These vegan no-bake triple chocolate brownies feature cocoa, chocolate chips, and a layer of homemade chocolate on top for a great healthy, un-fussy summer dessert.
I decided to deviate from my plan to share the recipe for these no-bake vegan brownies today. I was going to share a breakfast recipe, but Friday calls for a fun, easy, and healthy dessert instead.
This recipe is for all the chocolate lovers out there! It’s been long enough since I’ve shared something dedicated to us, and these brownies contain triple the chocolate for triple the fun. There’s cocoa, chocolate chips, and homemade chocolate topping. They are best enjoyed with a cherry or two on top and a tall glass of your favourite plant-based milk. Totally divine!
These are not totally raw, since they do contain some rolled oats. I like the balance that the oats add; some raw vegan brownies that I’ve made are a little heavy on the nuts and seem to be lacking in that classic brownie flavour and texture. I find that ½ cup of of oats help to balance things out. That being said, you can replace them with another ½ cup of walnuts if you are fully raw or avoiding grain. And, it goes without saying that if you are following a raw vegan diet, you will want to use raw cacao powder instead of cocoa, and agave nectar instead of maple syrup.
no-bake triple chocolate vegan brownie ingredients
For the brownie, you’ll need raw walnut halves, rolled oats, Medjool dates, sunflower seed butter, sea salt, vanilla extract, cocoa, unsweetened shredded coconut, and chocolate chips.
For the chocolate topping, you’ll need cacao butter, cocoa, maple syrup, sea salt, and non-dairy milk.
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the method
Make the brownie: Line a 9×5-inch loaf pan with parchment paper, leaving plenty of overhang so that you can easily lift the brownie out of the pan later.
In a food processor fitted with the ‘S’ blade, grind the walnuts and oats into a meal. Add the dates, sunflower seed butter, salt, vanilla, cocoa, and coconut. Process until the mixture comes together into one uniform dough. If needed, add a tablespoon or two of water or non-dairy milk to help it along. Finally, add the chocolate chips and pulse a few times to incorporate.
Crumble into the prepared loaf pan and press down firmly to compact it all together.
Make the chocolate topping: Melt the cacao butter in a small saucepan over low heat. Once melted, whisk in the cocoa, maple syrup, non-dairy milk, and a small pinch of salt. Pour over the brownie in the pan.
Transfer onto an even surface in the freezer and freeze until firm, about 4 hours. Let sit at room temperature for a few minutes before removing from the pan. Run a sharp knife under hot water for 10 seconds so that it slices through the frozen brownie more easily. Slice into 12 to 16 squares.
Store the brownie in the fridge or freezer.
more no-bake vegan dessert recipes
I hope that you love these no-bake vegan brownies! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made.
Enjoy!
Vegan No-Bake Triple Chocolate Brownies
- Total Time: 10 minutes
- Yield: 12-16 servings 1x
- Diet: Vegan
Description
Easy, healthy no-bake vegan brownies that make the perfect snack or dessert!
Ingredients
Brownie
- 1 cup raw walnut halves
- ½ cup rolled oats
- 1 cup soft, fresh pitted Medjool dates (about 12)
- 2 tablespoons sunflower seed butter
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- ¼ cup cocoa
- ½ cup unsweetened shredded coconut
- ¼ cup semisweet chocolate chips
Chocolate Topping
- 2 tablespoons chopped cacao butter
- 2 tablespoons cocoa
- 1 ½ tablespoons maple syrup
- 1 tablespoon non-dairy milk
- Tiny pinch of sea salt
Instructions
- Make the brownie: Line a 9×5-inch loaf pan with parchment paper, leaving plenty of overhang so that you can easily lift the brownie out of the pan later.
- In a food processor fitted with the ‘S’ blade, grind the walnuts and oats into a meal. Add the dates, sunflower seed butter, salt, vanilla, cocoa, and coconut. Process until the mixture comes together into one uniform dough. If needed, add a tablespoon or two of water or non-dairy milk to help it along. Finally, add the chocolate chips and pulse a few times to incorporate.
- Crumble into the prepared loaf pan and press down firmly to compact it all together.
- Make the chocolate topping: Melt the cacao butter in a small saucepan over low heat. Once melted, whisk in the cocoa, maple syrup, non-dairy milk, and a small pinch of salt. Pour over the brownie in the pan.
- Transfer onto an even surface in the freezer and freeze until firm, about 4 hours. Let sit at room temperature for a few minutes before removing from the pan. Run a sharp knife under hot water for 10 seconds so that it slices through the frozen brownie more easily. Slice into 12 to 16 squares.
- Store the brownie in the fridge or freezer.
- Prep Time: 10 minutes
- Category: Dessert
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