Introduction

These raw chocolate brownies are a deliciously rich and healthy treat that requires no baking. Made with simple, whole ingredients like walnuts and medjool dates, they offer a fudgy texture and intense chocolate flavor that’s perfect for satisfying your sweet tooth guilt-free.

Raw Chocolate Brownies Recipe - Recipe Image

Ingredients

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
1/4 cup coconut oil
1/3 cup cocoa powder (for topping)
1/4 tsp vanilla extract (for topping)
2 tbsp maple syrup

Instructions

Step 1: Line an 8×8-inch pan with parchment paper and set aside. Alternatively, you can use a mini silicone muffin pan for bite-sized brownies.
Step 2: In a food processor, pulse the 2 cups of walnuts, pitted medjool dates, 1/2 cup cocoa powder, 1 teaspoon vanilla extract, and a pinch of salt until a sticky dough forms. Scrape down the sides as needed to ensure even mixing.
Step 3: If you want walnut chunks in your brownies, add the optional 1/3 cup walnuts now and pulse just a few times to gently incorporate them without breaking them down completely.
Step 4: Press the mixture firmly into the prepared pan, smoothing the top with your hands or a spatula. For mini muffin pans, press a spoonful of the mixture into each well and flatten the tops.
Step 5: Melt the coconut oil with 1/3 cup cocoa powder, 1/4 teaspoon vanilla extract, and 2 tablespoons maple syrup in the microwave or over a double boiler until smooth. Pour this melted chocolate over the brownie base and spread evenly.
Step 6: Place the brownies in the fridge or freezer for at least 1 hour to set completely.
Step 7: Once set, remove from the pan and slice into squares, or pop the mini brownies out of the muffin pan.

Tips & Variations

For an extra nutty texture, lightly toast the walnuts before processing for deeper flavor.
Swap medjool dates with dried apricots or figs for a different natural sweetness.
Add a pinch of cayenne pepper to the topping for a spicy kick.
Mix in a handful of shredded coconut or vegan chocolate chips to the batter for extra texture.

Storage

Store the brownies in an airtight container in the refrigerator for up to 1 week. For longer storage, keep them in the freezer for up to 3 months. Let frozen brownies thaw in the fridge or at room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts besides walnuts?

Yes, almonds, pecans, or cashews can be substituted, but walnuts offer a great balance of flavor and texture for these brownies.

Are these brownies vegan and gluten-free?

Absolutely! These brownies are naturally vegan, gluten-free, and refined sugar-free since they rely on whole food ingredients like dates and nuts for sweetness and binding.

Raw Chocolate Brownies Recipe

Print Recipe

★★★★★

4.5 from 121 reviews

These Raw Chocolate Brownies are a delicious, no-bake treat made from wholesome ingredients like raw walnuts, medjool dates, and cocoa powder. Perfect for a healthy dessert or snack, they are naturally sweetened and packed with rich chocolate flavor. The brownies are easy to make using a food processor and require chilling to set, making them an ideal choice for a quick, nutritious indulgence.

Author: Dylan
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

Base

2 cups raw unsalted walnuts
2 cups packed pitted medjool dates
1/2 cup cocoa powder
1 tsp vanilla extract
pinch of salt
1/3 cup walnuts (optional, for walnut chunks)

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 for easy removal later. Alternatively, you can use a mini silicone muffin pan if you prefer bite-size brownies.
Make the brownie base: In a food processor, pulse the 2 cups of walnuts, 2 cups of medjool dates, 1/2 cup cocoa powder, 1 tsp vanilla extract, and a pinch of salt until a sticky dough forms. Scrape down the sides as needed to ensure even blending. For added texture, add the optional 1/3 cup of walnuts and pulse a few more times.
Press the mixture: Firmly press the sticky dough into the prepared pan, smoothing the top with your hands or a spatula. If using a mini muffin pan, press spoonfuls into each well and flatten the tops.
Prepare the chocolate topping: Gently melt the coconut oil with cocoa powder, vanilla extract, and maple syrup in the microwave or over a double boiler until smooth and combined.
Add the topping: Pour the melted chocolate mixture evenly over the pressed brownie base, spreading with a spatula to cover all edges.
Chill to set: Transfer the pan to the refrigerator or freezer and chill for at least 1 hour to allow the brownies to firm up.
Serve and store: After chilling, remove the brownies from the pan and slice into squares or pop the mini brownies out of the muffin pan. Store leftovers in the fridge for up to 1 week or freeze for up to 3 months.

Notes

Using medjool dates ensures sweetness and binding; if dates are dry, soak them briefly in warm water before processing.
For chunkier brownies, don’t over-process the optional walnuts.
Coconut oil helps the chocolate topping set firmly when chilled; avoid skipping it for best results.
Brownies are best stored in an airtight container to maintain freshness.
Feel free to customize with additional flavors like espresso powder or chili flakes for a unique twist.

Keywords: raw chocolate brownies, no bake brownies, vegan brownies, healthy chocolate dessert, date brownies, walnut brownies