No-Bake Vegan Brownies with Chocolate Ganache

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Stack of delicious Raw Vegan Brownies with Coconut Oil Chocolate Ganache Frosting

As of March 13, John and I have been married five years. We did it!

Bowl of dates with pits removed for making Raw Brownies

To celebrate I’m sharing 20 random facts about us that you may or may not know. Here goes.

  1. John hates the smell of brownies baking (hence this no bake recipe). He literally vacates the house when I’m baking anything reminiscent of them.
  2. I love sweets; he could care less.
  3. We both grew up in Kansas.
  4. We dated four months before getting engaged.
  5. We honeymooned in Breckenridge, Colorado, but didn’t ski once. (We ate our way through town and napped all day – it was perfect.)
  6. We were opposites growing up – he was into computers and I was into sports and my hair.
  7. We’ve lived in three states and moved 10 times in our five years of marriage!
  8. We both think Portland, Oregon, is the greatest city on Earth (where we currently reside and intend to stay forev-ah).
  9. Between the two of us, we’ve visited 14 countries since getting hitched.
  10. We don’t have kids but are expert succulent caretakers.
  11. I’m 2 years older than John. He’ll be 27 this year and I’ll be 29 (cougar alert).
  12. We’re lovers of good wine and coffee.
  13. I have one older sister, John is the oldest of six!
  14. Before Minimalist Baker I had many jobs, including web writer, barista, house cleaner, and waitress at approximately 100,000 restaurants.
  15. John went to law school and hated it. So I put him to work on Minimalist Baker (wink, wink).
  16. We desperately want to visit Iceland, Ireland, and pretty much every other country we haven’t been to yet.
  17. We have a Sunday tradition of eating pizza and watching Saturday Night Live.
  18. John is a voracious reader. I can hardly sit down long enough to write a grocery list.
  19. While I write the content and take the photographs for the blog, John does literally everything else. We make a good pair.
  20. I think he’s the best thing that’s ever happened to me.
Pressing gluten-free vegan No-Bake Brownie batter into a pan
No-Bake Vegan Brownies on a sheet of parchment paper

Now that you’ve taken a virtual tour of our relationship, onto dessert! You deserve it.

These brownies are entirely raw (except for the frosting) and super fudgy and rich. They come together in about 20 minutes and require simple ingredients you likely have on hand right now – such as,

Cacao (or cocoa) Powder + Nibs
Sea Salt

Making easy butter-free Vegan Chocolate Ganache Frosting in a mixing bowl

And the ganache? Oh man.

It’s butter-free and utilizes coconut oil for an extra creamy finish.

While your brownies are chilling, whip this up in about 15 minutes and you’re good to go!

Bowl of homemade Vegan Chocolate Ganache Frosting
Batch of Raw Vegan Brownies topped with chocolate ganache frosting and chopped walnuts

Spread it on thick, friends. This isn’t the time to skimp.

These gems are everything you want in a brownie. They’re:

Super fudgy
Studded with walnuts (and cacao nibs) for crunch
Incredibly satisfying
Simple to make
& Highly shareable

Freshly sliced batch of our No Bake Vegan Brownies with Walnuts and Cacao Nibs
Squares of the Best Raw Vegan Brownies with Chocolate Ganache Frosting

One bite in and I was done for.

Hence the reason I shuffled downstairs and handed these off to our apartment manager. Brownies of any form are too tempting to have around the house.

Not to worry, though. I managed to consume three before giving them away. OK, maybe four…

John had none, obviously.

Platter filled with a batch of our Super Fudgy No Bake Vegan Brownies recipe
Stack of the BEST Raw gluten-free Vegan Brownies topped with Chocolate Ganache Frosting

If you try this recipe, let us know! Leave a comment, or – our favorite – take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers!

Holding up a raw gluten-free vegan brownie for a delicious dessert
Squares of our delicious dessert recipe of Raw Vegan Brownies with Chocolate Ganache
Stack of our Fudgy Raw Brownies for a gluten-free vegan dessert

No-Bake Vegan Brownies with Chocolate Ganache

Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish. A healthier vegan, gluten-free dessert!
Author Minimalist Baker
Batch of Raw Vegan Brownies cut into squares and topped with walnuts
4.89 from 152 votes
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 12 (brownies)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 1 1/2 cups raw walnuts (divided // as original recipe is written, 1 cup (93 g) + 1/2 cup (47 g) // plus more for topping)
  • 1 cup raw almonds
  • 2 1/2 cups dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces)
  • 3/4 cup cacao powder or unsweetened cocoa powder
  • 2 Tbsp cacao nibs (plus more for topping)
  • 1/4 tsp sea salt


  • 1/4 cup almond milk
  • 1 cup dairy-free dark chocolate (chopped)
  • 2 Tbsp coconut oil (melted // or sub vegan butter)
  • 1/4 – 1/2 cup powdered sugar
  • 1/4 tsp sea salt


  • Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground.
  • Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
  • Add the dates to the food processor and process until small bits remain. Remove and set aside.
  • Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
  • Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
  • Add the brownie mixture to a small parchment lined 8×8 dish (as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
  • Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square – this will make the brownies slightly thicker and more dense.
  • Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 (amount as original recipe is written // adjust if altering batch size) even squares (If adding ganache, slice afterwards!).
  • FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
  • Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
  • Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
  • Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
  • Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).
  • Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).



*Brownies adapted from my 5-minute Vegan Espresso Brownies.
*Nutrition information is a rough estimate calculated with ganache.

Nutrition (1 of 12 servings)

Serving: 1 brownies Calories: 390 Carbohydrates: 44 g Protein: 9.4 g Fat: 23 g Saturated Fat: 7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 90 mg Fiber: 8 g Sugar: 31 g

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My Rating:

    • Support @ Minimalist Baker says

      Hi Ally! We think doubling this recipe would work in a 9×13, but we haven’t tried it and cannot guarantee results!

  1. MamaZ Shaman says

    This is a lovely recipe with great images and clarity!

    I have now made it many times and I make my own varieties with medicinal ingredients of all types that benefit health.

    For example, I had clients with Parkinson’s so I used ingredients to help with that, and for clarity other ingredients, energy, immune, etc.

    I wanted to reach out and thank you! Appreciate you, it’s just perfect and so are you! :)

    • Support @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review! We are so glad you enjoy the recipe and love your creativity in adding medicinal ingredients! xoxo

    • Toni hunt says

      Hi .. my boyfriend isn’t fond of walnuts can I replace it with coconut flour? And if so.. how much would you recommend?

      • Support @ Minimalist Baker says

        Hi Toni, we haven’t tried this recipe with coconut flour so we cannot guarantee results. We’d suggest starting with 1/2 cup and adding more until you reach the right consistency (watching the video may help). Let us know how it goes!

  2. Nicole says

    These were lovely, although the brownie base was less sweet and more dry/crumbly than I’d prefer, even though I usually like bitter chocolate and it did hold together in the dish. Next time I’ll try what some other commenters mentioned and add a splash of maple syrup to the batter. The ganache is great though!

    • Support @ Minimalist Baker says

      Interesting! Thanks for sharing your experience, Nicole. Let us know how it goes if you try it again!

  3. Benny Adam says

    Just wondering if there’s any modifications you’d suggest to make the base recipe less crumbly/ dry. How to make it more fudge-y and cuttable while still no bake?

    • Support @ Minimalist Baker says

      Hi Benny, make sure you’re using dates that are sticky, and you could perhaps use fewer nuts. Also, if you set it out of the fridge for a few minutes, it should soften a bit. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Chinelle! For this recipe the walnuts and almonds create sort of a rough “flour” that helps hold together the other ingredients, so we aren’t sure that nut butter would work. Let us know if you give the recipe a try!

      • Chinelle says

        Thanks for the speed reply. I will get back to you if I use nut butter. I made these yesterday and they were amazing. Forgot to add the chocolate chips but still really good.

      • Dayna says

        Could I sub almond meal or almond flour for some of the nuts? Would one of them make the brownies more “sticky”? I made these as directed -minus the ganache – once before, and they were awesome (so much so that my husband requested them for his birthday treat), but I found they fell apart a little more easily than desired. Taste was absolutely amazing though! Just looking for something that will help hold them together more?

        • Support @ Minimalist Baker says

          Hi Dayna, we’re so glad you both enjoyed them! We think almond flour or almond meal should work, but we’d suggest starting with less of it. Let us know if you try it!

      • Stephanie Zick says

        Wonderful recipe! We put in a few spoonfuls of nut butter at the end of blending and my kids loved it! Much healthier than store bought brownies.

