It doesn’t matter how many times I’ve made these raw brownies, I’m always amazed at how wonderful they are. I’m not exaggerating when I say that these raw vegan brownies will change your life — seriously. After making this rich, chewy, fudgy chocolate goodness topped with a thick chocolate layer, you’ll never even think about baking brownies again. Why would you?
I must admit that making vegan, gluten-free desserts (without using any pre-made gluten-free flour mixes loaded with starch and gums) hasn’t been that successful for me. No structure from eggs and no structure from gluten is a challenge. But raw desserts are a completely different story. They’re easy to whip up with just a few ingredients, and always taste amazing.
These raw brownies have been a hit with everyone I have ever made them for. They’re rich, dense, and so unbelievably delicious! But it’s not just the taste that sets these raw brownies apart, this recipe is unique in the textural contrast as well. As opposed to soft chocolate ganache (which is a typical topping for brownies), these brownies are topped with chocolate. As you bite all the way through the thick layer of hard chocolate, you experience the soft, fudgy brownie base.
Tips for Making Raw Brownies
Ingredients
Brownies
- Walnuts: chocolate and nuts are the perfect pair. To get the buttery taste and flaky texture brownies are famous for, I use walnuts. They truly work the best, but almonds, pecans, and hazelnuts are all great alternatives.
- Medjool dates: there are many varieties of dates harvested worldwide, but Medjool dates are one of the two most commercially produced varieties in North America. The other most commonly produced type of date is Deglet Nour. Both Medjool dates and Deglet Nour dates work in this recipe, but Medjool dates are far superior. They are sweeter and more tender, have a deeper caramel-like flavor, and melt in your mouth. They actually taste like candy but in an unprocessed sort of way.
- Cocoa powder: the straightest path to intense chocolate flavor is cocoa powder. While for truly raw brownies, you’ll want to use cacao powder, I prefer Dutch-processed cocoa powder. Cacao beans are acidic, with a pH level between 5 and 6, and so is raw cacao powder, which is light brown in color with an almost reddish tint. In its raw state, cacao powder tastes sharp, fruity, and bright. In Dutch-processed cocoa powder, the cacao beans are soaked in an alkali solution that neutralizes the acidity and renders a smoother, earthier taste and rich flavor.
- Hemp hearts: while hemp hearts are optional, they add protein to the brownies.
- Salt: salt is a flavor enhancer, so it doesn’t necessarily make the brownies saltier. Rather, the enhances the sweetness of the chocolate.
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.
- Cocoa powder: whether you use cacao powder or cocoa powder, it’s up to you. I use the latter.
- 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.
- Coconut cream: some chocolates contain milk powder to make the creamier. Coconut cream acts in a similar way. However, unlike milk powder, coconut cream is a liquid ingredient, and adding too much coconut cream can, yet again, make the chocolate completely seize.
How to Make Raw Brownies
As with many of my raw food desserts, you’ll need a powerful food processor to make this recipe.
- Process the brownie ingredients. Add the walnuts to a food processor bowl fitted with an S blade and process until the nuts are coarsely ground. Be careful not to over-process the nuts; they should retain some texture. Add the dates, cocoa powder, hemp hearts, and salt to the food processor and process until all the ingredients begin to stick together. You might be tempted to add more dates because the brownie mixture will be tender and slightly crumbly at first, but “crumbly is exactly what you want as long as the mixture sticks together when you press it between your fingers. If the mixture is too dry, pulse it a little bit more. Finally, pulse in the chopped walnuts.
- Press the mixture into a pan. Transfer the mixture to a parchment paper-lined baking dish (I used a 6.5″ x 6.5″/16.5 cm x 16.5 cm glass container) and press it into a smooth, even layer.
- Mix the chocolate ganache ingredients. Add the coconut oil, cocoa powder, maple syrup, and coconut cream to a medium bowl and whisk until smooth.
- Assemble the brownies. Pour the chocolate ganache 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.
How to Store Raw Brownies
- Refrigerating: transfer the raw brownies to an airtight container and refrigerate them for up to 2 weeks.
- Freezing: transfer the raw brownies to an airtight container and freeze them for up to 3 months.
