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Raw Chocolate Brownies

These no-bake Raw Chocolate Brownies are indulgent yet light, made with wholesome ingredients for a satisfying treat that’s easy to prepare and perfect for any occasion.
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Prep Time 15 minutes
Total Time 1 hour
Servings: 16 pieces
Course: Dessert, Snack
Cuisine: Raw, Vegan
Calories: 120
Ingredients Method Notes

Ingredients
  

For the brownie base
  • 2 cups raw unsalted walnuts Provide structural body and a toasty, slightly bitter base note.
  • 2 cups packed pitted medjool dates Act as a natural sweetener and binder.
  • 1/3 cup walnuts (optional) For texture contrast.
  • 1/2 cup cocoa powder Main chocolate flavor in the base.
  • 1 tsp vanilla extract Lifts cocoa flavor.
  • 1 pinch salt Enhances sweetness.
For the chocolate topping
  • 1/4 cup coconut oil For melting and setting chocolate.
  • 1/3 cup cocoa powder Deepens chocolate intensity.
  • 1/4 tsp vanilla extract To carry the flavor through the chocolate layer.
  • 2 tbsp maple syrup Adds sweetness to the topping.

Method
 

Preparation
  1. Line an 8×8-inch pan with parchment paper and set aside.
  2. In a food processor, pulse the walnuts, medjool dates, cocoa powder, vanilla extract, and salt until a sticky dough forms.
  3. If using, add the optional walnuts for chunks and pulse a few times to incorporate.
  4. Press the mixture firmly into the prepared pan, smoothing the top.
Topping
  1. Melt the dark chocolate with coconut oil in the microwave or over a double boiler until smooth.
  2. Pour the melted chocolate over the brownies and spread evenly.
  3. Chill in the fridge or freezer for at least 1 hour to set.
Serving
  1. Remove from the pan and slice into squares (or pop out of a mini muffin pan).

Notes

Store in the fridge for up to 1 week or in the freezer for up to 3 months. Allow to sit at room temperature for a softer texture before serving.