  4. Michele says

    I made these brownies today, you’re right they were nice and easy to make. I decided not to go with the Ganache, maybe next time. My mixture wasn’t quite coming together so I added 2 Tblsp of sugar free maple syrup and that did the trick. It’s seriously delicious 🥰🥰

    • Support @ Minimalist Baker says

      Great! Thank you for sharing your experience and troubleshooting tip, Michele! We’re so glad you enjoy them =)

  5. Tracy says

    OMG. I could leave it there but let me add a few words; these brownies have to be the best I’ve ever had and that includes those from my pre-vegan days. They are gooey, chocolatey, nutty, flavoursome bits of mouth heaven! And I’m sorry MB, I abso-bloody-lutely disagree with one of your comments…they are NOT very shareable!! They are MY brownies, MINE!
    I do share them because I’m a polite girl but a bit of my heart dies as I watch them disappear into some persons big gob! Thank you for this and so many of your other recipes. Hugs from the UK. Tracy 🙂

  6. susi says

    I have been trying various vegan brownies and since I have always been a brownie junkie none of them were quit up to scratch. I came across this one but I was not sure because I really never believed in no bake cookies or cake. But that was all before I made these brownies. These are simply amazing and I cant wait to share it with my vegan (and non vegan!) friends! Thank you minimalist baker!!

  7. Alaina says

    I have made these brownies countless times. They are one of my favorite things EVER!!!! Amazing recipe, thank you!

  8. Samara says

    Thank you. This is a wonderful recipe. Dense, rich and decadent( in the most healthy way).I personally like making it without the ganache. I love that I can use just 4 ingredients. I use Kimia dates and raw cacao (and walnuts and almonds). If you’re using your hands I find that if you wet your hand it’s easier to handle the dough and finally as the recipe suggests press down with plastic .
    I have a question . I pre made this cake for my partner’s bday ( a week in advance) I’ve put it into the freezer currently. Shall I take it out and put it into the fridge the day before the bday? And then maybe keep it at room temperature for an hour before serving ?

  9. Trish says

    This recipe is perfection! Thank you for sharing. I added 1/4 cup of coconut to the nut mixture.

    God bless you for sharing.

  10. Kerryn Wood says

    Made these little treats of decadence this afternoon and put in my freezer to set while I went out. Just got home to taste test and I’m so afraid I’m going to eat the lot before I get a chance to share!!!!!
    I had a little trouble getting my ganache creamy, but I’m willing to try again….and again….AND AGAIN!!!! YumBo!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them! Thanks for sharing, Kerryn! We’d say maybe try a different brand of chocolate in the ganache to see if that helps.

      • Kerryn says

        I tried again and used different chocolate, AND followed your recipe a little more closely and let things cool properly…worked a treat. About to make them for a fourth time!!!!

  11. Moni says

    I made these brownies a few years ago and they were amazing!! I must have made them 50 times over a few month period. But now several years later I have been looking for the recipe again and I swear it’s different than it used to be!! The ganache was always my favorite part of the brownies, but I don’t remember it having chocolate chips or icing sugar in it. Is this an updated recipe? I’d love to find the original one if it still exists somewhere! Thanks for your help and your delicious treats

  12. Nikki Baker says

    I made this for my friend’s birthday who is vegan. It went down really well! Super rich & yummy. Love your recipes!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Nikki. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  13. Margie Phillips says

    These brownies are beyond Deelicious!!! I am vegan, my husband is definitely not, but the first time I made them he fell in love with the deep and satisfying flavor. Now he asks for them as snacks for his lunch or just daily go-tos. They are actually better than original flour based brownies. I can make these statements honestly because I am a sweet craver and these are wondrous. Thank you for the recipe!

    I did make some changes in the subsequent batches, only because I needed to substitute types of nuts I had on hand. Instead of walnuts in one of my batches, I substituted pecans and they were perfect.

    I also made the ganache a bit different a time or two because, again, needing to substitute. I used a tablespoon of coconut butter/oil, 3 Tbs cacao powder, 2 Tbs nut milk….. heated until bubbly, then added Swerve confection powder to consistency, 1/8 tsp vanilla and a sprinkle of sea salt. This works very well and is very good.

  14. Mary says

    Thank you for sharing this recipe, I just made it and it turned out amazing. I also added sesame seeds, coconut powder + a pinch of cinnamon into the brownie mixture for extra taste.
    Either way a super healthy and delicious desert, and prepared so quickly!

  15. Lisa Staples says

    Is there a substitute for the powdered sugar? I have a sensitivity to stevia and I can’t have corn in my diet so I can’t use cornstarch. Would coconut sugar mixed with arrowroot powder work and if so, do you know how much of each I would use?

    • Support @ Minimalist Baker says

      Hmm, maybe! But we haven’t tried it, so we can’t guarantee results. Let us know if you try it!

      • Margie says

        RE: To Answer a Question about Sugar or ConfectionerSugar Substitute…..

        I am responding to the question about a substitute for confectioner’s sugar:
        I don’t particularly like the after taste of stevia in cooked foods, so I have used successfully, for many years, ERYTHRITOL as a plant based, sugar free, zero calorie sweetener. No after taste and it works beautifully with any recipe. I even use it in making my ice creams.

        ERYTHRITOL: It comes in either granulated or confectioner powder form under the name of SWERVE or you can buy it under its organic name…and then pulse the granulated version to make powdered form.
        The SWERVE brand is organic, NON GMO, and is derived from fruits and vegetables.

        Hope this helps.

  16. Isabelle says

    Absolutely amazing, used salted almonds and came out fantastic. The frosting is good! Best brownies ever, can not stop eating

  17. Diana F. says

    Wow! I made this exactly as listed and it was so so delicious. I have never tried dates before in a recipe and i am pleasantly surprised. I don’t have a food processor and it was a little tough to break up the dates in my blender, so eventually i took them out and just mixed into the nut mixture with my hands.. still came out perfect. Thank you!!

  18. Heather says

    Thoughts, ideas and or suggestions on a sub for the cacao nibs? I’m going to go search for them…when next I go to the store, but that could be another week, in the current SIP. Thanks. Be well.

  19. Jasmine says

    Bought dates just to try this recipe! But I don’t have a food processor… would it be fine if I just pulsed in a Nutri ninja?

    • Support @ Minimalist Baker says

      We haven’t tried, but it might work! It can be a little tricky to chop dates in a blender without overheating, so just go slow!

  20. Alexander Grace says

    Shazaam, two years after a triple bypass surgery and severely restricting sugar, salt, and adopting a plant based diet, this recipe would be my foray back to a comfort food I had missed, without the ganache of course. After another year I am back and I am glad your site is still here ~ Thank you.

  21. Maria says

    This must be the tenth time I go to google and write mimimalist + brownie + no bake to find you. This brownie is sooo good. May you never close down your page :D Have a great day! Maria

    • Support @ Minimalist Baker says

      Hi Stacey, You could just ditch it and sub stevia! Just refrigerate for longer and whip more. It won’t be as fluffy but still delicious! Use this as a guide.

    • Kiran says

      Hi just to let you know I didn’t have icing sugar and I used cornstarch instead worked out so good! Not as fluffy but still really good!

  22. Anna Shamash says

    Absolutely delicious!! Thank you :)
    I didn’t have any dates so made it with dried apricots, also swapped almond milk for soya milk and almonds for cashews, delicious all the same!

  23. Wendy says

    Whoa! I was interested in this recipe until I got down to the ingredients, lol. I only use organic and raw. 1 1/2 cups walnuts, 1 cup of almonds, 2 1/2 cups of dates….makes this too expensive to try. Maybe if I did a fifth recipe, lol

  24. Shawna says

    Oh my gracious. This recipe is something straight from the heavens. My in laws brought these as a treat for myself and my husband as we just had our second baby and food really is the best gift of all at a time like this. Especially when it tastes this good. I might have eaten 3 already and my husband might also not get any if he doesnt act fast. ? cant wait to make these myself when I’m feeling more adjusted.

    • Megan says

      Thanks so much for recipe! The frosting, alone, is so good/I think kind of what will make this brownie! I love all of your 30 minute or less recipes, ESPECIALLY since I am a Vegetarian, who likes to play around with vegan recipes! I have a question: can this harden overnight and then I cut it? I think I might have it air temperature!😊

        • Megan Freeman says

          Oh ok nice! And that is a good tip for crushing the mixture with your hands to make it moist! I actually decided that I wanted to crush it with a cup, since I think that has done the job well! I have found that crushing the mixture in place is the best bit! Now that I have officially made the recipe and tried it, I would give this a 10 out of 10!! It is dry, but it is sooo decadent! Eating a bite of it is like getting a huge hug! Any suggestions on making the mixture less dry?

          • Support @ Minimalist Baker says

            Make sure your dates are nice and moist or soak them in warm water for 10 minutes and drain. Or maybe add a little nut butter?

          • Megan Freeman says

            Oh ok! Thank you so much Minimalist Baker! That would make sense! In hindsight, thats what I realize I forgot to do! You never cease to rise to the challenge!😊

  25. Kristen says

    Theres are AH-MA-ZING. So rich, so fudge, so decadent, and yet the base if comprised of healthful ingredients. Another 5/5, Dana!

