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Home Recipes Course Desserts Raw Walnut Brownies with Fudge Frosting
P Paleo GF Gluten-Free DF Dairy Free V Vegan OF Oil-Free

Raw Walnut Brownies with Fudge Frosting

Jump to Recipe Rate Recipe
Posted:7/20/18
Updated:6/8/22

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That feeling you get when you make something so simple yet it turns out so delicious? PURE JOY. That is what these raw walnut fudge brownies bring me. No-bake, vegan, paleo-friendly and oh-so-delicious.

stack of raw walnut brownies with fudge frosting

I mean we’re talking basically four ingredients for the brownie base (five if you count water) and five ingredients for the frosting. And while you may be thinking, “Do I really need the frosting?” I will reply with an astounding “YES. Yes, you do.” Because the frosting is what really gives these raw walnut brownies that true fudgy brownie feel – but without all the extra sugar and other nonsense you’d get from say, a store-bought bakery brownie.

Speaking of, Drew bought a mini package of cheesecake brownies from the store the other week. I took a look at the nutrition label out of curiosity and WOWZA there was a lot going on in there. It was like reading a novel. Not that I let that stop me from trying a bite because I couldn’t deny myself trying a little piece. Balance and moderation, my friends. And of course it tasted good, I mean I’m not gonna lie. BUT it always amazes me just how many ingredients are in most grocery store bakery items like that. Just an ungodly amount.

Thankfully there are healthier homemade versions out there and no-bake alternatives that are made with nutritious ingredients.

Raw Walnut Brownies with Fudge Frosting

raw walnut brownie square on parchment paper

I first made these over on IG with nuts.com but they were just way too good not to give them a permanent home on the blog.

What You Need

  • walnuts
  • medjool dates
  • cacao powder or unsweetened cocoa powder
  • vanilla extract
  • water
  • powdered sugar
  • coconut oil or vegan butter
  • non-dairy milk or creamer
  • vanilla extract
food processor bowl with cacao powder, Medjool dates, and walnuts

Like most “raw” brownies, these are simple and quick – you just need a food processor (I have/love this one) or high-powdered blender (such as the Vitamix).

How to Raw Brownies

  • First blend together the walnuts, dates, and cacao powder. It will look fairly dry but as soon as you add the water everything comes together. The mixture should be somewhat sticky but not mushy, so just be careful not to over-process.
  • Then the mixture gets pressed into a loaf pan – I made a slightly smaller batch of these walnut brownies (versus a 8×8 pan) because while the brownies are made with healthy ingredients, they are still pretty rich in taste… Meaning you may be satisfied with a smaller brownie instead of a big square. You can also easily double the recipe if serving a crowd.
  • Pop the pan in the freezer while you make the frosting, which is made with powdered sugar, vegan butter or coconut oil (I used butter flavored coconut oil), a little milk and some vanilla. It’s best to use an electric mixer here to whip everything together so it gets smooth. You’ll also want to make sure the milk is room temperature so it doesn’t seize up the coconut oil.
  • Then all that is left is spreading on the frosting and topping with walnuts!
process for how to make raw walnut brownies

Super quick, super easy and super delicious.

Just trust me when I say your summer NEEDS these.

raw walnut brownie square on parchment paper
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Raw Walnut Brownies with Fudge Frosting

square walnut brownies on parchment paper
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These Raw Walnut Brownies with Fudge Frosting couldn’t be easier. The perfect no-bake and healthy vegan treat, paleo-friendly too.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 9x5 loaf pan 1x
  • Category: dessert
  • Method: no-bake
  • Cuisine: American

Ingredients

Scale

Brownies

  • 1 1/2 cups raw or lightly toasted walnuts1
  • 1 cup Medjdool dates, pitted and soaked in warm water for 5 minutes then drained
  • 2/3 cup cacao powder or unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 2 TBSP water

FROSTING

  • 3/4 cups organic powdered sugar
  • 3 TBSP  softened vegan butter2
  • 2 TBSP unsweetened non-dairy milk
  • 1/4 cup cacao powder or unsweetened cocoa powder
  • 1/2 tsp vanilla extract

Instructions

  1. Line loaf pan with parchment paper; set aside.
  2. In food processor bowl combine walnuts, pitted dates and cacao powder until walnuts and dates have broken down, mixture may look a little dry. With the motor running add in vanilla extract and water one tablespoon at a time until mixture comes together. See pictures in post.
  3. Press mixture evenly into loaf pan (I love this pastry roller tool) and place in freezer for about 15 minutes.
  4. Meanwhile, make the frosting: use electric hand or stand mixer to combine powdered sugar with vegan butter, scraping down sides of bowl with spatula as needed. Add in milk, vanilla extract and cacao powder; beat again until thick and fluffy. Make sure to start on low speed then gradually increase speed.
  5. Remove pan from freezer and frost brownies, topping with chopped walnuts and garnishing with whole walnuts.
  6. Lift parchment paper from pan and place on cutting board to cut brownies into squares. Enjoy!

Notes

Leftovers will keep in airtight container for about 1 week. 1 If not a fan of walnuts, I’d suggest using a mix of cashews and almond. 2 I tested the frosting with softened “butter” flavored coconut oil and the frosting whipped up to a good consistency. If using coconut oil, make sure it’s scoop-able soft, not liquid or hard/solid. 

Nutrition

  • Serving Size: 1/12th
  • Calories: 177
  • Sugar: 17
  • Sodium: 6
  • Fat: 7
  • Saturated Fat: 1
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 26
  • Fiber: 4
  • Protein: 3
  • Cholesterol: 0

Keywords: raw brownies, no-bake desserts, healthy brownies

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  1. The Modern Proper says

    7/20/2018 at 5:30 pm

    These sound so good, I could whip up a batch right now!… if I had some dates laying around! Are there any good alternatives to dates? I see so many vegan/raw treats using them but I don’t always keep them on hand.

    Reply
    • Ashley says

      7/24/2018 at 3:01 pm

      Oh man I am not sure there is a good alternative in this case – the dates keep them sweet and sticky/held together.

      Reply
  2. Jessica Frankson says

    7/21/2018 at 2:28 pm

    I made the frosting with coconut oil and it didn’t “fluff up” like the vegan butter you used. It kind of stayed like a chocolate drizzle. Nonetheless I poured it over the brownies and popped it back in the freezer to firm up. Can’t wait to try them!

    Reply
    • Ashley says

      7/24/2018 at 3:00 pm

      Hi Jessica,

      Hope you were able to enjoy them still! I forgot to put in the recipe notes that I did test with a “butter flavored” coconut oil that was softened – not melted just scoop-able and soft. It worked okay! Could have varied results based on the consistency of the oil though.

      Reply
  3. Gil says

    7/21/2018 at 8:16 pm

    I made these today. They are incredibly delicious. Wow. Totally impressed. Now I want every recipe you have. Thank you. Thank you. Thank you!!?

    Reply
    • Ashley says

      7/22/2018 at 12:08 pm

      So glad you enjoyed them Gil! Thanks so much for your comment 🙂

      Reply
  4. Cassie says

    8/1/2018 at 5:02 pm

    The frosting loaded on the spatula…OH MY LORD. I just want to stick my finger into the creamy glory and try it! The brownies themselves look incredibly delicious as well. I bet it would be such a big hit if I made it with my family!

    Reply

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