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
- 1/4 cup coconut oil, melted
- 1/4 cup cocoa powder
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions
- Line an 8×8 inch pan with parchment paper, set aside.
- 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.
- 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.)
- 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.
- Place in the fridge or freezer to set for 30 minutes then remove and cut into squares.
- Store in the fridge or freezer.
Notes
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Use Medjool dates: They’re sticky and bind the brownies best.
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Soak dates if needed: If your dates are very dry rehydrate in warm water for 5 minutes and drain.
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Blend thoroughly: Use a food processor until the mixture is smooth and sticky.
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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
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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