  26. Ruby says

    I wanted to leave a good rating because ultimately the brownies I whipped up were tasty… But I too had a problem with the ganache separating. It may have been an issue with the chocolate I used. I made my own chocolate from a kit so I know it was 100% vegan. The cup of chocolate mixed well into the warm almond milk. I let it rest as suggested. But when I added the coconut oil the whole mixture separated becoming oily and lumpy. No amount of powdered sugar could have saved it. (the coconut oil was room temperature) I discarded and remade the chocolate, remixed with almond milk, and this is what I used for a “ganache” which of course it’s not. It’s less of a light fluffy ganache and more of a “frosting”. If you have any suggestions I’d love to try again. I don’t get all the alternative chocolate options in my area so perhaps I’ll have to either experiment or come to accept frosting in place of a ganache.

    (Just FYI – This is the first time I’ve left a comment on the site but not the first time I’ve made one of your recipes. It is the first time something hasn’t turned out. So grain of salt. I’m an avid fan. Thank you for you!)

    • Support @ Minimalist Baker says

      Thanks for your kind words! Sorry to hear it didn’t work quite as expected! We think it could be the type of chocolate! Store-bought chocolate often has an emulsifier in it that helps prevent separation.

    • Support @ Minimalist Baker says

      Hi Sabrina, we think coconut milk from a carton should work, but canned coconut milk may end up with little lumps in the frosting. Let us know if you give it a try!

  27. Linda Piazza says

    I made these today, thinking at a couple of points along the way that I wasn’t going to like them. Was I ever wrong! I’m a die-hard warm brownies and cold (plant-based) milk person, but these are great. I made them exactly according to the recipe, except that I reduced the coconut oil by half. I’m trying to get away from any added oils.

  28. Natasha says

    I was on the hunt for the perfect vegan brownie to impress my colleagues and cater for all their dietary needs. Thank you, Dana! This is the best recipe ever! The clip helps with the steps because you can see the texture and you know you’re on track. I couldn’t get dark vegan chocolate but it worked the same with a vegan milk chocolate version that I found at my local grocery store. My husband, who was annoyed that I was trying to make yet another vegan brownie (I have failed many baked versions)…ended up having 3 pieces! Absolutely delicious!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Natasha. We are so glad you and your husband both enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  29. Anna says

    I combined the “no-bake cake bite” recipe with this chocolate ganache recipe and made the most delicious holiday fudge recipe! So delish ?

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Anna. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Deej says

    These are so easy and absolutely delicious. I started making them a year ago after inhad my daughter. I’ve never bothered with the panache as they are rich enough anyway. I’ve made them for family, friends, work colleagues and they always disappear.

    I’ve even added brewers yeast to them when I was breastfeeding, to help with my milk supply. That meant my partner wouldn’t eaten them and in got them all!! Love this recipe.

    • Emily says

      These brownies blew my mind – wow!! They taste soo decadent and rich even with such healthy ingredients. I made these for my parents and they couldn’t believe that they were only sweetened by dates! (I omitted the ganache) I can’t wait to make these again and again!

  31. Jackie says

    I made only the base brownie recipe, as I had a very specific craving for chewy date-based brownies, and even then I heavily modified a few things! I love this recipe because of the inherent ratios: I was running low on pantry ingredients, so I used what I had:

    *cashews for the walnuts
    *onyx cocoa powder
    *lightly salted almonds

    I soaked Medjool dates and removes the pits myself, and used a quick 5 minute hot water soak. I followed the technique exactly as stated. I pat it into a greased 8×8-inch square pan and couldn’t wait for it to chill, so I cut a corner. The brownie is chewy, fudgy, and intensely earthy-sweet. It hit the spot and the almonds lingered on the finish.

    I also added 1/4 tsp vanilla extract. I loved it and would make the base again (I’m a no-frosting type of brownie person) and again. Thank you for sharing.

    • Calista says

      Same here i do not have any walnuts on hand and only cashew nuts. Do I use the same amount of cashew nuts as what stated in the recipe for the walnuts? So gonna make this tomorrow! Can I change the frosting to chocolate avocado frosting?

      • Support @ Minimalist Baker says

        Hi Calista, we haven’t tried using cashews, but the same amount as walnuts would probably work! And we think the chocolate avocado frosting sounds lovely! Let us know how it goes!

  32. Kim says

    I seriously loved these! As a vegan, I’m always sad that dessert isn’t really a huge thing in the freezer case at the store. I tried these date brownies as my first attempt using dates AND my first try at no-bake brownies. I had to use what I had in the pantry, so I couldn’t follow the recipe exactly. Mine turned out wonderful, so I thought I’d share how I tweaked it in case anyone wants to give it a try. For the cocoa powder, I used 3/4 of a cup of “Baker’s” brand high fat cocoa powder. I melted a small dark chocolate bar (dairy free 70% cocoa) and added the melty yumminess into the date mixture. I used one 5 ounce package of dates (re-hydrated in warm water) and I used all of the walnuts (1 cup) in the mixture. I didn’t use cocoa nibs because I didn’t have them on hand. For the ganache, I simply melted a second chocolate bar (same kind as above) with some vegan butter and a pinch of salt and poured it over the top. Sprinkled the brownies with walnut pieces and popped it in the fridge to firm up. I chopped the brownies into 1 inch squares and put them into the freezer for enjoying a little at a time. This recipe was amazing and I can’t wait to share it with my family!

  33. Poppy says

    Wonderful recipe! Unfortunately however, my ganache wasn’t thick and creamy like yours. I followed the recipe exactly so don’t know why it was so thin and runny. I even, as you suggested, added extra icing sugar ( and plenty of it). Could it be that I didn’t let the mixture cool for long enough before adding the icing sugar? Or does it need to be intensely beaten to achieve the right consistency?

    • Support @ Minimalist Baker says

      Hi Poppy, We haven’t experienced that. It’s definitely possible that it needed to cool more. Otherwise, maybe the brand of chocolate was the issue? Perhaps it contained preservatives, oil, or milk fat?

  34. Jayde says

    I just made this, although I had to make quite a few adjustments though. I blended walnuts and dates as per recipe, made it into a dough but chopped and added 90% cocao chocolate and chopped hazelnuts and placed in freezer. For the ganache, I used coconut milk, no coconut oil and more of the 90% cocao chocolate, pinch of salt as I ran out and then tasted it, it was horrid so added nutella lol defeated the purpose but it’s all I could think to use on hand. Back in the freezer and it tastes pretty good (and not just because I added nutella.) I will try to be more prepared next time though. But these are perfect for those sweet tooth cravings. Thanks for sharing!

  35. Kate says

    I made these and they were so good! I didn’t have almonds so I substituted some cashews I had on hand. I made these with the date sweetened frosting and it was chocolate heaven.

  36. Diane says

    Didn’t have cacao nibs so skipped and brownies still turned out excellent. The ganache was so easy to make and tastes AMAZING. Loved these and also loved the protein bonus they come with; thanks for the fantastic recipe!

  37. Caitlin says

    This brownie is one of the tastiest vegan sweet treats I have made! I also substituted the icing sugar for coconut sugar mixed with cornflour and it worked out perfectly. Will definitely be making this again!

  38. Kim Cruz says

    Hi there, my name is Kim. I love your recipes,
    Question, my family has food allergies and of course nuts ( my favorite ) is High on the list.
    Can this recipe be made without nuts. This recipe is perfect for me #plant based and my family is not. But, I can see my entire family enjoying your recipe, just minus the nuts.. if possible. If you have any suggestions I’ll make a nut free batch for my family and Full of nuts batch for me. lol
    Thank you for your time.

    Kim from NYC

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s a toughie as it’s kind of central to the recipe. But you could try subbing something like a mixture of coconut flour, hemp seeds, and flax seeds? Go easy on the flax as it can get a little wood-y tasting. Let us know if you give it a try!

  39. Roger says

    Whipped this up as a personal treat after 2 days of cooking all the key courses for a professional wine dinner at my home. Needed to unwind and recover with something simple and sweet.

    Very first time for me to try one of your recipes .

    Being not vegan or vegetarian, and unable to quickly get my hands on some of the key ingredients I immediately decided to use the recipe as a foundational guideline (which I often do).

    No way to get dates on time, I substituted dried prunes. Dropped the almonds and used walnuts only. For the ganache used full cream cow’s milk and salted butter with an excellent 86% European chocolate.

    Turned out spectacularly!

    Everyone who has tasted it wants me to whip up another batch. Which I will do. Maybe after experimenting with some of your other recipes.

    • Support @ Minimalist Baker says

      Thanks for sharing, Roger! So glad these turned out well for you with your modifications.

