- 1.5 cup (190 g) walnuts
- 2.5 cups (425 g) pitted dates, loosely packed
- 1/2 cup (35 g) raw cacao powder or cocoa powder
- 1 tbsp pure maple syrup, optional
- 1/2 tsp sea salt, optional
- 1 tsp pure vanilla extract, optional
- 1/2 cup (85 g) dairy-free chocolate chunks, chocolate chips or chopped dark chocolate
- Add the walnuts to a food processor and process to break down into a coarse, grainy four with some small pieces.
- Add the rest of the ingredients except for the chocolate and process again until it forms a thick, sticky dough.
- Add the chocolate and pulse a few times to mix it into the dough.
- Line a standard-sized loaf pan with two overlapping strips of parchment paper that are long enough to stick out either side of the pan. Firmly press the dough into the pan, taking a few minutes to work it into every corner and smooth it out.
- Place in the fridge for a few hours or the freezer for about an hour.
- Lift and cut into 10 bars. Store the bars in the fridge for up to 2 weeks or freezer for up to 2 months.
The salt, maple syrup, and vanilla help enhance the flavor. The recipe will work without them but I recommend adding them for the yummiest result.
Soft, moist dates are important. Medjool dates work best since they’re so juicy but deglect noor or sayer also work. If your dates are on the dry side, soak them in hot water for 15 minutes then drain well before using in the recipe.
If you blend everything up and the dough seems too dry and crumbly, add 1 tsp of warm water, blend again and check to see if you can know press it together between your fingers. If no, add another teaspoon of water and process again. Just a splash should do the trick.
For best results, use a kitchen scale to measure ingredients.
Keywords: no-bake vegan brownies, raw vegan brownies