These No Bake Raw Chocolate Brownies are made with healthy ingredients but taste rich and fudgy. They come together in under 30 minutes and are naturally vegan, gluten-free and refined sugar-free!

raw chocolate brownies cut up in squares on parchment paper

Raw Vegan Brownies (No-Bake!)

If you’re anything like me, then you need a little bit of chocolate every day. Whether it’s a Chocolate Banana Smoothie, Vegan Chocolate Pudding or Raw Chocolate Brownies, chocolate just makes the day better!

These brownies are naturally sweetened, packed with nutrients from dates and nutrients from walnuts and has a rich, fudgy texture you’ll love. Whether you’re following a raw vegan diet or simply want a healthier dessert option, these raw brownies will quickly become a staple in your kitchen.

Why You’ll Love This Recipe

  • No oven required: This no-bake recipe comes together quickly without needing any heat.
  • Wholesome ingredients: Made with natural, unprocessed ingredients for a guilt-free indulgence.
  • Customizable: Easily adaptable to your favorite flavors and mix-ins.
  • Rich and fudgy: A chocolatey dessert that satisfies cravings while being good for you.

Key Ingredients

ingredients for no bake brownies

  • Dates: I highly recommend using fresh Medjool dates for this recipe. They help the brownies stick together and give the brownies a rich natural sweetness.
  • Walnuts: walnuts are great to use in this recipe because they give the brownies a creamy texture and nutty flavor. Alternative nuts you can use are pecans, cashews or almonds.
  • Cocoa powder: Use a high quality cocoa powder for the best flavor. I like the ones from the brands Ghirardelli and Rodelle.

*This is a recipe overview. You can find the full recipe and instructions below in the recipe card.

How to make no bake brownies

Step 1

Add the dates, walnuts, cocoa powder, salt and vanilla extract to a food processor. (Make sure to use pitted dates or to remove the pits!)

a food processor with ingredients for no bake brownies in it

Step 2

Run the food processor until the mixture forms a sticky dough. You should be able to press the dough between your fingers without it crumbling.

blended no bake brownie mixture in a food processor

Step 3

Line an 8×8 inch pan with parchment paper and pour the mixture into the pan, pressing down evenly. Place in the freezer to firm up for 15 minutes.

Step 4

Eat the brownies as is, or optionally make a chocolate topping by mixing melted coconut oil, cocoa powder, maple syrup, and vanilla extract together and pouring it on top of the brownies, spreading evenly. Place back in the freezer to set for 10 more minutes before removing and cutting into squares.

a no bake brownie with a bite taken out of it topped with sea salt

How To Store

  • Refrigerator: Keep refrigerated in an airtight container for up to 1 week for the best texture and freshness.
  • Freezer: Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.

Recipe Variations

  • Add-ins: Mix in chopped nuts, shredded coconut, or cacao nibs for added texture and flavor.
  • Superfood boost: Add a teaspoon of maca powder, spirulina, or chia seeds for extra nutrients. (Chia seeds are one of my favorite mix-ins. Learn how to use chia seeds in all your favorite recipes.)
  • Nut-free: Replace walnuts with sunflower or pumpkin seeds for an allergen-friendly option.

Jess’s Tips For Making Raw Brownies

  1. Use Medjool dates: These will give you the best results since they are sticky and help the dates bind together.
  2. Soak Your Dates If Needed: If your medjool dates are a bit old, they might be a little dry. To rehydrate them, soak them in warm water for 5 minutes, then drain and proceed with the recipe.
  3. Blend thoroughly: Use a food processor to achieve a smooth, uniform mixture. Scrape down the sides as needed until you have a sticky “dough.”
  4. Press firmly: When transferring the mixture to your pan, press it down firmly to ensure the brownies hold together.
  5. Chill before slicing: Let the brownies chill in the fridge or freezer for at least 30 minutes before cutting them for clean, sharp edges.
  6. Make them into two bite brownies: use a mini muffin pan and add a spoonful of the brownie batter and top with chocolate.

Frequently Asked Questions

What is a raw brownie?

A raw brownie is a no-bake dessert made entirely from raw, unprocessed ingredients. These brownies are typically vegan, gluten-free, and free from refined sugars, making them a healthier alternative to conventional brownies.

Can I make raw chocolate brownies without a food processor?

Yes, but you’ll need a high-powered blender. Process in the blender scraping down the sides as needed until it reaches a sticky dough-like consistency.

Are raw brownies sweet?

They’re naturally sweetened with dates, which gives the brownies a sweet caramel-like flavor.

Try These No Bake Recipes Next!

a top down image of raw chocolate brownies cut into squares on a piece of parchment paper

If you tried these Raw Chocolate Brownies or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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raw chocolate brownies cut up in squares on parchment paper

Raw Chocolate Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 15 brownies 1x
  • Category: Dessert
  • Method: Blend
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These raw chocolate brownies are no-bake and ready in under 30 minutes!

Ingredients

Units Scale

Brownies

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

Raw chocolate topping

Instructions

  1. Line an 8×8 inch pan with parchment paper, set aside.
  2. In a food processor, pulse the brownie ingredients until they form a sticky dough. Optionally add in another 1/3 cup of walnuts and pulse a few times until you have small chunks of walnuts throughout the brownies. 
  3. Using your hands, press the mixutre into the pan until it is smooth and flat on top. (or use a mini silicone muffin pan and add a spoonful of dough to each muffin well and press down.) 
  4. Prepare the chocolate topping by mixing the topping ingredients together. Pour the chocolate mixture on top the brownies, spread the mixture around until the brownies are covered. 
  5. Place in the fridge or freezer to set for 30 minutes then remove and cut into squares.
  6. Store in the fridge or freezer.

Notes

  • Use Medjool dates: They’re sticky and bind the brownies best.

  • Soak dates if needed: If your dates are very dry rehydrate in warm water for 5 minutes and drain.

  • Blend thoroughly: Use a food processor until the mixture is smooth and sticky.

  • Press firmly: Compact the mixture in the pan so they hold their shape.

  • Substitue the raw chocolat topping: for 1/2 cup melted dark chocolate chips

  • Chill before slicing: Refrigerate or freeze for 30 minutes for cleaner cuts.

  • Make them into two bite brownies: use a silicone mini muffin pan instead of an 8×8 inch pan to make individual brownie bites.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 200
  • Sugar: 17g
  • Sodium: 40mg
  • Fat: 13g
  • Saturated Fat: 4g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 4g