Ooey gooey, melty, chocolatey unbaked brownies – the perfect recipe for those days when you just really need a brownie!
And if you’re anything like me, that would be every day.
Good thing these babies freeze well!
Brownies are my Kryptonite. I love them even more than chocolate chips cookies.
Think about it: you only get a small amount of chocolate when you eat a chocolate chip cookie; whereas with a brownie, the entire thing is melty, gooey chocolate.
Also Try These Almond Butter Brownies – Flourless & Vegan
All chocolate is always going to be better than some chocolate.
If you put a plate of brownies down in front of me, you can pretty much do anything you want without me noticing.
My mind will only be thinking about the plate of brownies in front of me and how to stop myself from eating all the brownies.
I’m having a hard time writing this post, because there are brownies on my computer screen, and it’s making me hungry.
I want all the brownies. ALL THE BROWNIES!!!
What I Eat In A Day As A Vegan
So about these unbaked brownies…
The recipe takes 5 minutes to prepare and can be raw, gluten free, egg free, dairy free, soy free, and vegan.
They are like a cross between a brownie and a chocolate candy bar – and secretly GOOD for you at the same time!
Leftovers (if there are leftovers… how could there possibly be leftovers?!) can stay out for a few days, making these brownies a fantastic option for a bake sale or to ship to faraway friends.
I’d recommend shipping them unfrosted or simply spreading melted chocolate chips on top if they’ll be left out for an extended period of time, as coconut oil will soften when warm.
You can also refrigerate these brownies for a few weeks, or you can freeze them for up to 2 months or more.
But seriously, who has the willpower to keep brownies that long without eating them all first???
(Above – watch the video of making the brownies)
The Ultimate Unbaked Brownies
Ingredients
- 2½ cups loosely packed pitted dates
- 1 1/2 cups walnuts
- 6 tbsp cacao or cocoa powder
- 1 1/2 tsp pure vanilla extract
- 2 tsp water
- 1/4 + 1/8 tsp salt
- 1/4 cup cacao or cocoa powder
- ¼ cup pure maple syrup, honey, or agave
- 2 tbsp vegetable or melted coconut oil
- 1/2 tsp pure vanilla extract
Instructions
- Combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. (I use this food processor.) Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water. Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.View Nutrition Facts
Video
Notes
More Brownie Recipes
Topping on this was amazing. So much like an indulgent ganache. I have tried many raw / vegan / paler brownies that all taste pretty much the same. This recipe is really good.
Made these and they are incredible! Batch one is exactly the recipe, batch two I ran out of walnuts and did half raw cashews in a mini muffin tin for brownie bites (all walnuts way better brownie texture, half cashew was closer to an eat-more texture). Both batchs are delicious, but they got really oily. As if the food processor caused the oil from the nuts to separate. I dabbed off in the ones in the sheet with a paper towel before adding the icing, but has this happened to anyone else? Any tips on preventing this? Oily or not, I still love them!
Just don’t process as long, and then the nuts won’t release as much of their natural oils. Although I guess if the oil comes out and is discarded, they are actually healthier!
I made these with 1 cup of almonds (instead of 1.5 cups walnuts) and they were delicious!!
I’ve tried hundreds of online recipes but have seldom felt compelled to go back and comment. I just had to come back to comment on these, though! These are Fan-Freaking-tastic! I made them with a few modifications (based on what I had on hand)
I subbed the maple syrup for FiberYum Prebiotic fiber and added an additional 1/8 c. of powdered erythritrol (since the FiberYum isn’t very sweet by itself) I also didn’t have any walnuts on hand so I used a cup of pecans and a half of a cup of unsalted mixed nuts. SO Amazing! They remind me of the Little Debbie brownies, except better! After I made them I made a second batch of the frosting alone just to eat by the spoonful! <3 Thank you!!
H Katie and all! I have a question about an ingredient – I hear a lot about Medjool (I probably spelled that so very wrong!) dates in vegan baking – is that the kind of dates to use here? Or just any? I admit to not knowing anything about dates, have probably never eaten one! But I see them in a lot of recipes and hear all good things. Any advice before I head to the store?
Thank you Katie as always for sharing such amazing desserts, I discovered you right before I became a vegan – I was Googling “How to make your house smell like chocolate” & almost every post about chocolate listed this wonderful “Chocolate covered Katie” person :0) Just such a great site, it always feels very warm and cozy here, if that makes sense!!
Yup, that works here! Katie recommends SunMaid brand dates (they are sold at regular grocery stores) because they are already pitted and they are also softer. I think SunMaid are delget noor dates. But if you use harder dates, just soak them in hot water for an hour to soften them. And be sure to de-pit them if they aren’t bought that way already!
Hi Katie,
I tried making these last night, the taste is amazing but somehow they turned out real sticky and thus I can’t get them out of my pan after refrigeration overnight. is there anyway I can save them?
thanks!
Sounds like you just overblended the mixture maybe, releasing too many of the oils? Try freezing it!
I’m allergic to teee nuts – whatcha you use in place of the walnuts?!
You can try experimenting with sunflower seeds. Let us know if you do experiment!
Any thoughts on what to substitute the walnuts with for someone who is allergic to all nuts?
I would suggest making one of Katie’s many other brownie recipes, most of which are or can be nut free https://lett-trim.today/category/healthy-brownies-and-baked-goods/%3C/a%3E%3C/p%3E
Hey Katie, I don’t have a food processor, but would really love to try this recipe! Any other way you’d suggest I can make this – perhaps in a blender (Nutribullet)? Thanks in advance!
I’d try doing 1/4 a recipe if you only have a magic bullet or smaller blender. Maybe it will work.
Is the frosting necessary for the recipe, or is it just an added bonus? The reason I’m asking is because I cannot have the oil and maple syrup in the frosting. I could make substitutions, but I’m wondering if the brownies would simply be good on their own without the frosting! Either way, looks very yummy!
I’m sure they’d be delicious without 😉
Not gonna lie, these were kind of a pain to make (blending issues), but oh my gosh, they were so worth the effort. Ecstasy in my mouth. No joke. So good.
I’ve made this recipe many times and absolutely love it . But I have been having problems with keeping the frosting from not clumping or staying smooth. I have had success several times though and it makes a big difference! I use coconut oil and prefer it over vegetable oil. Do you have any suggestions?
LOVED LOVED LOVED THESE!
Thank you so much! I really appreciate a great sugar-less dessert made with simple ingredients and yet to die for! Any chance of a cookbook entirely made up of such desserts? 😀
Looks fantastic! Can this be made in a vitamix instead of food processor?
I couldn’t get them to set at all. The base was all crumbly so I remixed everything including the frosting together and made moist balls. Delicious x
Here they are. Xx