More Raw Brownies Recipes
- Raw 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.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Raw Brownies
It doesn't matter how many times I've made these raw brownies, I'm always amazed at how wonderful they are. I'm not exaggerating when I say that these brownies will change your life -- seriously. After making this rich, chewy, fudgy chocolate goodness topped with a thick chocolate layer, you'll never even think about baking brownies again. Why would you?
Servings: 16 squares
Ingredients
Brownies
- 2 cups walnuts
- 2 1/2 cups Medjool dates , pitted
- 3/4 cup cocoa powder
- 1/4 cup hemp hearts
- 1/4 cup walnuts , chopped (optional)
- pinch sea salt
Chocolate Ganache
- 1/2 cup coconut oil , melted
- 1/2 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut cream
- pinch sea salt
Instructions
- Process the brownie ingredients. Add the walnuts to a food processor bowl fitted with an S blade and process until the nuts are coarsely ground. Be careful not to over-process the nuts; they should retain some texture. Add the dates, cocoa powder, hemp hearts, and salt to the food processor and process until all the ingredients begin to stick together. You might be tempted to add more dates because the brownie mixture will be tender and slightly crumbly at first, but "crumbly is exactly what you want as long as the mixture sticks together when you press it between your fingers. If the mixture is too dry, pulse it a little bit more. Finally, add the chopped walnuts to the food processor and pulse until just combined
- Press the mixture into a pan. Transfer the mixture to a parchment paper-lined baking dish (I used a 6.5" x 6.5"/16.5 cm x 16.5 cm glass container) and press it into a smooth, even layer.
- Mix the chocolate ganache ingredients. Add the coconut oil, cocoa powder, maple syrup, and coconut cream to a medium bowl and whisk until smooth.
- Assemble the brownies. Pour the chocolate ganache 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.
Recipe Notes
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
This recipe has been adapted from Oh She Glows.
Nutrition Facts
Raw Brownies
Amount Per Serving (1 of 16)
Calories 287
Calories from Fat 153
% Daily Value*
Fat 17g26%
Carbohydrates 23g8%
Fiber 6g25%
Sugar 16g18%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.
Hello,
I’d love to try the brownies. But the hemp seeds are very expensive here, is there any substitution for it?
Thank you so much! xx
You could just add more finely ground walnuts 🙂
What’s the difference between cocoa powder and cacao?
Hi Laura – raw cacao is made by cold-pressing un-roasted cacao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter). Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures during processing. If you’re using cocoa powder instead of cacao powder, I would recommend Dutch-processed cocoa powder which has been processed with an alkalized solution, making it less acidic and higher in richness.
Could flax seeds be used instead of hemp seeds
The best substitute would be more ground up walnuts 🙂
I used flax seed and it was great.
Hello, I really want to know how much calories. Thanks
Hi,I am so sorry, but I don’t count calories. However, there are many websites and/or apps that can do it for you. Some of the most popular (and free) ones I’ve heard of are MyFitnessPal, FatSecret, or LoseIt! Hope it helps 🙂
Wow I just tried this recipe and it is amazing!!!! I didn’t have hemp seeds, so i didn’t put any in the recipe but it is just out of this world!!! Def going to do it again!!
Yay! That’s so good to hear! Thank you so much for your feedback 🙂
I would love to try these. Can I use chia seeds instead of hemp seeds?
Hi Jayne 🙂 I would just use more ground walnuts instead of the hemp seeds (not chia seeds).
hI, WHAT SIZE PAN? thANKS
Oops, I forgot to write that in the instructions! Thank you for letting me know, Rachel. I normally use an 8-inch pan. However, you could use a bigger pan though if that’s all you have – the brownies just wouldn’t be as tall 🙂
Hi Petra,
I really enjoy your recipes and subscribed to your Channel!
Im a huge Date lover so it is so good to see you using Dates in this Brownie recipe!
For the Glass Container you said 6.5inch x 6.5 (which is 16.5 x 16.5) but some pictures seems to have a larger container and you say 8inch here as a reply..so Im a bit confused…
Many thanks if you can help!
Henri
I am sorry for the confusion, Henri! I honestly change the containers all the time. Since these brownies are raw, you can use any container you like; the only thing that will be affected is the height of the brownies. The smaller the container, the higher the brownies. I like thick brownies, so I tend to use small containers. However, if you like thinner brownies, I would use an 8×8-inch container.
