Hands down, these are the BEST raw fudgy brownies ever, made without dates! Made in just 1 bowl and with 5 basic ingredients, it’s like eating safe to eat raw brownie batter!
These easy no bake brownies are the ultimate chocolate dessert made without an oven! Made with cocoa powder and a healthy homemade Nutella, these no bake brownies taste like gooey, creamy chocolate fudge! Keto, Low Carb, Sugar Free.
I’ve already shared a healthy brownie recipe, but I wanted something a little more quick and easy to whip up. With the holiday season approaching, I wanted a healthy no-bake dessert to make its way into the mix.
It’s time for some brownie action!
I’m a fan of raw and un-baked brownies, but most of them are made with loads of nuts and dried fruit.
As someone who thrives on snacks based around a keto diet, I wanted these no bake brownies to be made without dates and without nuts.
The BEST raw brownies without dates
This healthy no bake raw brownies recipe has your bases covered. Because they are made with no dates or any dried fruits, they are keto-friendly and super low carb. They also are even fudgier and have the best gooey texture.
Another reason why I love these healthy no bake brownies is that they are ridiculously quick and easy to whip up! You simply combine the ingredients together and while it’s chilling, you prepare the healthy ganache!
Once that is done, you simply top the brownies with them and allow it to chill completely!
Taste-wise– they are sweet, rich, and have a delicious chocolate flavor throughout.
Texture-wise, they are thick, fudgy, gooey and melt in your mouth.
Raw Brownie Ingredients and substitutions
- Healthy homemade ‘Nutella’
- Coconut Flour
- A liquid sweetener
- Chocolate Chips
- Coconut Cream (from a can)
Homemade Healthy Nutella
To keep this recipe 100% paleo, vegan, and ketogenic, I opted to make a homemade Nutella. It’s super simple and can easily be adjusted to your desired sweetness level.
You can also use store-bought chocolate hazelnut spread. Just be sure it is refined sugar free and dairy-free.
Coconut Flour and substitutes
Coconut flour is one of my most used and favorite ingredients. If you aren’t familiar with it, let’s just say a little goes a long way. Coconut flour is like a sponge and when combined with the homemade ‘Nutella’ and sticky sweetener, produces the fudgiest, doughy texture.
Granted, I understand not everyone has access to or is a fan of coconut flour.
This recipe is keto-friendly, so using an approved keto sweetener was mandatory. I used a monk fruit sweetened maple syrup, which has low carbs and no sugar.
For my non-keto friends, you can use pure maple syrup, which is paleo and vegan-friendly.
How to make raw vegan brownies from scratch
Making these brownies takes one bowl and minutes! To start, mix together your coconut flour, homemade Nutella and sugar free maple syrup and mix well. If the batter is too thick, add a little extra syrup. If the batter is too thin, add more coconut flour.
Transfer to a lined pan and press the mixture in, to set. Refrigerate the brownie base, before preparing your ganache, by combining your coconut cream with chocolate chips and melting together. Whisk well, before pouring over the raw brownie base and refrigerate until set.
How to make 2-ingredient coconut ganache frosting
My go-to healthy chocolate frosting needs just 2 ingredients-
- Chilled canned coconut milk
- Chocolate chips of choice
Remove the chilled canned coconut milk from the fridge. Fill half a cup with all the coconut cream (the thick, firm layer at the top), and if any space is remaining, top with extra coconut milk. Set aside.
In a microwave-safe bowl or stovetop, melt 3/4 cup of chocolate chips. To keep it keto-friendly, I used stevia-sweetened chocolate chips. Refined sugar free friends, you can use these paleo and vegan dairy free chocolate chips.
Once melted, whisk in your coconut cream mixture until silky and smooth.
Frequently Asked Questions about Raw Vegan Brownies
Are raw brownies healthy?
It all comes down to what ingredients you use and how much you eat!
In my homemade raw fudgy brownies, they are made with healthy, wholesome ingredients. Packed with protein, fiber, and healthy fats, they have no added sugar and very little carbs.
Compared to traditional raw brownies or raw brownies made with dates, they are healthy and a fantastic option when the sweet tooth hits!
What happens if you eat raw brownie batter?
As this raw brownie batter has no raw flour, no raw eggs, and no milk, it’s 100% suitable to enjoy in its raw state.
Be careful though- These brownies have been designed to be enjoyed raw and un-baked. If you use a boxed mix brownie batter or these brownies raw, that might be another story!
Can I use cacao powder instead of cocoa powder?
You can use cacao powder if you like, especially if you use a brand that has a rich cocoa flavor.
I prefer using cocoa powder because the only cacao powder I have available is very earthy, and doesn’t mix well with the other ingredients.
Storing un-baked brownies
- To store: Raw brownies must be stored in the refrigerator, otherwise, they will spoil. Keep them in a sealable container. They will store well in the fridge for up to 2 weeks.
- To freeze: Wrap individual brownies in parchment paper, and keep them in a ziplock bag or freezer-friendly container. They will remain fresh for up to 6 months.
Can I bake these brownies?
No, these brownies won’t work well baked, however here are some BAKED brownies that are insanely delicious-
- Best fudgy keto brownies– Keto and low carb brownies that even non-keto readers adore.
- Flourless Brownies– 6 ingredients, no flour, and no grains these are BETTER than any boxed mix.
- Cheesecake Brownies– Fudgy brownies with a thick cheesecake layer on top.
- Cookie Dough Brownies– Edible eggless cookie dough on top of fudgy brownies
- Walnut Brownies– Crunchy walnuts studded throughout the brownies.
Best Fudgy Raw Brownies- No dates!
- Line an 8 x 8-inch pan with parchment paper and set aside.
- In a large mixing bowl, add your smooth healthy homemade Nutella, sticky sweetener of choice and coconut flour. Mix very well until a thick, gooey batter remains. If the batter is too thin, add a little extra coconut flour. If the batter is too thick, add some liquid or extra syrup.
- Transfer the batter to the lined pan and spread out using a spatula. Refrigerate.
- While the brownie base is in the refrigerator, prepare your half cup of coconut cream/milk. In a microwave-safe bowl or stovetop, combine your chocolate chips and coconut milk and melt until combined.
- Pour your chocolate ganache over the brownie base and refrigerate until firm. Once firm, cut into 12 bars.