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.
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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.
We are loving these- I am a southern girl so using pecans not walnuts:) Also just using the brownie recipe to make little snack balls. No icing needed these are so delicious. I use a small cookie scooper , freeze as advised and then store in refrigerator.
YUM
My kids and I make this one all the time! I love that they gobble them up after we make them together. It is so satisfying to give them a treat that is healthy for them.
My favorite brownies!! I’ve made them many times.
Hi Angela, these look delicious! I can’t wait to make them. I have all the ingredients right now besides the medjool dates. Is there a substitute for them so that I can make them right now? Thank you for all these inspiring recipe posts! :)
Thank you for this! I made these tonight and they’re delicious and full of goodness. I’m always looking for treats I can store easily and now I have raw brownies ready whenever I crave something sweet. Though…I’m not sure they’ll last all that long. :)
I’ve made these a bunch of times and they are delicious! I also made the original recipe from the sweettalk blog and this one is way better.
I just made these and they are incredible! My mum said these were the best brownies in the world ahah. However, I had some problems making them since my medjool dates weren’t very soft: you really have to soak them before attempting the brownies!
Hi Angela,
Firstly I love you recipes on the site, but am in love with your cookbook!!! I had a quick question, do you have any suggestions for replacing the oil portion of the frosting? Can there even be an alternative (trying to reduce oil intake in my diet)?
Thank you!
Just made these super tasty brownies. Totally killed my chocolate craving which is hard to do. Will make these again especially because the recipe seems forgiving and I can try variations.
Just made these earlier today and they are amazing. I decided I wanted “brownie bites” so since we aren’t 100% vegan (YET!!) I added a couple tablespoons of honey to the dough so it would hold together a little better, scooped and rolled into one-inch balls, froze, then dipped in the chocolate. Soooo yummy!! Oh, and I did swap 1/4 cup of the raw walnuts for raw cashews because I ran out of walnuts. But I think I shed a few tears when I ate the first one!
Made these yesterday, hands down one of the best things I have ever tasted! Didn’t have walnuts so used pecans instead and used carob chips instead of cocoa nibs. Even my chocolate hating boyfriend is hooked! And so quick and easy to make :)
Okay so these are so good that I adapted the recipe into smaller servings/one serving size so I don’t eat too many…they’re that good…I have to restrict myself! Thank you for the best brownie recipe ever.
Hi Angela!
I just made these brownies and my husband devoured his square and declared them “magical.” Best dessert he’s enjoyed in a long time! Thanks for such a fabulous, healthy, and easy recipe!
The brownies were delicious and very quick to make. Just a perfect combination of flavour and sweetness, and the protein content is a nice bonus. t I did find the chocolate layer a little too sweet, it took away from the brownies. Next time I might only use half of the top layer. Having said that, the sweetness might not be a bad thing, I did stop eating after two brownies instead of having the whole thing.
These are so good! I made just the bottom layer and shaped them into little balls that I keep in the freezer. They really do taste like brownies. Thanks for sharing this recipe!
I just made these and they turned out fantastic…. exactly the same as your photos so I’m very happy! They are extremely rich and dense though so a little goes along way. Thank you
I made these last night and Oh My GOSH! Died and went to brownie heaven… Thank you so much for this beautiful recipe! Its bliss!
Perfection. I normally don’t really like desserts with dates, but these brownies came out perfect. The bottom was very fudgy and rich with a crunch, the top had a nice snap. I found one whole square to be a little too much, so I cut each square into four little squares, so you get a ton of bite-sized pieces. I’ve made them twice so far, and everybody who tasted it loved it!
Hey, they look amazing – can’t wait to try them!
It might be a silly question – but can they be frozen for up to a few weeks?
These are THE best brownies I’ve ever made! I used raw cashews (soaked a few hours) instead of walnuts and also used raw macadamia nuts for the chopped nuts. I did soak dates as suggested and used the cream from the coconut milk. I replaced hemp with ground flax seeds.
I never left a review before, but as I’m making these now for the second time, I feel they’re more than worthy of a review. I may add some coconut just for fun. Another reviewer said she used cherries and that sound delicious. Thanks!
Thank you so very much for posting this beautiful vegan recipe. Gluten free is a huge plus for me and any recipe to help the animals is wonderful.
Go Vegan! For the animals!
P.S. Is it just me or does anyone else find it so annoying when looking at reviews for recipes and all the comment says is how good they look or can’t wait to try? I love reading how others made their version or any extra tips and if they liked how the recipe turned out. Not that they are going to try the recipe someday. Sorry for the little vent.
Peace
I totally agree! I don’t want to waste my time on reading how good the pictures are. I can see it myself. I am really happy for Angela, that she has so many followers, but I think commenting on the pictures is not necessary. People, try those recepies, they are good!