Make No‐Bake Vegan Brownies

Rich, fudgy brownies always hit the spot for any chocolate lover. But if you're following a vegan diet, the eggs, butter, and dairy chocolate in brownies make them a no-no. Just because you aren't eating animal products doesn't mean you can't enjoy a delicious brownie, though. By using dates, nuts, and cocoa powder, you can get moist, fudge-like brownies with the rich taste of chocolate that are perfectly compatible with your vegan diet.

Ingredients

• 1 ½ cups (140 g) raw walnuts, divided
• 1 cup (150 g) raw almonds
• ¾ cup (60 g) unsweetened cocoa powder
• ¼ teaspoon (1 g) sea salt
• 2 ½ cups (425 g) dates, pitted
• 2 tablespoons (22 g) cacao nibs
• ¼ cup (59 ml) almond milk
• 1 cup (175 g) dairy-free dark chocolate, chopped
• 2 tablespoons (26 g) coconut oil, melted
• ¼ to ½ cup (31 to 62 g) powdered sugar
• ¼ teaspoon (1 g) sea salt

Steps

Mixing the Nuts, Cocoa, and Dates

1. Grind some of the walnuts and the almonds. Place 1 cup (93 g) of raw walnuts and and 1 cup (150 g) of raw almonds in the bowl of a food processor. Pulse the mixture until the nuts are finely ground.
   • If you prefer, you can use all of one nut rather than a combination. The nuts should total 2 cups (240 g).
2. Mix in the cocoa powder and salt and set aside. Once the nuts are ground, add ¾ cup (60 g) of unsweetened cocoa powder and ¼ teaspoon (1 g) of sea salt to the food processor. Pulse the mixture lightly until it is combined. Pour the mixture into a bowl and set it aside for the moment.
   • You can substitute cacao powder for the cocoa powder if you prefer.
3. Process the dates and set them aside. After you’ve removed the nut mixture from the food processor, add 2 ½ cups (425 g) of pitted dates to it. Pulse the dates until they are reduced to small bits. Transfer the mixture to a bowl and set aside for the moment.
   • If you are using dried dates, be sure to soak them in warm water for at least 10 minutes. Drain them well and then process them.
4. Combine the nut mixture with the dates in the food processor. Pour the nut and cocoa mixture back into the food processor and begin processing it. Slowly add handfuls of the the ground dates to the nuts and cocoa to mix them in until you achieve a dough-like consistency.
   • Keep in mind that you may not need to add all of the dates. If you squeeze the brownie mixture in your hand and it holds together, you don’t need to add any more dates.

Forming the Brownies

1. Line a baking dish. For the brownies, you’ll need an 8-inch by 8-inch (20-cm by 20-cm) baking dish. Use a piece of parchment paper to line the dish so the brownies won’t stick.
   • You can use wax paper to line the baking dish if you prefer.
2. Place the brownie mixture in the dish and add the cacao nibs and nuts. Once you’ve lined the baking dish, transfer the brownie mixture to it. Add 2 tablespoons (22 g) of cacao nibs and the remaining ½ cup (47 g) of raw walnuts to mixture and toss the ingredients together until they’re evenly distributed.
   • If you prefer, you can substitute almonds for the walnuts.
3. Press the brownie mixture into the dish. When the brownie mixture is combined with the nibs and walnuts, use clean hands to press it into the dish. The brownies should be flat and firm when you’re finished.
   • If you find that the brownie mixture is sticking to your hands as you press it, it may help to lay a piece of plastic wrap over it to form a barrier between the brownies and your skin.
4. Compress the brownies for added thickness. After you’ve pressed the brownies into the pan, use the edges of the parchment paper lining the dish to lift them out. Use your hands to squeeze in the sides to form a smaller square.
   • Squeezing the mixture this way will create thicker, denser brownies. You can skip it if you prefer thinner brownies.
5. Chill the brownies for at least 10 minutes. After you’ve squeezed the brownies into a smaller square, return them to the lined baking dish. Place the dish in the refrigerator for 10 to 15 minutes to firm up.
   • Be sure to place the parchment paper back in the dish with the brownies.
   • You can chill the brownies in the freezer if you prefer.

Preparing the Frosting

1. Heat the almond milk. Add ¼ cup (59 ml) of almond milk to a microwave-safe bowl. Microwave the milk on high for 45 seconds or until it is very warm.
   • You can substitute another non-dairy milk for the almond milk if you prefer.
   • If you don’t have a microwave, you can heat the milk in a pan on the stove until it is just simmering.
2. Mix the chocolate into the milk and cover it. Once the milk is warm, add 1 cup (175 g) of chopped, dairy-free dark chocolate to the bowl. Loosely cover it with foil and allow the mixture to sit for 2 to 3 minutes, or until the chocolate melts.
3. Stir in the salt and coconut oil and chill the mixture for 10 minutes. After the milk and chocolate mixture has sat for a few minutes, add ¼ teaspoon (1 g) of sea salt and 2 tablespoons (26 g) of melted coconut oil to the bowl. Stir the mixture well with a whisk and chill it in the refrigerator for 10 minutes to thicken up.
4. Mix in the powdered sugar a little at a time. After the chocolate mixture has chilled, remove it from the refrigerator. Begin adding ¼ to ½ cup (31 to 62 g) of powdered sugar a little at a time to thicken it up further. Whisk well to ensure that the frosting is fully combined.
   • If the frosting is still too thin after you add ½ cup (62 g) of the sugar, you may need to add a little more.

Frosting the Brownies

1. Spread the frosting over the top of the brownies. Once the frosting is prepared, use a butter knife or offset spatula to carefully smooth it over the brownies. Make sure all of the brownies are covered with a generous amount.
   • The frosting is an optional step, but it definitely makes for more decadent vegan brownies.
2. Garnish the brownies with additional nuts and nibs. After you’ve spread the frosting over the brownies, sprinkle some chopped, raw walnuts over them. You can also add some cacao nibs as a garnish.
   • The garnishes are optional. You can leave the frosting on its own if you prefer.
3. Cut the brownies into squares. When the brownies are garnished, use a sharp knife to cut them into 12 even squares. Serve them with a glass of non-dairy milk or your favorite warm beverage.
   • Keep any leftover brownies in an airtight container. They will stay fresh for 3 to 4 days at room temperature or 7 days in the refrigerator.

Tips

• Soft dates such as Medjool work best for the brownies.
• If you don’t plan to eat the brownies right away, you can place them in an airtight container and store them in the freezer for 1 to 2 months.

Things You’ll Need

• Food processor
• 2 bowls
• 8-inch by 8-inch (20-cm by 20-cm) baking dish
• Parchment paper
• Microwave-safe bowl
• Foil
• Whisk
• Wooden spoon
• Knife

Sources and Citations

See also

• Make a Cake from a Mix Without Oil and Eggs
• Make Vegan Cupcakes