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.  
  • Cocoa powder: what gives these brownies a rich chocolate flavor is cocoa 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. Maple syrup works best when chocolate is involved, but you can use any liquid sweetener. 

ingredients for brownies

Chocolate

  • Coconut oil: the primary fat in all tempered chocolate is cacao butter. Since the chocolate on top of these no-bake brownies is not tempered, there’s no need to use cacao butter as the primary fat; coconut oil works great as a substitute. However, since the chocolate is untempered, the brownies must be stored in the refrigerator or the freezer.
  • Cocoa 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 food processor bowl 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, use cashew butter instead of whole cashews.
  2. Mix in the rest of the brownie 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, add the almond flour and cocoa powder to the food processor and process until well combined. The mixture will be very thick, almost dough-like.
  3. Press the mixture into a pan. Transfer the mixture to a parchment paper-lined baking dish (I used a 5.5 x 7.5 inch/14 x 19 cm glass container) and press it into a smooth, even layer.
  4. Mix the chocolate ingredients. Add the coconut oil, cocoa powder, and maple syrup to a medium bowl and whisk until smooth.
  5. Assemble the brownies. Pour the chocolate on top of the brownies and spread it evenly. Tap out any air bubbles.
  6. Chill. Transfer the brownies to the refrigerator to firm up, for about 1 hour. Once firm to the touch, remove the brownies from the baking dish (by lifting the parchment paper) and cut them into squares. To cut the brownies cleanly, run a sharp knife under hot water for about 20 seconds, wipe off excess water, and 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. The freezer will produce condensation on the chocolate if the brownies are brought to room temperature straight from the freezer. So, for best results, transfer the frozen brownies to the refrigerator 24 hours before serving. 

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 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
5 from 11 votes

No-Bake Brownies

Prep Time: 25 minutes
Chill time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 20 squares
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 satisfy your chocolate cravings. I went through batches of brownies this month because of how good they are!

Ingredients
 

Brownies

Chocolate

Instructions
 

  • Soak the cashews. Add the cashews to a medium bowl, cover them with water, and let them soak for at least 8 hours to soften up and blend easily. You can also add 1tsp./5.7 g of salt to the soaking water to help activate the cashews and neutralize enzyme inhibitors in the nuts. Once soaked, drain the soaking water and rinse the cashews.
  • Blend the cashews and maple syrup. Add the soaked cashews and maple syrup to a high-speed blender or a food processor bowl 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, use cashew butter instead of whole cashews.
  • Mix in the rest of the brownie 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, add the almond flour and cocoa powder to the food processor and process until well combined. The mixture will be very thick, almost dough-like.
  • Press the mixture into a pan. Transfer the mixture to a parchment paper-lined baking dish (I used a 5.5 x 7.5 inch/14 x 19 cm glass container) and press it into a smooth, even layer.
  • Mix the chocolate ingredients. Add the coconut oil, cocoa powder, and maple syrup to a medium bowl and whisk until smooth.
  • Assemble the brownies. Pour the chocolate on top of the brownies and spread it evenly. Tap out any air bubbles.
  • Chill. Transfer the brownies to the refrigerator to firm up, for about 1 hour. Once firm to the touch, remove the brownies from the baking dish (by lifting the parchment paper) and cut them into squares. To cut the brownies cleanly, run a sharp knife under hot water for about 20 seconds, wipe off excess water, and 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. The freezer will produce condensation on the chocolate if the brownies are brought to room temperature straight from the freezer. So, for best results, transfer the frozen brownies to the refrigerator 24 hours before serving. 

Notes

*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

Serving: 1of 20, Calories: 167kcal, Carbohydrates: 12g, Protein: 4g, Fat: 12g, Fiber: 3g, Sugar: 7g
Course: Dessert
Cuisine: American
Keywords: brownies, no-bake brownies, no-bake brownies recipe