No Bake Walnut Brownies (V + GF)

reading time: ca. 1 min

Okay, don't laugh at me but i think i found my new favourite - best! - brownie recipe so far (yes, another one)...

Normal brownie ingredients? White flour, white sugar, butter, and cocoa or chocolate. What're those gonna do for you?! Make you sleepy and gain weight. These brownies: completely free of butter, milk, eggs, grains and baking heat. 

This recipe is completely unprocessed - at least not in the sense of being commercially prepared for ease of consumption (while it is processed in the sense of being chopped by a food processor, and it is extremely easy and convenient to consume, haha!). Anyway, these Walnut Brownies are raw, vegan, gluten-free and incredibly moist due to the nuts, super chocolatey and rich. Yummy in my tummy, good for my body (and yours too). Nom nom nom!

Adjusting my personal brownie ranking, these clearly come in 1st place, followed by my Raw Nut free Brownies (2nd place), my Dark Chocolate Avocado Brownies (3rd place), my Fudgy Sweet Potato Brownies (4th place) and my very first Chocolate Kidney Brownies (5th place). 

Made these insanely delicious raw vegan & gluten-free Walnut Brownies for my mommie on Mother's Day by the way :)


adapted from Dana & John @minimalistbaker 

Preparation time: 30 mins
Main ingredients: dates, walnuts, cacao
difficulty level: easy
makes: 12 brownie squares
suitable for: vegan, lactose-free, gluten-free, soy-free, raw food


2 1/2 cups soft dates (if not soft, soak in hot water for 15 mins)
1 cup walnuts + 12 walnut halves for garnishing
1 cup almonds
60g raw cacao powder
a dash of water (from soaking the dates)
a dash of hazelnut milk (or other nut milk)
a pinch of sea salt 
1/2 tsp stevia extract

approx. 2-4 tbsp raw cacao powder, depending on how "chocolate-y" you want them
a dash of hazelnut milk
agave syrup, as needed


First, soak your dates (if they aren't juicy, gooey medjool dates). 

For the dough: In a food processor, combine the walnuts (except for the 12 garnishing halves!) and almonds until they are very finely chopped. Add cacao powder and salt, and pulse to combine. Add the soaked and drained dates, and process until it is all well combined. Add fluid if needed. The food processor may get a bit warm, so take a break every now and then, until a nice brownie dough consistency is achieved. Now press the dough into a brownie baking dish or on a baking sheet lined baking tray until it is flat and firm. You could also add a handful of cacao nibs to the dough at this point! (I didn't though.) Set aside in the fridge or freezer while preparing the chocolate ganache frosting.

For the glazing: Add a splash of hazelnut (or almond) milk to a small bowl and stir the cacao powder into it, forming a smooth, creamy paste. For sweetness, add a bit of agave syrup (to taste). Way better than store-bought chocolate!!

Take out the brownie dish, and evenly spread the glazing onto the dough. You may sprinkle the entire brownie tray with some sea salt (do it!) to enhance the flavour. Then cut into 12 or however many squares, and top off each square with one walnut half. 

And voilĂ ! That chocolate fix is sorted :)

Store brownies in the refrigerator. 

Other chocolate-y brownies you might enjoy:
No Bake Chili Chocolate Brownies (vegan & gf)
Raw Nutfree Fudge Brownies (vegan & gf)
Raw Caramel Fingers (vegan & gf)
raw vegan gluten-free almond dessert
Raw Almond Butter Blondies (vegan & gf)