Raw Chocolate Brownies Recipe
These raw chocolate brownies are a delicious, no-bake treat made from wholesome ingredients like walnuts, medjool dates, and cocoa powder. Combining natural sweetness and rich chocolate flavor, these brownies are perfect for a healthy dessert or snack that requires no oven, making them quick and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including setting time)
- Yield: 15 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegetarian
- Diet: Vegetarian
Ingredients
Brownie Base
- 2 cups raw unsalted walnuts
- 2 cups packed pitted medjool dates
- 1/3 cup walnuts (optional, for walnut chunks)
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
Chocolate Topping
- 1/4 cup coconut oil
- 1/3 cup cocoa powder
- 1/4 tsp vanilla extract
- 2 tbsp maple syrup
Instructions
- Prepare the pan: Line an 8×8-inch pan with parchment paper or alternatively, prepare a mini silicone muffin pan for two-bite brownies.
- Make the brownie base: In a food processor, pulse 2 cups of walnuts, medjool dates, cocoa powder, vanilla extract, and a pinch of salt until a sticky dough forms. Scrape down the sides as needed. If using the optional 1/3 cup walnuts for chunks, add them now and pulse a few times just to incorporate them without breaking them up too finely.
- Press the mixture into the pan: Firmly press the sticky mixture into the prepared pan, smoothing the top with your hands or a spatula. If using a muffin pan, spoon and press the mixture into each well and flatten the tops evenly.
- Make the chocolate topping: Melt the coconut oil with cocoa powder, vanilla extract, and maple syrup in the microwave or over a double boiler until smooth. Pour this melted chocolate evenly over the brownie base.
- Set the brownies: Place the pan in the fridge or freezer for at least 1 hour to allow the brownies to firm up completely.
- Serve and store: Remove from the pan and slice into squares (or pop out muffin-shaped brownies). Store in the refrigerator for up to 1 week or freeze for up to 3 months.
Notes
- Using a mini muffin pan creates convenient bite-sized brownies perfect for snacking.
- Make sure to pulse walnut chunks only a few times to keep texture.
- You can adjust the sweetness by varying the amount of maple syrup in the topping.
- Store brownies well-wrapped or in an airtight container to maintain freshness.
- If you prefer, substitute coconut oil with another neutral oil but melting consistency may vary.
Find it online: https://bitezly.com/raw-chocolate-brownies-recipe/
