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      • Soup
      • Main Dish
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    • Dessert
    • Snack
    • Salad
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  • Vitamix
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No-Bake Brownies without Dates {Video}

October 25, 2019 by PetraScott 106 Comments

no-bake browniesChewy, gooey, chocolaty no-bake brownies without dates - just reading this line makes me want to bite into one! These no-bake brownies are rich and delicious and will absolutely satisfy your chocolate cravings. I went through batches of brownies this month because of how good they are! The recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

One of the most popular desserts on my blog is these raw brownies. They are dense, fudgy, and really sweet. So why another raw brownie recipe? 

Well, a few people mentioned that what keeps them from raw desserts is the date base. I kind of love dates, but it turns out that there are a lot of people who can't stand the taste. It makes sense. Dates do have a distinct flavor, and if you’re not into it, they can really overpower a raw dessert.

I think that not liking dates or dried fruit is actually a thing. My mom can't stand raisins. My sister would not touch any dried fruit (except for dried bananas, which taste like candy, and dried tomatoes because they are only honorary fruit). And my grandpa used to say that the best way to deal with dried fruit is to soak it in something alcoholic and then dip it in melted chocolate.

There you have it.

So, if you're not a fan of dates or dried fruit, try these no-bake brownies without dates. They are a winner!

no-bake brownies recipe

Tips for Making No-Bake Brownies

Ingredients

Brownies

  • Almond flour: almond flour is probably the most versatile nut flour. However, not all almond flour is created equal. Anything that calls itself "flour" should be ground finely enough that you can make fine-textured cakes and bread that rival their wheat-based counterparts. While I typically use finely ground, blanched almond flour, I have successfully made these brownies with finely ground hazelnut flour and walnut flour. What's most important is the grind.
  • Cashews: the combination of nut butter and a liquid sweetener binds the no-bake brownies. I like cashews because they are slightly sweet and blend effortlessly, but you can use any nut that blends into smooth nut butter.  
  • Cacao powder: what gives these brownies a rich chocolate flavor is cacao powder. I prefer cocoa powder because of its milder flavor, but for truly raw brownies, you'll need cacao powder. If you'd like to take the brownies to another level, try adding a little bit of espresso powder. You won’t taste the coffee; it will just enhance the chocolate flavor.
  • Maple syrup: a liquid sweetener makes the nut butter seize, resulting in a sticky paste. I find that maple syrup works best when chocolate is involved, but you can use any liquid sweetener you like. 

ingredients for brownies

Chocolate

  • Coconut oil: the primary fat in all tempered chocolate is cacao butter. Since the chocolate on top of the no-bake brownies is not tempered, there's no need to use cacao butter as the primary fat. The untempered chocolate, which melts at room temperature, is also the main reason you need to store the brownies in the refrigerator or the freezer.
  • Cacao powder: you can use either cacao powder or cocoa powder for the chocolate. I prefer the latter, but it's up to you. 
  • Maple syrup: I don't typically advise using a liquid sweetener when making chocolate because the liquid can cause the coconut oil to seize. In this case, it happens as well. If you combine the coconut oil and cacao powder first, you'll notice the mixture is very thin. When you add in the maple syrup, it begins to thicken. If you add more maple syrup than the recipe calls for, the mixture will become unstable and completely seize. So, ensure you follow the exact ratio of ingredients for this recipe to work.

ingredients for chocolate topping

How to Make No-Bake Brownies

These no-bake brownies are such a quick raw dessert that there really isn't any excuse not to make them. The only appliance you'll need is a high-speed blender or a food processor. If you don't have either, you can still make these brownies. Here's how:

  1. Blend the cashews and maple syrup. Add the cashews and maple syrup to a high-speed blender or a bowl of a food processor fitted with an S blade and blend until smooth. You'll end up with a thick, sticky paste, which will serve as a binder in these brownies. If you don't have a high-speed blender or a food processor, simply use cashew butter instead of whole cashews.
  2. Mix in the rest of the ingredients. If you're using a blender, transfer the cashew mixture to a medium bowl, and using a spatula, fold in the almond flour and cocoa powder. If you're using a food processor, you can just add the almond flour and cocoa powder to the bowl of the food processor. The mixture will be very thick, almost dough-like.
  3. Chill. Transfer the brownie mixture to a parchment paper-lined dish (I used a 5.5 x 7.5 inch/14 x 19 cm glass container) and press it into a smooth, even layer. Place it in the refrigerator while making the chocolate topping.
  4. Make the chocolate topping. Add the coconut oil, cacao powder, and maple syrup to a medium bowl and whisk until well combined. Remove the brownies from the refrigerator and pour the chocolate on top of the brownies. 
  5. Chill. Transfer the brownies with the chocolate back to the refrigerator to firm up, for about 1 hour.
  6. Cut the brownies. To cut the brownies cleanly, run a sharp knife under hot water for ~20 seconds. Wipe off excess water. Press the knife down slowly, making the first cut. Run the knife under hot water again to reheat it. Wipe the blade clean, then make the second cut. Repeat until all the brownies are cut.

how to make no-bake brownies

how to make no-bake brownies with chocolate

How to Store No-Bake Brownies

  • Refrigerating: transfer the no-bake brownies to an airtight container and refrigerate them for up to 2 weeks.
  • Freezing: transfer the no-bake brownies to an airtight container and freeze them for up to 3 months.

