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
These are excellent! I thought they would have a strange date/maple syrup taste. You know the kind we pretend tastes like real brownies, but we’re are just trying to fool ourselves?! Well, not so! These are so yummy and fudgy! My kids love them (I almost hoped they wouldn’t so I could have more). I will definitely make these again. (I added some sea salt to the top after cooled). Love having a treat I can feel good about eating!
I’m allergic to all tree nuts. Is it possible to make the recipe without any nuts? Can I replace it with anything else?
I just tried to make these and batter turned out great but the frosting is oily and grainy… It won’t even spread. What did I do wrong?
I made them and it’s so good! Best raw recipe ever!!! they’re so delicious and incredibly satisfying… amazing
5 STARS!! These are fantastic! You are right – they do taste like a cross between a brownie and a chocolate bar. I might try some peanut butter in a future batch to give it that peanut butter cup taste. I will definitely be making this recipe over and over. Thank you so much for sharing!
Do the ultimate unbaked brownies use fresh dates or dried dates?
Dried
Fabulous recipe, these are delicious!! Question though, what kind of dates do you use to achieve the brownie consistency? Mine never quite get as smooth as yours.
I think it’s funny that a freezer deters you from eating! For me, the freezer is no super power deterrent! LOL I will try this recipe. And eat one straight outta the deep freeze. 😀
These look amazing- I’ve had them pinned forever, but finally got some dates so I can try my hand! 🙂 I am wondering if honey would work for a sweetener for these as well?
Yes
Thank you so much Katie!
Since I live in a dormitory without a kitchen (which is unfortunate because I’m obsessed with cooking…) I often try to find no bake or no cook recipes. I’m also a dancer and always try to find healthy recipes since I have to stay skinny. So I made these the other day and it was a hit among all of my dancer friends! They keep begging me to make more 😀 Thank you so much!!!
I blame it entirely on a terrible, tiny food processor, but I confess I did need to add almond milk just to make it mix at all. Even still, I’m having the worst time getting to the “refrigerate” part, as I keep eating the batter!!
Wow, wow, wow! These are fantastic! I used a combination of black cocoa and double-dutch dark cocoa. I used organic pitted dates and organic medjool dates. I was pleasantly surprised when I saw that the consistency got so nice and smooth like the recipe says. They’re definitely fudge-like. I love them! I’ll be making these again.
I can’t wait for your new cookbook to come out! I’m sure I’ll find a whole bunch more recipes to love!
Thank you Katie!
Oh, and I added 2 tsp espresso powder, too.
It may just be me but these seem to get better the longer they’re in the fridge.
Can i use raisins instead of dates?Dates is not locally available in our place. What other substitute for walnuts? I do not have food processor, can I use blender instead? thank you very much. Cant wait to bake these babies!!!
Love this!! i used oliv oil instead because I dont really do coconut and it was a little more liquidy but still fine just a bit messy haha.
But i LOVE this recpe!! I def won’t feel guilty if I eat the whole tray.. maybe I’ll span it over a few days and not just one haha
Thanks !!!!
I’m confused. What remaining cocoa and vanilla? I just put it all in the mix as instructed.
Forget it. I read it wrong