These raw brownies are a bit different from ones made in my past. I wanted to use coconut butter or manna in these for a deeper, richer flavor. They are so good and good for you! Raw. Vegan. Gluten free. And if you aren’t a coconut fan, no worries… the flavor almost is undetectable. Packed with protein from the hemp hearts. Perfect when the chocolate cravings hit! I store in the freezer (or you can store in the fridge too).
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Himalayan Sea Salt Brownies
- Total Time: 15 minutes
- Yield: Makes 9
- Diet: Vegan, Gluten-Free
Description
Rich, fudgy brownies without baking?
These vegan, gluten-free delights are unbelievably easy.
Ingredients
- 1 cups (237 ml) hemp hearts
- 18 Medjool dates, pitted
- 0.5 cups (118 ml) cacao powder
- 0.25 cups (59 ml) almond flour
- 3 tablespoons melted coconut butter or manna
- 1 tablespoon maple syrup
- 1 teaspoon vanilla paste or extract
- 2 pinches Himalayan sea salt
Instructions
- Line an 8×8 inch square pan with parchment paper, leaving overhang for easy removal.
- Combine all ingredients in a food processor and blend until a large ball forms.
- Transfer the mixture to the prepared pan and press into an even layer. Use parchment paper and a rolling pin or glass to smooth the top.
- Refrigerate or freeze until firm.
- Slice and serve.
- Store leftovers in an airtight container in the refrigerator or freezer for up to 1-2 weeks.
Notes
- For a richer flavor, use dark cacao powder.
- If the mixture is too dry, add 1-2 tablespoons of water or plant-based milk.
- To prevent the brownies from sticking, lightly grease the parchment paper before adding the mixture.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
Frequently Asked Questions
What does Himalayan sea salt add to brownies compared to regular salt?
Himalayan salt has a clean mineral flavor and a striking pink color. I blend it right into the mixture with everything else in the food processor, so its saltiness runs through every bite instead of just sitting on top, and it makes the chocolate taste richer by contrast.
Should I use cocoa powder or melted chocolate for these brownies?
I use cacao powder here, not melted chocolate — it’s what gives these no-bake brownies their deep chocolate flavor without needing to melt anything. Using a dark cacao powder gives an even richer result if you want to push the chocolate flavor further.
How do I know when the brownies are done without overbaking?
These are no-bake, so there’s no toothpick test or oven involved. I press the mixture into an even layer in the pan, then refrigerate or freeze it until it’s firm enough to hold a clean slice — that’s how I know it’s ready to cut and serve.
