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.
Looking for more healthy no-bake dessert recipes? Try these:
- 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}
Looking for more gluten-free vegan chocolate recipes? Try these:
- 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
Wow, the ganache seems so creamy! Anyway, I have a really hard time find some hazelnuts – possibly raw and/or organic :/
Oh, man. If only we had dates.
Little Chocolate love bombs!! Love it, can’t wait to make them!
Hehe, thanks Lisa!
Oh no! I get them at Rainbow co-op here in SF. :)
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
I’m so glad you enjoyed them!
Wow, this looks incredible!
Thanks!!
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!
Aw, thanks Christine! Pretty sure you’ll dig ’em. :)
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 ;).
Hahahaha. I feel you. <3
Keep the chocolate coming!! Especially if it looks like this…mmMm!
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!
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.
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
You sold me at “ganache” These look killer!!
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!
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!
I love hearing that cutting those things out helped your neck pain. So awesome.
Speaking of awesome, these sound and look INCREDIBLE!!! xo.
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
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
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.
Be still my heart, these brownies are absolutely everything!
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.
Is there any way to make the ganache without the coconut oil? I’m avoiding oils, but these look awesome.
Oh my goodness! Nutty chocolate goodness. Feeling the soul today with this.
The ganache on these yummy brownies looks divine. Adding this recipe to my To Make list!
These brownies are fabulous, but my ganache is always thin, and runny. I’ve made them twice. Am I doing something wrong?
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.
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!!!
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 ! :)
Yay, I’m so glad you like ’em! Thanks for the sweet note. :)
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?
Definitely! I think almonds or walnuts would work beautifully too. :)
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.
I’ve had that problem before too ;) So glad you love the brownies!
Making these for the 5th Time…. new family favorite!! Amazing recipe!
Aw, yay!!