Hey dear Petra Im so happy to read you and thanks so much for your quick answer I really appreciate!
No worries for the Square pan size..I understand better now..
I plan to make many of your recipes for my daughter birthday coming soon and I would really like to success so I may need some advices and tips for your recipes..
Can you help me and answer to me if I post comment on recipes pages like here?
On YouTube comments too or you prefer below your website recipes?
Because some recipes like the Raw Brownies are on YouTube channel and I subscribed
Between all 3 Brownies which ones do you prefer and easier to make?
#DATES
Im a huge Date lover especially fresh soft ones like MEDJOOL and Sukari, Barhi…if you know these Caramel tasty variety?!
#COCONUT OIL
Can we substitute Coconut Oil with Coconut Cream or Milk (Thick part of the can?)..
OR Coconut Butter(Manna)?
It solidify like Coconut Oil but more dense texture so maybe not good?
#Coconut Cream
What % of Coconut do you advise in can?
GUAR GUM is to avoid?
#BROWNIE PAN
Do you advise a Silicone Pan or a Classic metal but with removable base?
#CONCLUSION
Sorry for all my questions but Im a beginner and judt a Daddy who want to satisfy her cheer beloved daughter…
So I trust in you to help me the best as you can!
Many thanks dear Petra!
Henri
Hi Henri – posting comments under my recipes (on the blow) is ideal. I get a lot of comments on my YouTube channel (thank you so much for subscribing there!) and often miss questions. So, keep doing what you’re doing 🙂
My favorite brownie recipe is probably the raw (no-bake) brownies without dates, but the one with dates – especially if you love dates – is a close second.
1. Yes, I do know all these date varieties. You can use Medjool dates, Sukkari, or Barhi for the brownies.
2. You cannot substitute coconut oil with coconut cream in the chocolate layer. The chocolate simply wouldn’t set properly. However, you could use cacao butter (not coconut butter) as a substitute. I have never tried using coconut butter instead of coconut oil in chocolate, so I am not sure how that would turn out, but you could try it out and see what happens. All these ingredients are quite expensive, though, so I would experiment with only tiny amounts (e.g., 1 Tbsp. cacao powder, 1 Tbsp. coconut butter, 1/2 Tbsp. maple syrup, and 1/2 Tbsp. coconut cream). That’s what I do when I test recipes 😉
3. You could use canned full-fat coconut milk that you chill in the fridge overnight and then scoop the coconut cream that has risen to the top of the can. Another option is to buy canned coconut cream – the fat % for canned coconut cream should be ~ 20-25%. If you can avoid guar gum, it’s ideal, but if you can’t it’s not a big deal for this recipe.
4. Either a silicone pan or classic metal is perfectly fine. If using a metal pan, make sure to grease it a little.
Please, feel free to ask if you have any more questions. I am happy to help! Hope your daughter’s birthday cake is a success! 🙂
Hello, I’d like to try the amazing brownies! They look so tasty and healthy! Thank you so much for the recipe and looking forward to new goodies!
I am so glad you like the brownies 🙂 Thank you for your comment! I hope they turn out great for you when you get a chance to make them.
Great recipe ! Can i use figs instead of dates ?
Hi Isabella 🙂 Figs will change the taste slightly (just because figs don’t taste like dates 😉 but it will work. So yes, you can!
Hola amiga ,e encanta todos tus videos ,tengo un problema q no le entiendo al idioma inglés …podrías traducirlo al español ….muchas gracias ..desde Argentina ….!!!!!te admiro ….hermosa !!!
What consideration was on your mind when you decided on hemp seeds? Was it texture, taste, crunchiness? Just curious what goes into the decision on such additions to the recipe. Many thanks for the great recipe! I am grateful for your creativity.
