Raw Vegan Brownies
Indulge in decadence with these no-bake Raw Vegan Brownies, a guilt-free treat made with wholesome, nourishing ingredients. Sweetened naturally with pitted Medjool dates and packed with a blend of raw walnuts and almonds, these fudgy brownies deliver a rich chocolate flavor thanks to unsweetened cocoa powder. A touch of melted coconut oil and pure vanilla extract enhances their velvety texture, while a sprinkle of sea salt balances the sweetness perfectly. Ready in just 15 minutes without any baking required, these plant-based brownies are topped with optional chopped nuts or cacao nibs for added crunch. Perfect for healthy snacking or dessert, these gluten-free and dairy-free brownies make a satisfying treat that's both simple and sophisticated.
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Recipe Information
Ingredients
- 2 cups Medjool dates (pitted)
- 1 cup Raw walnuts
- 1 cup Raw almonds
- 0.5 cup Unsweetened cocoa powder
- 2 tablespoons Coconut oil (melted)
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Sea salt
- 0.25 cup Chopped raw nuts or cacao nibs (optional, for topping)
Instructions
Line an 8x8-inch square pan with parchment paper, leaving a bit of overhang to make it easier to remove the brownies later.
In a food processor, combine the raw walnuts and almonds. Pulse until they are finely ground into a flour-like consistency, but do not over-process to the point where it becomes paste.
Add the pitted Medjool dates, unsweetened cocoa powder, melted coconut oil, pure vanilla extract, and sea salt to the food processor.
Process the mixture until it becomes well-combined and sticky. You may need to scrape down the sides of the food processor occasionally to ensure even mixing.
Once the mixture holds together when pressed, transfer it into the lined pan. Use your hands or a spatula to press it down evenly and firmly into a compact layer.
If desired, sprinkle chopped raw nuts or cacao nibs on top and gently press them into the surface for added texture.
Place the pan in the refrigerator for at least 1 hour to firm up before slicing.
Once chilled, use the parchment paper overhang to lift the brownies out of the pan. Slice them into 12 squares or your preferred portion size.
Store the brownies in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
3412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.7 g | 253% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 415.2 g | 151% | |
| Dietary Fiber | 62.8 g | 224% | |
| Total Sugars | 331.7 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 5036 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
