These No-Bake Fudgy Brownies are the perfect summertime treat when it’s too darn hot to turn on the oven! They’re made using real food ingredients, and they’re vegan, gluten-free, and sweetened with dates.
I’m re-publishing this No-Bake Fudgy Brownie recipe that I shared a few years ago comes from Nava’s book Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes. The book is really beautiful and, even though I don’t follow a vegan diet, I’m always on the look-out for delicious veggie-based recipes.
Well, okay, so the recipe I’m presenting from the book today doesn’t exactly include vegetables, but who can complain about raw brownies?
The first time I made these, I took them to a potluck. Since the brownies are raw, they only took minutes to make and were a big hit. They are especially appropriate for summer when it really is too hot to turn on the oven.
Instead, you start by processing raw almonds into a fine consistency (oh yeah, did I mention that these brownies are also flourless?):
And you just add dates, cocoa powder, vanilla, cinnamon, chocolate chips, and walnuts to the processor:
After processing the ingredients together, the final step is to spread the mixture into a dish, using a spatula to make the top smooth:
Ideally, you need to let the whole thing chill for at least 30 minutes to an hour so that it sticks together. It’s also advised to use a knife to cut the squares prior to refrigerating, because these raw brownies will get pretty firm.
Here’s the recipe:Print
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.
- 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.
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.
- Serving Size: 1
- Calories: 177
- Carbohydrates: 21
- Fiber: 3
- Protein: 4