Hi Mike – a great question. Actually, none of the above. I am Registered Holistic Nutritionist so I always try to sneak in some extra nutrients into my recipes (or at least as often as I can). Hemp seeds are high in protein and omega-3 fatty acids so that’s why I added them in. Those who don’t care for them much (or can’t find them), can substitute them for any other nut/seeds, including some more walnuts 🙂
Hello! I love your recipes. I would like to try this one but I just need to know how should I use the hemos seeds. Are they soaked or dried? With husk or with out it? Please let me know. You look so nice, bye 🙂
Hi Sofia, thank you so much – I am so glad you’re enjoying my recipea! The hemp seeds are dry (not soaked) and hulled (also called hemp hearts). Some people have had a hard time find them. If that’s the case, you can just omit them and add more ground walnuts instead. Let me know if you have any other questions 🙂
Hi may I know the exact grams for the medjool dates you’re using on the above recipe? It stated 3 cup of medjool dates on the recipes does it meant that it’s about 750g of medjool dates?
Hi Fiona – so sorry for the late reply. You can usually fit about 8 Medjool dates in a cup so you would need about 24 Medjool dates total. (since one pitted date is about 24 g, that’s 576 g pitted dates total). Let me know if you have any other questions 🙂
I tried them yesterday a they turned out well! Unfortunately, I didn’t have hulled hemp seed so I had to use natural ones and the brownies are so crunchy now! I also had a quite hard time blending the whole mixture together, but I propably have worse food procesor However, they taste great and next time I’ll do them out of a double quantity.
Hi Karolina. I am so glad the brownies turned out well for you 🙂 Yea, whole hemp seeds are definitely CRUNCHY! Hulled hemp seeds were created to make eating hemp seed more appealing and easier to eat. If you make these brownies again (and don’t have access to hulled hemp seeds), you can just use more ground walnuts. The hemp hearts are not an essential ingredient – they are there to add more nutrition.
Hi Petra,
I am planning to make these for Valentine’s Day but I’d love to make them thinner and cut them out with a heart shaped cookie cutter – do you think the brownies will hold their shape? (:
+ the dates I’m going to use are the small-dryish-kind – would you suggest soaking them first?
Thanks so much and all the best,
Helen
Hi Helen – that’s a great question. Unfortunately, I have never tried it so I can’t guarantee it will work. What I would do (just to be on the safe side) is use heart-shaped silicone molds, press the brownie mixture in, and then refrigerate the “hearts” before covering them with chocolate. If you do use the cookie cutter, definitely chill the dough first. Also, the thinner you make the hearts, the less they will hold together nicely. I am sorry I couldn’t be more helpful. All the best and please, let me know how it goes if you give it a try 🙂
Thanks you for your fast answer! (:
I ended up using another similar recipe that doesn’t require Medjool dates just to be sure it will stick togeher when cutting it out with a cookie cutter – it worked like a charm! ^-^
Anyways, I will definitely try your recipe soon – love the addition of the hep hearts and the thick frosting! ♥
Any chance I can use cocoa powder in this? I know it’s not raw (I’m not raw) and not as healthy, but I’d love to try this recipe out. I only have cocoa power on me right now though.
Hi Joey – yes, you can use cocoa powder. Just make sure it’s plain cocoa powder, not cocoa mixes that often contain sugar. It should be regular cocoa powder or Dutch-processed (dark) cocoa powder. Let me know if you have any other questions 🙂
Okay, so I just made these and DELICIOUS! I’m so tempted to eat it all now. Haha. Thank you!
Yay! Awesome! Thank you for letting me know. I know – it’s super hard not to eat all the brownies at once! 😀
Is maple syrup necessary? Also, I melted coconut oil and mixed it with a cocoa. I put that on brownies and put them in freezer, but when I took it out some white things were on chocolate, I guess coconut oil was on the surface. The chocolate came out very messy.
The maple syrup in the chocolate serves as a sweetener. You don’t necessarily have to use maple syrup, but you do need to use some type of liquid sweetener for the chocolate to be a little bit sweet. As far as the white spots go, it seems like the coconut oil separated from the cocoa. This usually happens because of too rapid changes in temperatures. The easiest way to prevent the coconut oil from separating is to not melt the coconut oil. Instead, use softened coconut oil and whisk is quickly with the other ingredients until you reach a pourable consistency. This should help 🙂
Can you substitute pecans for walnuts? Also could I swap serene seeds for the hemp? I’m trying to use what I have.
Thanks,
Jenny
Oh dear, I meant sesame seeds.
