As of March 13, John and I have been married five years. We did it!
To celebrate I’m sharing 20 random facts about us that you may or may not know. Here goes.
- 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.
- I love sweets; he could care less.
- We both grew up in Kansas.
- We dated four months before getting engaged.
- We honeymooned in Breckenridge, Colorado, but didn’t ski once. (We ate our way through town and napped all day – it was perfect.)
- We were opposites growing up – he was into computers and I was into sports and my hair.
- We’ve lived in three states and moved 10 times in our five years of marriage!
- We both think Portland, Oregon, is the greatest city on Earth (where we currently reside and intend to stay forev-ah).
- Between the two of us, we’ve visited 14 countries since getting hitched.
- We don’t have kids but are expert succulent caretakers.
- I’m 2 years older than John. He’ll be 27 this year and I’ll be 29 (cougar alert).
- We’re lovers of good wine and coffee.
- I have one older sister, John is the oldest of six!
- Before Minimalist Baker I had many jobs, including web writer, barista, house cleaner, and waitress at approximately 100,000 restaurants.
- John went to law school and hated it. So I put him to work on Minimalist Baker (wink, wink).
- We desperately want to visit Iceland, Ireland, and pretty much every other country we haven’t been to yet.
- We have a Sunday tradition of eating pizza and watching Saturday Night Live.
- John is a voracious reader. I can hardly sit down long enough to write a grocery list.
- While I write the content and take the photographs for the blog, John does literally everything else. We make a good pair.
- I think he’s the best thing that’s ever happened to me.
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,
Walnuts
Almonds
Dates
Cacao (or cocoa) Powder + Nibs
Sea Salt
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!
Spread it on thick, friends. This isn’t the time to skimp.
These gems are everything you want in a brownie. They’re:
Rich
Dense
Super fudgy
Studded with walnuts (and cacao nibs) for crunch
Incredibly satisfying
Simple to make
& Highly shareable
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.
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!
No-Bake Vegan Brownies with Chocolate Ganache
Ingredients
BROWNIES
- 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
GANACHE FROSTING (optional)
- 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
Instructions
- 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).
Video
Notes
*Nutrition information is a rough estimate calculated with ganache.
Charlie says
Do you think you could use cashews instead of the walnuts?
We think that would work! Let us know how it goes!
Stacey Black says
Hello, could you use anything else apart from sugar in the ganache?
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!
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!
Thanks for sharing, Anna! We’re so glad you enjoyed them!
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
Sarah says
Could I substitute almond flour for the almonds?
That should work! Let us know how it goes!
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.
Whoop! We’re so glad you enjoy it!
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!😊
Hi Megan, we’re so glad you enjoy it! And yes, that would be fine!
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?
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!😊
xoxo! Thanks, Megan!
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!
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!)
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.
sabrina Malkovich says
can you use coconut milk instead of almond milk?
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!
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.
We’re so glad you enjoy them, Linda! Thanks so much for the lovely review!
carol says
Can these be frozen?
Yes!
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!
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
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 ?
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
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.
Yay! Thanks for sharing, Deej!
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!
Yay! Thanks for sharing, Emily! xo
Tina says
Can you sub pecans for the walnuts?
Yep!
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.
So glad you enjoyed these brownies, Jackie! Thanks so much for sharing! xo
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?
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!
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!
Thanks so much for sharing your experience, Kim! xo
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?
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?
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!
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.
Yay! Thanks for sharing, Kate!
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!
Yay! Thanks for sharing, Diane!! xoxo
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!
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
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!
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.
Thanks for sharing, Roger! So glad these turned out well for you with your modifications.
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!
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
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. ❤
Cindy says
For dairy-free, would this recipe work using coconut milk?
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!
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.
Ah, thanks, Cat! They’re our favorites, too!
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!
Yay! Thanks, Tayla!
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!
Tammy Taylor says
Do we have the nutritional value for these, by any chance?
Hi Tammy, the nutrition information can be found below the recipe. Hope that helps!
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!
Yay! SO glad to hear it, Diana! Thanks for sharing!
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.
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?
