vegan brownies have lots of practical perks. They’re quick, simple, and made with wholesome ingredients for a fudgy, chewy treat you can feel good about.
- Made with only a few core ingredients plus optional flavour enhancers.
- No baking or heating required.
- Vegan and naturally gluten-free.
- Sweetened naturally with dates (maple syrup is optional).
- Fast and easy to prepare — great for last‑minute desserts.
- Rich, decadent chocolate flavour with a chewy, satisfying texture.
- Store well in the freezer for convenient snacking.
- Highly rated and easy to make with confidence.
Ingredients
Here’s a quick overview of what you’ll need and simple substitutions. Use the recipe card below for exact amounts when you’re ready to make them.
- Dates: Use soft, moist dates such as Medjool, Sayer, or Deglet Noor. If they’re dry, soak in hot water for 10–15 minutes and drain well.
- Walnuts: Raw, unsalted walnuts are ideal. You can substitute almonds or pecans if preferred.
- Cocoa powder: Use regular cocoa or raw cacao powder for a deeper flavour.
- Chocolate: Dairy-free chocolate chunks or chips work well; you can also use chopped dark chocolate or try cacao nibs for texture.
- Optional extras: Maple syrup, vanilla extract, and a pinch of sea salt enhance the flavour but are not essential.
Variations
- No-Bake Espresso Brownies: Add 1–2 tsp espresso powder or up to 2 tbsp finely ground coffee for a coffee kick.
- No-Bake Orange Brownies: Stir in 2–3 tsp orange zest or 1–2 tsp orange extract for a bright citrus note.
- Try a peppermint twist with chopped peppermint or peppermint extract and a ganache topping for an alternative flavour profile.
How to Make Raw Vegan Brownies
Step 1. If your dates are dry, soak them in hot water for 10–15 minutes and drain. Add the walnuts to a food processor and pulse until they form a coarse, grainy flour—small pieces are fine.
Step 2. Add the cocoa powder, dates, and any optional ingredients (maple syrup, vanilla, salt). Process until the mixture forms a thick, sticky dough.
Step 3. Fold in the chocolate chunks or chips by pulsing a few times so they’re distributed throughout the dough.
Step 4. Line a standard loaf pan with overlapping strips of parchment paper so the ends stick out. Firmly press the mixture into the pan, smoothing the top and working it into the corners. Chill in the freezer for about an hour or refrigerate for a few hours to firm up and meld the flavours.
When the slab is firm, lift it from the pan using the parchment, slice into bars and enjoy.
FAQs
If the mixture is crumbly, the dates are likely dry. Add 1 tsp warm water, blend, and test by pressing a small amount between your fingers. Repeat with another teaspoon if needed—just a splash usually fixes it.
Store in an airtight container in the fridge for up to 2 weeks, or freeze for up to 2–3 months. They can sit at room temperature if kept in a cool place, but they will soften in warm conditions.
Use dairy-free chocolate chunks or chips for a vegan version, or any dark or milk chocolate if you’re not following a plant-based diet. Good-quality chopped dark chocolate works especially well for rich flavour and texture.
Notes From Deryn
- For extra decadence, top with a simple ganache or peanut butter frosting. You can melt 1/2–3/4 cup dark chocolate with 2 tbsp nut butter or coconut oil and spread it over the cooled bars.
- If your food processor is small, process the dough in two batches—this mixture is dense and can be heavy on a compact machine.
If you make these Raw Vegan Brownies or another recipe from Running on Real Food, please leave a comment and a rating in the recipe section below. I love seeing your photos—tag me on Instagram @runningonrealfood so I can see your creations! — Deryn
Raw Vegan Brownies
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Ingredients
- 1.5 cup raw walnuts, 190 g
- 2.5 cups loosely packed soft pitted dates, 425 g
- 1/2 cup cocoa powder, 35 g
- 1 tbsp maple syrup, optional
- 1/2 tsp sea salt, optional
- 1 tsp vanilla, optional
- 1/2 cup dairy-free chocolate chunks or chips, 85 g
Instructions
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If dates are dry, soak them in hot water for 10–15 minutes, then drain well. Add the walnuts to a food processor and pulse into a coarse, grainy flour with some small pieces remaining.
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Add the dates, cocoa powder and optional maple, vanilla, and salt. Process until a thick, sticky dough forms.
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Add the chocolate chunks and pulse a few times to incorporate them.
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Line a standard loaf pan with overlapping strips of parchment paper. Firmly press the dough into the pan and smooth the top.
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Chill in the fridge for a few hours or in the freezer for about an hour until firm.
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Lift from the pan using the parchment and cut into 10 bars.
Notes
Soft, moist dates—Medjool, Sayer, or Deglet Noor—are best. If dry, soak in hot water for 10–15 minutes and drain.
If the dough is too dry after processing, add 1 tsp warm water, blend, and test. Repeat as needed—usually a splash of water is enough.
For accuracy, use a kitchen scale when measuring ingredients.
Store bars in the fridge up to 2 weeks or in the freezer for up to 2–3 months.
Nutrition
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Originally published on December 13, 2016.