Fudgy, chewy no-bake brownies with a decadent, gooey chocolate ganache frosting, these raw brownies have been a staple in my house. They are easy to make and so delicious, the perfect energy bites for a pre-workout or afternoon pick-me-up healthy snack.

Yup, add this one to the list too.

This no-bake brownie recipe calls for simple, healthy ingredients and is easy to make.

You guys already know how much I love to have a batch of freezer energy bites in hand at all time.

Like my No-Bake Snickerdoodle Energy Bites, No Bake Peanut Butter Chocolate Balls and more.

And now, I’d like to introduce you to one of my new favorite no-bake desserts.

These no bake brownies are made with simple whole-food ingredients which make them the perfect healthy energy boosting snack or sweet-tooth-satisfying dessert.

Can You Eat Raw Brownies?

YES, you can eat this version of raw brownies!

This no bake brownies recipe does not have flours, baking agents or raw eggs.

They require no ingredients that need to be cooked/baked to a proper temperature before being considered safe to eat.

That means you can lick the batter too 😉

Ingredients for this No Bake Brownies recipe

These brownies are made with 3 main ingredients- dates, nuts and cacao powder. More specifically, you’ll use:

Nuts: a mix of raw cashews and walnuts

Medjool dates: pitted,for sweetness and texture

Cacao powder: for the classic chocolate-y flavor

Salt: enhances flavor. Chocolate and salt go hand in hand, am i right??

Two Layers of Chocolate Delight

The base layer is a perfectly fudgy, chewy and dense brownie.

The top layer is a rich, smooth layer of chocolate ganache “frosting” that melts in your mouth with every bite.

I know it sounds fancy but I promise you it’s super simple and adding the second layer of ganache frosting will seriously level-up your brownie game.

Two Ways to Make the Chocolate Frosting:

You only need a handful of simple ingredients for the ganache frosting:

  • Cacao powder
  • Coconut oil, melted
  • Maple syrup
  • Nut butter (I love cashew butter, or peanut butter)

How to Make No Bake Brownies

First, soak raw cashews and walnuts overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse. Soaking the nuts can make them softer, easier to blend and result in fudgier texture.

Then, in a food processor, pulse together raw walnuts, medjool dates (pits removed).
The texture should be smooth and sticky (see more tips below)
Then add in cacao powder.
Blend again until well incorporated. You might need to use a butter knife or spoon to scrape the wall of fodod processor a bit

To make the Chocolate ganache frosting:

When I updated this recipe recently (January 2024), I decided to try an easier way to make the chocolate frosting. Simply melt 1 cup of chocolate chips of your choice with 1 heaping tablespoon of coconut oil.

However, I decided to keep the original recipe for the chocolate ganache frosting here. Because I know this has been a very popular recipe in the SKS community. So if you are here looking for the original recipe you tried before. It is still here!

In a microwave-safe bowl melt the coconut oil, then whisk in the cacao powder, maple syrup.
Whisk in the nut butter if using any (this can help with a creamy consistency of the chocoalte frosting)

Now assemble the No Bake Brownie:

Press the no bake brownie dough in a 9×5 or 8×8 baking dish.
Instruction on how to make no bake brownies chocolate ganache frosting in one bowl.
Pour the chocolate “frosting” on top.
Move the pan around gently until the chocolate frosting is evenly distributed.
A 9x5 pan of no bake brownies topped with a layer of smooth chocolate ganache frosting and walnuts, sea salt.
Sprinkle extra crushed walnuts and sea salt on top.

In a microwave-safe bowl melt the coconut oil, then whisk in the cacao powder, maple syrup, and nut butter.

Lastly, pour it over the brownie layer and place it in the fridge for at least an hour or freezer (half an hour) to allow the frosting to set before cutting.

Sprinkle some extra walnuts and sea salt on top.

Useful Tips to Make the Best No-Bake Brownie

  • Line the pan with parchment paper for easy brownie removal.
  • Top brownies with extra walnuts and sea salt for added texture and flavor.
  • Place brownies in the fridge or freezer to allow the frosting to set before cutting.

Storing No Bake Brownies

These no bake brownies are best stored in the freezer. When properly sealed in an airtight container they will last for up to two weeks.

Freezer-friendly means you can make a big batch to keep in the freezer so you always have some delicious healthy brownies ready to go.

This has been one of my favorite snacks in addition to 20 Freezer Meals For New Moms.

You don’t even need to let them defrost before eating… simply enjoy the chewy brownie layer and a rich and smooth chocolate ganache frosting straight out of the freezer.

If you want more of the “ganache” style frosting, you can let it defrost for about 5-10 minutes before enjoying. 

What’s your favorite type of brownie? Leave a comment below!

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I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

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A batch of no bake brownies in a parchment paper lined baking dish. There is a bite in the middle. The texture appears to be fudgy and chewy

Get the recipe:No Bake Brownies {5 Ingredients}

Yield: 16 – 20
Prep Time: 20 minutes
Total Time: 20 minutes
Fudgy, chewy no-bake brownies with a decadent, gooey chocolate ganache frosting, these raw brownies have been a staple in my house.
4.63 stars (16 reviews)
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Ingredients

  • 2 1/2 cups raw walnuts, soaked *
  • 1 1/2 cup Medjool dates, ~13-15 **
  • 1/3 cup cacao powder
  • 3 tbsp vegan protein powder, optional

Chocolate “frosting”

  • 1 cup Dark Chocolate Chips, Melted
  • 2 tbsp coconut oil, melted
  • 1.5 tbsp nut butter, **Optional**

Equipment

Instructions 

  • Soak raw walnuts overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse.
  • In a food processor, pulse together all the ingredients: raw walnuts, dates (pits removed)
  • Once the mixture is smooth and sticky, add cacao powder and blend again until well incorporated.
  • If the dough appears to be super wet, add in the pea protein or coconut flour.
  • Press the dough into an 8×8 or 9×5 pan.
  • In a microwave-safe bowl melt dark chocolate chips and coconut oil- and nut butter if using any
  • Pour the chocolate over the brownie layer. Sprinkle extra chopped walnuts and sea salt on top.
  • Place it in the fridge for at least an hour or freezer (half an hour) to allow the frosting to set before cutting.

Notes

 
  1. If the batter appears to be too wet, you can add additional coconut flour or vegan pea protein powder, one tablespoon at a time. These 2 ingredients are both used to absorb additional moisture. So if you add too much of it, the batter might become too dry and grainy.
Serving: 1g, Calories: 210kcal, Carbohydrates: 18g, Protein: 5g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Cholesterol: 2mg, Sodium: 15mg, Fiber: 2g, Sugar: 14g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American