10 Minute Raw Vegan Brownies blog

10 Minute Raw Vegan Brownies

10-minute raw vegan brownies? Sounds too good to be true, but it isn't!

If you could have brownies in ten minutes, why wouldn't you? That's the question this recipe seems to beg. Well, maybe beg is too strong of a word. But for real. These 10-minute raw vegan brownies are a chocoholic’s dream! Top a date-sweetened brownie base with a rich chocolate layer and crunchy cacao nibs. They firm up the freezer in no time and will solve your chocolate craving in a hurry, without making a huge mess, turning on the oven, or involving animal products. Or gluten, for that matter, or traditional sugar. They're raw because they use fruits and nuts such as cashews and dates. 

10 Minute Raw Vegan Brownies
10 Minute Raw Vegan Brownies

10-Minute Raw Vegan Brownies Ingredients

For the brownies . . . 

  • 1 cup cashews
  • ⅓ cup natural cocoa powder (substitute raw if desired) or cacao powder
  • 8 ounces dates, pitted
  • 2 tablespoons coconut oil
  • ¼ teaspoon sea salt

For the chocolate topping . . .

  • 2 tablespoons coconut oil
  • 2 tablespoons date syrup
  • 2 tablespoons natural cocoa powder
  • Cacao nibs, to garnish (optional)

How to Make Raw Vegan Brownies 

You'll need a food processor for these 10-minute vegan brownies. Process the cashews, and then the dates along with coconut oil, sea salt, and cocoa powder (or cacao powder, if you're going raw). You'll need to line an 8x8 baking dish with parchment paper, and press the batter into the pan evenly. After they're pressed into the pan, combine the coconut oil, date syrup (a naturally sweet sugar substitute) and cocoa powder to drizzle over the top. Sprinkle cacao nibs over the whole pan, if you like, for extra crunch and chocolatey depth, without adding milk that you'd typically find in semi-sweet chocolate chips.

How to Store Raw Vegan Brownies 

After these raw brownies are made, they need to be firmed up in the freezer. Once they're firm, these will keep well in the fridge for 4 to 5 days. If you leave them at room temperature they won't keep their consistency.

You can also freeze them for up to three months. We like freezing them in individual squares or other sizes that are easy to defrost and eat. Keep them in the fridge to thaw a bit when transferring them from the freezer.

Substitutions and Variations

You can add all sorts of great things to the top of these brownies. 

Chopped walnuts, pecans, or almonds are great, especially if you've toasted them beforehand. Or use more cashews, or even pistachios. Toast the nuts first in a dry skillet over medium heat until fragrant, and then remove from the heat to let them cool.

Chopped vegan chocolate ups the chocolate factor considerably—you can use chips or chop up vegan bar chocolate.

Dried fruit is a great addition, too, such as blueberries or cranberries. Freeze-dried fruit is fun, too, and offers a texture contrast (we're thinking strawberries could be fun here).

If your crowd likes coconut with chocolate, sprinkle unsweetened shredded coconut over the top in addition to the cacao nibs. So good! 

Use a little bit of vanilla extract, chocolate extract, or coconut extract in the food processor bowl with this raw brownie "batter," as it's coming together. Orange extract would taste great, too.


To keep these vegan brownies raw, use raw cocoa powder and omit the chocolate layer on top.

If your dates are not super soft, put them in a bowl and soak them with some hot water (freshly boiled works). Let them soften, drain the water, and pat them dry. Then use as directed in the recipe directions. 

READ MORE: Gluten-Free Brownies! Easy and Delicious! 

10 Minute Raw Vegan Brownies
10 Minute Raw Vegan Brownies
10 Minute Raw Vegan Brownies
10 Minute Raw Vegan Brownies

10 Minute Raw Vegan Brownies

A chocoholic’s dream! These raw vegan brownies take only 10 minutes to make. A date sweetened brownie base is topped with a rich chocolate layer and topped with crunchy cocoa nibs. To keep these raw, use a raw cocoa powder and omit the chocolate layer on top.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Snack
Cuisine: American
Keyword: Meal Prep
Servings: 6 brownies
Calories: 346kcal
Author: Meal Prep on Fleek


  • 1 cup cashews
  • cup cocoa powder or cacao powder
  • 8 ounces dates pitted
  • 2 tablespoon coconut oil
  • ¼ teaspoon sea salt


  • 2 tablespoon coconut oil
  • 2 tablespoon date syrup
  • 2 tablespoon cocoa powder or cacao powder
  • cacao nibs for garnish, optional


  • Process raw cashews in a food processor fitted with the blade attachment until a flour is formed and right before it turns into a butter, about 3 to 4 minutes.
  • If needed, soak the dates in a bowl of hot water for a few minutes to soften, and drain well. (Fresh, soft dates do not need to be soaked.) Remove the pits.
  • Add dates, cocoa powder, coconut oil and sea salt to food processor bowl with cashews.
  • Pulse to break up the dates. Then, process for 3-4 minutes until the mixture is very smooth and the “dough” begins to pull away from the side of the bowl.
  • Line a small baking dish (about 8x8 inches) with parchment, and add brownie batter, using your hands to press the batter down and spread it evenly across the pan.
  • In a small bowl, stir together coconut oil, date syrup and cocoa powder.
  • Drizzle the chocolate layer over the top of the brownies, and sprinkle with cocoa nibs or other desired topping, such as fruit, nuts or coconut.
  • Freeze until firm, about 1 hour, and then slice into bars to store. They're best straight out of the fridge or freezer, when the topping has a "snappy" texture. We advise storing these brownies in the fridge, given their "raw" status.


NotesIt’s best to measure dates by weight because different varieties can have a wildly different weight per cup. 8 ounces is roughly 1 cup of pitted Medjool dates, but over 2 cups of a smaller, drier date variety.
Macros for 1 out of 6 brownies:
5.5g Protein | 42.5g Carbs | 18.5g Fat | 346 Calories | 6g Fiber


Serving: 1brownie | Calories: 346kcal | Carbohydrates: 42.5g | Protein: 5.5g | Fat: 18.5g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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