Vegan No Bake Brownies

Fudgy brownies stacked on top of each other.

These Healthy Vegan No Bake Brownies with a top layer of chocolate ganache frosting are made with simple ingredients. A perfect no bake dessert! Gluten-free, vegan, and refined sugar-free.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Chilling Time 3

Total Time 3 10

Servings servings

Calories 197kcal

Author Tessa

Equipment

Food Processor

Ingredients

Brownie layer

2 ½ cups (360g) dates pitted
½ cup (70g) hulled hemp seeds
1 cup (98g) raw walnuts
½ cup (50g) unsweetened cocoa powder
¼ teaspoon salt
2 teaspoons pure vanilla extract
2 teaspoons water plus 1 tsp, if needed

Chocolate Ganache Frosting

½ cup (4oz) maple syrup room temperature
½ cup (50g) unsweetened cocoa powder
¼ teaspoon pure vanilla extract
⅓ cup + 2 tablespoons (3oz) coconut oil melted and slightly cooled

Instructions

Grease an 8x8 baking pan with a little coconut or cooking spray. Line with parchment paper.
Place dates, hempseeds, walnuts, cocoa powder, salt, vanilla extract, and water into bowl of a food processor. Process until a smooth batter is achieved with small walnut pieces. Stop occasionally during processing to wipe down sides.
Transfer mixture to prepared pan. Press down into pan in an even layer using a piece of parchment. The "batter" will be sticky.
In a small bowl, combine frosting ingredients. Whisk until smooth.
Spread frosting over brownie layer. Place baking pan in freezer for at least three hours or overnight to set.
Remove brownies from pan using parchment flaps and cut into small squares on a cutting board.

Notes

To store: Keep in an airtight container in the refrigerator for 5-7 days.

To freeze: Keep in a freezer-safe container in the freezer for up to 3 months.

Don't allow these delicious treats to sit at room temperature for too long. They will soften and get melty.

Inspired by the Unbakery and Juicery's raw hemp brownies. Roughly adapted from my Chocolate Cherry Almond Energy Balls.

Nutrition