These no-bake brownies are so easy to make and packed with nutrients and a topping of rich ganache.
By Vanessa Vickery
Who doesn’t love chocolate!
And recipes that require minimal work are even better! No fancy chef skills are needed here. All you need is good blender or food processor or even a thermomix will do the trick. 
These raw chocolate brownies with chocolate ganache are absolutely delicious and are gluten, dairy and refined sugar free.
Find more raw and nutrient packed recipes here.
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Raw Chocolate Brownies
- Total Time: 15 minutes
- Yield: Serves 12 1x
- Diet: Vegan, Gluten-Free
Description
Rich, decadent brownies made without baking!
Topped with a luscious ganache, these are perfect for a sweet treat.
Ingredients
- 1 1/2 cups (355 ml) pecans
- 16 medjool dates
- 1/3 cups (79 ml) cacao powder
- 1 teaspoon vanilla paste
- Pinch of sea salt
- 1/2 cups (118 ml) cacao butter
- 1/2 cups (118 ml) coconut cream
- 1/3 cups (79 ml) rice malt syrup
- 1/3 cups (79 ml) cacao powder
- 16-20 pecans
Instructions
- Process pecans in a blender or food processor until they resemble fine crumbs. Add the cacao powder, vanilla, and sea salt and process until well combined. Add the dates and process until a sticky dough is formed.
- Spoon the mixture into a lined square baking tin and smooth with the back of a spoon.
- Place in the refrigerator to set for a minimum of 2 hours.
- For the ganache:
- Add the cacao butter, coconut cream, and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, ensuring the bottom of the bowl is not touching the water. Stir until the cacao butter is melted.
- Add the cacao powder and whisk until well combined.
- Let cool for 5-10 minutes before placing in the refrigerator to thicken. Refrigerate for 60 minutes for slightly thickened ganache or 4 hours for a very thick ganache.
- Slice the brownies into squares and spread the ganache on top.
- Top with pecans (optional) and serve.
- Store in an airtight container in the refrigerator for 3-4 days.
Notes
- For a richer flavor, use high-quality dark chocolate cacao powder.
- If the dough is too sticky, chill it for 15-20 minutes before pressing into the tin.
- To make these vegan, ensure your cacao butter and coconut cream are both dairy-free.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20
- Sodium: 20
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 4
Frequently Asked Questions
Can I substitute the nuts in the raw chocolate brownies?
Yes, you can use different types of nuts like almonds, cashews, or walnuts, but keep in mind that this may alter the flavor and texture of the brownies.
What kind of sweetener can I use in this recipe?
You can use dates, maple syrup, or agave nectar as a sweetener in the raw chocolate brownies, depending on your preference for natural sweeteners.
How do I make the chocolate ganache topping?
To make the chocolate ganache, simply melt some raw cacao with a bit of coconut oil and mix until smooth, then pour it over the brownies.