Ooops, just reading this – yes, that’s what I thought 🙂
Hi Jenny – yes, you can swap walnuts for pecans. That’s a great substitution. For the hemp seeds, I would just use more walnuts/pecans. I am sorry, I have never heard of serene seeds. Did you mean sesame seeds? If so, I wouldn’t use sesame seeds because they are quite crunchy. Please, let me know if you have any other questions 🙂
Hello! I am planning to try it out, but I have a question: Isn’t it necessary to soak the walnuts first? I,ve heard that they are difficult to digest otherwise. Would it be a problem if I soak them? Thanks!
Hi Ralfy, yes, you can soak them first. However, I would recommend that after soaking you spread the nuts on a cookie sheet (or a dehydrator sheet) and let them dry out. You can use a dehydrator with a temperature set to 115 F, or the oven set to the lowest temperature. If you use wet walnuts, the brownie mixture might be too wet (the ground walnuts are supposed to resemble flour, which might be difficult to achieve with wet walnuts). If drying the walnuts sound like too much work, try the wet walnuts (pat them dry with a paper towel to get as much moisture out as possible) and see how it goes 🙂
Hello! I just made these and they are really fudgey and delicious! Except I substituted the hemp seeds for flax seeds, which didn’t get broken up in the food processor and are rather chewy and crunchy. Only now have I read that I could’ve used more walnuts! Haha, oh well, they’re still good! I love the chocolate layer on top. Thanks so much for the recipe! From Maddie x
Also, I didn’t have medjool dates so I just soaked regular dried dates in some hot water for 5-10 minutes, which worked well 🙂
Perfect! Yea, Medjool dates are super soft and juicy but when you soak regular dates for a little bit, they work just fine 🙂 Thank you for the feedback!
Hi Maddie – you made me laugh. Yes, flax seeds are definitely crunchy when not ground into flax meal. I add the hemp seeds in for extra protein but you can definitely just use more ground walnuts (next time 🙂 I am glad you made the recipe work anyway!
I need to stop making these as I am just not strong enough to keep myself from constantly eating them!!
I tried the recipe today, but I left out the chocolate on top. Instead I rolled the dough into little balls and covered them in cacao powder. They looked like pralines and tasted delicious. Thank you for always sharing such great recipes.
Aw, I am so happy you liked the recipe, Hannah! Thank you for the feedback. I really appreciate it.
I want to try them but my concern is the maple syrup is it sugar free? I am diabetic.
Hi Daelene – maple syrup is very high in sugar. It contains 13 grams of simple carbohydrates per tablespoon, which means that it will raise your blood sugar much more quickly than a complex carbohydrate (like vegetables) would. Since there is no fiber to slow the that sugar down when it enters your bloodstream, I wouldn’t recommend it if you’re diabetic.
Can you use date syrup, Daelene? You can make it yourself by soaking dates in hot water and then blending them with the water. I’m going to try it with date syrup and see how it turns out. I’ll report back.
Hi; what can I substitute with coconut oil?
I am about to try this but i don’t have coconut oil. Also does the coconut oil suppose to not good for you?
hi;
What can I substitute with coconut oil?
I about to try this but I don’t have coconut oil. Also does the coconut oil suppose suppose to not good for you?
I really want to try it with chocolate top. Just can’t think of any option.
Thank you!
Hi Ness – do you have access to cacao butter? You could use cacao butter instead of the coconut oil. Coconut oil is saturated fat and it is not a whole food. That being said, coconut oil is abundant in medium chain triglycerides (MCTs) and research proves that MCT oils can prevent two of the primary risk factors for heart disease: obesity and arteriosclerosis. Coconut oil can also help decrease levels of overall cholesterol and triglycerides. It’s a powerful antifungal and antibacterial that can also help combat disease and slow aging. So, the bottom line is, coconut oil is good for your health but it’s still just a partial food high in calories. So everything in moderation 🙂
Hi; thanks for your reply and suggestion and info. Sorry about sending it twice. I thought the first message didn’t work.
So, I did make the brownie today and I loved it even without the chocolate topping. Delish!!! My husband loved it too! But, he suggested I should go for the topping next time. I didn’t waste any time, went to store and bought the coconut oil (can’t find the cacao butter) I figure why not try. I am not going to use the whole bottle of oil anyway. So there you go. I’m excited to put the topping soon! Thank you again!! Great recipe!!
