Fudgy No-Bake Brownies

5 from 14 votes
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These no-bake brownies are rich, dense, and satisfying yet take just 15 minutes to prepare and can be served alone or topped with a creamy avocado frosting! Plus, this recipe is naturally grain-free, gluten-free, refined sugar-free, and vegan!

Three squares of no bake brownies stacked on top of each other

The beginning of my blog is filled with healthy smoothie bowls and other breakfast dishes – but if the last few years have taught you anything, it’s that I definitely do have the occasional craving for a sweet treat. These no-bake vegan brownies are a delicious, healthier treat in place of your ‘traditional’ brownie. Plus, they’re a great meal-prep snack to grab and go from your fridge and for days where you want a brownie treat without switching on the oven (especially warm summer days), 

Unlike your standard brownie, these raw vegan brownies contain no butter, eggs, flour, or even sugar. Instead, they are packed with ingredients including almond meal, dates, and cacao powder – for a dish that remains packed with flavor and are more nutrient-dense and filling than traditional brownies.

Plus, because of how filling these are, it also stops me from wanting to grab 3 at a time! Which I’m sure my waistline appreciates.

Squares of no bake brownies

However, better than the above reasons, these raw vegan brownies are also ridiculously simple to prepare, consisting of just 3 steps: blending, shaping, slicing! Once ready, you can pop a square or two into lunch boxes or for out and about, grab as needed from the fridge as a snack or dessert, or even bring them along to your next potluck/cookout. 

And if you’re not quite sold on replacing your current brownies with these no-bake brownie bites, then there is always the option to add a creamy, flavorful ‘frosting’ or chocolate topping – for those who want a decadent, sweet treat but with wholesome ingredients.

And, as usual with the recipes, there are various ways you can customize this recipe to your liking – whether it’s adding extra ingredients, topping options, ingredient substitutions, etc. 

The Ingredients

No Bake Brownie Ingredients
  • Almond Meal – These make up the base. You could also use walnut or macadamia nuts instead or even a mixture of any of the three mentioned.
  • Medjool Dates – Make sure that the dates are soft and not dry. If dry then they won’t create the sticky texture we’re looking for and you’ll end up needing more and adding extra calories to the dish. If the dates are dry then soak them in boiling water for 10-15 minutes to soften them (you can do this with other date varieties too, though my preferred is always Medjool). 
  • Cacao Powder – I often switch out cocoa and raw cacao powder in my recipes. Use cacao powder if you want a 100% raw recipe. Otherwise, either will work along with these substitutes.
  • Walnuts – Though the base of these brownies is already nut-based, I love to add in bigger chunks of nuts for extra texture and flavor. In this case, walnuts. Feel free to omit these or use a different nut – if preferred. 
  • Vanilla Extract – I use homemade vanilla extract. You can also use vanilla bean paste. 
  • Espresso – Coffee is an amazing ingredient for adding depth to chocolate flavored treats and enhancing the chocolate flavor without tasting too strongly of coffee. However, you could substitute this for oat milk or another plant-based milk, if preferred. These liquids will also help to create a fudgy brownie texture.
  • Salt

Optional: You could include some chocolate chips or shredded coconut for added flavor/texture. 

Squares of no bake brownies stacked on top of each other

The Optional Frosting

If you want more of a decadent treat, then feel free to slather a creamy ‘frosting’ over these no-bake brownies. My go-to is always this avocado chocolate mousse-like frosting made up of just 7 ingredients – but only two ‘new’ ingredient from the above list:

  • Avocado – Used to create a delicious creamy, airy texture without dairy
  • Plant-based Milk – I tend to use oat milk or almond milk. 
  • Coconut Oil – Will help to solidify the frosting, once chilled. I use homemade coconut oil
  • Maple Syrup – Or another liquid sweetener of your choosing such as agave. 
  • Cacao Powder – Or cocoa powder.
  • Vanilla Extract
  • Salt

Note: You could also make a quick avocado peanut butter frosting too, if preferred. Just omit the cacao/cocoa powder and use peanut butter instead. Depending on your tastes the amount of peanut butter used will differ – so add a couple tablespoons and then increase 1 Tbsp at a time. 

If frosting, you could then top with a whole variety of toppings such as cacao nibs, edible rose petals, coconut flakes/shreds, chopped nuts, etc. 

You could even top with a melted chocolate drizzle – using homemade vegan dark chocolate

The Step By Step Instructions

Blend all the ingredients in a food processor. If your dates are a little dry then add the dates to a bowl with hot water to soak for 15 minutes, to soften them and help them to blend.

Steps for making no bake brownies

Test the consistency of the brownies by pressing it between two fingers. If you’re able to press it without it crumbling/falling apart, then it’s ready. If not – you can either add 1-2 teaspoons of warm water and blend again for a few seconds, or add an extra date.

Prepare a baking tray/dish with parchment paper then spread the raw brownie mix into the container, in an even layer.

Depending on what size tray you use, the bars will be thinner or thicker. If you only have a large tray then simply spread over half, pressing it into one side of the tray with a spatula or other flat tool.

