Raw Chocolate Brownies

Why You’ll Love Raw Chocolate Brownies

These brownies are perfect when you’re craving something chocolatey but don’t want to turn on the oven. They’re naturally sweet, packed with nutty flavor, and have a smooth, melt-in-your-mouth texture thanks to the combination of walnuts and dates.

You’ll love how simple the ingredient list is and how quickly everything comes together in a food processor. They’re also freezer-friendly, making them ideal for meal prep or make-ahead desserts. Whether you’re serving them at a gathering or keeping a batch on hand for a quick snack, these raw brownies deliver indulgent flavor with minimal effort.

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 added walnut 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 two-bite brownies.

2. In a food processor, pulse the walnuts, medjool dates, cocoa powder, vanilla, and salt until a sticky dough forms. Scrape down the sides as needed. If using the optional walnuts for chunks, add them and pulse a few times to incorporate.

3. 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 of the mixture into each well and flatten the tops.

4. In a microwave-safe bowl or over a double boiler, melt the chocolate layer ingredients by combining coconut oil, cocoa powder, vanilla extract, and maple syrup. Stir until smooth and glossy.

5. Pour the melted chocolate mixture over the brownie base and spread evenly with a spatula.

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

7. Remove from the pan and slice into 15 squares, or pop out of the muffin pan if using. Serve chilled.

Servings and timing

Servings: 15 brownies
Prep time: 20 minutes
Chill time: 1 hour
Total time: 1 hour 20 minutes

Variations

Add-ins: Stir in shredded coconut, chia seeds, or mini dark chocolate chips for extra texture.
Nut swap: Replace walnuts with almonds, pecans, or cashews for a different flavor profile.
Nut-free option: Substitute sunflower seeds for walnuts to make the recipe nut-free.
Mocha flavor: Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor.
Sea salt topping: Sprinkle flaky sea salt on top before chilling for a sweet-salty finish.

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.

These brownies are best enjoyed chilled straight from the fridge or freezer. If frozen solid, let them sit at room temperature for 5–10 minutes before serving to slightly soften.

FAQs

Can I make these brownies without a food processor?

A food processor works best for achieving a smooth, sticky dough. If you don’t have one, a high-powered blender may work, but you may need to stop and scrape down the sides frequently.

What if my mixture is too dry?

If the mixture isn’t sticking together, add one or two extra dates or a teaspoon of water and pulse again until it holds when pressed.

Can I use a different type of date?

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

Are these brownies gluten-free?

Yes, all the ingredients used in this recipe are naturally gluten-free.

Can I skip the chocolate topping?

Absolutely. The base itself is rich and chocolatey, so you can enjoy it plain if you prefer a lighter treat.

How do I get clean slices?

Use a sharp knife and wipe it clean between cuts. Chilling the brownies thoroughly also helps create neat squares.

Can I double the recipe?

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

Do these brownies need to stay refrigerated?

Yes, since they are made with coconut oil and no baking, refrigeration helps them maintain their firm texture.

Can I make them into bite-sized treats?

Yes, using a mini muffin pan is a great way to create two-bite portions that are easy to serve and store.

Are these brownies very sweet?

They are naturally sweet from the dates, but not overly sugary. If you prefer a sweeter taste, you can add a bit more maple syrup to the topping.

Conclusion

These raw chocolate brownies are a simple, wholesome way to satisfy your chocolate cravings without baking. With their fudgy texture, rich cocoa flavor, and easy preparation, they’re a go-to dessert for busy days, special occasions, or anytime you want a naturally sweet treat ready in your fridge or freezer.