Raw Vegan No-Bake Brownies

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Fudgy, no-bake, raw vegan brownies are unmatched in flavor, ingredients, and deliciousness. Imagine eating a dessert without added sugars, dairy, or gluten. It just doesn’t happen that often! Although not entirely guilt-free, these raw vegan brownies take minutes to blend in the food processor. Simply spread them in a pan, place in the freezer to harden, and remove to enjoy chocolatey, brownie goodness with no refined sugar.

It’s hard to put out a pan full of brownies and not turn some heads. Most people have to resist eating the entire tray at first glance. There is a delicate dance in place, a knowing that eating a couple is fine, eating the entire tray is problematic. The great thing about these raw brownies is that they they contain healthy fats, fiber, protein, and other nutrients that promote satiety. Because they are richer in calories, you do not want to eat a ton. For example, this recipe yields an 8″x8″ pan, which you cut into 16 pieces. Each brownie has about 150 calories, due to the pecans, almonds, dates, and sesame seeds. Just keep that in mind when you reach for a square.

In order to make brownies, you need chocolate, but not the type you are thinking of. There is not processed chocolate powder mix in this recipe! This recipe calls for 100% raw cacao powder, which you should not confuse with cocoa powder. Cacao powder has powerful nutritional benefits and no added sugars, which cocoa powder tends to contain. That is a general rule of thumb with raw vegan recipes that call for chocolate, though. Always opt for raw cacao powder!

Raw Vegan No-Bake Brownies
  • Prep Time:15m
  • Total Time:15m


  • 2 c Medjool dates, pitted
  • 1 c raw pecans
  • 1 c raw almonds
  • 1/4 c raw sesame seeds
  • 1/2 tsp. sea salt
  • 1 tsp. alcohol-free vanilla extract
  • 1/2 c raw cacao powder


  1. Add the dates to a bowl and pour in hot water. Soak for five minutes to help soften the dates and then drain.
  2. Add the pecans, almonds, sesame seeds, and sea salt to a food processor and process until completely broken down.
  3. Pour the drained dates and the vanilla extract to the processor and blend until fully incorporated. You may need to stop blending, scrape down the sides, and continue blending a couple times.
  4. Lastly, add the raw cacao powder to the processor and blend to incorporate. This will take a minute or so.
  5. Line an 8x8 brownie pan with parchment paper and spoon the mixture into the pan, spreading it into an even layer.
  6. Place the pan in the freezer for about 45 minutes, or until the brownies are firm. Remove from the freezer, cut into 16 pieces, and serve.
  7. Store leftovers in an airtight container in the fridge for up to two weeks, or in the freezer for up to two months.


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