More Brownie Recipes

  • Raw brownies: after making these rich, chewy, fudgy brownies topped with a thick chocolate layer, you'll never even think about baking brownies again. Why would you? These raw brownies are very similar to the no-bake brownies, but contain dates.

If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.

no-bake brownies
Print Recipe
5 from 11 votes

No-Bake Brownies

Chewy, gooey, chocolaty no-bake brownies without dates - just reading this line makes me want to bite into one! These no-bake brownies are rich and delicious and will absolutely satisfy your chocolate cravings. I went through batches of brownies this month because of how good they are!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: brownies, no-bake brownies, no-bake brownies recipe
Servings: 20 squares

Ingredients

Brownies

  • 1 ½ cups almond flour , finely ground*
  • ½ cup cacao powder
  • 1 ½ cups cashews*
  • ½ cup maple syrup
  • pinch sea salt

Chocolate Topping

  • ½ cup coconut oil , melted
  • ½ cup cacao powder
  • ¼ cup maple syrup
US Customary - Metric

Instructions

  • Blend the cashews and maple syrup. Add the cashews and maple syrup to a high-speed blender or a bowl of a food processor fitted with an S blade and blend until smooth. You'll end up with a thick, sticky paste, which will serve as a binder in these brownies. If you don't have a high-speed blender or a food processor, simply use cashew butter instead of whole cashews.
  • Mix in the rest of the ingredients. If you're using a blender, transfer the cashew mixture to a medium bowl, and using a spatula, fold in the almond flour and cocoa powder. If you're using a food processor, you can just add the almond flour and cocoa powder to the bowl of the food processor. The mixture will be very thick, almost dough-like.
  • Chill. Transfer the brownie mixture to a parchment paper-lined dish (I used a 5.5 x 7.5 inch/14 x 19 cm glass container) and press it into a smooth, even layer. Place it in the refrigerator while making the chocolate topping.
  • Make the chocolate topping. Add the coconut oil, cacao powder, and maple syrup to a medium bowl and whisk until well combined. Remove the brownies from the refrigerator and pour the chocolate on top of the brownies. 
  • Chill. Transfer the brownies with the chocolate back to the refrigerator until the chocolate is firm enough to slice, for about 1 hour.
  • Cut the brownies. To cut the brownies cleanly, run a sharp knife under hot water for ~20 seconds. Wipe off excess water. Press the knife down slowly, making the first cut. Run the knife under hot water again to reheat it. Wipe the blade clean, then make the second cut. Repeat until all the brownies are cut.
  • Store. Leftover brownies keep well in an airtight container in the refrigerator for up to 2 weeks. For longer-term storage, freeze in an airtight container for up to 3 months.

Equipment

Vitamix Ascent blender
blender
knife set
cutting board
cutting board
mixing bowls
mixing bowls
measuring cups
measuring cups
measuring spoons
measuring spoons

Recipe Notes

*Soak the cashews in water for at least 8 hours, so they soften up and blend easily. To quick-soak, pour boiling water over the cashews and soak them for 1 hour. When the cashews are done soaking, drain the water and rinse the nuts thoroughly. (Note: if you do the quick soak, the brownies will no longer be raw).
**Prep time does not include soaking the cashews, about 8 hours.
***Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition Facts
No-Bake Brownies
Amount Per Serving (1 of 20)
Calories 163 Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 5g2%
Fiber 3g13%
Sugar 0.75g1%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Dessert

Reader Interactions

Comments

  1. E

    October 26, 2019 at 3:27 am

    Thank you!

    1. Can I sub the maple syrup for Agave? Do you think I should be fine?

    2. When the cashews are done soaking, drain the water and rinse the cashews thoroughly. (Note: if you do the quick soak, the brownies will no longer be raw).
    I'm not sure how soaking has to do with raw... anyway it's hard to say that regular cashews you get are raw, due to cashew processing.

    Reply
    • PetraScott

      October 26, 2019 at 4:47 am

      Yes, totally. Any liquid sweetener will work.
      "To quick-soak cashews, pour boiling hot water over the cashews and soak for 1 hour uncovered." Pouring boiling water over the cashews makes them no longer raw because the water temperature is above 118°F/48°C. You can indeed purchase truly raw cashews (hand-opened). Places that sell raw cashews online are NaturalZing or TheRawFoodWorld. Let me know if you have any more questions 🙂

      Reply
      • E

        October 26, 2019 at 5:39 am

        Oh, now I get your point. Well, Vitamix can handle cashews pretty well even if you don't soak them but nevertheless it's recommended to soak all types of nuts.

