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    Home » Recipes » No-Bake and Raw Sweets

    Unbaked Fudgy Brownies

    Published: Jul 3, 2014 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.
    5 from 1 vote
    Print Pin Rate Email
    Course: Unbaked sweets
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: chocolate brownies recipe, how to make vegan chocolate brownies, no bake brownies, no bake vegan chocolate brownies, unbaked vegan chocolate brownies, vegan brownie recipe
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Servings: 9
    Calories: 287kcal
    Author: Veg Kitchen

    Ingredients

    • 1 cup untoasted slivered or sliced almonds
    • 1 cup pitted Medjool dates
    • 3 tablespoons unsweetened cocoa or cacao powder
    • ½ teaspoon vanilla extract
    • ¼ teaspoon cinnamon
    • 1 cup chocolate chips divided
    • ¼ cup untoasted walnuts
    US Customary - Metric

    Instructions

    • 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.

    Nutrition

    Calories: 287kcal | Carbohydrates: 28g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 6mg | Potassium: 339mg | Fiber: 5g | Sugar: 19g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.


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

    Unbaked vegan chocolate brownies

    • Explore more of VegKitchen’s No-Bake and Raw Sweets.
    • Sweet tooth still craving? Here are more Vegan Baking and Sweets.

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    Reader Interactions

    Comments

    1. Sandi says

      July 04, 2014 at 2:29 pm

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

    2. Nava says

      July 04, 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 …

    3. beth says

      July 07, 2014 at 9:23 pm

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

    4. Nava says

      July 07, 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!

    5. Dallas says

      July 07, 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.

    6. Sylvia Martinez says

      July 07, 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.

    7. Amy says

      July 08, 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!

    8. Barbara Pollak says

      September 03, 2014 at 10:19 pm

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

    9. Nava says

      September 03, 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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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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