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.
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.
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- Measuring cups & spoons
- food processor
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.