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 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.