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Raw Chocolate Brownies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the topping: Pour the melted chocolate mixture evenly over the pressed brownie base, spreading with a spatula to cover all edges.
  6. 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.
  7. 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

Find it online: https://dinewithdylan.com/raw-chocolate-brownies-recipe/