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No-Bake, Vegan Brownies

A quick, fudgy, and sweet treat

Stack of No-Bake, Vegan Brownies with Walnuts

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A confession: These vegan brownies aren’t quite like a traditional cake brownie, but they are pretty remarkable. The texture is rather fudgy, and they are sweetened only with dates and fortified with walnuts. These are not just fast, but good for you, too. Store them in the refrigerator or freezer for a chocolate fix anytime the craving hits!

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No-Bake, Vegan Brownies

Servings: 16 2" brownies

Ingredients
  

For the brownies
  • Unrefined virgin coconut oil for greasing the pan
  • 2 cups raw walnut halves or pieces
  • 2 ½ cups medjool dates pitted (about 25 dates, approximately 1 lb.)
  • 1 cup raw cacao powder or unsweetened cocoa powder
  • ½ tsp. sea salt
  • Coconut palm sugar to taste, if needed
  • ⅔ cup chopped pecans
  • 2 Tbsp. raw cacao nibs, optional
  • Chocolate Frosting, optional, recipe below
For the chocolate frosting
  • 1 cup full fat coconut cream
  • 1 ¾ cup semi-sweet chocolate chips
  • ¼ cup raw cacao powder
  • Pinch of sea salt

Instructions
 

For the brownies
  • Grease an 8x8 inch baking dish with coconut oil and line with parchment paper.
  • In a food processor fitted with the metal blade, process the walnuts to a fine crumb.
  • Add dates, cacao, and salt and process until it forms a smooth mass. Taste for sweetness and add coconut sugar if necessary.
  • Stir in pecans and cacao nibs and transfer the mixture to the prepared baking dish. Press dough evenly in the pan and refrigerate, covered, for a few hours to set, or in the freezer for 15 to 20 minutes to set more quickly. Spread frosting on top, if desired.
  • Store in the refrigerator.
For the chocolate frosting
  • Chill the can of coconut cream for at least 6 hours. Chill your mixing bowl in the freezer for at least 15 minutes.
  • In a double boiler, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn’t harden.
  • In the chilled mixing bowl, add the coconut cream. Make sure not to use any coconut water that’s at the bottom of the can (if there is any). Save that for smoothies or another recipe.
  • Add the melted chocolate, cacao powder, and salt and beat (use the whisk attachment if possible) until everything is thoroughly combined. Cover the bowl and chill the frosting for 2-3 hours until it firms up.
  • Remove the bowl of frosting from the fridge and whip it until it becomes fluffy. Frost the brownies.

Notes

Tip: Greasing a baking pan or dish helps parchment paper stick and makes it easier to press in batter.

Pamela Salzman is a natural foods cooking instructor, holistic health counselor, and author. For more recipe inspiration visit her website at pamelasalzman.com and order her new cookbook, “Quicker Than Quick“!

Photography by: Amy Neunsinger
Pamela Salzman cover photo

Pamela Salzman

Natural Foods Cooking Instructor, Holistic Health Counselor, and Cookbook Author

Pamela Salzman is a Los Angeles-based natural foods cooking instructor, holistic health counselor, and cookbook author. Her first book, "Kitchen Matters," was published in June 2017, and her second book, "Quicker Than Quick," was published in April 2020.

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