These Raw Chocolate Brownies are a delicious and satisfying treat that you can whip up in no time. Perfect for chocolate lovers, these brownies are rich and gooey without being baked, making them a unique dessert option. Whether you enjoy them as a sweet snack or a dessert after dinner, they offer a wholesome way to indulge your sweet tooth.

Why You Will Love This Recipe

These Raw Chocolate Brownies are not only delicious but also quick and easy to prepare. They are made with simple, wholesome ingredients that you can feel good about. You can whip them up in less than an hour and store them for later, making them a fantastic option for unexpected guests or a mid-week treat. Plus, they are kid-approved, so even the pickiest eaters at home will enjoy them!

How to Make Raw Chocolate Brownies

Ingredients:

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
1/4 cup coconut oil
1/3 cup cocoa powder
1/4 tsp vanilla extract
2 tbsp maple syrup

Directions:

Line an 8×8-inch pan with parchment paper and set aside. You can also use a mini silicone muffin pan for bite-sized brownies if you prefer.
In a food processor, pulse the 2 cups of walnuts, medjool dates, cocoa powder, vanilla extract, and salt together until a sticky dough forms. Make sure to scrape down the sides as needed.
If you’re using the optional 1/3 cup of walnuts for chunks, add them now and pulse a few times to mix them in.
Firmly press the mixture into the prepared pan, smoothing the top with your hands or a spatula. For a mini muffin pan, spoon the mixture into each well and flatten the tops.
Melt the dark chocolate with coconut oil in the microwave or over a double boiler until it is smooth. Pour the melted chocolate over the brownies and spread it evenly.
Place the brownies in the fridge or freezer for at least 1 hour to set.
Remove from the pan and cut into squares or pop out of the muffin pan. You can store these brownies in the fridge for up to a week or in the freezer for up to three months.

How to Serve Raw Chocolate Brownies

These brownies are delightful on their own, but you can elevate them by serving with your favorite toppings. Try a sprinkle of sea salt, a drizzle of almond butter, or a dollop of whipped coconut cream on top. They are also great paired with a scoop of vanilla ice cream for a special dessert.

How to Store Raw Chocolate Brownies

To keep your brownies fresh, store them in an airtight container in the fridge. They can last up to one week there. If you want to save them for longer, you can freeze them for up to three months. Just make sure to wrap them tightly to prevent freezer burn.

Tips to Make Raw Chocolate Brownies

Make sure your dates are soft and fresh for the best texture. If they are hard, soak them in warm water for 10 minutes before using.
Adjust the sweetness by adding more or less maple syrup to your liking.
Feel free to experiment with different nuts or even add some nut butter to the mixture for extra creaminess.

Variations

You can add other mix-ins like shredded coconut, chia seeds, or even dried fruit for more flavor and texture.
For a more minty flavor, add a few drops of peppermint extract to the mixture.

FAQs

Can I use other nuts instead of walnuts? Yes! You can substitute pecans, almonds, or any nut you prefer. Just keep in mind that the flavor and texture may change slightly.

Do I have to use coconut oil? Coconut oil gives a nice texture and flavor, but if you don’t have any, you can use a different neutral oil or even melted butter.

Can I make these brownies vegan? Yes! Since the main ingredients are already plant-based, just be sure to use vegan chocolate and maple syrup as your sweetener, and you’re all set!

Raw Chocolate Brownies

These Raw Chocolate Brownies are a rich, gooey dessert made without baking, perfect for chocolate lovers and easy to whip up in less than an hour.

Print Recipe Pin Recipe

Prep Time 15

Total Time 1

Servings: 16 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

2 cups raw unsalted walnuts
2 cups packed pitted medjool dates Make sure they are soft and fresh.
1/3 cup walnuts (optional, if you want some walnut chunks) Pulse in after the main mixture if using.
1/2 cup cocoa powder
1 tsp vanilla extract
Pinch salt
1/4 cup coconut oil Melted.
1/3 cup cocoa powder For melting with coconut oil.
1/4 tsp vanilla extract For melted chocolate mixture.
2 tbsp maple syrup Adjust sweetness to taste.

Method

Preparation

Line an 8×8-inch pan with parchment paper and set aside.
In a food processor, pulse the 2 cups of walnuts, medjool dates, cocoa powder, vanilla extract, and salt together until a sticky dough forms.
If using the optional 1/3 cup walnuts for chunks, add them now and pulse a few times to mix.
Firmly press the mixture into the prepared pan, smoothing the top with your hands or a spatula. For a mini muffin pan, spoon the mixture into each well and flatten the tops.
Melt the dark chocolate with coconut oil in the microwave or over a double boiler until smooth.
Pour the melted chocolate over the brownies and spread evenly.
Place the brownies in the fridge or freezer for at least 1 hour to set.
Remove from the pan and cut into squares or pop out of the muffin pan.

Notes

Store in an airtight container in the fridge for up to a week or in the freezer for up to three months. Wrap tightly to prevent freezer burn.