We’ve been having a total love affair with these raw brownies for the past couple weeks. A little nibble here, a little nibble there. I’m actually amazed that they’ve lasted this long, but just a small square is enough to satisfy my chocolate cravings. That’s how you know a chocolate dessert is the real deal. Plus, if the dancing in my belly is any indication, they are a big hit.
Lately, our evenings go something like this: We put on the hockey game (we’re avidly following both the Pens and Habs series which is basically another full time job) and I’m on my laptop doing some nursery planning as I scream at the TV. Eric is searching the freezer for these brownies. Nursery planning leads me to the uneasy discovery that I have zero home décor ability (not to mention decision making skills), but I still hold onto the hope that I can turn the room into the DIY nursery of my dreams. I curse those picture perfect rooms on Pinterest as I eat my brownie and watch hockey. Eric reassures me that the dresser we picked up at the second hand store is going to be transformed into something amazing for the baby’s room. I’ve always wanted to be a crafty goddess, so now I’m excited to start this project and see what I’m really made of.
And O.M.G., these brownies. This raw brownie dough is made up with protein-packed hemp hearts, walnuts, Medjool dates, raw cacao powder (cocoa powder works too!), vanilla, and Himalayan sea salt. Just throw it into the food processor and voila. To add some crunch, I pulsed in some cacao nibs and chopped walnuts. The crunch is essential! The result is a chocolaty brownie-like dough all without the using the oven, flour, sugar, or butter.
But I didn’t stop with the brownie dough. Of course not. Go big or go home. I poured on homemade chocolate for a second layer. The chocolate hardens into a thick shell, giving these brownies a wonderful snappy texture – best enjoyed straight from the freezer. The contrast of the firm chocolate shell and the chewy brownie is just heaven!
This recipe is quite versatile though so have fun playing around with it. I imagine you could make several different variations on these just by changing the nuts/seeds, extracts, topping, etc.
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
Two-Layer Raw Chocolate Brownies
Yield
12 squares
Prep time
Cook time
0 minutes
Chill time
30 minutes
Total time
Who knew fudgy, decadent brownies could be so packed with protein, omega-3 fatty acids, fibre, and antioxidants? Don’t let the healthy, wholesome ingredients fool you though; these no-bake brownies will blow your mind with their intense chocolatey flavour and satisfyingly dense, chewy texture. Recipe inspired by Sweet Talk Blog.
Ingredients
For the brownies:
- 1 cup (100 g) walnut pieces
- 1/2 cup (70 g) hemp hearts
- 1 1/2 cups (275 g) lightly packed pitted Medjool dates*
- 1/2 cup (40 g) raw cacao powder or unsweetened cocoa powder
- 1 1/2 teaspoons (7.5 mL) pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 to 3 teaspoons (5 to 15 mL) water, or as needed
- 1/3 cup (33 g) chopped walnuts
- 2 tablespoons (18 g) raw cacao nibs or chopped walnuts
For the homemade chocolate:
- 1/2 cup (125 mL) virgin coconut oil**
- 1/2 cup (40 g) raw cacao powder or unsweetened cocoa powder
- 1/4 cup (60 mL) pure maple syrup
- Pinch fine sea salt
- 1/4 teaspoon pure vanilla extract
- Sliced fresh strawberries, for garnish (optional)
Directions
- Line a 9x5-inch loaf pan (or an 8-inch square pan for thinner brownies) with a piece of parchment paper, leaving some overhang to remove the brownies in one piece.
- Place 1 cup of walnuts into a food processor and process to a fine crumb. Be careful not to overprocess, as too much break-down will turn the walnuts into butter.
- To the food processor, add the hemp seeds and pitted dates and process until finely chopped and sticky.
- Add the cacao powder (or cocoa powder, if using), vanilla, and salt and process until thoroughly combined. The dough should be slightly sticky; if it’s not, add water one teaspoon at a time and process the mixture again. I often add 1 to 3 teaspoons of water to achieve the right consistency.
- Add the 1/3 cup walnuts and 2 tablespoons raw cacao nibs (or additional chopped walnuts if using), and pulse the batter until just combined.
- Spoon the mixture into the prepared pan and spread it out evenly. If you have a pastry roller on hand, you can use it to roll the dough until smooth on top. Otherwise, simply press the dough down with your hands and ensure the edges are even. Place the pan in the freezer for about 10 minutes.
- Prepare the homemade chocolate: Melt the coconut oil over low heat in a medium pot. Remove the pot from the heat and whisk in the cacao powder (or cocoa powder, if using), syrup, salt, and vanilla until smooth and thoroughly combined.
- Remove the brownies from the freezer and pour on all of the chocolate topping. Carefully transfer the pan back to the freezer and let rest on a flat, even surface. Chill uncovered for at least 20 minutes, or until the topping is firm enough to slice. You might find the homemade chocolate will freeze a bit unevenly, but this is normal!
- To remove the brownies, run a knife under hot water for a minute or so and carefully slide it along the ends of your pan to loosen the slab. Using the excess parchment paper, lift the brownie slab out of the pan and place it onto a cutting board. Run the knife under hot water again and wipe off excess water. Pressing the knife down slowly, slice the brownies into squares. Top with strawberries, if using.