        As for the truly raw cashews: They do exist, they use a special tool as it's impossible to shell them by hand because of the dangerous acid.
        Truly raw should like this: https://youtu.be/g63GqYy-wdU (7:44) in that website it doesn't look the same...
        Anyway, the are quite expensive and uncommon. I assume that 99% of the people use normal cashew so it's not raw from the first place 😉

        Reply
        • PetraScott

          October 27, 2019 at 5:14 am

          Yes, I agree with that. Generally, people wouldn't use raw cashews, but they could if they wanted to. A great alternative are macadamia nuts 🙂

          Reply
        • rick

          November 13, 2019 at 8:05 pm

          5 stars
          NEVER EAT RAW NUTS! bad for your health!

          Reply
          • Rae

            August 25, 2020 at 6:40 am

            No it’s not?

      • Ramona

        November 07, 2019 at 2:48 pm

        Can I use coconut flour instead of nut flour?

        Reply
        • PetraScott

          November 08, 2019 at 6:36 am

          Hi Ramona - unfortunately, I don't think that coconut flour will work here. Compared to almond flour (or walnut/pecan/hazelnut flour), coconut flour is much denser. It's considered "dry flour", meaning it soaks up loads of moisture. I am sure there's a way to adapt this recipe to coconut flour (by increasing moisture in this recipe), but I haven't tried it yet.

          Reply
      • Tamara Scrimger

        November 14, 2019 at 4:46 am

        All cashews are steamed in the harvesting process, there is a toxic oil that is removed this way. They are called raw cashews as they have not been roasted. In reality they are not a raw food.

        Reply
        • PetraScott

          November 14, 2019 at 6:55 pm

          Hi Tamara - I am by no means an expert on raw cashews, but the distributors of Real Raw Food do claim that their cashews are hand-opened and sun-dried, never heated above 115 F. You can read about it here if you're interested: https://realrawfood.com/raw-cashews

          Reply
          • Eli

            May 12, 2021 at 7:47 am

            If you actually bothered to read the link yourself you'd see that they mention the cashews are roasted in oil before being opened. Raw cashew is not edible. They must reach a temperature that inactivates the toxin. There is no way a company are selling raw cashews to people as a food item because they would be killing people. You don't have to be an expert to google things and even by reading what you've posted there you can clearly read that the cashews are processed by boiling prior to hand cracking. If they didn't do this the nuts would burn the skin on their hands when they were hand cracked!! Its seriously toxic stuff. What they mean is they're not further processed after detoxifying them.

          • PetraScott

            May 12, 2021 at 12:58 pm

            That is incorrect. Here is what the article says, "cashew-in-shell are either boiled in oil or scorched in fire in order to condition the shell prior to cracking and speed the process. However, during that heating process the cashew degrades significantly and essential fatty acids and enzymes are destroyed. (...) [therefore] Big Tree Farms aids in the continued development of special knives which allow producers to both pierce and split the tough outer shell of the unheated cashew nut. Once the shell has been broken to expose the cashew kernel (still nestled snugly inside), producers use a thin stainless pick to pry the kernel out. These kernels are still encased in a thin red skin, or testa, which must be dehydrated to facilitate removal. For this process producers must either use solar dryers erected of bamboo and plastic greenhouse covers or sell the half-processed nuts to Big Tree Farms, as we maintain commercial-scale dehydrator equipment. Either way the nuts are dehydrated at a maximum of 40Cº"

  2. E

    October 26, 2019 at 5:48 am

    Can you please attach a link to a 6 * 8 pan you use? I can't find one on Amazon
    The pan of my oven is 12" x 12" 🙁

    Reply
    • Debbie

      October 26, 2019 at 4:07 pm

      You might want to look into toaster oven bakeware. I have a 6" x 8" steel toaster oven pan. (I just measured it to be sure). Good luck. 🙂 These brownies sound wonderful and I want to give them a try.

      Reply
      • E

        October 26, 2019 at 4:11 pm

        I have a toaster oven pan but it's 12" X 12"

        Reply
    • PetraScott

      October 27, 2019 at 7:14 am

      I just updated the "Tools You'll Need" section and included the glass dish I used. The outer dimensions are 8"x 6" but the inner dimensions are actually slightly smaller. You could use any glass dish you have. If you have glass storage containers (I use these ones: https://nutritionrefined.com/food-storage-containers), they would work just as well.

      Reply
      • E

        October 27, 2019 at 7:25 am

        Oh cool, I didn' think about it! 🙂

        Thanks, Petra you are the best

        Reply
  3. Karin

    October 26, 2019 at 10:07 am

    I read your email and am also somewhere between vegan/keto. Not 100% keto, but 100% vegan and incorporating lots of keto into my lifestyle (which is much more difficult as a vegan). Definitely low carb though and have noticed so many benefits since changing my lifestyle. I would love to see more keto recipes from you

    Reply
    • PetraScott

      October 27, 2019 at 7:30 am

      Thank you for the feedback, Karin! I appreciate it. Yes, I am planning on posting more vegan keto recipes because a lot of people are interested in them 🙂

      Reply
      • Sharman Mack

        October 27, 2019 at 5:03 pm

        As someone with peanut/nut allergies, what would be a better flour alternative? I struggle with substitutions in all recipes for peanuts/nuts.