  40. Nina says

    Made these in about 30 minutes. Super delicious. Love that they were fast and aren’t too sweet. For the ganache, I omitted the coconut oil (by accident – totally forgot!) and it turned out delicious anyway. I also used the double boiler method for making the ganache. I whisked together the chocolate and a splash of Oat Milk in a bowl atop a simmering pot of water.. removed from heat and then added the powdered sugar after 5 minutes. It firmed up just fine without putting it in the fridge first. Thanks for this amazing recipe!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Nina. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  41. Olayinka Lawal says

    I made it with out the ganache and beautiful sukkari dates and your chocolate sauce and banana ice cream. My second attempt was better because I didn’t need to soak the dates they were perfectly soft out of the pack. ❤

    • Support @ Minimalist Baker says

      Hi Cindy, we think coconut milk from a carton should work, but canned coconut milk may end up with little lumps in the frosting. Let us know if you give it a try!

  42. Cat says

    Thank you so much for this beautiful recipe. I made it with Pecan nuts as my Walnuts had gone stale and brownies taste delicious with them. This is probably my favorite ever brownie recipe.

  43. Tayla says

    I am not vegan but a friend who comes to our weekly Bible study is, so I made these to share. Wow! Absolutely delicious. Thank you for this recipe!

  44. Sara says

    These were to die for! My friends voted them the best vegan dessert that I’ve made so far. Extremely easy; I’m a bit sloppy with measuring sometimes but even so they came out perfectly. I would recommend the ganache because it makes all the difference. I could have eaten all of the ganache on its own. My only recommendation would be to slightly increase the salt if you like it to be noticeable. Love!

  45. Diana says

    I made these yesterday, had them in the fridge overnight and just tasted them. OMG!!! Seriously soooo amazing, I had to run straight to my computer and share this.
    This is our first Easter sugar free and with two young boys I didn’t want to disappoint or have them miss out on some chocolate treats. Let me just say they are VERY happy now.
    I do have to admit to altering the recipe a little as our cacao is perhaps a little bitter so I added a small amount of maple syrup to balance it out for the kid’s tastes.
    I also swapped out the chocolate frosting for a very vanilla favourite of ours. (cream cheese, butter, vanilla, and again replacing the traditional sugar for maple syrup)
    Thank you so much this will no doubt be a long time favourite and I love that I can even put these in lunch boxes!!
    You saved our Easter!

    • Josh says

      You took something plant-based and fairly healthy and found a way to make it unhealthy. You can’t claim that you “made these” when you did something entirely different.

  46. Maggie says

    As good as it is I hate when they put a 10 paragraph essay before the recipe. Can you just stop and give us the recipe?

    • Support @ Minimalist Baker says

      Hi Maggie, we are adding a feature soon that will make it easier to jump to the recipe. Hope that helps!

  47. Judith Werr says

    I’ve made this recipe numerous times for events I attend. It always gets raves & requests for the recipe. I absolutely love this brownie! Thank you for developing & sharing it.

  48. Jemimah says

    Do you have any suggestions on adapting this recipe for a nut allergy sufferer? I’m trying to make a great date based recipe for a group of friends who between them are vegan, gluten free and allergic to nuts!


  49. Rajeev Natarajan says

    My daughter (she’s 9 going on 13) and I are a big fan of your site – we tried this last week and we got some nice reviews :-)
    Have to try a few more from your lovely site and perhaps experiment on say the espresso powder (@Mims).
    Warm hugs and gratitude from Auroville, India!

  50. Mims says

    These were awesome! I brought to a dinner party and everyone adored them.
    I only had a scant two cups of dates, and did not bother to soak them first, so my resulting “brownie batter” seemed a little dry and not very sweet so added two tablespoons maple syrup which seemed the perfect addition: the dough came together beautifully. I also had no cacao nibs so added instant espresso powder. The ganache divine.

  51. Liz says

    Hi Dana thanks for everything. I find the best Augustine here. How much chili powder or which kind can I add to make these Mexican chocolate brownies. Thanks?

  52. KirGin says

    Wow! Wow! Wow! Not only does these taste amazing, it was really fun to make!! The recipe states that it serves 12, but these are so rich and delicious that a half serving is satisfying. Friends who do not eat vegan were amazed at the delicious taste and texture of these fudgy delights. Minimalist Baker is my favorite for a reason! Thank you!

  53. Nicola says

    These brownies taste amazing! I’ve made them numerous times. I like to cut them into smaller squares and pop them in the freezer (they can be eaten from frozen). When my pregnancy nausea was at its worst I could still tolerate these brownies and they were a sweet relief.

  54. Jessica Simon says

    I actually made this and it was yum! I had no great expectation because I’m a pure chocolate lover, and anything that tries to replace chocolate just looks suspicious to me haha. but in all seriousness, this turned out yum. I added chocolate bits on the top, and I loved that addition. It gave it a little crunch. This recipe is so easy and since it’s no bake it’s so much easier. Good job on this one!

    But I will say, I wouldn’t say it’s a brownie. Not that I’m saying that this should be named or labelled something else, cause it’s definitely something I’d eat in place of a brownie and I hope more people google vegan/date brownies and find this, but to me brownies will always be chocolate, but i honestly am living for this recipe right now. And your pictures are amazing!!

    • Jessica Simon says

      wait, what I meant by ‘I had no great expectations’ is that I wasn’t sure about it only because chocolate is my number #1 go to. But from your site, I automatically thought it would be good because the pictures are beautiful!!

  55. Nicole says

    My daughter made these last night, so good!! Everything we’ve tried from your blog is amazing!! You are my go to Vegan Baker. Thanks for your creativity and your love for delicious food. We love you!

    Bailey and Nicole

  56. Isaac says

    This was the first recipe I tried from your site and, though I’ve discovered more gems since, it’s still my absolute favourite recipe of yours!

    These are the best brownies ever. And I’m not just talking about raw vegan brownies – I mean the best brownies, period. They tick all my boxes – healthy, vegan, satisfyingly chocolatey, + quick and easy to make! I don’t even put the ganache on top, they hit the spot just as they are. Thanks so much, Dana! :)

  57. Linda says

    A delicious and easy recipe. I made this minus the sugar in the ganache as I thought the base would be sweet enough and it sure was! Super delicious! And it’s now my go-to recipe for when I need something quick to treat friends!

  58. Addi Schwieterman says

    These brownies were amazing! I could not find cocoa nibs at my grocery store :( so I left them out, but the brownies were still great. I would definitely make these again. They were better than any other brownie I have ever had.

  59. marye says

    I made these today (minus the ganache) and they are actually pretty good, considering what’s not in them! I didn’t manage to get the date pieces…by the time I ran them through my food processor they were pretty upmuch turned to mush, but I’m new at using it. None the less, I got them blended in pretty well. Mine have a grainy consistency in some bites, but these are still amazing,y good, considering they contain no refined sugars! You have to prepare yourself for a chewy consistency, which actually reminded me of Little Debbie brownies. Thankfully they are much healthier!

  60. Sabrina says

    I have to say, I was a little apprehensive at first… a brownie without butter, or flour, or the use of an oven??? And with healthy, natural ingredients??? But oh my gosh, abolutely delicious! Perfect to satisfy my sweet tooth during a heatwave :) And the picky hubby approved! I followed the directions as written. My ganach came out more like frosting, but still yummy. Thanks for sharing, great job!

  61. Steffi says

    Hi! I will be making this brownie for the 3rd time this friday and I never thought about leaving a review. I’m not vegan and I always stayed true to my one favourite “regular” brownie recipe for years.
    A few years back I met one of my now closest friends who is vegan. I had never thought about vegan food and substitutes, but as I love baking for my friends and colleagues, I had to find a solution for her. She got me very interested in her life still and at some point I came across this recipe and had to try it. And Oh My God… it was love at first bite! The ganache on top just rounds it out perfectly! My friend told me that it was the best cake she had ever had and even got goosebumps talking about it months later. I found her reaction so sweet and genuine that I wanted to share the story with you.

  62. Rebecca Bruce-Radcliffe says

    Can you make these brownies using a nutribullet?? I do not have a food processor!

    • Support @ Minimalist Baker says

      Hmm we haven’t tried and can’t say for sure. Report back if you give it a try!

      • Rebecca Bruce-Radcliffe says

        So I made the brownies using my nutri bullet and it worked !! I’m so pleased with these and will be making them once a week instead of buying store bought! I managed by blending the nuts seperately and the dates seperately in batches and I used my hands to mix the dough as I have a very small nutribullet, and it worked amazingly!!

  63. Jake May says

    @minimalistbaker I am super bummed right now as I made these for a potluck tonight, but there is no possible way 1/2 cup of powdered sugar was even close to what is needed to produce the ganache in your pictures. I added 2 cups of powdered sugar and almost 1/2 cup of arrowroot powder, let it sit in the fRidge, but it was still runny! Now I’m out of powdered sugar and showing up empty handed :(

    What could I have done wrong?