- Leftovers can be stored in an airtight container in the fridge for several days, or tightly wrapped and frozen for 1 to 2 months. You can enjoy the brownies frozen, chilled from the fridge, or at room temp...your choice! I personally love them semi-frozen.
Tip:
* You’ll want to use soft, fresh Medjool dates for this recipe to ensure your batter is sticky enough. If your dates are firm, try soaking them in water for 30 to 60 minutes—drain well and use as directed.
** Instead of the homemade chocolate topping, you can melt 3/4 cup non-dairy chocolate chips in a small pot over the lowest heat, stirring until smooth.
I’m off work today and just made these! Can’t wait for them to be out of the freezer and in my face with a cold glass of hemp milk… omg *drool*.
Love all your baby news and information – thanks so much for sharing, I can’t tell you how helpful it is!!
These look amazing! I just got your book yesterday for Mother’s Day and during lunch at work today I picked out all the recipes I want to make this week. So excited for all the breakfast smoothies! What a wonderful book :)
Hey! How long will these last in the freezer? I’m planning a vegan dinner party and would like to be able to make some things ahead of time !! :)
I made your brownies for my familys’ mothers day treat. My dates were indeed hard so I tried to soak them but I thought what the heck toss in some water then I read at the bottom of your recipe not to do that…Oops But They were friggin (scientific word:)) great, anyways. I froze mine so when I cut them the chocolate on topped chipped , which means they did not cut uniformly square like your picture(because they were frozen to harden the soft watered bottom layer). Doesn’t matter we ate them and a strawberry pie and a blueberry pie thingy I made as well.
These look heavenly! I can only imagine the perfect balance of creaminess to crunch!
Made these over the weekend! Excellent! My non-vegan parents loved them!
Oh my WORD – I just made these tonight and they were a BREEZE. Came together EXACTLY how they appear in the picture. It was my first foray into a vegan dessert (I have been doing Whole30 and just transitioned into full paleo lifestyle). I was worried that I would be tempted to eat the whole pan. NOT going to happen!! These are gloriously RICH and I could not eat another one (I am a huge chocolate lover) – Literal perfection. Due to a walnut allergy, I chose to substitute pecans, and I opted to include the cacao nibs and extra nuts into the brownie part (optional in the recipe). The chocolate on top is smooth and rich. Anyway, I could go on and on, but these will be my go-to treat to keep in the freezer. THANK YOU!!!
I bought something a little similar to this from the supermarket yesterday and it was tasty but … I was thinking that it was a bit small and needed a bit of bite or crunch. So this recipe is perfectly timed! Pinning!
Made these last night without the chocolate topping. They are perfection! Love them.
As for nursery planning, I remember laying awake at night obsessing over colour schemes and decor ideas :)
Hi Angela – as usual, these look amazing. I have a quick question: I preordered your book and got the bonus recipes in a pdf which now won’t open. Is there any way to get it again?
thanks,
Just wanted to say that I used to be a regular reader of your blog. I have been less-available lately with my senior year of college. I went on your blog today to catch up and explore and I discovered you are pregnant! (I know I’m a little late) but I wanted to say congratulations! Keep up the good work. This recipe looks amazing, of course.
I’m on my third batch in five days. Is that bad? Nope:-)
These are divine and the first time I’ve tried raw brownies. Needless to say, I’m hooked and I’m guessing my husband is as well since the freezer is the first place he goes when he gets home! Thanks for another, stellar recipe!!!!!
One of my (pregnant) friends recently mentioned to me that an active baby after eating something could be a sign of a dietary sensitivity of the baby. Maybe something to keep an eye on!
Mmmm these look so good!!!
It’s funny – you say you aren’t crafty and yet I always seem to picture your house as a Pinterest Perfect setup ;p I bet you’re not as bad as you think you are.
Can’t wait to try these brownies. I have all of the ingredients so I imagine will be sooner than later ;p
I made these for Mother’s Day, and everyone loved them! My mom (who usually thinks my desserts taste too “healthy”) enjoyed these so much, that she asked to take two more home for later in the week. Thanks for a delicious recipe.
I’m on an elimination diet and can’t have sugar so just made the brownies without the coating. HEAVEN! Even my husband who is not on this diet is eating them every night! I will continue to make these even after this diet is “over!!”
These look so incredible! Its amazing what simple dates and walnuts can do to tastebuds…
These are awesome! Made them satuday and they were gone by monday. Thanks so much for all the recipes Angela! I am also really enjoying your book :)
Wow, these are SOOOO good. I couldn’t believe it!
I dumped a little maple syrup into the bottom layer too, which made the mix a little sticky/chewy instead of more “lara bar” like, but it’s a big huge hit here at my house (and I live with serious chocoholics/sweet tooths).
By the way, your new Pinterest capability is ruining your menu pulldowns. When I try to pull down a menu to go to a certain category, the menu disappears and I get the pinterest thing coming up on the photo underneath it. Please fix! :)
I made these tonight and they are perfection! Love your cookbook and blog. Thank you for sharing your gift :)