        Reply
        • PetraScott

          October 28, 2019 at 4:52 pm

          Hi Sharman - are you allergic to just nuts or also seeds?

          Reply
      • Sue

        November 04, 2019 at 10:17 pm

        That would be wonderful, Petra. Thank you! I enjoy your site soooo much!

        Reply
        • PetraScott

          November 05, 2019 at 4:28 am

          Thank you so much, Sue! ❤️

          Reply
  4. Janine

    November 04, 2019 at 11:51 am

    Is there an alternative for almond flour? I m allergic 🙁

    Reply
    • PetraScott

      November 05, 2019 at 4:28 am

      Hi Janine - for sure! Any nut flour works here. This recipe is based off of these brownies (https://nutritionrefined.com/raw-brownies/) and in that recipe I use walnut flour, for instance. Just process the nuts in a food processor until you get slightly grainy flour-like texture. (Just be careful not to over-process whatever nut you're using, so you don't end up with nut butter). The only thing you'll have to pay attention is the flavor profile. Almonds are slightly sweet for instance. Walnuts have a slightly bitter flavor (so you might need to add more sweetener). Pecans have nearly buttery flavor (and would work amazingly well in this recipe), etc... Let me know if you have any more questions 🙂

      Reply
      • Janine

        November 05, 2019 at 11:08 am

        Thank you, Petra

        Reply
      • Fu

        October 12, 2020 at 5:30 am

        Hi Petra,

        Is it possible substitute the coconut oil with olive oil ?
        Or is it fine to use ordinary coconut oil which is for cooking?

        Thanks before

        Reply
        • PetraScott

          October 15, 2020 at 6:13 am

          So sorry for the late reply Fu! No, unfortunately olive oil will not work here. You need some type of oil that solidifies when refrigerated. (Olive oil stays liquid). I am not sure what you mean by "coconut oil for cooking". I did use regular coconut oil for cooking (I just melted it before adding it to the brownies). As long as it is pure coconut oil, it should work just fine 🙂

          Reply
  5. Del

    November 04, 2019 at 11:56 am

    if I decide to use a nut butter in stead of processing the cashews myself how much nut butter would I need to use?

    Reply
    • PetraScott

      November 05, 2019 at 4:46 am

      Hi Del - 1 1/2 cup cashews yield ~ 3/4 cup + 2 Tbsp. cashew butter. So, about that amount. Store-bought cashew butter tends to be thicker than homemade, so you might need to add a couple of tablespoons of melted coconut oil if the brownie mixture isn't coming together.

      Reply
      • Del

        November 05, 2019 at 9:45 am

        Thank You 🙂

        Reply
      • Gabi

        November 14, 2020 at 3:26 pm

        Thanks for posting this info... I had the same question. I can't wait to make these! Thank you

        Reply
        • PetraScott

          November 14, 2020 at 4:55 pm

          You're very welcome, Gabi. Hope you enjoy the recipe.

          Reply
  6. Yna

    November 05, 2019 at 8:58 am

    Hi
    I can't find cashew butter where I live. Can i substitute it with almond butter?

    Reply
    • PetraScott

      November 06, 2019 at 5:59 am

      Yes! The brownies might not be as smooth (almond butter is sightly grainier) but the recipe will still work 🙂

      Reply
  7. Sugarsheet

    November 05, 2019 at 12:00 pm

    5 stars
    Just made this recipe. I did not have enough Almond flour so ended up with 1 cup almond "flour" (almond without the shell pulsed in my food processor) + 1/2 cup coconut flour. SO GOOD: GOOEY texture, not too sweet, super easy to make, it is really the best brownie recipe i found on the internet so far.

    Thank you !

    Reply
    • PetraScott

      November 06, 2019 at 5:58 am

      Yay! Thank you so much for taking the time to leave a feedback on my blog. It means a lot! ❤️

      Reply
  8. Zing

    November 07, 2019 at 5:32 am

    I can’t eat cashews because they make me violently ill. What would be a good substitute? I could use any other nut. Only cashews make me sick.

    Reply
    • PetraScott

      November 07, 2019 at 6:12 am

      Hi Zing - I just updated the recipe (since many people apparently can't have cashews), providing alternatives to cashews. Macadamia nuts wold work the best although other nuts will most likely work as well.

      Reply
      • Deni

        February 15, 2020 at 2:40 am

        Hi Petra! I tried this recipe the other day and used store bought walnut flour. I ended up being able to taste its texture/powderiness in the final mixture and it was not too pleasant. Any ideas why that is? The flour itself had a dark brown colour. Otherwise the taste was great! Thank you!

