Raw Chocolate Brownies

A rich aroma of chocolate fills the air as these Raw Chocolate Brownies come together in the kitchen. This no-bake treat takes just 15 minutes to prepare and features wholesome ingredients that make it both delicious and nutritious. The combination of walnuts and medjool dates creates a gooey, satisfying base, while the melted dark chocolate adds a decadent finish.

This recipe is perfect for health-conscious dessert lovers, making it ideal for gatherings, snack time, or meal-prepping for the week. You can prepare these brownies ahead of time, and they store beautifully in the fridge or freezer.

Why You’ll Love This Recipe

• The blend of walnuts and dates provides a satisfying texture.
• Each bite is loaded with rich chocolate flavor.
• Quick to make with minimal clean-up required.
• Healthy ingredients turn indulgence into a guilt-free pleasure.

What You’ll Need

Here’s everything you need to make these delicious brownies.

For the Brownie Base

• 2 cups raw unsalted walnuts
• 2 cups packed pitted medjool dates
• 1/3 cup walnuts, chopped (optional)
• 1/2 cup cocoa powder
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Topping

• 1/4 cup coconut oil
• 1/3 cup cocoa powder
• 1/4 tsp vanilla extract
• 2 tbsp maple syrup

Use dairy-free chocolate for a vegan option.

Substitutions & Swaps

• Walnuts can be replaced with pecans.
• Medjool dates can be swapped for any pitted dates.
• Maple syrup can be substituted with agave nectar.
• Coconut oil can be exchanged for olive oil.

How to Make It

Creating these brownies is a simple and enjoyable process.

Line the pan

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

Process the base

In a food processor, pulse the 2 cups of walnuts, medjool dates, cocoa powder, vanilla extract, and salt until a sticky dough forms. Scrape down the sides as needed. If using the optional 1/3 cup of walnuts for chunks, add them now and pulse just a few times to incorporate.

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Press into the pan

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.

Melt the chocolate

Melt the dark chocolate with coconut oil in the microwave or over a double boiler until smooth. Pour the melted chocolate over the brownies and spread evenly.

Chill to set

Place in the fridge or freezer for at least 1 hour to set.

Slice and store

Remove from the pan and slice into squares (or pop out of the muffin pan). Store in the fridge for up to 1 week or in the freezer for up to 3 months.

How to Store It

Fridge: up to 1 week, airtight container
Freezer: yes, keeps well for long-term storage
Reheat: no reheating needed, enjoy chilled or at room temperature

Tips for Best Results

• Use fresh medjool dates for optimal sweetness and softness.
• Ensure the mixture is pressed firmly for a chewy texture.
• Customize with add-ins like shredded coconut or dried fruits.
• Let the brownies sit at room temperature for a few minutes before slicing for cleaner edges.

Serving Suggestions

• Serve with a dollop of almond butter for added creaminess.
• Pair with fresh berries for a refreshing contrast.
• Enjoy alongside a cup of herbal tea for a delightful afternoon snack.

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