Posted on: January 30, 2024 Posted by: Comments: 0

Image Credit @ Camilla Akrans for Eat Beautiful

I always love to spoil friends and family with food for special occasions, and there are few treats that go down better than my no-cook walnut brownies from my Eat Beautiful book! So, this Veganuary, if you’re on the hunt for the best raw vegan brownies recipe, you’ve come to the right place. This one uses just dates, walnuts, raw cacao powder and vanilla extract. These are also gluten-free brownies and contain no refined sugars, and the dates are skin-friendly too, so no need to feel guilty! The best news? The recipe is super easy, too. Don’t believe me? I had my friend (and brilliant hair stylist) Neil Moodie over to film an episode of his ‘Foodie Moodie’ series on YouTube and we cooked them together. The video is now live on my YouTube channel too, so you can watch it below, or follow the recipe at the bottom of this post.


No-Cook Walnut Brownies

Makes 12 brownies
180 calories per brownie

150g pitted dates
325g raw walnut pieces
65g raw cacao (or cocoa) powder
2 tsp vanilla extract

Walnuts should really be combined with something that has a lot of water in it – such as a salad – so including this recipe is a bit of a cheat. On the other hand, these brownies are outrageously delicious, plus they contain no gluten or refined sugars – just skin-friendly dates for a touch of natural sweetness – and they need no cooking. Take them with you to work, as a snack, or invite some friends round to enjoy them – they’ll be clamouring for the recipe!

Cover the dates in warm water and leave to soak for 10 minutes to soften.
In a food processor, blend the walnuts and cacao powder until the nuts are finely ground.
Drain the soaked dates, squeeze out any excess water and add to the food processor with the vanilla extract. Process until the mixture sticks together and forms a ball, adding up to 2 tablespoons of water, if desire, for moister brownies.
Line a 20cm square baking tin with baking parchment and press the brownie mixture into the prepared tin.
Cover the tin with cling film and place in the fridge to chill for at least 2 hours or until set. Cut the mixture into 16 squares to serve.
The brownies can be kept in an airtight container in the fridge for up to 5 days or frozen for up to 2 weeks.

MORE RECIPES: Kiwi Pancakes | Date Energy Bites | Pomegranate Salad

© Wendy Rowe. All Rights Reserved.

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