Vegan No-Bake Chocolate Brownies
These Vegan No-Bake Chocolate Brownies are rich, fudgy, and made with simple whole ingredients—like dates, nuts, cacao, and coconut cream. Naturally sweetened and dairy-free, they come together without ever turning on the oven. Chill, slice, and enjoy this treat that satisfies every chocolate craving.
Equipment
- Small food processor
- Electric hand mixer (optional, for the frosting)
- 5.5 x 5.5 baking dish (or similar)
Ingredients
Brownie Base
- 1 cup pitted Medjool dates
- ¾ cups walnut pieces or almonds
- ¼ cup cacao or cocoa (unsweetened)
- 2 tbsp shredded or grated coconut
- 1 tbsp almond butter (or nut butter of choice)
- Pinch or two of salt
Brownie Frosting
- ½ cup cold coconut cream
- 2 tbsp cacao or cocoa (unsweetened)
- 1½ tbsp maple syrup (or agave)
- ½ tsp vanilla extract
- Pinch or two of salt
- Optional: extra grated coconut for topping
Instructions
- Soak the Dates: Place 1 cup pitted dates in a bowl and pour hot water over them. Let soak for 5–10 minutes to soften. Drain well before using.
- Prepare the Brownie Base: In a small food processor, combine soaked dates, ¾ cup walnuts or almonds, ¼ cup cocoa or cacao powder, 2 tbsp shredded coconut, 1 tbsp almond butter, and a pinch or two of salt. Blend until the mixture is finely ground and starts to clump together when pressed.
- Press into Pan: Line a 5.5×5.5 inch baking dish with parchment paper. Transfer the brownie base into the dish and press down firmly with your hands or the back of a spoon until evenly packed. Place in the fridge while you prepare the frosting.
- Make the Frosting: In a small bowl, combine ½ cup cold coconut cream, 2 tbsp cocoa or cacao powder, 1½ tbsp maple syrup, ½ tsp vanilla extract, and a pinch of salt. Use an electric hand mixer (or a whisk) to beat until smooth, fluffy, and slightly thickened.
- Frost the Brownies: Remove the brownie base from the fridge and spread the frosting evenly over the top. Use a spatula to smooth it out.
- Chill to Set: Refrigerate the brownies for at least 2 hours, or until the frosting is firm.
- Slice & Serve: Once chilled and set, lift the brownies from the pan, sprinkle with extra grated coconut if desired, slice into squares, and enjoy!
Notes
Date Softening Tip
Pouring hot water over the dates for 5–10 minutes helps them blend more easily and gives the base a fudgier texture. Be sure to drain well before using.
Nut Substitutions
Walnuts give a classic brownie taste, but almonds, pecans, or cashews will work too. Just make sure they’re raw or lightly toasted.
Frosting Texture
Coconut cream should be cold to whip up properly. If it separates in the can, use just the solid portion for a thicker frosting.
Make-Ahead Friendly
These brownies can be made 1–2 days in advance. Just keep them covered and refrigerated.
Storage
Store in an airtight container in the fridge for up to 5 days. You can also freeze them—just layer with parchment to prevent sticking and thaw before serving.
Optional Toppings
Top with extra shredded coconut, flaky sea salt, chopped nuts, or even cacao nibs for a little crunch and visual flair.
Nutrition
Serving: 1 brownie (1 of 4)Calories: 330kcalCarbohydrates: 34gProtein: 6gFat: 21gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gSodium: 60mgPotassium: 440mgFiber: 5gSugar: 23gVitamin A: 15IUCalcium: 40mgIron: 2mg
Tried this recipe?Let us know how it was!