Dates, nuts, and cocoa powder form a fudgy base crowned with creamy coconut maple ganache in these easy, delicious no-bake brownies.
Desperate Times Call for Raw Vegan Brownies
Here's a quick, easy, and endlessly satisfying recipe for no-bake brownies that taste like Nutella. I concocted these a couple of years ago during a week in which I swore off dairy, processed grains, refined sugar, and alcohol for a week.
But rather than feel deprived, I indulged in many new-to-me foods – this vegan sundried tomato dip, this lentil salad that we lived off of, lots of smoothies, and these little chocolate hazelnut love bombs.
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 raw cacao 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 are so easy to make with a food processor or blender.
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!
The luscious topping
To make this raw ganache topping, 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 topping cool slightly, then pour it over the brownies. After a chill, it sets softly and tastes like magic.
Alternatively, top the brownies with some of this coconut milk chocolate ganache, which is equally rich and delicious.
No-Bake Brownies for Everyone
These 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.
Bojon appétit, my sweets! If you make this, I’d love to know. Please leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.
20-Minute Hazelnut No-Bake Brownies (GF & vegan)
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
Topping:
- 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
To Finish:
- 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. (Skip this step if you want the brownies to be raw!)
- 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
valentina | sweet kabocha says
Wow, the ganache seems so creamy! Anyway, I have a really hard time find some hazelnuts - possibly raw and/or organic :/
Heather - aka Sprittibee says
Oh, man. If only we had dates.
Lisa Conner says
Little Chocolate love bombs!! Love it, can't wait to make them!
Alanna says
Hehe, thanks Lisa!
Alanna says
Oh no! I get them at Rainbow co-op here in SF. :)
Joyce says
This is DELICIOUS!!! As my husband said "this is a GREAT chocolate delivery vehicle"!
The decadence of the ganache creaminess combined with the toasted hazelnuts and dates make this one of the most satisfying and healthiest deserts I have made (and I have made a few:))
Thank you for sharing and all you do.
Joyce
Alanna says
I'm so glad you enjoyed them!
Michelle @ Hummingbird High says
Wow, this looks incredible!
Alanna says
Thanks!!
Christine // my natural kitchen says
As much as I love a good baking project, no-bake treats like this are always my go-to. So absolutely perfect, I can't wait to try your version of the raw brownie and that ganache frosting!
Alanna says
Aw, thanks Christine! Pretty sure you'll dig 'em. :)
Lily | Kale & Caramel says
Oh hello. I've fallen completely, madly in love with these. On the top of my list to make once I'm done with all of that *ahem* other stuff I have to do ;).
Alanna says
Hahahaha. I feel you. <3
todd says
Keep the chocolate coming!! Especially if it looks like this...mmMm!
Amanda @ Cookie Named Desire says
I've tried a few healthy brownie in my life, but none of them looked like, or in any way compare to this. I make a lot of really decadent stuff at home, but I usually give them to family and friends. I like to make something like this for myself when I really want a treat I don't have to feel bad about. These are definitely on my to-make list!
Sarah // The Sugar Hit says
I'm SUCH a sucker for these no-bake brownies. They're unbelievably good. Honestly, the only thing that stops me from making them all the time is that I hate to clean my food processor. With the hazelnuts? Amazing.
Alanna @ One Tough Cookie says
Alannaaaaaaaaaaa! Haha, where was this recipe when I was developing a hazelnut chocolate cake all week?! (Post goes live this weekend, and is gluten-free as an accidental Valentine's present for you!) These brownies look absolutely stunning. I've been swimming in a sea of nonstop chocolate for the past week and I still feel the need to make these this instant. Will report back, mouth full of brownie excellence!
xoxo
Gaby Dalkin says
You sold me at "ganache" These look killer!!
Angela - Patisserie Makes Perfect says
These look wonderful and I love the idea of a no-bake brownie. Hazelnuts are one of my favourite ingredients. You've worked wonders here!
Traci | Vanilla And Bean says
I sometimes wonder why I still eat sugar with things like dates, raw cacao, nuts and coconut milk, among others, on the ready. But I guess there's a place for it all and balance is key - or sugar only few and far between. I've recently reduced dairy and the pain in my arm is all but gone! My doc and mom said, it's inflammation! I wonder what would happen if I added dairy back... hummm. I can see why the drummer would declare this is the best food ever! I get it! Thank you for this my dear!
Tessa | Salted Plains says
I love hearing that cutting those things out helped your neck pain. So awesome.
Speaking of awesome, these sound and look INCREDIBLE!!! xo.
