No-Bake and Raw Sweets/ Raw Vegan Cooking/ Vegan Baking and Sweets/ Vegan Desserts/ Vegan Recipes

Unbaked Fudgy Brownies

Unbaked vegan chocolate brownies

You won’t believe how easy it is to make these unbaked vegan chocolate brownies, rich with nuts and sweetened with dates. They’re flourless, gluten-free, and altogether rich and yummy. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  

Unbaked vegan chocolate brownies

Unbaked Fudgy Brownies

You won't believe how easy it is to make these unbaked vegan chocolate brownies, rich with nuts and sweetened with dates.
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Course: Unbaked sweets
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 9
Author: Veg Kitchen


  • 1 cup untoasted slivered or sliced almonds
  • 1 cup pitted Medjool dates
  • 3 tablespoons unsweetened cocoa or cacao powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 cup chocolate chips divided
  • 1/4 cup untoasted walnuts


  • Place the almonds in the container of a food processor fitted with the metal blade. Process until ground to a fine powder.
  • Add the dates, cocoa powder, vanilla, cinnamon, and half of the chocolate chips. Process until the mixture holds together as a mass—this will take a few minutes.
  • Add the remaining chocolate chips and pulse on and off for about 30 seconds. Add the walnuts and pulse on and off for another 20 to 30 seconds, or until finely chopped but still visible in the mixture.
  • Transfer the mixture to an 8 by 8-inch square pan. Press into the pan, using the back of a spatula to get it nice and even. Score the mixture into 12 squares.
  • Refrigerate for at least an hour before serving. Cover any leftovers and store in the refrigerator.

Nutritional Information (per square)
Per square: Calories: 177; Total fat: 11g; Protein: 4g; Carbs: 21g; Fiber: 3g; Sodium: 0mg

Unbaked vegan chocolate brownies

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  • Reply
    July 4, 2014 at 2:29 pm

    Nava, these are obscenely delicious. The only problem is hiding them from myself. Thank you.

    • Reply
      July 4, 2014 at 2:53 pm

      Thank you so much, Sandi. Very funny! Next time you make them, bring them to my house and I’ll hide them from you. I feel the same way when I have some artisanal vegan cheese in the fridge. It’s so hard to stop …

  • Reply
    July 7, 2014 at 9:23 pm

    Is it at all possible to use a blender vs. FP?

    • Reply
      July 7, 2014 at 9:39 pm

      Beth, I’ve never tried this in a blender. I’d be a bit worried about whether the mixture would mass together evenly — it’s pretty thick. If you’re brave, you can try it, but I can’t make any promises!

  • Reply
    July 7, 2014 at 10:10 pm

    I think you mean “disguise any leftovers and hide in the fridge”. These look delicious and I will def be making them.

  • Reply
    Sylvia Martinez
    July 7, 2014 at 10:58 pm

    OMG!!! These were wonderful!! Thank you for the recipe. So sweet and no sugar! First time I used dates in a recipe.

  • Reply
    July 8, 2014 at 8:19 am

    I LOVE every single recipe I try of yours! And I CAN’T WAIT to try this one!!! Yum! I think I’ll make some first thing in the morning since I know I have all of the ingredients.Thank you!

  • Reply
    Barbara Pollak
    September 3, 2014 at 10:19 pm

    I have almond flour already. How much do I use to replace the 1 cup of almonds?

  • Reply
    September 3, 2014 at 10:36 pm

    Good question, Barbara! I tried looking it up but there’s no clear answer. My best guess is 3/4 cup, as it’s more packed than ground almonds. Let me know how that works.

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