These were absolutely wonderful! They remind me of a chocolate treat one can purchased by the pound at a mall candy shop
Thank you so much for the feedback, Shaakira ❤ So happy you enjoyed them 🙂
Hi Petra! Do you think I could use some liquid stevia instead of maple syrup in the frosting? As for the cacao butter in the frosting instead of coconut oil, do I use the same amount? Thank you in advance for the reply!
Hi Joanna – yes, I would use 1/2 cup melted cacao butter (this is equal to 1 cup chopped and packed solid cacao butter). I have never tried the frosting with only liquid stevia, to be honest. I have tried a blend of liquid stevia and maple syrup (or brown rice syrup) and that worked well. You could sub half the maple syrup with liquid stevia and see how you like the taste. If you like it, you could increase the amount of stevia with your next batch. hope it helps 🙂
Hi Petra! Eventually I decided to use maple syrup in the frosting. The brownies were awsome, although I think I must have overprocessed the mixture a little because they are a bit oily. No big deal though, they still taste delicious!
There is something else I wanted to to ask you, concerning an other recipe. I can’t seem to find your almond cheese recipe. Could you give me the link please?
OMG This is recipe IS amazing… You can’t even tell if raw or not. I used hazelnut as based, and used almond for the cruch.
Yay! I am so happy you liked the recipe, Kim! Thank you so much for taking the time to share your feedback! ❤️
Hi! It looks delicious. Do you think I can use honey instead of maple syrup?
Thanks!
Thank you! Yes, honey should work just fine 🙂
Hi there,
Your recipe sounds awesome. The problem is that I live in France and cup measurements are unheard of here. Any chance you could convert it into grams or even British ounces?
Looking forward to your reply.
With many thanks,
Dominique
Hi Dominique – so good to hear from you 🙂 All recipes are already converted. Right underneath the list of ingredients (in the recipe box) is a green text that says “US Customary – Metric”. Just click on metric and all the measurements will automatically switch from imperial to metric. Let me know if you need any more help 🙂
Sorry, I didn’t see it. Thanks for the reply
Would you call these a healthy option? It’s very easy to get a bit carried away with these.
Hi Laila – I would say that these brownies are healthier in that they contain no refined ingredients. However, refined or not, it’s still a dessert.
Hello , thank you for this amazing recepie ! I just made it and the taste is simply divine . Best brownie ever – so moist , chockolaty , delicious !
Yay! You just made my day, Laura! Thank you so much for the feedback ❤️
Can I use car on powder instead of cacao powder. If so would it be the same measurement?
Thank you and really enjoy your recipes!
Sorry for the typo can I use carob powder instead of cacao powder and if so would it be the same measurement?
Hi Natalie – you could use carob powder, but it does lack the chocolate-y taste that cacao provides. Carob has a milder and sweeter taste, so you could reduce the amount of sweetener in the chocolate layer. You might not be able to reduce the amount of dates in the brownie layer because the dates act not only as a sweetener, but also as a binder. However, I would still experiment with it – start with 2 cups dates and then add 1 date at a time as needed. Let me know if you have any other questions 🙂
Hey, thanks for the recipe, i would like to sub something else instead of coconut oil, even it the chocolate doesn’t stick, have you any idea for that? Thanks
Hi Jerome – you can replace the coconut oil with melted cacao butter.
It looks so good ! I have just one question : Can I use honey instead of maple syrup ? Or it will completely change the taste ?
Hi Ashline – you can use honey. The taste will, of course, be slightly different, but the recipe will still turn out great 🙂
Hi,
A made the BROWNIE few times, after I found cocoa butter I made also your chocolate mousse it is delicious, at the end I combined everything, the brownie I take as a botom for the cake, the chocolate mousse as the middle cream part, on top I put some cocoa cream with fresh fruits, the finished cake was a miracle
Here the picture https://www.dropbox.com/s/ed3v8tm9umn6lgl/IMG_20190416_182408.jpg?dl=0
That’s awesome! Love that combination! Thank you so much for sharing, Adjin. ❤️
Me and my husband really like raw bars and sometimes I make them from oat flakes and peanut butter.
When I saw the recipe of your raw brownie I thought that it can be used as a raw bar recipe as well!
So I made it exactly as you said in the recipe but more thin. I left it in the freeze to firm up and then divided it to many pieces and stored them in the fridge.
