Dates, nuts, and cocoa powder form a fudgy base crowned with creamy coconut maple ganache in these chocolate hazelnut no-bake brownies. These brownies are gluten-free, raw, vegan, and refined sugar-free.
Desperate Times Call for Raw Vegan Brownies
Here's a quick, easy, and endlessly satisfying recipe for über-healthy no-bake brownies that taste like Nutella. I concocted these a couple of years ago during a little mini-cleanse that I did to try to rid myself of some mysterious neck pain. Hoping the cleanse might kick inflammation to the curb, I swore off dairy, processed grains, refined sugar, caffeine and alcohol for a week.
But rather than feel deprived, I indulged in many new-to-me foods – this dip, a lentil and quinoa salad that we lived off of, lots of fun smoothies, and these little chocolate love bombs.
Aside from the newfound ability to move my neck, these no-bake brownies were the best thing to come out of that week. The base is lightly adapted from Minimalist Baker. I based the ganache topping on the swirl in these cheesecakes, with a little almond milk whisked in to keep it extra creamy. I brought them to a rehearsal for a friend's band, where the drummer took one bite and declared, "This is the best... FOOD... I've ever eaten."
These raw vegan brownies stayed in the back of my mind for a while, and after indulging in a similar hazelnut-based treat at Seed+Salt (which is now sadly closed) with my niece, I knew I had to share the recipe.
How to Make No-Bake Brownies
These raw, vegan, no-bake brownies come together in a snap with few ingredients that you may already have in your pantry. Just grind some nuts with cocoa to a powder, puree some dates, and process the two together to form a firm "dough." Press this mixture into a loaf pan and chill. There are your brownies!
Raw Vegan Chocolate Ganache
To make this raw, vegan ganache, just combine almond milk, coconut oil, maple syrup, cocoa powder, and vanilla in a medium, heat-proof bowl. Set the bowl over a pot of gently simmering water, and whisk until melted and smooth. Let the ganache cool slightly, then pour it over the brownies. After a chill, you'll have a softly set ganache that tastes like magic.
Healthy Brownies for Everyone
These healthy, date-sweetened brownies fit into most everyone's diet, be it gluten-, dairy-, grain- sugar-free, or all of the above. One thing it's not free of is flavor. These are every bit as rich and decadent as the most fudgy traditional brownies, with added depth of flavor from toasted hazelnuts, dates, maple syrup and coconut oil. A thick layer of ganache melts into creamy bliss in your mouth, and crunchy cacao nibs and flaky salt form a chunky topping that will have you coming back for more.
More healthy no-bake dessert recipes:
- no-bake vegan chocolate cheesecake {gluten-free, refined sugar-free}
- superfood chocolate rice crispy treats {gluten-free, vegan}
- no-bake chocolate tart {gluten-free, dairy-free, refined sugar-free, raw}
- raw vegan chocolate pistachio butter cups
- no-bake lemon berry coconut cream tart {raw, vegan, gluten-free, refined sugar-free}
More gluten-free vegan chocolate recipes:
- vegan & gluten free almond butter chocolate chip cookies with maple and oats
- baked almond pulp brownies {gluten-free, dairy-free, refined sugar-free}
- gluten-free vegan chocolate cream tart
- gluten-free vegan chocolate tart with tahini & caramel
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these Hazelnut No-Bake Brownies, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
No-Bake Hazelnut Ganache Brownies {gluten-free, vegan, refined sugar-free}
Print Recipe Pin RecipeIngredients
Brownies:
- ¾ cup whole raw hazelnuts, plus 2 tablespoons (20 g) for topping (110 g)
- ½ cup raw sliced or whole almonds (50 g)
- ½ cup natural cocoa powder or raw cacao powder (35 g)
- 1/8 teaspoon fine sea salt
- 1 cup pitted, slightly packed dates (I use medjool) (230 g)
- 1 teaspoon vanilla extract
Ganache:
- 2 tablespoons almond or hazelnut milk (30 g)
- ¼ cup extra-virgin coconut oil (55 g)
- ¼ cup maple syrup (70 g)
- ¼ cup natural cocoa powder or raw cacao powder (20 g)
- 1 teaspoon vanilla extract
Topping:
- chopped hazelnuts (from above)
- handful cacao nibs
- a few pinches of flaky sea salt (such as Maldon)
Instructions
- To make the brownies, preheat the oven to 350ºF. Spread the hazelnuts on a small, rimmed baking sheet and toast until golden and fragrant, 10-12 minutes. Let cool completely, then rub off as much of the loose skins as want to come off.
- Place ¾ cup of the hazelnuts in the bowl of a food processor, reserving the rest for garnish, and add the almonds, cocoa powder and salt. Process until finely ground, stopping the processor when the mixture just begins to clump, taking care not to overprocess to a paste. Scrape the nut mixture into a medium bowl and set aside.
- Add the dates and vanilla to the now-empty food processor and blend to a paste, scraping down the sides of the bowl occasionally. Scrape up the date paste, add the nut mixture, and process until a clumpy dough-like substance forms. Scrape this mixture into a 8x4 or 9x5-inch loaf pan lined with a sling of parchment paper and pack it into an even layer. Chill until needed.
- To make the ganache, combine the almond milk, coconut oil, maple syrup, cocoa powder and vanilla in a medium, heat-proof bowl. Set the bowl over a pot of gently simmering water, and whisk until melted and smooth. Remove from the heat and let cool slightly to thicken, whisking occasionally, 5-10 minutes. Pour the ganache over the brownies. Chill in the refrigerator until a bit firmer, 30 minutes. Chop the remaining 2 tablespoons of hazelnuts into large pieces. When the ganache has firmed a bit, sprinkle the hazelnuts, cacao nibs, and flaky salt evenly over the top. Chill until completely firm, 1 hour.
- Use the parchment handles to lift the brownie out of the pan, and use a chef's knife to cut into 8 or 10 bars.
- The brownies keep well, refrigerated airtight, for up to 1 week.
Notes
Nutrition
maria says
These brownies are fabulous, but my ganache is always thin, and runny. I've made them twice. Am I doing something wrong?
Alanna says
Mine is runny too until it chills. But you could decrease the amount of plant milk or up the cacao powder if you want it thicker.
Maria says
Thank you. This last batch, I stirred while it cooled which made it thicken slightly and then poured over the base. It's a fantastic recipe. Thank you!!!
Liv says
oh wow. these are hands down the best brownies I have ever had. they definitely trump baked brownies, thats for sure. thanks for the awesome recipe ! :)
Alanna says
Yay, I'm so glad you like 'em! Thanks for the sweet note. :)
Shalmika Bhat says
Hi, that's some wonderful looking brownie there.. I am so glad I found a ganache recipe sans the heavy cream n sugar. Is there some other nuts that I can use instead of hazelnuts, they are hard to come by in India?
Alanna says
Definitely! I think almonds or walnuts would work beautifully too. :)
Katherine says
Rich, chocolate goodness, and the recipe is easy enough to make in stages - say, between conference calls. So rich that I cut these into about 30 squares (lost count and a few may, possibly, have fallen into my mouth). As you stated: decadent.
Alanna says
I've had that problem before too ;) So glad you love the brownies!
Sandra says
Making these for the 5th Time.... new family favorite!! Amazing recipe!
Alanna says
Aw, yay!!