    • Support @ Minimalist Baker says

      It sounds like maybe the ganache hadn’t cooled enough. A little time in the refrigerator should have helped!

  64. Abby says

    I have made this twice in the last week. They are absolutely fantastic. The only thing I changed as I needed something with no refined sugar was the topping to one without icing sugar, but I could have eaten them easily without doing this. I have had so many people ask about them. They are going on my permanent rotation!

  65. Katherine says

    Hi Dana,

    I love your No Bake Vegan Brownies recipe. And I have featured it in our website, GreenThickies.
    I have not posted the actual recipe, but only used one image from here and a small quote and linked directly back to this recipe page.

    Thanks a lot

  66. Becca Gilgert says

    This is a brilliant recipe! I have made them sooooooo many times now. Everyone loves them – not just vegans! I do tweak the ganache, tho. However, it’s just preference but here goes. I make powdered sugar mixing 1cup coconut sugar to 1T corn starch (or arrowroot powder) and mix in the Vitamix on high until powdered sugar consistency. I also omit the oil – it is my favorite frosting (excellent when salted chocolate bars are subbed). Thank you, thank you, thank you, for this amazing recipe!!!

  67. Michelle says

    Just wanna say- Dana you and your husband are a great team!!! Love,
    Love your recipes!!! Best wishes and God bless you both!!!

  68. Ina says

    Hi! I’ve tried making raw brownies with dates in the past, and although the results have been edible, I can’t taste the chocolate! It just tastes like blended up dates, no chocolate flavor, and I get so confused when people leave comments on how chocolatey and fudgey their brownies get! Do you know what I could be doing wrong? I’d love to make this recipe, but I want to make sure I can get it right after all of my previous failed attempts, so that I can truly enjoy some nice raw brownies! If I want to eat something that tastes like a bunch of dates, I’ll eat a bunch of dates and not bother with the blending and the rest of the ingredients :P

  69. Rachael Lavender says

    What a great recipe and post..all the sharing of the 20 fun facts, smile. I stumbled into your site, umm, about two years ago and it has been a deep admiration ever since. I pretty much think you a genius food wizard!

  70. Delaine Ross says

    These are amazing!!! Congrats on your anniversary and thank you for the recipe. I’ve made a version of the base before but the ganache made it over the top!

    Wanting to minimize sugar, I used a 100% unsweetened Cacao bar, doubled the almond milk and added powdered Swerve sweetener. Amazing.

  71. Shirley from says

    Great recipe Dana! And this is only one of the reasons why you get so many comments .
    The other is your very personal inside you gift to your page visitors ???
    It is now 2 years further down the road and I hope that you two are still happy. Keep going !

  72. Cheryl says

    I made these brownies they were insanely delicious. I did modify this recipe though, I don’t have a sweet tooth really so I reduced dates quantity and added 1-2tbsp of coconut oil and little water to form the texture, they turned out amazing!!!! Very satisfying and not too sweet as I wanted. Raw cacao is everything I’d say.

    For the ganache, I added a bit of fresh espresso oh my, the combination was fantastic. My mum and her colleagues loved these so much. I’ll deifnitely make brownies again soon. Thanks for the recipe

  73. Summer England says

    I made this for a game night snack with non-vegan loving people, and they loved it! I also ate the mixture right out of the food processor like the ravenous chocolate-lover I am and it was just the best experience. Thanks for the yummy recipe!

  74. Denise says

    I made the brownies for the first time this weekend as I downloaded a copy of the top recipes e-book (for which I am so excited).
    The brownies were a hit! I used a Ninja Pro blender, because I don’t have a few prcessor. It took for ever to mix everything together, but it was sooooo worth it! I made the genache with semi-sweet chocolate Chips, it’s what I had on hand. I found the icing to be too sweet and overpowering, but hubby who has a (very) sweet tooth loved them. So did my 3 year old, who didn’t notice or care there were dates (yaye for toddler ingesting fiber)!
    I’ll be making these again for sure, but next time with a less sweet chocolate, or other icing or no icing.

  75. Katie says

    I love this recipe ~ it’s my go-to raw brownie recipe. I’ve used almonds and cashews as the nut mixture, which turns out great. And it also tastes really yummy to add 4-5 drops peppermint essential oil for a peppermint chocolate brownie!

  76. CindyLu says

    Holy cow! These are AMAZING! I used milk chocolate chips for the cacao nibs. The texture was perfect and the taste divine!

  77. Maaike says

    Made these brownies for the second time and they are the best ones I’ve ever tasted, my hubby totally agrees! Thanks for the recipe ?

  78. Brigitte says

    I love these brownies, have also tried with pecans, or whatever mix of nuts I have on hand.
    If I serve with ice cream then my kids will even eat them :)
    I am a midwife, and have also been telling my patients to check out your recipe, as so many are into eating dates now at the end of pregnancy.
    thank you!

  79. cynthia says

    I have fig trees (I LOVE figs), do you think I could mix with or substitute for the dates in your raw brownie recipe?

  80. Thessa says


    I am really excited to make this recipe. It looks wonderfully delicious!
    I don’t have a food processor though. Would it work with a blender too?

    Kind regards,


  81. Louisa says

    Those look great! One question – is it possibe to freeze them and will they taste as good after it? Thanks :)

  82. Pip says

    Just made these (again!) but commenting to say that this time I was using up some date sugar (the proper stuff in cylinders someone brought back from Malaysia), but was having to guess about how to use it as I couldn’t find recipes for it or even how to use it when substituting. Because I’d messed up re-hydrating it, in a panic I whizzed up some oats & put them in. Arguably to make them healthier ;) but they really work with the nuts- adding something to the texture & amping up the nuttiness. :) Next time making this I think I’ll add water again just to sneak in the oats!
    Also I’ve never managed to properly make the ganache (IDK why!) so this recipe is great with the nibs & walnuts on top as you can get away without topping.
    (The 4 star is because that ganache doesn’t fly, if it wasn’t listed at all it’d be a 5)

  83. Rachel says

    Such a darling post and cute couple. Congratulations on 5 years. It’s fantastic that you’ve set up a life where you work and travel so compatibly and love where you live. My husband (of 17 + years) and I will be in Portland this weekend so I’m eager to try out your vegan resto suggestions. Blessings to you both and keep up the great work.

  84. Pavitra says

    Amazingly satisfying and delicious! Best brownie recipe ever! I could not imagine it was made purely from all healthy ingredients! Thank you so much for sharing!

  85. Iris says

    I was browsing through your brownie recipes and I was wondering if you could use the ganache to top the simple vegan brownies?

  86. Laure says

    Hello Dana,
    I’d like to try your recipe but I can’t find a dairy-free chocolate (France is not familiar with veganism!) should I try with cocoa powder for the frosting ?

  87. Fi says

    Made these tonight. I made half the recipe to test it out and was able to cut 9 squares. I skipped the sugar in the ganache and followed the rest of the recipe. Tastes very rich and gooey. Will bring them to the office to share with my colleagues. Thanks for the delicious recipe

  88. Mila says

    Made these with a few edits:
    -left out the extra 1/2 cup of walnuts and cacao nibs
    -used only 85g dark chocolate
    -needed only about 1/2 the date paste for the brownie dough, so used the rest instead of sugar in the frosting
    It was still the single most delicious thing I have made.. in a couple years. So rich and chocolatey!! Thank you tonnes :)

  89. Abby says

    I made today this recipe after looking at this page several times in the past. I wish I hadn’t waited so long to pull the trigger! These brownies are so good. I had been hesitant to make them because my husband doesn’t like dates. But, he loved it! The only issue I had was getting the dough to form so I added 1 1/2 TBS of water. This recipe is super rich, but I will definitely be making these again.

  90. Amelia says

    I made these today without the ganache and they taste amazing! I put pecans on top instead. So yummy. Thank you for the recipe!

  91. Miriam says

    I just love these brownies <3 It's the best thing I've recently made. Thank you sooo much for the recipe!

  92. arytee says

    I usually feel anxiety growing inside when it comes to relationships. But reading your post made me want to commit (for just a couple of minutes, but it did). Congratulations for your anniversary!
    btw, the brownies look delicious, gonna try them soon


  93. Katie says

    Made these today and they turned out really well. I’ve been trawling the internet for the past few days for a raw brownie recipe after trying one at a salad bar here in Oslo, Norway, where the price tag is about $10 for a small piece (yes, Norway is *that* expensive). I soon realised there are *so* many recipes, but this one stood out for me, owing to the simplicity of the ingredients, absence of sugar in the ‘dough’ (I didn’t bother with the icing), and the pictures, of course. Really pleased with the final product- a great little guilty treat, but with a slightly better conscience ;0)

  94. Daela Muñoz says

    I just made these because I wanted to use up the dates that I had in my fridge. I was honestly kind of skeptical of these raw brownies because I’m a big fan of baked goods, but they are very tasty! I think they would make a great treat to bring to a party or picnic. I only had 2 cups of dates and the mixture was definitely moist enough to pat into a pan. Very rich, you only need a tiny square! Another reason these would make a good shareable snack, as the recipe says! This also might make a good crust for a raw vegan cheesecake…hmmmmm :)
    One question though: what type of food processor do you have? The only thing that was troublesome while making this was the fact that the dates clogged up my food processor and it was difficult to mix. I ended up pouring it out into a bowl and feeding in small amounts of the mixture to get it well blended, and I had to do this process twice. My processor is definitely not top-notch, but I’m interested in getting a good one in the future.