Whenever we want to eat some raw bar we can take it from fridge and enjoy it at home and outside when we go for hiking at winters!
I love the texture, taste and smell of that raw brownie-raw bars!
Also it is so simple to make it! Of course I really appreciate the healthiness and nutrition value of it raw brownie – raw bars!
Many thanks, Petra, for your ideas of healthy and delicious desserts!!!
Yes, that’s so true! If you’re into bars, you might enjoy these granola bars with date caramel. They are my daughter’s favorite (her favorite food changes all the time, but this is what she currently asks for all the time 🙂
Yes, I’m sure I will definitely like these granola bars with date caramel!! And it seems to me like a great idea for snacks to bring with you when you travel by plane, by car, go hiking end so on :))
Thank you, Petra!!!!
Hi these were spot on. And they tasted amazing. These are definitely going to be my go-to brownie recipe. The only thing that I have to say is I didn’t like the crunch of the hemp seeds. It takes you away from the rest. I think I would ground them next time or just add walnuts instead.
Thank you
Thank you so much for the feedback, Ana! ❤️ Yes, you can totally leave the hemp seeds out or add more walnuts.
Please why you use hemp seeds?
And please why you use lekithine sun flower when you make coconuts milk?
Thanks all you recepie help me very much..
The hemp seeds are there just for added texture and a protein boost. You can use more ground walnuts instead if you don’t have hemp seeds on hand 🙂 Sunflower lecithin is an emulsifier. It keeps the coconut milk from separating. As you probably know, water and fat (in this case the fat comes from the coconuts) don’t mix well. The lecithin keeps the coconut milk homogenized. Let me know if you have any other questions.
Great recipe. I however had to look up grams to get the proper measurements. As 1 cup of walnuts weighs 125 grams, when I filled my 1 cup with walnuts it only weighed 92 grams… So I would have been missing out 🙂
Hi David – thank you for the feedback! I am just wondering … did you see the metric measurements in the recipe box (under the ingredient list?). There is a green link that will convert all the measurements automatically for you 😉 I have an official converting chart (from a culinary school), which says that 1 cup of walnuts weighs 100 g. The recipe is really flexible though, so you can’t go wrong with 125 g 🙂
Superb
Thank you Jovanka! ❤️
These are amazing. Thank you.
I am going to try substituting rice puffs or oats or half each to make them school lunch box friendly. Love them how they are but would be nice for a lunchbox treat.
Has this recipe changed?? I feel like I am going crazy I cannot see the hemp seeds. It is a amazing recipe I am scared to change it and I liked the hemp seeds for nutritional value as well. I am about to press it into the tray i’m just going to throw some hemp seeds in. Hope it works!
Ah, not intentionally. I updated some of my plugins, which affected a few of my recipes. So sorry about that. Thank you for letting me know, Dio. It’s fixed now! (Hope the brownies turned out delicious nonetheless 🙂
Hehe I just went to make the topping and saw the hemp seeds in the ingredients and thought to myself ” oh I really am going insane.”.. Then I saw your reply, good to know your recipe is, as well as my mind, intact!
Lol, that’s hilarious 😀 Thank you once again, Dio!
Hi Petra, I make almond milk every week from raw almonds that I soak and peel and as a result I’m always left with a lot of almond meal residue. I dry it and put it in the blender and I end up with a fine powdery thing. Could I use it for this recipe? Please let me know, cause I have a lot of that stuff and I don’t know what to do with it…Thanks in advance.
Hi Nathalie – you can but you might need to modify the recipe a little bit. Store-bought almond flour is made from whole blanched almonds. What you have at home is almond flour made from almond pulp. Since some of the fat is lost in the process of making almond milk, the almond flour (made from almond pulp) is dried and lighter than what you would typically find in the store. So you might need to compensate with additional oil. Let me know if you have any more questions 🙂
Hey! I’m new to your channel and blog and I’m loving the recipes!
I’m planning to make the brownies today but I’ve a question:. I came from the YouTube video and would like to do the ganache topping you make there with coconut cream, where can I find that recipe?
Lots of love!!
