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The Ultimate Unbaked Brownies

Ooey gooey, melty, chocolatey unbaked brownies – the perfect recipe for those days when you just really need a brownie!

Secretly healthy unbaked brownies, from @choccoveredkt... dairy-free, egg-free, raw, vegan, paleo, & gluten-free

And if you’re anything like me, that would be every day.

Good thing these babies freeze well!

Brownies are my Kryptonite. I love them even more than chocolate chips cookies.

Think about it: you only get a small amount of chocolate when you eat a chocolate chip cookie; whereas with a brownie, the entire thing is melty, gooey chocolate.

Also Try These Almond Butter Brownies – Flourless & Vegan

no bake brownies

All chocolate is always going to be better than some chocolate.

If you put a plate of brownies down in front of me, you can pretty much do anything you want without me noticing.

My mind will only be thinking about the plate of brownies in front of me and how to stop myself from eating all the brownies.

I’m having a hard time writing this post, because there are brownies on my computer screen, and it’s making me hungry.

I want all the brownies. ALL THE BROWNIES!!!

What I Eat In A Day As A Vegan

vegan brownies
raw brownies

So about these unbaked brownies…

The recipe takes 5 minutes to prepare and can be raw, gluten free, egg free, dairy free, soy free, and vegan.

They are like a cross between a brownie and a chocolate candy bar – and secretly GOOD for you at the same time!

unbaked brownies

Leftovers (if there are leftovers… how could there possibly be leftovers?!) can stay out for a few days, making these brownies a fantastic option for a bake sale or to ship to faraway friends.

I’d recommend shipping them unfrosted or simply spreading melted chocolate chips on top if they’ll be left out for an extended period of time, as coconut oil will soften when warm.

You can also refrigerate these brownies for a few weeks, or you can freeze them for up to 2 months or more.

But seriously, who has the willpower to keep brownies that long without eating them all first???

(Above – watch the video of making the brownies)

The Best Secretly Healthy Brownies (No Bake, Vegan Recipe)
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The Ultimate Unbaked Brownies

How to make secretly healthy unbaked brownies that can be vegan, gluten free, and paleo friendly.
4.88/5 (102)
Total Time 10 minutes
Yield 16 brownies


  • cups loosely packed pitted dates
  • 1 1/2 cups walnuts
  • 6 tbsp cacao or cocoa powder
  • 1 1/2 tsp pure vanilla extract
  • 2 tsp water
  • 1/4 + 1/8 tsp salt
  • 1/4 cup cacao or cocoa powder
  • ¼ cup pure maple syrup or raw agave
  • 2 tbsp vegetable or melted coconut oil
  • 1/2 tsp pure vanilla extract


  • Combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. (This is the food processor I use.) Process until completely smooth, scraping down as needed – It may seem dry at first, but don’t add any extra water.  Lightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer dough to pan and press very firmly until dough is evenly distributed in the pan. In a medium mixing bowl, combine remaining cocoa and vanilla extract with the maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread evenly over dough in the baking pan. Refrigerate brownies for at least 2 hours, to set. Leftovers can stay covered at room temperature for a day, or up to 2 weeks in the fridge, or 1-2 months in the freezer.
    View Nutrition Facts


For a keto option, try these Keto Brownies.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram


More About The Cookbook

More Healthy Brownie Recipes:

Black Bean Brownies

Vegan Brownies

Sweet Potato Brownies

Brownie Mug Cake

Brownie In A Mug

Brownie Batter Bars

4.88/5 (102)

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Published on September 1, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

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Leave a comment or reviewLeave a rating
      • Christina says

        Hey Katie
        Do you have a good system for converting your recipes into grams? I know you mentioned to invest in a good scale, so I did! I love using it, however it’s such a hassle to convert imperial units to metric units in baking. 🙁

        • geordie john says

          Hi Christina
          I totally agree with you abour conversions being a pain, but I think the simplest thing is to buy a set of measuring cups 😉
          Hope this helps

          • geordie john says

            Update to my previous comment++
            Cups measure by volume, don’t go down the weight path, too complicated for wet and dry ingredients.
            Here’s a quick guide, converting cups to millilitres:
            1/8 cup 30ml, 1/4 cup 60ml, 1/3 cup 80ml, 1/2 cup 125ml and 1 cup 250ml
            Or, go to Amazon, and buy the cups as previously suggested

      • Troy Morrissey says

        Slayed this recipe with Organic Honey in place of maple syrup…and made some with maple syrup too. Both equally delicious. Now to keep my pregnant wife from eating all of the next batch!

