Dessert

Raw Chocolate Brownies Recipe

ByRita Bennet January 23, 2026January 23, 2026

Introduction

These raw chocolate brownies are a rich and fudgy treat that require no baking. Made with simple, wholesome ingredients like walnuts, medjool dates, and cocoa powder, they offer a deliciously healthy alternative to traditional brownies.

Multiple square pieces of dark chocolate fudge are spread on a white marbled surface lined with white parchment paper. Each fudge piece has two visible layers: a bottom layer that is a slightly lighter chocolate shade with small nut pieces inside, and a top layer that is smooth, glossy dark chocolate with subtle swirls and some sprinkled coarse white salt flakes. The fudge squares have clean edges and vary slightly in size, arranged casually but close to each other. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups raw unsalted walnuts
2 cups packed pitted medjool dates

1/3 cup walnuts (optional, for walnut chunks)
1/2 cup cocoa powder

1 tsp vanilla extract
Pinch of salt

1/4 cup coconut oil
1/3 cup cocoa powder
1/4 tsp vanilla extract

2 tbsp maple syrup

Instructions

Step 1: Line an 8×8-inch pan with parchment paper and set aside. Alternatively, use a mini silicone muffin pan for bite-sized brownies.
Step 2: In a food processor, pulse the 2 cups of walnuts, medjool dates, 1/2 cup cocoa powder, 1 tsp vanilla extract, and a pinch of salt until a sticky dough forms. Scrape down the sides as needed. If using, add the optional 1/3 cup walnuts and pulse a few times to incorporate chunks.

Step 3: Press the mixture firmly into the prepared pan, smoothing the top with your hands or a spatula. If using the muffin pan, press a spoonful of mixture into each well and flatten the tops.
Step 4: Melt the coconut oil with 1/3 cup cocoa powder, 1/4 tsp vanilla extract, and 2 tbsp maple syrup in the microwave or over a double boiler until smooth. Pour the melted chocolate over the brownies and spread evenly.
Step 5: Place in the fridge or freezer for at least 1 hour to set.

Step 6: Remove from the pan and slice into squares or pop out of the muffin pan. Store as directed below.

Tips & Variations

For added texture, lightly toast the walnuts before processing. This enhances their flavor.
Swap medjool dates for dried figs or apricots for a different sweetness profile.

Adjust the sweetness by adding more or less maple syrup to the melted chocolate topping.
To make nut-free brownies, substitute walnuts with pumpkin seeds or sunflower seeds.

Storage

Store the brownies in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them for up to 3 months. Thaw in the fridge before serving. These brownies are best enjoyed chilled.

How to Serve

The image shows multiple square-shaped chocolate brownies placed on a white marbled textured surface with white parchment paper underneath. Each brownie has a thick, smooth, glossy dark chocolate layer on top with visible swirls and a few sprinkled white sea salt flakes. Below the shiny top layer is a dense, rich, dark brown brownie base with a slightly rough texture and some small nut pieces visible inside. The brownies are arranged in a slightly scattered pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut?

Yes, you can substitute walnuts with almonds, pecans, or cashews depending on your preference. Keep in mind the flavor and texture may change slightly.

Do these brownies taste like traditional baked brownies?

While they are fudgy and rich, raw chocolate brownies have a chewier texture and a fresh, natural sweetness from the dates, differing from the classic baked version’s crumbly texture.