Fudgy, chewy no-bake brownies topped with a decadent, gooey chocolate ganache—these raw brownies have become a staple in my house. They’re easy to make, absolutely delicious, and perfect as an energy bite before a workout or a healthy afternoon pick-me-up.

A square of no bake brownie a mong a batch of them. There are some walnuts on top. Ad the texture seems gooey and fudgy.

Yup, add this one to your must-make list.

This no-bake brownie recipe uses simple, wholesome ingredients and couldn’t be easier to make.

If you’ve been following me, you already know how much I love keeping a stash of freezer-friendly energy bites on hand—like my No-Bake Snickerdoodle Energy Bites and No-Bake Peanut Butter Chocolate Bars.

And now, let me introduce you to one of my new favorite no-bake desserts: these rich, fudgy no-bake brownies.

Made with just a few whole-food ingredients, they’re the perfect healthy snack to boost your energy or satisfy your sweet tooth—guilt-free.

A bite is taken in a square of no bake brownie. There are some walnuts on top.

Can You Eat Raw Brownies?

Absolutely YES!
This no-bake brownie recipe contains no flour, baking agents, or raw eggs, so there’s no need to worry about cooking anything to a safe temperature.

Which means… yes, you can totally lick the batter! 😉

Ingredients for no bake brownies.

Ingredients Notes for this No Bake Brownies recipe

These brownies come together with just three main ingredients:

  • Nuts: I use a combo of raw cashews and walnuts. The cashews bring a creamy texture, while the walnuts add a deep nutty flavor. I’ve tested versions with just one or the other, but the combo gives the best result.
  • Medjool Dates: Naturally sweet and sticky, they hold everything together and add that gooey texture we love.
  • Cacao Powder: For that rich, chocolatey flavor. I prefer cacao over cocoa powder because of its slightly bitter taste—it balances the sweetness of the dates perfectly. But feel free to use cocoa powder if that’s what you have on hand!

Two Layers of Chocolatey Goodness

What sets these brownies apart? That second layer of chocolate ganache frosting.

  • The base is fudgy, chewy, and dense.
  • The top is a smooth, melt-in-your-mouth chocolate ganache that seriously levels up the indulgence.

Sounds fancy, but I promise it’s super simple to make.

Two Ways to Make the Ganache Frosting

You’ve got options:

1. Classic Ganache (my fave!):

  • Cacao powder
  • Melted coconut oil
  • Maple syrup
  • Nut butter (I love cashew or peanut butter for extra creaminess)

2. Easy Melted Chocolate Version:
Just melt your favorite chocolate chips with a little coconut oil and pour over the brownies. That’s it!

Both are delicious—pick your favorite based on your mood (or pantry!).se of simply melting chocolate chips. Either way, you will love it. Take your pick!

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.

Instruction to make no bake brownies step by step
Then, in a food processor, pulse together raw walnuts, medjool dates (pits removed).
Instruction to make no bake brownies step by step
The texture should be smooth and sticky (see more tips below)
Instruction to make no bake brownies step by step
Then add in cacao powder.
Instruction to make no bake brownies step by step
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!

Instruction to make no bake brownies step by step
In a microwave-safe bowl melt the coconut oil, then whisk in the cacao powder, maple syrup.
Instruction to make no bake brownies step by step
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:

Instruction to make no bake brownies step by step
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.
Instruction to make no bake brownies step by step
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.

A bite is taken in a square of no bake brownie. There are some walnuts on top.

Tips for the Best No-Bake Brownies

  • Use parchment paper for easy removal and clean-up.
  • Top with crushed walnuts and sea salt for added texture and flavor.
  • Chill until firm before slicing for clean cuts and perfect texture.

A square of no bake brownie a mong a batch of them. There are some walnuts on top. Ad the texture seems gooey and fudgy.

How to Store No-Bake Brownies

These brownies are freezer-friendly and best stored in an airtight container in the freezer for up to 2 weeks (but let’s be honest—they won’t last that long 😉).

No need to defrost—just grab one straight from the freezer for a chewy, chocolatey treat.
Want a softer, ganache-like experience? Let it sit at room temp for 5–10 minutes before enjoying.

This recipe has been one of my favorite go-to snacks—especially alongside my 20 Freezer Meals for New Moms.

What’s Your Favorite Kind of Brownie?

Leave a comment below and let me know! I LOVE hearing what you’re baking. 💬

I can’t wait to see your creations!
Use the “Tried It” feature on Pinterest or tag me on Instagram @shuangys_Kitchensink and use the hashtag #shuangyseats.

A square of no bake brownie among a batch of them. There are some walnuts on top. Ad the texture seems gooey and fudgy.
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