        Reply
        • PetraScott

          February 16, 2020 at 7:36 pm

          Hi Deni - I am suspecting that the reason for the dry/powdery texture bothered you is that you used store-bought walnut flour. Store-bought walnut flour is made from what remains of walnut kernels after they have been pressed to extract walnut oil. The remains are ground to a texture similar to that of cornmeal. Homemade walnut flour, on the other hand, is made from whole walnuts (with all the oils still present). It's very soft and moist (it easily turns into nut butter). When I make the brownies, I can't detect the walnuts at all. Is there a chance you could make your own walnut flour?

          Reply
          • Deni

            February 21, 2020 at 10:59 am

            Thank you for your reply 🙂 I am in the process of buying a food processor so I can make my own flours and nut butters. Right now I only have a small chopper which pushed the nuts to the side when they get oily and stops processing them, so they don't get fine enough. I did also use store-bought walnut butter, which also may not have helped. I will definitely give these another try later on!

          • PetraScott

            February 21, 2020 at 8:30 pm

            I totally understand. Store-bought walnut butter should actually be ok (as long as it's 100% walnuts 🙂

  9. Paula

    November 07, 2019 at 8:17 am

    5 stars
    I made this recipe yesterday but substituted the cashews for other nut. What do you think is the best substitution for cashews? I used hazelnuts and it was divine. This recipe reminds of your other raw brownie recipe, which I love too!

    Reply
    • PetraScott

      November 07, 2019 at 8:19 am

      Hi Paula - so happy you enjoyed the brownies. I just updated the recipe since a lot of people have asked about an alternative to cashews. My choice would be Macadamia nuts (because they are very similar in texture, color, and even flavor), but any other nut will probably work here.

      Reply
      • Jessica

        November 19, 2019 at 4:01 pm

        If I decide to add espresso powder, how much exactly would you recommend? Thanks!

        Reply
        • PetraScott

          November 19, 2019 at 7:24 pm

          Hi Jessica - when I add espresso to desserts, I use this espresso powder for baking. The amount will really depend on how much you like coffee 🙂 Personally, I would start with 3/4 tsp. and add more to your liking.

          Reply
      • Becky

        December 15, 2019 at 4:23 am

        5 stars
        Thank you so much for this recipe. It is so delicious and I love it.
        I used oat flour cause that's all I had and it came out perfect

        Reply
        • PetraScott

          December 15, 2019 at 6:12 am

          So happy to hear that, Becky! I really appreciate your feedback. Thank you! ❤️

          Reply
  10. Alex

    November 07, 2019 at 9:32 pm

    Hi Petra! I have a question about the chocolate topping ingredients. Can I use cacao butter instead of coconut oil? I understand that the cacao butter is harder than the coconut oil at room temperature, but am not sure if it would work with some liquid sweetener... Thanks!

    Btw, I love your raw brownie recipe with the nut base, cannot wait to try it out! 🙂

    Reply
    • PetraScott

      November 08, 2019 at 8:30 pm

      Yes, definitely! You're right Alex - the chocolate won't be as melty (not sure if that's a word?) but it will still work. Mixing cacao butter with liquid sweetener is ok (as long as you're not making tempered chocolate).

      Reply
      • Jesus

        May 04, 2022 at 9:15 pm

        Can i replace maple syrup with honey?

        Reply
        • PetraScott

          May 05, 2022 at 9:24 am

          Yes! Just keep in mind that honey is sweeter than maple syrup, so you may need to reduce the amount a bit.

          Reply
  11. Mataton

    November 09, 2019 at 9:30 am

    Hello Petra,
    I love your blog. I am writing you from France. I would like to try your recipes but I can not do anything with cup quantity. I have looked on the internet and each says something else !!!!! Could you also please write gram? It would be so great. On You tube you are now international and it would be nice to hear from you. Thank you and best regards from Europe.
    Ma Taton

    Reply
    • PetraScott

      November 09, 2019 at 9:38 am

      Yes, for sure! Each recipe has both imperial and metric measurements. When you scroll down to the recipe box, there is a green link (under the ingredients) that says "Us Imperial - Metric". Just click on "metric" and the measurements will automatically convert to metric. Glad you're enjoying the recipes 🙂

      Reply
    • Chris

      November 24, 2019 at 8:29 pm

      Or use this online cooking converter. Just select the ingredient, and quantify the amount in cups, then press "enter". It will convert it to he measurements you're looking for.

      Reply
      • Chris

        November 24, 2019 at 8:30 pm

        Ooops, here is the link...https://www.convert-me.com/en/convert/cooking/

        Reply
  12. Tom Munsell

    November 09, 2019 at 8:25 pm

    5 stars
    I made these tonight. I had black cocoa and it is more bitter. I used a little maple butter to compensate. They are amazing! Thanks so much!
    Tom in Palm Springs, CA.

    Reply
    • PetraScott

      November 10, 2019 at 5:28 am

      So happy you enjoyed the brownies, Tom! Thank you so much for your feedback.

