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No-Bake Vegan Brownies

Mixture of nuts and cocoa is pressed into a dish, and topped with a coconut-chocolate layer.

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Introduction

These no-bake vegan brownies are a versatile and convenient dessert for any occasion. Made with a wholesome base of almonds, walnuts, and dates, this recipe emphasizes natural sweetness and nutrient density. The combination of nuts provides a robust texture, while dates act as both a sweetener and binder, eliminating the need for refined sugar or artificial additives.

A creamy chocolate topping, prepared with dark chocolate and coconut milk, adds a luxurious finish to the brownies. The use of coconut milk introduces a subtle richness that pairs well with the deep cocoa flavor. Garnishing with chopped walnuts enhances the nutty profile and adds a decorative touch to the final product.

The preparation process is simple and requires minimal equipment, making this recipe accessible to home cooks of all skill levels. With no baking involved, it is perfect for those seeking quick and energy-efficient dessert options. The brownies can be stored in the refrigerator or freezer, making them ideal for meal prep or last-minute gatherings.

Whether for a casual treat or a festive occasion, these brownies are a delightful addition to any menu. They cater to various dietary preferences, being vegan, gluten-free, and refined sugar-free. The recipe also provides flexibility for substitutions, ensuring it fits individual tastes and ingredient availability.

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Prep Time

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Servings

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Ingredients

Instructions

  1. Process Base: To a food processor, add 1 cup almonds, 1 cup walnuts, a pinch of salt, and 1/4 cup cocoa powder. Process until gritty.
  2. Add Dates: Add 20 small soft dates (or 10-12 large Medjool dates) and continue processing – preferably until the mixture is crumbly and sticky.
  3. Form Base: Transfer this mixture to a parchment-lined baking dish. Using your palm, press and flatten the mixture – make it firm. Set aside.
  4. Melt Chocolate: Melt 1 cup chopped dark chocolate. You can melt using a microwave (30 seconds – mix – 30 seconds), or using a double-boiler method.
  5. Create Topping: Add 1/2 cup coconut milk to the melted chocolate. Mix well and pour it over the almond-walnut mixture (in the baking dish). Spread evenly and sprinkle 2 tablespoons chopped walnuts on top.
  6. Chill & Serve: Chill for 2-3 hours. Cut into equal halves and serve chilled.

Recipe Video

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Recipe Notes

  • Use Medjool dates for the best texture and sweetness.
  • Ensure dates are pitted to avoid damaging the food processor.
  • To soften dates, soak them in warm water for 10 minutes if dry.
  • Toasting the nuts beforehand enhances their flavor.
  • Press the nut-date mixture firmly to create a sturdy base.
  • Use a sharp knife to slice the brownies for clean edges.
  • For a richer flavor, opt for high-quality dark chocolate.
  • Chill the brownies longer if the chocolate layer is too soft.
  • Add a pinch of cinnamon or espresso powder for added depth.
  • Store in an airtight container to retain freshness.
  • Customize toppings with shredded coconut, sea salt flakes, or dried fruit.

Frequently Asked Questions

Yes, pecans or cashews can be substituted.

A high-speed blender can work, but processing in batches may be necessary.

Yes, but the topping adds richness and a polished look.

You can try sunflower seeds or pumpkin seeds instead of nuts.

Up to a week in the fridge or a month in the freezer.

Use unsweetened cocoa powder for the best results.

Reduce the number of dates or use semi-sweet chocolate.

Yes, shredded coconut or chia seeds can be added for variety.

An 8×8-inch dish is recommended for this quantity.

Yes, this prevents sticking and makes removal easier.

The dates may be too dry; try adding a few drops of water or additional dates.

Nutritional Info (per Serving)

  • Calories: 858 kcal
  • Carbohydrates: 63 g
  • Protein: 19 g
  • Fat: 66 g
  • Saturated Fat: 20 g
  • Sodium: 15 mg
  • Potassium: 1090 mg
  • Fiber: 16 g
  • Sugar: 35 g
  • Vitamin A: 15 IU
  • Vitamin C: 1 mg
  • Calcium: 185 mg
  • Iron: 10 mg

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