Fudgy, chewy no-bake brownies with a decadent, gooey chocolate ganache frosting. These raw brownies are paleo, vegan, grain-free and gluten-free. They make the perfect energy bites for a pre-workout or afternoon pick-me-up healthy snack.
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.
Yup, add this one to the list too.
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.
The fiber-protein-rich nuts and nutrient packed dates used for this recipe provide a healthy source of fats, protein, fiber and carbs that are great for a pre-workout snack, afternoon pick me up or a satisfying night cap.
Not to mention, they’re SO delicious, you’d never know they were actually healthy.
What Makes These No-Bake Brownies Healthy?
This recipe uses very minimal ingredients and the ingredients used provide significant health benefits.
Cashews & Walnuts- nuts are a great source of fiber, plant protein and healthy fats. They help promote satiety and sustained energy.
Cacao powder- rich in nutrients like iron, magnesium and potassium along with flavonoids that can help to reduce risk of heart disease and inflammation.
You can read more Here.
Medjool Dates- high in fiber and antioxidants, dates are suggested to play a role in brain health, disease-prevention and may even help promote labor.
Read more Here.
Additionally, they are a great natural sweetener with a caramel-like quality.
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 are vegan, paleo, grain-free and gluten-free, requiring 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 and a boost of nutrients
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.
Ingredients for Chocolate ganache 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 – non-paleo)
How to Make No Bake Vegan Brownies
First, soak raw cashews and walnuts overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse.
Then, in a food processor, pulse together raw cashews, medjool dates (pits removed). Add cashew butter and blend again.
Add cacao powder and a pinch of salt. Blend until smooth and dough-y.
Now, press the dough into an 8×8 or 9×5 pan.
Chill in the fridge for an hour or freezer for 20 minutes while making the chocolate frosting.
To make the Chocolate ganache frosting:
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.
- Choose your favorite nut butter – I love a little bit of peanut butter (not paleo) for this no bake brownies recipe.
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!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
More Vegan raw dessert recipes you may like:
1. No Bake Double Chocolate Cookies
2. Healthy Peanut Butter Buckeye Balls
3. Vegan Gingerbread Chocolate Truffles
No Bake brownies
- 1 1/2 cups raw cashews soaked *
- 1 1/2 cup raw walnuts soaked
- 1 1/2 cup Medjool dates ~13-15 **
- 1/3 cup cacao powder
- 3 tbsp nut butter of choice I used cashew butter
- 1/4 cup cacao powder
- 1/4 cup coconut oil melted
- 2 – 3 tbsp maple syrup **
- 2 tbsp nut butter I used cashew butter
- Soak raw cashews and walnuts overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse.
- In a food processor, pulse together raw cashews, dates (pits removed). Add cashew butter and blend again.
- Add cacao powder and a pinch of salt. Blend until smooth and dough-y.
- Press the dough into an 8×8 pan. Chill in the fridge for an hour or freezer for 20 minutes while making the chocolate frosting.
- In a microwave-safe bowl melt the coconut oil, then whisk in the cacao powder, maple syrup, and nut butter.
- 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.
- * You can use only cashews or walnuts alone (3 cups total).
- ** You can use keto-friendly liquid sweetener to make this recipe low carb and keto-compliant. Start with 1/4 cup.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
I followed the recipe to the end, only to find out that the walnuts are supposed to be added. It was phrased in a confusing way, and I think in the step where the cashews, dates and nut butter are blended, the walnuts should’ve been mentioned. Also, I tried a processor and a blender and it didn’t work, it wouldn’t blend. I
Had to add some hot water so it would all combine. Thanks for the recipe but it didn’t turn out great for me 🙁
We are sorry it didn’t turn out well for you. Both in the blog, and recipe card- we have noted that it is best to soak the cashews and walnuts overnight- or soak them in hot water for 2 hrs. prior to making the recipe. We hope this helps in the future!
Happy Baking 🙂
Hi could I ask why you can only use one base nut and not use cashews (soaked) and walnut together?
You can use a mix of both- just make sure to only use a total of 3C. (so 1.5C. of each).
Do you simply soak the nuts overnight by adding the salt and covering them with water? Do you keep these at room temp. overnight?
Yes, exactly- you would just soak the nuts overnight either at room temperature or in the fridge.
Happy Baking 🙂
Do you think another sweetener like monkfruit could be used or would that alter the texture too much?
Hi Deborah, In the notes section of the recipe card, it has the following listed:
** You can use keto-friendly liquid sweetener to make this recipe low carb and keto-compliant. Start with 1/4 cup.
Using this option is doable, however the texture will alter a lot.
Let us know if you try this out<3
Jen o says
So yummy! I love that this is a raw dessert with just a few ingredients. It’s delicious and fun to make
Wow these are AMAZING!! A must try 😍
Shuang Shuang Liang says
So glad you enjoyed it! Def a MUST.
Kendall Schneider says
Do you think this could be done in a regular blender, or do you definitely need a food processor?
Shuang Shuang Liang says
You can certainly use a regular blender. The reason I like food processors is that the blades are removable so you can scrape up all the goodies underneath. Otherwise, regular blenders work as well.