      Reply
  13. KRISTOFFER BERGEN

    November 13, 2019 at 11:08 pm

    Didn't you originally post this using maple syrup? I made this once and when i went to make it again, the recipe seems to have changed. I now wish I'd written it down right away 🙁

    Reply
    • PetraScott

      November 14, 2019 at 6:46 pm

      So sorry, Kristoffer! I thought I was making the changes on a staging site (I do that when I test different versions). The original recipe is back up.

      Reply
  14. Karin

    November 14, 2019 at 1:28 pm

    Hi Petra, I made these brownies yesterday and just wanted your opinion on something. I followed the instructions and ingredients exactly and the brownie base was so dry I had to add more liquid otherwise I wouldn't have been able to stir it anymore. Today the brownies are absolutely delicious but totally dry. Any ideas where I might have gone wrong?

    Reply
    • PetraScott

      November 14, 2019 at 7:01 pm

      Hi Karin - so sorry you have difficulties with the recipe. I am sure we can figure it out. Let me ask you a few questions. Did you use cashews or macadamia nuts? How many hours did you soak the nuts for? How long did you blend the nuts for? Was the nut paste smooth (nut butter consistency)? Did you use almond flour or different nut flour?

      Reply
  15. karin

    November 15, 2019 at 2:24 pm

    I used cashew nuts, althought not raw as I can't get hold of them and soakedthem for around 2 hours. Blended for approx 5 minutes until smooth. I used almond flour.

    Don't get me wrong, the outcome is absolutely delicious, the base was just not like anything in your video! If you have some tips I'd be grateful!

    Reply
    • PetraScott

      November 15, 2019 at 5:41 pm

      Everything you did sounds right. The fix is really easy - you either need to decrease the amount of dry ingredients or increase the amount of wet ingredients. If the brownies are at the sweetness you like them, I would increase the amount of cashews or decrease the amount of almond flour (start with about 1/2 the amount of almond flour and add more as needed). If you'd like the brownies sweeter, you can use more maple syrup or less cacao powder (while keeping the amount of all the other ingredients the same). Would you mind sharing the brand of almond flour you used? Also, did you use maple syrup as a sweetener or a keto sweetener? Thank you Karin!

      Reply
  16. Vivian

    November 15, 2019 at 9:31 pm

    Can I substitute the liquid sweetener with powder monk fruit?

    Reply
    • PetraScott

      November 16, 2019 at 5:44 am

      Hi Vivian - I have never tried it with powdered sweetener, so I'm not sure. However, I experimented with a powdered monk fruit extract and that didn't work for me. The brownies just weren't sticky enough to hold together. If you do try powdered the powdered monk fruit, please, let me know how it goes.

      Reply
  17. Karin

    November 16, 2019 at 4:00 am

    Do you think it could be that I used non-raw cashews?
    I used maple syrup instead of keto sweetener as I can't find that where I live (Germany). I don't think you would know the brand of almond flour - it is "dm". I will give it a go with a higher amount of liquid ingredients.

    Even though the brownies were a bit dry, they were delicious and were devoured by my friends instantly! I would just to be able to make them to look and feel as professional as you! I really like your you tube channel and the recipes you post!

    Reply
    • PetraScott

      November 16, 2019 at 5:42 am

      Thank you for the kind words, Karin! Raw or not, the cashews wouldn't be an issue. You might want to soak them overnight the next time you make this recipe and see if that makes a difference. Haha, I actually know the "dm" brand (if it stands for Drogerie Markt) because I lived in Germany for a while. I have never tried their almond flour though. But yes, I would soak the cashews for longer and either increase the amount of wet ingredients or start with less almond flour (and add more as needed).

      Reply
  18. Karin

    November 16, 2019 at 5:48 am

    Yes, I was talking about dm drogerie Markt!

    Reply
  19. Yoyo

    November 16, 2019 at 6:41 pm

    I adore these! They are super easy to make and delicious! Since your a nutritionist, I was wondering if you could tell me if being vegan is healthier than eating animals(meat)? (I’m a vegan) Thank you! C:

    Reply
    • PetraScott

      November 18, 2019 at 5:12 am

      Thank you for the feedback! So happy you enjoyed the brownies 🙂

      Hmm, that's a really hard question. I would need an entire blog post to answer it. But in short, vegan diet is one of the healthiest ways to eat because we know that plant foods are loaded with nutrients. According to the Academy of Nutrition and Dietetics, an evidence-based review, people who follow a plant-based diet appear to have a lower risk of death from heart disease, lower low-density lipoprotein cholesterol levels, lower blood pressure and lower rates of hypertension, lower rates of type 2 diabetes, lower body mass index, and lower overall cancer rates than meat eaters. But if you're a vegan and all you're eating are processed foods (white bread, fries, chips, candies) ... are you going to be healthier than someone who always orders a salad with grilled salmon? Probably not. As a vegan, you also have to be very careful in your selection of foods, so you get all the nutrients you need.

