Raw Chocolate Brownies

Why You’ll Love This Recipe

These brownies are perfect when you want something indulgent yet made with simple, nourishing ingredients. There’s no oven required, making them ideal for warm days or quick dessert prep. The combination of walnuts and dates creates a naturally sweet, chewy base, while the chocolate topping adds a luscious finish.

They’re also versatile and easy to customize. You can keep them smooth or add walnut chunks for extra texture. Whether you’re serving them at a gathering or keeping a batch in the freezer for a quick treat, they’re guaranteed to satisfy any chocolate craving.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups raw unsalted walnuts
2 cups packed pitted medjool dates
⅓ cup walnuts (optional, for chunks)
½ cup cocoa powder
1 teaspoon vanilla extract
pinch of salt
¼ cup coconut oil
⅓ cup cocoa powder
¼ teaspoon vanilla extract
2 tablespoon maple syrup

Directions

1. Line an 8×8-inch pan with parchment paper and set aside. Alternatively, use a mini silicone muffin pan for bite-sized brownies.

2. In a food processor, pulse the walnuts, medjool dates, cocoa powder, vanilla extract, and salt until a sticky dough forms. Scrape down the sides as needed to ensure even mixing.

3. If using the optional walnut chunks, add them and pulse a few times just to incorporate.

4. Press the mixture firmly into the prepared pan, smoothing the top with your hands or a spatula. If using a mini muffin pan, press a spoonful into each well and flatten the tops.

5. Melt the coconut oil and stir it together with the cocoa powder, vanilla extract, and maple syrup until smooth and glossy.

6. Pour the chocolate mixture over the brownie base and spread evenly.

7. Place in the refrigerator or freezer for at least 1 hour, or until fully set.

8. Remove from the pan and slice into squares, or pop out of the muffin molds.

Servings and timing

This recipe makes 15 servings.

Prep time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes

Variations

For a nuttier flavor, substitute half of the walnuts with almonds or pecans.

Add a tablespoon of chia seeds or ground flaxseed for extra texture and a nutritional boost.

Mix in a handful of dairy-free chocolate chips for more chocolate intensity.

For a hint of warmth, add a pinch of cinnamon or espresso powder to deepen the cocoa flavor.

Top with shredded coconut or a sprinkle of flaky sea salt before chilling for added contrast.

Storage/Reheating

Store the brownies in an airtight container in the refrigerator for up to 1 week.

For longer storage, keep them in the freezer for up to 3 months. Allow frozen brownies to sit at room temperature for a few minutes before serving for the best texture.

Since these are raw brownies, reheating is not recommended. They are best enjoyed chilled or slightly softened at room temperature.

FAQs

Can I make these brownies without a food processor?

A food processor works best for creating a smooth, sticky dough. If you don’t have one, a high-powered blender may work, but you may need to blend in small batches.

What if my mixture is too dry?

If the mixture doesn’t stick together, add one or two extra dates or a teaspoon of melted coconut oil and blend again.

Can I use a different type of date?

Medjool dates are ideal because they’re soft and naturally sweet. If using another variety, soak them in warm water for 10 minutes to soften before blending.

Are these brownies gluten-free?

Yes, this recipe is naturally gluten-free since it contains no flour or wheat-based ingredients.

Can I make them nut-free?

You can experiment with sunflower seeds or pumpkin seeds instead of walnuts for a nut-free version.

How do I get clean slices?

Chill the brownies thoroughly and use a sharp knife. Wipe the blade clean between cuts for neat squares.

Can I skip the chocolate topping?

Yes, the base alone is delicious and fudgy. The topping simply adds an extra layer of richness.

Do I need to soak the walnuts?

No, soaking is not necessary for this recipe, though you can soak and dry them if you prefer a softer texture.

Can I double the recipe?

Yes, simply double the ingredients and use a 9×13-inch pan. You may need slightly more chilling time.

Are these brownies very sweet?

They are naturally sweet from the dates and maple syrup, but you can adjust sweetness by slightly reducing or increasing the maple syrup.

Conclusion

Raw chocolate brownies are a simple yet indulgent dessert made with wholesome ingredients and minimal effort. With their rich chocolate flavor, chewy texture, and easy no-bake preparation, they’re perfect for any occasion. Keep a batch chilled and ready whenever you need a quick, satisfying treat.