  95. Caroline says

    I made these brownies and they are really good, except I had a problem with the ganache. I tried making it twice, and each time I added the powdered sugar, it got really oily and gooey. I cooled it in the fridge, so it wasn’t hot at all. Your frosting looks so good, though. Do you maybe know what went wrong?

    • Michael & Chari says

      I had the same PROBLEM with the ganache being OILY… it looked like I used 1/4 cup rather than just 2 TBS of coconut oil. I DID NOT change anything in the recipe. I followed the directions.. EXACTLY!
      I had to squeeze out the extra oil and even pat the top of the brownie OFF of OIL after putting on the ganache. I was hoping to hear MANY others with the same challenge.. this was the first review that sounded like they had the same problem as I did.

      The brownie was SO yummy! I did add a bit of unsweetened coconut and it was OUT OF THIS WORLD for the taste buds. Can we say with an almond on top.. “ALMOND JOY”??? :)

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, interesting! We haven’t experienced that. I’m wondering if the brand of chocolate was the issue? Perhaps it contained preservatives, oil, or milk fat?

  96. Ardra says


    Omg! These are great! I was afraid at first, I am not gonna lie, but they turned out amazing. I added coconut flakes to the top of the ganache. Delicicious delicious delicious! Thank you again for this recipe!

  97. Lisa says

    Hello Dana,

    I just wanted to leave a comment here, I am slowly trying to switch myself and my two girls over to a (mostly) plant based diet, and we love this recipe! I’ve been skipping the ganache and making these brownies as a treat/snack for us and today we used a different brand of dates which were drier than our usual. The mixture wasn’t sticking together in the mixer so we tried half a tablespoon of coconut oil, and then some water, to make it stick together. I’m not sure, but I suspect it was the coconut oil, but it was even more delicious than normal!

    Anyway, thank you so much for all your hard work, we are really enjoying every recipe we try!

  98. Pierre says


    I enjoyed it, and above all, both my wife and daughter did!

    The only thing that bothered me was the numerous pieces of dates found while munching them.

    Anyone has a recommendation on how to grind the dates as thinly as possible?

    Thank you!

        • Support @ Minimalist Baker says

          Hmm interesting. In future, try adding the dates bit by bit to allow your processor to mix them in and break them apart better! Hope that helps!

        • Daela Muñoz says

          Hey, it is really hard for me to incorporate dates, too. When I first blended my dates in a processor they formed a huge ball that just stuck to the side. I was determined for these brownies to be well mixed though, so I scooped the dates out, divided it into smaller pieces, turned on my empty food processor, and fed in small amounts at a time. It still got sticky fast, but I figured it may have blended a little bit more. Once I got to the step where I was mixing the dates with the nut mixture, the mixture quickly got to a point where everything was stuck to the sides or bottom, so AGAIN I scooped everything out. This time, I mixed it all with a wooden spoon and evenly dispersed everything. Then I fed the mix into the food processor again and it was very well mixed. Sorry for the long-winded directions, but I think I understand your problem and with this method mine turned out great! It’s pretty time consuming but if you’re a perfectionist like me you’ll be satisfied :)

  99. Cara says

    Hello! Unrelated to this recipe. I love following you on IG and saw on your IG story you had a new espresso machine. What brand is it?

  100. Mimi says

    Can the ganache be made without the sugar? I’m not looking to replace it without anything – I’ve cut out all sweeteners from my diet so I’m hoping it will still be good without it!

    • Support @ Minimalist Baker says

      Hi! I don’t think so.. How about blitzing some raw cane sugar or coconut sugar in a spicer grinder to make it into a powder? Otherwise, omit the ganache!

  101. aaylia says

    Why do people not post AFTER they have made something . We don’t care that you think they look amazing. That is no use to anybody. Make them and then comment. Jeez.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could just ditch it and sub stevia! Just refrigerate for longer and whip more. It won’t be as fluffy but still delicious! Use this as a guide.

  102. Korinna says

    Hey Dana,

    I’ve been travelling through Asia now for around 2 months and I was really graving for a chocolate cake, but almost noone here has an oven. So I finally looked for no-bake recipes and came to your sweet site with all the pictures making me hungry. To cut a long story short, I found a bakery supply store in Taipei without further ado, got all the ingredients and made these brownies two days ago.

    Yesterday evening, my host in Taipei came back home from work and the first thing she said was: “Oh gosh, I was waiting all day to come back home and eat those delicious brownies again!” Well, I guess that’s your good deed. Thanks for that! ♥

    Kind regards

  103. Bobbi says

    I made these and I’m so insanely impressed by how they turned out! They actually taste like real, fudgy, delicious brownies. My two year old, 10 year old, and my husband (who is not a huge chocolate fan like the rest of us) all absolutely loved them! I can’t wait to try some of your other recipes!

  104. Sabina Maria says

    Hi awesome saver of my craving moods! Following you, Dana since 6 minths, made many recipes of yours , they are all delicious. Now this one I have altered : 200 grams of mashed avocados with 225 grams of dates. Next imeI want to use sesameoil, because I am not allowed coco any more (so sad). We are enjoying them in sunny Spain.. no harsh winters in Andalucia! You are my helper in my transition for vegan and raw food diet. Thanks so much. Sabina xx

  105. Mary says

    Soo delicious!.. If you’re reading this you have to try it, I made it with my 3 year old daughter, love that she could help in everyway! YUM!

  106. Roma says

    These are amazing! I’ve made them a few times and today I decided to add some peanut butter to them…omg delicious! Thank u for this recipe, it’s a winner :)

  107. Jazzy says

    Made these brownies for my department at work and they were amazing; had nothing but compliments about them, including my favourite comment of “they don’t taste vegan!” Thanks for the recipe, I will definitely be making these again! :D x

  108. Maddie Jane says

    This is seriously the best brownie recipe I’ve had (and I’m a sweet addict, so that’s saying something). The fact that it’s vegan, and better for you than regular brownies, makes it that much better. I’ve made it three times so far, and each time is just as delicious (if not, more) than the last. I highly, HIGHLY, reccomend this recipe. I also reccomend trying some of The Minimalist Baker’s other recipes, because they are all spectacular, and oh so healthy.

  109. Morgan says

    Literally the best vegan, no grain brownies & ganache ? My favorite, far above wheaty kinds. It’s one of my go-to recipes for parties. Thank you!!

  110. Maryloveann says

    Hi, Dana! These look so amazing. Can I subtitute almonds for cashews, and coconut milk? I have an allergy, but wonder if it will come out the same.

    • Support @ Minimalist Baker says

      I think so! Definitely check out our Recipe FAQ for more information about substitutions! I haven’t tried this but give it a shot and let us know how it turns out!

  111. Chandni says

    I made these yesterday and they are absolutely scrumpalitious!! Thank you for the amazing recipe. The ganache is simply delicious. I used normal soya milk instead of almond only because they had run out in my local supermarket but still tastes so yummy! Will continue to make these raw brownies as they’re the best I’ve had!

  112. Christina says

    Thank you so much for this recipe! It was a huge hit. I didn’t have much for icing so I used coconut oil, maple syrup and Cocoa powder, it was really good. The brownies some how got even better after a day in the fridge. I will make this from now on instead of the super unhealthy ones!

  113. Veronika says

    I just made these and I swear they’re the best raw brownies I’ve ever made! The frosting was absolutely perfect! I usually struggle with making it nice thick yet light but not this time, yay! Thank you so much for sharing <3

  114. Ming says

    Hi Dana!!

    Thanks for sharing this recipe with everyone. My Boyfriend is going vegan and I’m trying to be as supportive as I can. I actually tried another recipe prior to yours and it was not good. After trying your recipe, I’m convinced that vegan food can taste as good/better than non-vegan ones!

    I’m so happy that these taste so good and no one could tell that no dairy products were used! (The only difference I made to this recipe was using chocolate hazelnut milk instead and no coconut oil for the frosting.)

    Looking forward to trying even more of your recipes!


  115. Josephine says

    I made these brownies yesterday and they were an absolute hit! You can’t really taste the dates and after I told my colleagues that I made them with dates they were like whaaaattt! I did have a disaster though, after blending the nuts and started blending the dates, my blender started to smoke and stopped working! So I had to hand chop the dates which was not an easy task since they were so sticky, I was surprised that I didn’t have large lumps in them. After that I just mashed everything together with my hands, still turned out really great, thank you so much for this recipe!

