Read the post in:
繁體中文
Indulge in rich, decadent brownies without ever turning on your oven! These vegan no-bake brownies are made with just 7 simple ingredients and come together in a flash. Packed with intense chocolate flavor and natural sweetness from dates, these brownies are a healthier treat that you can enjoy every day.
Story Behind these No-Bake Brownies
As a long-time brownie enthusiast, I’ve always adored the deep, bittersweet notes of dark chocolate. A short period of time before I turned vegan, I delved into the world of plant-based and raw recipes, and vegan brownies piqued my interest. Most recipes featured: no eggs, dairy, and refined sugar – a stark contrast to my old baking methods (before I turn vegan).
Determined to create a delicious no-bake vegan brownie, I experimented with various recipes. This version quickly became my favorite – boasting an intense cacao flavor, natural sweetness, and a delightful crunch from walnuts.
Why You’ll Love these No-Bake Chocolate Brownies
- Plant-Based & Vegan: Perfect for those following a vegan or plant-based diet, and most people can enjoy!
- Rich Cacao Taste: Intense chocolate flavor satisfies your sweet tooth.
- Packed with Flavor: Dates and walnuts add natural sweetness and a delicious textural contrast.
- Wholesome: Made with natural ingredients without any added sugar.
- Only 7 Ingredients: Forget about the long ingredient list you see from common brownie recipes. All you need a few simple, nutritious ingredients to make these delicious brownies!
- No-Bake: No oven required, and it only takes about 15 minutes to whip up a batch.
- Super Easy to Put Together: Just blending and mixing, no complicated steps involved.
- Low-Cost: More budget-friendly than store-bought treats. A piece of a similar treat from a coffee shop might cost a few dollars. So making them yourself is definitely better for your wallet.
What You’ll Need / Ingredients
- Brownies:
- Pitted Dates: Adds natural sweetness and helps bind the brownie mixture. (*Soaking softens the dates for easier blending)
- Walnuts: Provides a satisfying crunch and healthy fats.
- Almonds: Adds another layer of nutty flavor and texture.
- Cacao Powder: Unsweetened non-alkalized cocoa powder forms the base of the rich chocolate flavor. I highly recommend using cacao powder instead of regular cocoa powder in this recipe. It really makes a difference! Cacao powder has more depth of flavor and closer to real cacao taste.
- Salt: Enhances the overall flavor profile.
- Chocolate Ganache:
- Soy Milk (or other non-dairy milk): Thins the melted chocolate to create a soft ganache.
- Dark Chocolate: Use high-quality dark chocolate (recommend 70% cacao) for the best flavor.
- Coconut Oil: Adds richness and helps create a smooth ganache texture.
- Cacao Powder: Deepens the chocolate flavor in the ganache.
- Decoration (Optional):
- Walnuts: Adds a final touch of crunch and visual appeal.
- Salt (I use Fleur de Sel): A sprinkle of sea salt enhances the chocolate flavor.
How to Make No-bake Brownies and Ganache
This brownie recipe is incredibly simple to make! You will need a food processor and a 1lb loaf pan or similarly sized container.
Make the Brownies First:
- Combine all of the brownie ingredients in a food processor and process until a dough forms. Pause the processor and scrape down the sides as needed. Continue to process until the ingredients are evenly combined. The ingredients should stick together when you pressed them down. If the mixture seems too dry, add a small amount of drinking water and process again until they all come together.
- Line a 1lb loaf pan with parchment paper and transfer the processed cocoa-nut mixture to the pan. Use a spatula or spoon to evenly press and compact the mixture.
- Refrigerate the brownie base while you prepare the ganache.
Then Make the Chocolate Ganache:
- Heat the soy milk over medium heat until it just comes to a simmer. Remove from heat and pour over the chopped chocolate. Wait for about 30 seconds before using a spatula to fold the chocolate and soy milk together until the chocolate is fully melted.
- Add the coconut oil and cocoa powder and stir with a silicone spatula until there are no lumps.
Remove the brownie base from the refrigerator and spread the chocolate ganache over the top. Garnish with chopped walnuts and sea salt, if desired. - The brownies can be enjoyed immediately or refrigerated or frozen for a firmer texture.
Sprinkle as much walnut as you want on top without thinking too much about the cost is one of the best things of making these brownies at home. (wink wink)
Can I use other nuts?
Absolutely! You can experiment with your favorite nuts like pecans, cashews, or hazelnuts.
Can I make it soy-free?
Yes! Use your favorite non-dairy milk alternative in place of soy milk. Options include coconut milk (for the most creamy texture), almond milk, and hazelnut milk.
How to store these no-bake brownies?
Store brownies in an airtight container in the refrigerator for up to a week. Though, I never let them stay in my fridge for that long because they are too tasty! The texture is softer when you enjoy them at room temperature and firmer when taking straight out from the fridge.
This no-bake brownie recipe is a very beginner-friendly, made with simple ingredients and super easy to put together in a short amount of time. I hope you will like this recipe as much as I do! Let me know your thoughts or questions by commenting down below.
What Else Can I Make?
Looking for more vegan dessert inspiration? Check out my other delicious plant-based dessert recipes:
No-Bake Brownies with Chocolate Ganache (Vegan)
Ingredients
For the Brownies
- 105 g pitted dates, (~⅔ cup) soaked*
- 25 g walnuts, halved (¼ cup)**
- 35 g almonds, (¼ cup)
- 15 g cacao powder, (2 ½ Tbsp)
- A pinch salt
For the Chocolate Ganache
- 2 Tbsp soy milk, or other non-dairy milk
- 50 g dark chocolate, 70%, roughly chopped (~ ¼ cup)
- ½ Tbsp extra-virgin coconut oil
- 5 g cacao powder, (a scant Tbsp)
For decoration (optional)
- 10 g walnuts, (a heaping Tbsp)
- A pinch fleur de sel
Instructions
To make the brownies
- Add all the ingredients, including pitted dates, nuts, cacao powder, and salt, into a food processor. Blend until it turns into a thick paste; scrape down the sides as needed. It’s okay if there are some nut chunks left.
- Line a 1 LB loaf tin with parchment paper. Transfer the brownie mixture into the loaf pan and press it down evenly with a spatula.
- Refrigerate the brownies while we make the chocolate ganache.
To make Chocolate Ganache
- Add soy milk to a saucepan and warm it up the to a simmer, then turn off the heat.
- Pour the soy milk into the chopped chocolate. Wait for about 30 seconds before stirring to incorporate. If the temperature drops too fast that the chocolate has not been fully melted, use a bain-marie (double boiler) to help. Make sure the chocolate is fully melted and incorporated with soy milk.
- Add coconut oil and cacao powder to the chocolate. Use a silicone spatula to fold them in until combined.
- Remove the brownie from the fridge and spread the chocolate ganache on top.
- Sprinkle more walnuts (10 g) and salt (fleur de sel) on top to decorate.
- You can slice and enjoy right away, or put it back to the fridge for a firmer texture.
Video
Notes
- *Dates: Soak the dates in drinking water until soft, usually for 30 minutes to a few hours, depending on how dry the dates are. You can use soft dates like Medjool dates, which just need to soak for 5 minutes or so, to cut down the soaking time.
- **Nuts: You can pre-toast the nuts for more flavor.
- Storage: Store these brownies in food containers in the fridge. It should last for 5–7 days. For longer shelf life, store them in the freezer for up to 2 weeks.
- Adapted from Minimalist Baker.