Hi Rocio – ah, yes, my apologies for the confusion. I used the same recipe but also added coconut cream (from 1 can of full fat coconut milk). I chilled the coconut milk overnight, which made the milk fat separate and solidify on top. I will note that in the recipe. Let me know if you have any questions 🙂
You mentioned we could substitute the hemp seeds for more walnuts. Would it be the equivalent amount of 1/4 cup? Also can liquid coconut oil be used and would it be the same amount?
Hi Erich – yes, just substitute the same amount (1/4 cup). I have never worked with liquid coconut oil, to be honest. However, I suspect that since it’s liquid (and stays liquid even in cold temperatures), it won’t work in this recipe. The coconut oil does need to solidify for the chocolate to set. (If the oil stays liquid, the chocolate stays liquid as well). Please, let me know if you have any more questions.
Hi, Petra.
Is the recipe for chocolate topping for both version of raw brownies (with dates and without) same?
It seem from the video you added coconut cream for the chocolate topping for raw brownies with dates.
Ah, yes! I totally missed that. Thank you for pointing that out, Cheah. It is fixed now.
Hi, Petra,
I have one more question. For the whole walnut that grounded to powder form, can I substitute with almond flour or other nut flour?
Yes, totally!
Do you know that above, you write that this recipe has a hard, tempered chocolate topping (like the no date recipe), although the recipe card for this date brownie actually states a chocolate ganache topping?
I know we could just choose anyway, but is it actually meant to be the ganache topping or the tempered choc topping for this date brownie?
Thanks! 🙂
Hi Rachel – I didn’t even notice! Thank you for pointing that out! I have no idea why it is swapped (I need to fixed that). But yes, the hard chocolate (coconut oil, cacao powder, maple syrup, and salt) was meant for these brownies. You can use either or though 🙂
Hey dear Petra,
So so happy to read you again!
Thanks so much for your perfect clear and nice answers! It really helps
I will try your 3 Brownies recipes and I will let you know my preference but Dates can make the difference as you said!
#DATES
I see you are a Date lover like me obviously…Sukari and Barhi have a Caramel taste it is amazing!
And Fresh MEDJOOL JUICY very good too but it is different..
#COCONUT OIL
I understand it has to set up well and will follow your recipe without test for the 1st time…then I will try your tip thanks!
(But have you ever make a Cheesecake filling without Coconut Oil? Just with Dates and Cashews for example…
It set up well too thanks to the Dates! But different here as it is a topping..)
#COCONUT MILK and CREAM
I can have both in Can but many choices!
For example I have one which is 18% fat with 68% Coconut Milk and water..
Other has 18% too but 99% Coconut Milk..and a very little Guar Gum..
What would you choose?
For Cream, yes it has more fat…but If I understand well, the Solid part of Coconut Milk is like a Coconut Cream and can substitute?
What is GUAR GUM? Not good?
#WHIPPED CREAM
Do you know Nature’s Charm Whipping Cream? For topping can be great but I guess I have to prepare last minute?
Shelf life may be short then the Whipped cream become flat?
#BROWNIES PAN
I have Pyrex Glass containers like you..in this case Parchment Paper?
Or can have a metal classic with removable base…I thi k it may be the best option!
Once done can we freeze Brownies or they prefer Fridge…or Room Temperature?
Many thanks for all dear Petra!
I really appreciate you!
Where are you from?
Your french follower
Henri
Hi Henri – hopefully, I am not answering too late!
1. Well, I haven’t tried cheesecake filling with dates and cashews, but I do have a recipe for date caramel on my blog that uses coconut milk and dates.
2. Honestly, I would refrigerate both (just in case) and use either. If the first can isn’t good (that is, the coconut cream has not risen to the top), I would try the other one. If you let me know the brands you’re choosing between, that would help.
3. Guar gum is a food additive used to thicken and bind food products. It’s just an unnecessary ingredient, in my opinion, and sometimes prevents the coconut milk from separating – which is what you’re after in this case. You want the coconut milk to separate.
4. I did use that whipping cream once in the past. It whips well and holds its shape after whipping. It does harden when you put it in the refrigerator (after whipping), so you might need to re-whip it if you make it in advance.
5. Either would be totally fine. Just make sure to line the pan with a piece of parchment paper, so you can easily remove the brownies from the pan. You can store the brownies in the refrigerator or the freezer (for longer-term storage), totally up to you.