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straight on shot of a stack of three brownies on a small white plate

Vegan No-Bake Triple Chocolate Brownies

  • Author: Allison
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12-16 servings 1x
  • Diet: Vegan


Easy, healthy no-bake vegan brownies that make the perfect snack or dessert!




  • 1 cup raw walnut halves
  • 1/2 cup rolled oats
  • 1 cup soft, fresh pitted Medjool dates (about 12)
  • 2 tablespoons sunflower seed butter
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup semisweet chocolate chips

Chocolate Topping

  • 2 tablespoons chopped cacao butter
  • 2 tablespoons cocoa
  • 1 1/2 tablespoons maple syrup
  • 1 tablespoon non-dairy milk
  • Tiny pinch of sea salt


  1. 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.
  2. 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.
  3. Crumble into the prepared loaf pan and press down firmly to compact it all together.
  4. 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.
  5. 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.
  6. Store the brownie in the fridge or freezer.
  • Category: Dessert