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Decadent Fudgy No-Bake Brownies (Healthy & Easy)

Indulge in these rich and fudgy no-bake brownies, a dessert that tastes decadent but is made with wholesome, simple ingredients. This recipe is the perfect solution for chocolate cravings and is ideal for anyone looking for delicious healthy snacks. Naturally vegan, gluten-free, and refined sugar-free, these brownies come together in minutes without ever turning on the oven.
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Course: Dessert, Healthy Snacks, Snack
Cuisine: American
Keyword: gluten-free brownies, healthy snacks, No-Bake Brownies, raw brownies, vegan dessert
Prep Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 15 brownies
Calories: 235kcal

Ingredients 

No-Bake Brownies

  • 2 cups raw unsalted walnuts
  • 2 cups pitted Medjool dates packed
  • 1/3 cup walnuts optional, for added texture
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • pinch salt

Chocolate Topping (Optional)

  • 1/4 cup coconut oil
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp vanilla extract
  • 2 tbsp maple syrup

Instructions

  • Line an 8x8-inch pan with parchment paper, allowing the edges to overhang for easy removal later, and set aside.
  • Combine 2 cups of walnuts, the pitted Medjool dates, 1/2 cup of cocoa powder, vanilla extract, and salt in the bowl of a food processor. Process until the mixture clumps together and forms a sticky dough, scraping down the sides as necessary.
  • Add the optional 1/3 cup of walnuts to the food processor and pulse just a few times to incorporate them without fully breaking them down, creating a chunky texture.
  • Transfer the brownie mixture to your prepared pan. Press it down firmly and evenly with a spatula or your hands to create a dense, compact layer.
  • Prepare the chocolate topping by whisking together the coconut oil, 1/3 cup cocoa powder, 1/4 tsp vanilla extract, and maple syrup in a small bowl until smooth. Pour this mixture over the brownie base and spread evenly.
  • Chill the pan in the refrigerator for at least 1 hour, or in the freezer for 30 minutes, until the chocolate topping is firm and fully set.
  • Lift the set brownies from the pan using the parchment paper overhang. Slice into 15 squares and serve immediately.

Equipment

  • Food Processor
  • 8x8-inch pan
  • Parchment paper

Notes

For the best fudgy texture, use soft and sticky Medjool dates. If your dates feel dry, soak them in warm water for 5 minutes, then drain thoroughly before using. Press the brownie mixture firmly into the pan to ensure they hold together well. Chilling the brownies completely before slicing is key to achieving clean, neat squares. Store leftovers in an airtight container in the fridge for up to a week.

Nutrition

Calories: 235kcal | Carbohydrates: 24g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Sodium: 25mg | Potassium: 280mg | Fiber: 4g | Sugar: 18g | Vitamin A: 15IU | Calcium: 40mg | Iron: 1.5mg