These vegan brownies that are creamy as fudge, nutritious with walnuts and magnesium-rich chocolate, plus a secret ingredient that makes the chocolate flavor deep. Naturally gluten-free, refined-sugar-free, grain-free and high in protein and fiber.
These vegan brownies are no bake, and soo chocolate-y thanks to the addition of a special chocolate-enhancing ingredient - cold coffee! Like my chocolate peanut butter brownies, and my chocolate buckwheat brownies, coffee is the secret to a deep chocolate flavor.
Why You'll Love Them
Super easy to make. Make these brownies in minutes in a blender or food processor. Press them into a loaf pan, frost and chill for 15 minutes.
Nutritious for a brownie. Walnuts provide fiber, antioxidants but also good fats and essential fatty acid omega-3. They also provide iron, selenium, calcium, zinc, vitamin E and some B vitamins. Cocoa also adds nutrition including mood-boosting magnesium. And the dates add zinc and lots of healthy fiber. I even added a touch of cinnamon this recipe to help balance blood sugar.
Date Paste - Soak 10 Medjool dates for 10 minutes in just-boiled water, or soak the dates overnight in water in the refrigerator. Then blend up the dates with ⅓ cup of water until you have a paste of apple sauce texture. Or use my date paste recipe here to make it in bulk and freeze it.
Date paste is awesome in so many recipes including my Samoa Cookies, and my Avocado Chocolate Tart. Dates are high in fiber and magnesium, so a much healthier sweetener than refined sugar.
Walnuts - I use fresh raw walnuts. You can also use half almonds, or ⅔ cup of any nut butter for an even fudgier brownie.
Cocoa powder -Unsweetened, and either regular or dutch processed is fine.
Additional ingredients - brewed coffee, cinnamon and salt
- Measuring cups, spoons
- Loaf pan, parchment paper
- Food processor
Steps to Make
Step 1: Line a loaf pan with parchment paper. Soak the dates in just boiled water for 5 minutes.
Step 2: Blend up the dates with water in a blender until creamy.
Step 3. Add the rest of the ingredients to the blender and blend to create a smooth batter.
Step 4: Press the batter into a parchment-lined loaf pan, and flatten with the bottom of a measuring cup. Chill while you make the frosting.
Step 5. Microwave the chocolate chips and coconut milk for one minute. Stir until smooth. Pour over the brownies and refrigerate about 5-10 minutes.
Step 6. Cut the brownies, and store refrigerated.
Make them nut-free. Swap the walnuts for a mix of raw pumpkin and sunflower seeds. The brownies will be a bit dryer but nut free! Or use a seed butter for a moister brownie.
How to Serve
These brownies are wonderful as is, but here are some fun ways to serve.
1. With a scoop of ice cream on the side.
2. Chopped into bite-sized chunks and dipped in chocolate.
3. Slice in half horizontally, and spread ice cream to make an ice cream sandwich.
Chocolate Buckwheat Brownies
Chocolate Peanut Butter Brownies
Oreo Cookie Brownies
Sweet Potato Brownies
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- Measuring cups & spoons
- food processor
- Loaf Pan
No Bake Brownies
- 1 cup walnuts or ⅔ cup nut or seed butter
- ⅓ cup cocoa powder
- 1 tablespoon brewed coffee
- 1 cup date paste (blend up 10 soaked and pitted Medjool dates + ⅓ cup water)
- ½ teaspoon cinnamon
- pinch of salt
Smooth Fudge Icing
- 3 tablespoon coconut milk, canned, full fat
- ¾ cup chocolate chips
- Soak raw medjool dates in just boiled water for 5 minutes. Line an 8-inch by 4-inch pan with parchment paper.
To make the brownies:
- Make the date paste. Rinse and pit the dates. Blend them with ⅓ cup of water into a smooth paste.
- To the blended date paste in the blender jar, add in the walnuts and cocoa powder - blend again until smooth. Then add in the coffee and cinnamon and salt. Blend again until smooth.1 cup walnuts, ⅓ cup cocoa powder, 1 tablespoon brewed coffee, ½ teaspoon cinnamon, pinch of salt, 1 cup date paste
- Then, press the mixture into an even layer in the pan and freeze for 5 minutes before frosting.
To make frosting:
- Microwave the chocolate chips and milk for 60 seconds in the microwave. Stir until smooth.3 tablespoon coconut milk, canned, full fat, ¾ cup chocolate chips
- Pour frosting on to chilled brownies. Set in the refrigerator until frosting sets about 15 minutes before cutting with a hot knife. Dip a knife into boiling water, wipe it dry and cut the brownies.
- Slice into 8 squares. If you store in the freezer, let them thaw 10 minutes before eating.
Looks absolutely amazing Dee, I’ll be definitely making these and using chai tea instead of coffee! ❤️
Oh what a great swap idea Edgar! Glad you like the recipe! Dee xx
These fudgy brownies look heavenly, Dee! I know they must be super creamy and indulgent because you used coconut (my favorite ingredient)!
Nisha, I agree, an amazing ingredient! Dee xx
OMG Dee!! You are leaving me speechless. These brownies look to die for! Seriously, they look so fudgy and chocolatey, I want to eat the whole batch. Adding coffee to brownies is probably the best idea ever! Wonderful photos my dear 🙂
Aww thank you Ela! Yes, coffee does enhance chocolate, and doesn't add caffeine so it's a win-win. And thank you for your kind words! Dee xx
Looks delicious and so chocolaty Dee! Love that you added coffee to complement the richness of the chocolate 😀 Yummy!!!
So glad you like the idea of coffee, Thank you! Dee xx