Lili says
Dear Alanna, I am so making these!!! I might even make them tomorrow as a little treat for myself for a Valentines Day. They look so delicious and have all the ingredients I love, beautiful photography as always! <3
Rachel says
Okay, so you need to understand that there is nothing I love more than hazelnuts. Well, except for ganache and here you are putting the two together in the best looking dessert ever! I definitely want to try these since I have never had a no-bake brownie. They look amazing!
Rachel
http://rachelinflight.com
Amy @ Thoroughly Nourished Life says
I just cannot deal with how amazing these look right now. It's lunchtime on Wednesday and my hungry little brain is screaming at me to reach into the computer screen for a bite! I think I know what's on the baking list this weekend. Seriously delicious Alanna.
Laura (Tutti Dolci) says
Be still my heart, these brownies are absolutely everything!
Erin says
GREAT post!! These look wonderful! I made raw/vegan/paleo chocolate truffles a similar way and loved them. Even my “non healthy eating” family lives them! Such a great idea.
Nicole says
Is there any way to make the ganache without the coconut oil? I'm avoiding oils, but these look awesome.
Elz says
Oh my goodness! Nutty chocolate goodness. Feeling the soul today with this.
Chelsey @ Chelsey Crafts says
The ganache on these yummy brownies looks divine. Adding this recipe to my To Make list!
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!!
Doxa Papachartofyli says
I've made these more than 20 times in the past 3 years. Sometimes I add a tablespoon of peanut butter, always add a splash of vanilla extract, sometimes instead of brownies my daughter rolls them into like little energy balls but every time, boy do they deliver! I don't know how many people have said already "no way these are gluten and dairy free", most recently my very sceptic father-in-laws who claims he could "never like anything vegan" 😅😁
Alanna says
Awww thank you so much for the sweet note and rating! I'm *so* glad you and your family love these brownies. It's always the best when people don't believe how allergy-friendly and nourishing a recipe is. Yay!
Sheryl says
Wow! So good, but incredibly rich! One little bite, and I'm in la-la land! LOL Maybe that is because is used whisky bourbon in the base, instead of vanilla! :) I'm allergic to vanilla, but not whisky! My metabolism at least has that right! :) I omitted any flavoring in the ganache. I'm also allergic to almonds, so I simply upped the hazelnut grams. All worked out well!
Alanna Taylor-Tobin says
Hi Sheryl,
Your comment made me LOL! Vanilla must be a rough allergy to have since it's in so many recipes, but at least you can tolerate whiskey, haha! I'm sooooo glad you liked the brownies - they are indeed rich and decadent, not at all "punishment dessert" hehe. Thanks for giving them a go and for the note!
-Alanna
Trish says
After making these and serving them to my husband and a small group, these get a big thumbs up! I like them too, but because my sense of taste and smell aren’t quite yet normalized after Covid, I thought I needed to bring in other tasters - no objections there! ;-) I only had oat milk, so I used it and my ganache separated. I’ve had problems with ganache before, so maybe some words of wisdom from you might help my success rate? Thank you for consistently terrific recipes, Alanna.
Alanna Taylor-Tobin says
Hi Trish,
Oh nooooo, I'm really sorry to hear that Covid messed up your sense of smell and taste - that is my nightmare!! I hope it gets back to normal soon.
But I'm so glad these brownies were a hit with everyone! Although I'm sorry to hear about the ganache separating. Usually when that happens to me, if I whisk in additional liquid, it comes back together. Or it could be a temperature thing, if the ingredients were cool and started congeal? I would think that oat milk should work fine, so I'm a bit mystified. Please let me know if you try it again!
xoxo,
A
Lisa says
Thank you for adding the photos to this page. I see now what mine should have looked like. However, when you decide to use date syrup instead of actual dates, you should already know that it probably isn't going to turn out the way it is supposed to. (Unfortunately, I didn't have any dates on hand at the time and thought I could do a one for one swap ... be forewarned ... this is not the case.)
So, what I made wound up a little more like Nutella than a brownie, but it was the best Nutella I've ever had in my life and I would definitely make this recipe again (but next time, it'll be with dates, not date syrup!).
Thank you, Alanna, for a wonderful recipe. I'm giving it five stars because it doesn't deserve to be punished for a lack of poor judgment on my part. Can't wait to try more of your recipes!
Alanna Taylor-Tobin says
Oh gosh, yes, date syrup is much more liquid than dates. But it sounds like you invented something new and delicious. Date-sweetened nutella sounds like an absolute dream!
Please let me know if you try the brownies again with dates. And thank you for the kind rating and great feedback! Not all readers are so generous LOL!