There are so many reasons I love these brownies. They are super easy to make and are so fudgy – even without the use of baking. You can whip up the whole batch in about an hour too. These are the perfect healthy snack or dessert. Eat them alone, with ice cream or even just gobble down the whole batch. They are extremely moreish!
One of the best parts about these brownies are they use up ingredients you likely already have in your cupboards. They are also freezer-friendly and very easy to make. I highly recommend these as part of a weekly meal prep. These are also so decadent that they feel like a dessert.
Fun fact on why I made these: they were a gift to my dad for his birthday. He always jokes about wanting my leftover baking, so I decided to surprise him with a postal delivery of my treats. These were custom-made for him as he works shifts and loves fruit and nuts. I know he is trying to eat more whole foods and healthier, so I thought these would be ideal for him to take to work for a quick nibble.
Since sending these, I have made more batches for myself. They are addictive and really filling. Even my partner loves them – and he is sometimes skeptical about eating my ‘healthier’ treats. A thumbs up from him is a big deal. You really need to try these!
Do I need to use hazelnuts? No – any type of nuts will do. I also really recommend the use of walnuts. Do remember that changing the nuts will alter the taste slightly, but this recipe is so versatile and works with them all.
Do I need to add the topping? No but I highly recommend it. The bites are great without – but I love the texture variation the chocolate topping adds. It gives the brownies more of an indulgent feel too.
Do I need to soak the dates? Only if they are slightly hard. I find this is less taxing on my blender as the dates can sometimes get stuck on the blade otherwise. You could also chop up the dates too for an extra helping hand.
Which dates should I use? Any specifics? I love medjool dates as they are slightly stickier and have a caramel taste to them. I also find they need less soaking than regular dates.
Raw vegan brownies
- 9x9 inch baking tray
- Grease-proof paper
- Mixing Bowl
- Blender/Food Processor
- Mixing spoon
- Microwavable bowl
For the date and nut base
- 225 grams Dates (pitted)
- 175 grams Hazelnuts Substitute: any other nut
- 70 grams Almond flour
- 1 Tsp Vanilla extract
- 75 grams Coconut oil
- 45 grams Raw cacao powder
- 2 Tbsp Maple syrup
- Hot water To soak the dates
For the chocolate topping
- 110 grams Coconut oil
- 20 grams Raw cacao powder
- 4 Tbsp Maple syrup
- 2 Handfuls Pistachio nuts (chopped) Optional
- Rose petals Optional
To create the brownie base
- Soak the dates for 10 minutes in hot water before use to soften
- Remove the dates from the water
- Melt the coconut oil in a microwavable bowl (about 30-60 seconds)
- Add all of the base ingredients into a blender/food processor and pulse on a medium-high setting until it starts to stick together but is still maliable
- Line a baking tray with grease-proof paper
- Scoop the raw brownie base mixture into the baking tray and press down until the tray is covered evenly
- Place the baking tray into the fridge to harden whilst you create the chocolate topping
For the chocolate topping
- Melt the coconut oil in a microwavable bowl in the same way as you did for the brownie base
- Mix in the maple syrup and cacao powder into the coconut oil then whisk until fully combined with no clumps
- Remove the brownie base mixture from the fridge and pout the chocolate topping mix evenly over the base
- Optional: whilst the topping is wet, add any nuts or other toppings you desire
- Pop the tray back into the fridge for a further 30 minutes to set fully
- Cut into 9 even pieces and enjoy!
- Calories do not include optional toppings
- Storage: in an air-tight container in the fridge for up to 2 weeks or in the freezer for up to 4 months