      Reply
  20. Marie

    November 20, 2019 at 10:53 am

    5 stars
    Thank you so much Petra for this receipe !! I made it yesterday with cashews and coconut flour, I followed the quantity and instructions, I just added some coconut powder on top, it was perfect, everybody loved it ! i will do it again for sure 🙂

    Reply
    • PetraScott

      November 20, 2019 at 5:29 pm

      Yay! Thank you so much for the feedback, Marie!! So happy to hear that.

      Reply
  21. Katman

    November 23, 2019 at 10:44 am

    5 stars
    This is SOOO GOOD! I'm not even into Keto, but I gave this a shot because it looked so yummy, and it's one of the best things I've ever made. I used pumpkin seeds, didn't bother to soak them, and it still turned out amazing. Thanks for this share! 😀

    Reply
    • PetraScott

      November 24, 2019 at 2:25 pm

      Thank you SO much for taking the time to share your feedback! I really appreciate it. So happy you enjoyed the brownies 🙂

      Reply
  22. Hibber

    November 27, 2019 at 3:12 pm

    5 stars
    I just made these. Perfect and delicious. Will need self control to not eat too much, as they are for others for Thanksgiving!

    Reply
    • PetraScott

      November 27, 2019 at 5:14 pm

      So happy to hear that Hibber! Thank you so much for the feedback! I really appreciate it. ❤️

      Reply
  23. Victoria

    November 30, 2019 at 12:23 am

    We just made the brownies for bringing them to my boyfriend‘s parents. They eat paleo and we prefer vegan, so its a great combination!
    While the base is absolutely perfect, we had problems with the topping. The melted coconus butter just didn‘t want to blend with the cacao so the toping is black & white 🙁
    Do you have any tips for next time?

    Reply
    • PetraScott

      November 30, 2019 at 7:42 am

      Hi Victoria - just to clarify - did you use coconut butter? If you want to replace the coconut oil, the best substitute is cacao butter (which I mention in the video). Coconut butter is very different from cacao butter (in terms of melting temperatures, amount of saturated fat, etc.), and I don't recommend using it in chocolate. Please, let me know if you have any questions.

      Reply
      • Victoria

        November 30, 2019 at 9:04 am

        I just checked and the label says coconut oil. Due to the temperature it just looks like butter 🙂
        We melted it in the microwave before adding the cocao (slowly while mixing).
        We ate the brownies today (after scrapping off the white coconut oil) and they were delicious!

        Reply
        • PetraScott

          November 30, 2019 at 9:05 am

          Ok, perfect. So, one more question - did you use maple syrup as a sweetener? If not, what sweetener did you use?

          Reply
          • Victoria

            November 30, 2019 at 10:39 am

            Yes we did (very delicious btw)

          • PetraScott

            December 01, 2019 at 6:01 pm

            It might be a dumb question, but did you use a whisk to mix the ingredients (the cocoa powder, maple syrup, and melted coconut oil)? I have never had this problem, so I will need more information to figure this out. Did the ingredients mix and then separated (as the chocolate was setting) or you were never able to mix the ingredients properly? You could use a blender to mix everything (although I never had to do that). Whisk is all you should need. I am glad you at least enjoyed the brownies 🙂

  24. Victoria

    December 03, 2019 at 11:08 pm

    Yes, we first whisked it and them tried the blender (without success). By now I assume that we might have used too much coconut oil or that it was too hot and cooled down too quickly... Because first it blended but then separated again (2/3 chocolate cream, 1/3 coconut oil).

    In any case, we loved the brownies so I will definitely try them again 🙂
    Thanks do much for your help in figuring this out!

    Reply
  25. rachel

    December 04, 2019 at 8:52 am

    Can peanut butter be used instead of cashew? If so how many?

    Reply
    • PetraScott

      December 04, 2019 at 6:45 pm

      Hi Rachel - I haven't tried it with peanut butter, but I'm pretty sure it will work (as long as you use natural 100% peanut butter). The taste will be different, but the texture will be the same. 1 1/2 cup nuts yields ~ 3/4 cup + 2 Tbsp. nut butter. So, about that amount.

      Reply
  26. Yana

    January 04, 2020 at 9:52 am

    Hi Petra,

    This is Yana and I have made these brownies twice and still haven’t perfected it. One thing that always gets in my way is the coconut oil. Does the coconut oil have to be at a cool temperature before pouring into the frosting mixture.

    Thank you for all the amazing receipts Petra, I am in love with vegan carrot cake

    Reply
    • PetraScott

      January 04, 2020 at 7:45 pm

      Hi Yana - so happy to hear you're enjoying the recipes 🙂 Could you share what issues you are experiencing with the coconut oil? The more I know, the better I will be able to help. No, the coconut oil doesn't have to be cool. You want it liquid, which is above 76°F/24°C. However, make sure the temperature doesn't exceed 115°F/46°C, so the chocolate stays raw.