        Happy Holidays
        The Hot Sauce Guy

  1. Alexa says

    🙂 This just made my week. I love your blog, but the recipes I find myself drawn to on your site are 99.9% of the time the savory recipes. We aren’t huge dessert people in my house and only will bake sweet treats very rarely or for events, but the sweet potato chili, lentil sloppy joes, baked mac and cheese cups, cool ranch hummus, and about a million others are staples on our menu. I can’t even tell you how excited I am to hear you’ll be offering more savory recipes in the future. We will be first in line to buy your new book. Congratulations!

  2. Shira says

    Congrats on the new book! Love your first one! I’d love to see healthy snack ideas (muffins, energy bars, roasted chickpeas, etc.). I always love to have plenty of plant-based snacks around.

  3. Caryn says

    YAY! If we could preorder right now, I would do it in a second. I have your first book but am even more excited about a “meals” book. I’ve been trying to eat vegan once a week, and this would be so helpful!!!

  4. Lily says

    So you’re telling me I can make chocolate frosting out of cocoa powder, maple syrup, oil and vanilla…?!!!!!!!!!! Day made!!!

  5. Kayla says

    EEEE!!! I am so excited about a second book coming out in the future! I LOVE your first one! 🙂 I really want to try this recipe and I was wondering what I could replace the walnuts with? Perhaps good without nuts? Maybe use almond butter or peanut butter? 🙂



  6. Kirsti says

    Congrats on the new book! I bought your first one – love it – and I think it’s great you’re going to include savoury recipes in your second book! Especially as I love your savoury recipes ? Your pumpkin mac n cheese, homemade spaghetti o’s, portabello burgers…I could go on, but know this, even my meat-eating boyfriend loves them so you’re definitely doing something right!

    As for these brownies, they are the perfect recipe to make for my Mom when I next see her as she’s a chocoholic!



  7. M says

    Oh this is amazing news! As for requests, I’d like to see a couple new single serving recipes! Sweet or savory, anything goes really. Or some new cake/pie with (for example) beans or cauliflower as a main “secret ingredient”! Perhaps an oven baked tofu cheesecake? With chocolate? Vegan marshmallows? A fancy aquafaba creation of any kind? Extra cookie points if any of these could be made fat free as well 😀 Literally typing everything going through my head right now…. I’d be super grateful for even a variation of any of these, really. Love this blog and the first book so much I’ve basically baked through it all. Especially these brownies and the carrot cake bars. Oh goodness. I think that’s all. I don’t want this to become a wall of text, it’s already getting weird and rambly and just. Sorry. And thank you. I’ll leave quietly. For now. Not like I can actually stay away for long, but hey, small steps… 😛



  8. Whitney says

    YAAAAAAAAAAYYYYY!!!!!! I was wondering if you’d ever do a second cookbook! And I LOVE that you’ll include savory meals, too! Thank you, Katie!!!

  9. Samantha says

    I noticed this post today at uni, and could hardly wait to get home to try it out!

    And it didn’t disappoint; YUMMY! I sampled a small piece of it before it went into the fridge (couldn’t resist 😉 ) and will try to wait patiently until it’s actually set to have some more. This recipe sure is dangerous though! I’m scared I’ll eat the entire batch in two days by myself! XD

    Thanks for posting! 🙂



  10. Robin says

    Do you have a food processor suggestion. I love recipes with dates in them like this, but my food processor never seems to get the dates smooth, and it always sounds like I’m about to break the processor. I also have problems with banana ‘ice cream’ which is a shame because I love that so much too. I think I just need a new processor, but I’m looking for suggestions on a good one so I can enjoy more recipes like this (and your fudge baby recipes).


  11. Aydrea says

    So excited for another cookbook, love that it will have meals in it! Of course also excited for the desserts 🙂

  12. Lori says

    I am ready! I love your first cookbook. I would like to see international recipes that are already vegan, like Indian, etc. But I trust you to surprise us. I also agree with the previous poster about a snack section. That’s the hardest “meal” for me to prepare for my kids.

  13. Emilia says

    I can’t wait for the new cookbook, this is so exciting! And those brownies look awesome, but can I use other nuts than walnuts?

  14. Alanna says

    Congrats, Katie!!! These brownies sound amazing; I’ve always preferred fudgy brownies to cakey ones. Must get dates!

  15. Anna McDonald says

    I am allergic to nuts and was wondering what a good substitute may be for the walnuts in the unbaked brownies? 🙂

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