No bake brownies spread in a tin
Brownie mix spread in a tin tray


Sprinkle with some cacao powder and add a few more walnuts, if preferred. Alternatively, you can make the avocado frosting by blending all of the ingredients together and then spreading over the brownies and allowing to chill.

Brownie mix spread in a tin tray with walnuts on top and cacao powder on the side in a bowl

Finally, cut into squares and enjoy!

No bake brownie cut into squares

How To Store

You can keep these brownies in an airtight container in the fridge for up to ten days.

Alternatively, these raw brownies can also be frozen for up to three months. Simply allow thawing before serving.

If you add the avocado frosting, then the shelf life will decrease to 5 days in the fridge.

A close up of a piece of no bake brownie

Recipe Notes

  • You can easily adapt this recipe into raw brownie balls by simply dividing the mixture into 1-2 Tbsp sized pieces and rolling into balls then topping with your coating of choice.
  • Note that any additional ingredients or toppings can affect the shelf life – so be aware.
  • As an alternative to those already mentioned, you could drizzle the raw brownies with this raw vegan salted caramel – as found in this Salted Caramel & Raspberry Vegan Magnum Ice Creams recipe.

If you try this no bake brownies recipe, then let me know your thoughts and any questions in the comments below. Also, feel free to tag me in your recreations on Instagram @AlphaFoodie.

Fudgy No-Bake Brownies (With Optional Frosting)

5 from 14 votes
By: Samira
These no-bake brownies are rich, dense, and satisfying yet take just 15 minutes to prepare and can be served alone or topped with a creamy avocado chocolate frosting! Plus, this recipe is naturally grain-free, gluten-free, refined sugar-free, and vegan!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12

Ingredients 
 

  • cup medjool dates pitted
  • 1 cup almond meal or walnut, macademia, or a blend of any of the three.
  • 1 cup walnuts
  • 1/2 cup cocoa powder or cacao powder
  • 1 tsp pure vanilla extract
  • 1/4 cup espresso optional (replace with oat milk)
  • 1/2 tsp salt

For Decoration (optional)

  • 1/4 cup cacao or cocoa powder for sprinkling over the top

Optional Avocado Frosting

  • 1 avocado medium
  • 1/4 cup plant-based milk
  • 2 tbsp Coconut oil
  • 3 tbsp Maple Syrup or sweetener of your choice
  • 2-3 tbsp cocoa powder or cacao
  • 1 tsp Vanilla extract
  • pinch Salt

Instructions 

  • Blend all the ingredients in a food processor. If your dates are a little dry then add the dates to a bowl with hot water to soak for 15 minutes, to soften them and help them to blend.
    Test the consistency of the brownies by pressing it between two fingers. If you're able to press it without it crumbling/ falling apart, then it's ready. If not – you can either add 1-2 teaspoons of warm water and blend again for a few seconds, or add an extra date.
  • Prepare a baking tray/dish with parchment paper then spread the raw brownie mix into the container, in an even layer.
    Depending on what size tray you use, the bars will be thinner or thicker. If you only have a large tray then simply spread over half, pressing it into one side of the tray with a spatula or other flat tool.
  • Sprinkle with some cacao powder and add a few more walnuts, if preferred. Alternatively, you can make the avocado frosting by blending all of the ingredients together and then spreading over the brownies and allowing it to chill.
  • Finally, cut into squares and enjoy!

How To Store

  • You can keep these brownies in an airtight container in the fridge for up to ten days. Alternatively, these raw brownies can also be frozen for up to three months. Simply allow thawing before serving.
    If you add the avocado frosting, then the shelf life will decrease to 5 days in the fridge.

Video

Notes

  • You can easily adapt this recipe into raw brownie balls by simply dividing the mixture into 1-2 tbsp sized pieces and rolling into balls then topping with your coating of choice.
  • Note that any additional ingredients or toppings can affect the shelf life- so be aware.
  • As an alternative to those already mentioned, you could drizzle the raw brownies with this raw vegan salted caramel – as found in this Salted Caramel & Raspberry Vegan Magnum Ice Creams recipe.
Course: Dessert, Snack
Cuisine: American
Freezer friendly: 3 Months
Shelf life: 10 Days

Nutrition

Serving: 1Brownie, Calories: 194kcal, Carbohydrates: 23g, Protein: 5g, Fat: 12g, Saturated Fat: 1g, Sodium: 100mg, Potassium: 400mg, Fiber: 4g, Sugar: 13g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 52mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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11 Comments

  1. Love this recipe.
    However living in UK we don’t use American cup system.
    May I request you also weigh out in metric please.

    1. Hi Simon,
      I provide the weight in metric as well – right below the ingredients on the recipe card, you can choose between “US customary” or “Metric” and it will display either cups or grams/milliliters for you.
      I hope this helps.

      1. Hi Samira 🙂
        Thank you for the recipe , it looks amazing !
        Just one question : could i use hazelnuts instead of walnuts ?

      2. Hi Chaymae,
        Yes, you can use hazelnuts instead of walnuts. You can also omit the nuts altogether, or even use pecans or Brazil nuts. I hope this helps.