  116. Paige Morris says

    can i sub the almond milk with coconut milk? also can i sub the powdered sugar for stevia?? also can i sub almonds with more walnuts??

  117. wendy ruffini says

    These were just great! I found them to be far tastier once they’d been in the fridge overnight. Since mine didn’t end up being moist enough to clump (maybe my dates were a little dry), I melted a bit of coconut manna (a few tbsp) along with another tbsp or so of coconut oil, and they turned out just delicious. For the frosting, I used semi-sweet vegan choco chips and the vegan butter and it was perfect. Thanks!!

  118. belinda says

    I just made these! yummy..but my frosting just would not firm up/? I don’t know what I did wrong??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you leave it in the fridge long enough? What kind of chocolate did you use? Adding a little more powdered sugar usually helps.

  119. Maria says

    I had a really hard time getting my “dough” to stay together in the dish. I think it’s because I had no idea what consistency I was looking for so I think it may have been too liquid, I’m not sure what went wrong there. However, I ended up making truffles and covering them with shredded coconut, cocoa powder, walnuts and sprinkles. They are delicious like that! I’m putting them in cute little baggies for friends’ gifts this weekend and attaching the recipe. Thanks for the inspiration!

  120. Jordan says

    Wow! These were delicious. I was hesitant to try these as previous attempts to make vegan brownies have benn utter disasters in particular another vegan blogs sweet potato brownies. However these completely changed my mind. The only bad thing is I ate half a tray in one afternoon. Thank you for making such a wonderful recipe!

  121. Angie says

    It’s a blog. Thus the blah, blah, blah. Maybe try using epicurious or another site that’s recipes only?

  122. Raina says

    This looks incredible but am I the only one concerned with how expensive it is to make a batch of these? A pound of medjool dates where I live is 9€, the nuts are another 3€, the vegan chocolate 3€. I am sure i will make these, but not as often as I would like strictly because of the high cost.

  123. Aneri says

    Hi can I use chocolate chips instead of cacao nibs because where I live those are not available here?

  124. MindingMyMunchies says

    Hi Dana,

    Thanks! Best brownie recipe I’ve had, vegan and raw, thanks to my sis. My go to recipe now.

  125. Pippa says

    Just made these and they are Fab! I switched dried apricots for the figs, delicious!!!! I also added some good cocoa powder to the ganache to thicken it a little rather than keep adding icing sugar. Came out all shiny!!!

  126. Jamie Pelaez says

    Thank you for sharing a bit about you two. I was cracking up at the cougar part as you so do not apply to that slang terminology.

    It only applies when the woman is much older, like old enough to be their mama… Think a 40 year old woman dating a 20 year old.

    As for the brownies, I use to make similar ones without ganache.

    I will have to give them a try with as it looks insanely yummy!

    Thank you for the laugh and the sharing! Much love and blessings to you both! <3

  127. More_for_les says

    So delicious!! I made these yesterday! Unfortunately I do not own a food processor, so i used my basic blender. Boy was that a challenge. I ended up having to blend the flour portion separate from the dates. Then ended up folding everything together with my hands! A little messy, but did the trick. I am on a diet for GI issues and have been craving sweets. I substituted the powdered sugar for xylitol and stevia. Overall, excellent recipe! Actually reminds me of real brownies. Yummmm

  128. Naedia says

    First of all…thanks for sharing. This is an amazing recipe!!!! They make an awesome, guilt-free breakfast lol. Keep up the great work?

  129. Cammie says

    Hi there! I have the medjool dates from Trader Joes. I think these are fresh but they are naturally a little dry. Should I still soak them in advance? I am excited to try this :)

  130. Natassa says

    Simply AMAZING! I made them for a friend’s birthday and we all loved them!
    Since my friend has a walnut allergy, I used cashews and haselnuts instead and topped with crushed cashews, coconut flakes and orange zest. DIVINE!

    This is the second sweet recipe I’ve made and both have been a success! Having quit sugar since last summer, I’ve had difficulty finding good no-sugar recipes. Your blog has changed that – thank you!!

  131. Amy says

    My lactose-intolerant 4-year-old ate delicious brownies. And, you know, her mom may or may not have eaten a few, too. Some. Okay, a lot. Was nervous I’d taste the dates too much, but no. (although some people caught a hint of “fruit” when they ate it.) That ganache will be used on other things, too. Or possibly just free-based. (She asked if she could have a brownie for breakfast this morning. It kinda pained me to say “after dinner.”)

  132. Lexi says

    Love this recipe!!! Only trouble I had was with the dates in the blender, as they kept getting stuck. I ended up just mixing the ingredients manually, and added a bit of maple syrup to moisten the mix (it was a little too dry because the dates hadn’t been chopped into small enough bits). Worked great and everyone loved them!! Easy and delicious!

  133. T Lopez says

    Love your recipes usually but could you please list substitutions when dates are called for? Those are really expensive for some of us.

  134. Lucia says

    Hi Dana, I know it’s Long sinceramente you’vè publishing this recipe, but I’d rally love to male the and brina them to Scholl for my Class mates and let them surprised! I was just wondering if I could let them out of the fridge for three hours without any inconvenient and also if I could substitue the sugar in the ganche with date syrup. Thank you so much and sorry for my bad english

  135. Shawna says

    I was AMAZED with how great these were! Best raw vegan brownie recipe ever! My family NEVER like my vegan desserts. They LOVED this one…….happy me :) Thanks :)

  136. sarinavrielle says

    If you really wanna visit Iceland and Ireland go for it. I know especially Iceland freaks a lot of people out but it’s not as foreign as it may seem, trust me. I visit my family there every year and am planning on moving to Reykjavik after I graduate. Best time to visit is mid to end of August. A lot of festivals around that time and if you’re lucky you can see Aurora borealis in early October. It’s not even that cold yet then. I recommend combining the trip with Ireland, flights are really cheap from Ireland to Iceland. Btw, can I sub the powdered sugar with something healthier like date sugar or Coconut sugar?

  137. Vivian says

    These are amazing! I used carob powder instead of cacao powder and they turned out great. Very easy and delicious!! 5 stars for sure. So glad I found your site!

  138. Cheri Johnson says

    I just made these for the Superbowl. Everyone loves them and they look exactly like the photo!! (great directions!)

  139. Julie says

    I’m allergic to walnuts. What do you suggest – more almonds or put in another nut? These look terrific and I’d like to try them.

    Many thanks no congratulations,

  140. Aja says

    Dana is right! Don’t skimp on the ganache. It is arguably the best part. I would do somewhere between 1/3 and 1/2 of the ganache because it was that yummy. The combination of the two textures (guilt-free, granular bottom layer and the smooth, decadent top layer) was great.

    For those want to use powdered sugar that is not refined using any animal products these resources may be helpful.

  141. Nina says

    Wow! This is a great recipe. The only change I made was to substitute hazelnut milk for the almond milk. These brownies taste so good. That ganache recipe is excellent. Thanks so much for posting this!!!!

  142. Ellyse Robinson says

    YUM! Made these for Xmas day and everyone (non Vegans) LOVED them! Thanks so much for your amazing website, its my number one go to. :)

  143. Melanie says

    I made these the other night as part of my boyfriend’s and my attempt to get back to whole foods in the new year. They’re definitely not your typical brownie, but they are reminiscent of those Little Debbie brownies, which brings up all kinds of nostalgia for childhood. They’re thick, fudgy, and rich, and the chocolate ganache is a must! I added fresh raspberries to mine, and it was a perfect dessert without all the refined sugar.

  144. Lynn says

    I was trying not to comment until I baked these, but everyone else did. It would be nice to see two different categories on your Comment & Review Page. One for actually trying the recipe and the other for compliment you,( which is well deserved). I read through all of them, and didn’t get any idea on how others liked, disliked or had changed the recipe to suite them. First of all these brownies look delicious, but they also look mighty wet, gooey and soggy. Are they?
    Also, why doesn’t the newest comment show up at the top instead of having to scroll down to the latest one?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They aren’t soggy! They’re moist and tender, but not soggy. Thanks for the tips on the comments! We’re always looking for ways to improve site usability.

  145. Pam Collord says

    As a dark-chocolate lover with an egg allergy, I’m looking forward to making these no-bake beauties. My sweetie and I have been married 44 years and lived in Portland and area for 42 of them. Best city anywhere!

  146. Audrie says

    Miss Dana–

    I can not thank you enough for this recipe! I’ve made these brownies twice now and they were absolutely delicious both times! As a birthday treat for myself, I decided to whip up a batch for my family. I can’t wait to share with them how amazing raw vegan desserts can be. :)

    Keep up the great work– I love your site & your recipes are the BEST!