      Reply
      • Yana

        January 12, 2020 at 8:35 am

        Got it, thank you so much Petra.

        Reply
  27. Caroline

    February 02, 2020 at 8:58 am

    Hi Petra, I’m just finding out about Keto and recently started the diet. I’m surprised about the amount of maple syrup. Can you eat these and still be in ketosis? Thank you

    Reply
    • PetraScott

      February 03, 2020 at 8:07 pm

      Hi Caroline - so sorry for the confusion! I should have been clearer (I will update the post). You will need to use monk fruit sweetener (or some other type of keto sweetener) to make the brownies keto-friendly. I used liquid monk fruit in the video 🙂 Please, let me know if you have any questions.

      Reply
  28. Alexia

    February 23, 2020 at 3:14 pm

    5 stars
    Delicious, fast and easy to make! I used the Ikea 5" x 5" square glass container, two of them. I made a mistake of making it late at night because of course you would not eat something like this before bed. So I put it in the fridge and the cacao topping on top hardened and was very hard to cut the next day. It's very good even if the cacao topping hardens but I want to try the gooeyness of it so I'll make it earlier in the day next time. And cut it before I freeze it.
    Recipe: I used almond flour and cashews, I made my own date syrup. And made 1/4 cup more for the cacao topping.

    Reply
    • PetraScott

      February 24, 2020 at 6:13 am

      Very good points. The chocolate topping does harden because it contains coconut oil. The thicker the layer, the harder it will get. However, as soon as you take it out of the fridge, it will begin to soften and melt (in a good way). Yes, definitely cut it before you freeze it. I recommend using a hot knife to prevent the chocolate from crackling when cutting the brownies. (Simply dip the knife in boiling hot water as you cut. Don't forget to dry the knife before each cut, so you don't get water marks all over the chocolate). By using hot knife, you're essentially melting the chocolate where you want to cut 🙂

      Reply
  29. Ashley

    March 17, 2020 at 12:48 pm

    Can i leave out on the cashews and macadamia nuts? Im not a fan of nuts.

    Reply
    • PetraScott

      March 19, 2020 at 2:56 pm

      Hi Ashley - you would need to substitute the nuts with something otherwise the recipe won't work. You could possibly use sunflower seeds and sunflower seed flour, but the flavor of the brownies will be different.

      Reply
  30. Alexandra

    April 25, 2020 at 11:59 am

    5 stars
    Dear Petra

    I finally tried this recipe! And it was delicious! I had to change some ingredients because I am not able to get all of them in Bolivia but it turned out great! I will they other recipes. Thank you so mucho!

    Reply
    • PetraScott

      April 25, 2020 at 8:39 pm

      Yay! That's awesome - I am so happy you liked the brownies, Alexandra! Thank you so much for the feedback!❤️

      Reply
  31. Marc

    May 23, 2020 at 10:05 pm

    5 stars
    Hi, is there any way to use granulated erythritol instead of maple syrup?
    Thanks!

    Reply
    • PetraScott

      May 23, 2020 at 10:52 pm

      Hi Marc - I have only tried this recipe with liquid sweeteners (maple syrup and monk fruit syrup, but other liquid sweeteners would work just as well). However, a few things come to mind:
      1. If you use a granulated sweetener, you will need to grind it into a fine powder, particularly for the chocolate topping. This is because sugar doesn't dissolve in fat.
      2. I have made raw chocolate using coconut sugar, coconut oil, and cacao powder in the past, so I know that it's possible to use a powdered sweetener. I have never tried erythritol, but it shouldn't be much of a difference. As far as the brownie base goes, I am not sure. The maple syrup is quite sticky, which definitely helps bind all the ingredients together. It also seizes the nut butter, which makes the brownies chewy and gooey (a powdered sweetener won't do that).
      I am sorry I couldn't be more helpful!

      Reply
  32. Abel Monzon

    August 24, 2020 at 12:56 pm

    5 stars
    Very happy with the recipe.

    Reply
    • PetraScott

      August 25, 2020 at 2:38 am

      Thank you so much, Abel!

      Reply
  33. Ash

    January 08, 2022 at 8:55 am

    Hi, could you use honey instead of maple syrup? And, instead of coconut oil would olive oil work? Thanks ))

    Reply
    • PetraScott

      January 09, 2022 at 7:23 am

      Hi Ash - you could use honey instead of maple syrup. However, olive oil will not work in this recipe because it never solidifies at cold temperatures. You could use cacao butter as a substitute (the brownies will then have a chocolaty aroma).

      Reply
  34. Marianne Samuel

    October 31, 2022 at 8:28 pm

    Hi Petra,
    If I want to use a ready nut butter rather than blend soaked nuts to a nut butter consistency, how much nut butter do I use? Do I add 1 1/2 cups as well?

    Reply
    • PetraScott

      November 01, 2022 at 3:26 pm

      Hi Marianne - 1 1/2 cups of nuts yield about 3/4 cups of nut butter, so that's the amount you would want to use.

      Reply

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