Hi Maggie, we are adding a feature soon that will make it easier to jump to the recipe. Hope that helps!
Julia says
These look absolutely incredible! I’ve tried out the recipe for just the brownie base and it was so good.
Julia
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.
Sara says
Can I use peanuts or pb?
Tree nut allergy here!
Thank you ?
Yes, that should work nicely!
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!
Thanks
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!
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.
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?
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!
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.
We are so glad you’re enjoying them, Nicola!
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!!
Leela says
Hi Donna,
This is a perfect healthy recipe for kids snacktime. Lovely pics too ?. Thanks for sharing
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
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! :)
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!
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.
Woot woot! Glad to hear it, Addi!
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!
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!
We are so glad you enjoyed these brownies, Sabrina!
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.
Aquarius says
Can I leave out the almonds and walnuts and use cocoa powder for the ganache?
Rebecca Bruce-Radcliffe says
Can you make these brownies using a nutribullet?? I do not have a food processor!
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!!
Thanks for letting us know, Rebecca! We’re glad to hear it!
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?
It sounds like maybe the ganache hadn’t cooled enough. A little time in the refrigerator should have helped!
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!
Yay!
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
Katherine
Greenthickies
Thanks for letting us know, Katherine!
Monika says
Is it possible to replace 1 cup (~175 g) dairy-free dark chocolate for something else?
Monika says
What is the best alternative to chocolate?
Hmm maybe a Cashew Buttercream frosting?
Jasmine says
Omg these were amazing
Yay!
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!!!
Thanks for sharing your recipe changes, Becca! We’re glad you enjoyed it!
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!!!
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
Marina says
Used it as a cake instead of brownies ?AMAZING ???
Joana says
Wow, I definitely need to try this amazing recipe ;)
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!
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.
Shirley from www.abadinbandb.ca 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 !
Kamila Ostafin says
Yumm! These brownies are so delicious! Love your blog!
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
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!
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.
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!
Michael says
I’m going to try this recipe but I think I’ll substitute the powdered sugar with coconut sugar.
CindyLu says
Holy cow! These are AMAZING! I used milk chocolate chips for the cacao nibs. The texture was perfect and the taste divine!
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 ?
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!
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?
Hi! You could mix or substitute!
Thessa says
Hi,
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,
Thessa
Hi! Yes, depending on your blender, that should work but just might take a little longer!
Thessa Salerno-Taupin says
Thank you :), can’t wait to try this recipe!
Louisa says
Those look great! One question – is it possibe to freeze them and will they taste as good after it? Thanks :)
Hi! You can store them in the freezer up to 1 month!
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)
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.
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!
Iris says
Hi!
I was browsing through your brownie recipes and I was wondering if you could use the ganache to top the simple vegan brownies?
Yes! That would be delicious!
Iris says
Thanks, I will give it a try ??
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 ?
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
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 :)
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.
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!
Miriam says
I just love these brownies <3 It's the best thing I've recently made. Thank you sooo much for the recipe!
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
Arianna
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)
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.
Hi Daela! This is the one I use!
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?
Hi Caroline! Hmm did you change anything in the recipe?
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”??? :)
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?
Ardra says
Dana,
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!
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!
Pierre says
Hi,
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!
Hi Pierre! Did you use a food processor? That should do the trick!
Pierre says
Hi! Yes, I did.
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 :)
April Accor says
Soak them in very warm water first and they get very smooth when in food processor.
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?
Hi Cara! Dana got her espresso machine at Clive Coffee in Portland and it is a Mini Lucca.
Marilyn says
WOW! I just made these and helllooooooo, they are amazing! Great recipe :)
Charlotte says
What’s the nutritional info without the ganache please?
Hmm, not sure! If you’d like to try and calculate that, I usually rely on caloriecount.com’s recipe analysis function.
Adelina Kennedy says
Hello, In this case can prunes be substituted for the dates?
Hi! That should work, but I have not tried it! If you do, report back! :D
Tia says
Do you think pecans instead of walnuts would still be good? I am all out of walnuts!
Pecans would be tasty as well so go for it!