Description
Decadent, fudgy vegan brownies made with raw walnuts, Medjool dates, and natural sweeteners. No oven time needed—ready in 15 minutes with 1 hour freezing. Perfect for a gluten-free, alcohol-free treat.
Ingredients
2 1/3 cups raw unsalted walnuts
2 cups pitted medjool dates
5/6 cup cocoa powder
1 1/4 tsp vanilla extract
1 pinch salt
1/4 cup coconut oil
2 tbsp maple syrup
Instructions
Line an 8×8-inch pan with parchment paper.
Pulse 2 1/3 cups of walnuts in a food processor until a fine crumb forms.
Add 2 cups of Medjool dates to the walnuts and process until a sticky dough forms.
Add 1/2 cup cocoa powder, 1 tsp pure vanilla extract, and 1 pinch of salt to the mixture. Process until smooth.
Press the mixture firmly into the prepared pan.
Freeze for 30 minutes.
For the topping: Melt 1/4 cup coconut oil in a heatproof bowl. Stir in 1/3 cup cocoa powder and 2 tbsp maple syrup until smooth.
Drizzle the chocolate topping over the base and smooth evenly in a thin layer.
Return to the freezer for 2 hours or until the topping firms.
Cut into 16 bars and enjoy.
Notes
Substitute raw walnuts with pecans or almonds for a different flavor.
Use 1/3 cup melted coconut oil in place of processed walnuts if preferred.
If the dates are dry, soak them in warm water for 10 minutes.
Dutch-processed cocoa powder provides a richer chocolate taste.
Freeze for up to 3 months for longer storage.
Topping can be omitted for a simpler version. A sprinkle of cacao nibs adds texture.
- Prep Time: 15
- Category: Breakfast
- Method: No Bake
- Cuisine: American