I always love to treat friends and family to food on special occasions. Few treats are as good for your throat as these no-cook walnut brownies from my Eat Beautiful book. So here at Veganuary, if you’re looking for the best raw vegan brownie recipe, you’ve come to the right place. This one uses only dates, walnuts, raw cacao powder, and vanilla extract. This is also a gluten-free brownie, so there’s no need to feel guilty as it doesn’t contain refined sugar and the dates are also gentle on the skin. The best news? The recipe is also super easy. can’t believe it? I invited my friend (and brilliant hairstylist) Neil Moodie to cook with me to film an episode of his “Foodie Moodie” series on YouTube. This video is also available on my YouTube channel, so watch it below or follow the recipe at the bottom of this post.
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Walnut brownies that don’t require cooking
Makes 12 brownies
180 calories per brownie
material
150g pitted dates
Raw walnuts 325g
65g raw cacao (or cocoa) powder
2 teaspoons vanilla essence
Walnuts are meant to be paired with something high in water, like salads, so including them in this recipe is a bit of a trick. On the other hand, these brownies are super delicious, plus they contain no gluten or refined sugars, just skin-friendly dates for natural sweetness, and no cooking required. Whether you’re taking it to work, eating it as a snack, or inviting friends over to enjoy it, you’ll want recipes.
Soak dates in warm water for 10 minutes to soften. In a food processor, blend the walnuts and cocoa powder until the nuts are finely ground. Drain the soaked dates, squeeze out the excess water and add to the food processor along with the vanilla extract. Process until the mixture sticks together and forms a ball, adding up to 2 tablespoons of water as needed for moister brownies. Line a 20cm square mold with parchment paper and press the brownie mixture into the mold. Cover the mold with plastic wrap and refrigerate for at least 2 hours or until set. Cut the mixture into 16 squares and serve. Brownies can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 weeks.
Other Recipes: Kiwi Pancakes | Date Energy Bites | Pomegranate Salad
©Wendy Rowe. Unauthorized reproduction is prohibited.