  147. Merle Crombie says

    I made these ~ 1month ago and they were fantastic! My substitutions (due to allergies) were:
    – Pecans and pumpkin seeds instead of almonds and walnuts for the brownie ‘base’ and topping
    – hemp milk instead of almond milk for the ganache
    – homemade powdered turbinado sugar using a Vitamix for the ganache

    Turned out wonderful! Will definitely be making them again. This recipe marks my first successful ganache icing. Woop!

  148. Morin says

    Hello. Do you think I could add some puréed steam beetroot to this and what proportion would you recommend?
    Thanks a lot and I’m looking forward to trying these!

  149. Kirsty Hoggons says

    This recipe seems really amazing and these brownies look so good that I definitely need to make them ASAP! My favourite part of this though is the 20 facts – they are so cute and add such a personal touch. I really enjoyed reading them :)

  150. Ananya says

    Hi dana, I tried making the brownies and it tasted awesome! The only problem that I faced was that the batter was not sand like texture, it was more of a pudding consistancy and when i put it in the fridge for more than a day, it still stayed the same texture. Please help me out and tell what mistake I did and suggest me any tips which might help me out when I make it next time. Thanks alot for this recipe!!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmmm, it sounds like maybe you added too many dates and not enough nuts! Add more nut meal to turn it back into a dough!

  151. Luke says

    What a wonderful website and wonderful life you seem to have with your hubby! Congrats on that! I’ve very recently decided to turn vegan and I’m a big fan of cakes and sweet tooth is insane lol… So stumbling across this was a god send! Made them on Monday without the cacuanibs and extra walnuts on top and instead opted for strawberries… They were phenomenal!!! Thank-you for posting this recipe!!! :-)

  152. Merle says

    Just made these brownies! Amazing!

    These were my adjustments (due to an almond sensitivity and a preference for pecans):
    – Pecans and pumpkin seeds instead of almonds and walnuts for the brownie ‘base’ and topping
    – hemp milk instead of almond milk for the ganache
    – homemade powdered turbinado sugar using a Vitamix for the ganache

  153. Almost Paleo says

    These look wonderful! I made raw/vegan/paleo chocolate truffles a similar way and loved them. Even my “non healthy eating” family lives them! Such a great idea :)

  154. Clan Raeburn says

    Beautiful recipe! Easy to follow. Our humble assistant (11 y.o. daughter) has taken over! Thank you. All the best from west coast Scotland.

  155. Maria says

    This is the most scrumptious brownie I’ve ever eaten! I make them every Sunday to keep me going through out the week.
    Although for the chocolate ganache, I use 100gr of dark chocolate with 100ml of coconut milk and pour it over the dates mixture I leave it in the fringe. Its soft and yummy. Once I added hole peanuts before pouring the ganache and it tasted just like sneakers! Obsessed !!! Thank you

  156. JD - says

    Love the simplicity! Do you think I can pull it off with a Blend-tec instead of a food processor… and agave instead of medjool dates?

    Super belated happy anniversary ;-)


  157. Laura Jane says

    Long time reader, first time commenter.

    First—happy anniversary. It’s fun to read about the woman (and her husband) behind the recipes.

    Secondly—thank you for doing what you do. Your blog/books were recommended to me by a friend, and I’ve found such joy in following your recipes and creations. I admire how you strive for simplicity and describe the how and why behind a recipe.

    Lastly, OHMYGOODNESS THESE BROWNIES ARE TO DIE FOR. The frosting reminds me of buttercream, and the overall brownies remind me of ones my Mom made. Delicious! I thought about sharing these, but thought again and I’m keep them to myself ;)


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Thanks for leaving such a sweet, encouraging comment! So glad you loved these brownies. Much love! Dana

  158. Riona says

    I tried making the ganache but it came out a bit curdled. Was the almond milk too hot? Delicious just a little less beautiful than yours.

  159. Fabien says

    Hello Dana,
    Thanks for sharing this greedy vegan desert. I tried it yesterday and It’s absolutely delicious. For ganache i’ve just tried to substitute sugar by Honey and it’s tasty and nourishing too :).
    I appreciate it with fruit like an apple for tea time…
    In waiting for new vegan recipes .

  160. Laura says

    You are a genius! These are spectacular. I’d put this against again non vegan dessert any day. And the fact that they’re no bake? Unreal. I’m in love!

  161. Blaine says

    Made These Today for a Family Gathering! Super moist and chewy and delicious, thank you for this amazing recipe!!

  162. Antonia says

    this is an amazing recipe!! it’s so so good and utterliy irresistible!!! I just kept making more and more and ate the all my self ? love this thank you!! xxx

  163. francisca says

    OMG ! I just made them ! they are incredibly delicious !!! although I did´t make the ganache cause some of those ingredients I can´t find in Chile, but just like that , ganache-less…..they won my heart !
    THANKS !!!

  164. Lauren says

    Making these again tomorrow…. The last time I made them I had to give them out to a whole host of people as a ‘last day party’ type thing. SO looking forward to hogging them all to myself, THEY’RE JUST SO FUDGY…. hehe.

    • Mawie says

      Mayba Agave nectar or Maple Sirup, but the dates are moist. I think it could change the consistency of the recipe with something else…

    • Mollie says

      I’m not a huge date fan either but I’ve found that when they’re mixed with cocoa they are delicious!! I’ll be making them soon so I’ll let you know how I find these ones.

  165. Sally Hobbs says

    Hi Dana,
    These look amazing. I’m going to give them a go tomorrow but had a question about the powdered sugar. Could I use stevia, agave or honey instead and if so would it be a similar quantity or should I start with a little and just keep adding until it tastes right?
    Sally (UK)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sally! You should be able to sweeten with any of those three, honey being the most preferable. Start small and sweeten to taste. Best of luck!

  166. Laura says

    Whilst drooling over your brownies I noticed something which you may find strange… Your engagement ring! I have the exact same setting. Thing is, I live in Melbourne Oz, I got the ring in the US when travelling there. In Australia, no one seems to have this setting, the prongs are never the same…. The way the diamond sits floating above the band. I find it get soooo dirty and greasey when cooking because of this, how do you keep yours clean?

    This may be the strangest comment yet?!


    Ps… Brownies look amazing!

  167. Sareta says

    Just made them and they taste as good as they look! I think I over blitzed the dates to begin with so when it came to adding them to the nut/cocoa mix it was quite a lot of work as was so sticky and took some time (definitely more than 21 minutes!) but it was totally worth it! I’m taking them for a cake table at a wedding on Saturday so hopefully they’ll go down as well there. If they aren’t all snaffled before – my man differs from yours and has a VERY sweet tooth! Thanks for sharing this recipe. I can’t wait to try more :)

  168. Bonnie says

    Best no-bake brownie ever! I was a little short on dates so added a little coconut oil to keep the it together. Super rich and delicious.

  169. Mindy says

    Hi there,
    I made these yesterday. They are amazing. Do you think they would freeze ok? If I don’t freeze them, I’m going to eat them all!!!

  170. Jye says

    I made these today and they were pretty damn good, but I did have an issue with the ganache… The coconut oil didn’t combine with the chocolate, it literally poured out of the pan while the chocolate clung to the inside. And there was still a very strong coconut oil taste to the ganache from what oil did make it into the mix, which was a bit overpowering. I wonder if there is something else you could use instead of coconut oil… or maybe I’m just doing it wrong.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I would say you didn’t whisk vigorously enough. Next time either use vegan butter OR refined coconut oil, which has a more neutral flavor (not coconutty at all).

    • Antonia says

      hey! I didn’t use coconut oil at all because I didn’t have any so I just used any flavourless oil (I used avocado and it worked great!) you just need to make sure to mix well and it combines great

  171. james says

    i love this recipe very much! but I was wandering am I supposed to use already pitted dates or just take the pit out of regular dates? thank you so much!

  172. C. Fruity says

    I just made these! I am going to surprise my boyfriend with them later. I didn’t have a pan to make them nice and square, so I just made a heart shaped one! Thanks for the recipe! Pretty easy to make and I give it 5 stars for sure. Yum.

    • C. Fruity says

      Oh – and I used my ninja blender as food processor and it actually worked really well! I saw someone else wasn’t able to use their blender but I was – maybe because it has multiple blades and one that is more for food processing with a bowl.

  173. Sam says

    I thought I could use my vitamix as a food processor but I was very wrong. Turns out you can just chop the dates then knead all the ingredients together. Takes a lot longer but they still turned out very yummy!!

  174. Amy says

    For the info of the other lazy, disorganised bakers (without complex dietary requirements) out there:
    – I substituted 100% cacao chocolate bar, grated, for the cacao powder, just using slightly less, and it seems fine.
    – I substituted cows milk for almond milk in the ganache and it still turned out beautiful. Make sure you sieve the icing sugar!
    – Also in the ganache, I used part milk chocolate and part solid cacao, again using slightly less, and the ganache is beautiful and very chocolatey.