Raw Chocolate Brownies
These no-bake raw chocolate brownies feature a dense, fudgy walnut-date base topped with a glossy chocolate layer, making for a rich and satisfying treat.
Ingredients
Brownie Base
- 2 cups raw unsalted walnuts For structure and flavor.
- 2 cups packed pitted Medjool dates The main binder and sweetener.
- 1/2 cup cocoa powder For rich chocolate flavor.
- 1 tsp vanilla extract For flavor.
- pinch salt To enhance flavors.
- 1/3 cup walnuts (optional) For chunks in the brownie.
Chocolate Topping
- 1/4 cup coconut oil Helps the topping set firm in the fridge.
- 1/3 cup cocoa powder For rich chocolate flavor in the topping.
- 1/4 tsp vanilla extract For flavor.
- 2 tbsp maple syrup To round out bitterness of cocoa.
Instructions
Preparation
- Line an 8x8-inch pan with parchment paper.
- In a food processor, add the walnuts, packed Medjool dates, cocoa powder, vanilla extract, and salt. Process until it turns into a sticky, cohesive dough.
- If using walnut chunks, add them now and pulse a few times to distribute.
- Scrape the mixture into the prepared pan and press firmly into an even layer.
Making the Topping
- In a separate bowl, melt the coconut oil and dark chocolate.
- Stir in cocoa powder, vanilla extract, and maple syrup until smooth and glossy.
Finishing Touches
- Pour the topping over the pressed base and spread into an even layer.
- Refrigerate for at least 1 hour, or until set.
- Lift out using parchment overhang, set on a cutting board, and slice into squares.
- Store in the fridge for up to 1 week, or freeze for up to 3 months.
Notes
For best results, pack dates firmly and process until sticky. Chill before slicing for clean edges.