Ultimate Unbaked Brownies (Vegan, Dairy & Gluten-Free)

 They take 5 minutes to prepare and can be raw, gluten-free, egg-free, dairy-free, soy-free, and vegan. But more importantly, they taste like something like the cross between a brownie and a chocolate bar! 

 Ooey gooey, melty, chocolatey unbaked brownies – the perfect recipe for those days when you just really need a brownie!And if you’re anything like me, that would be every day.Good thing these babies freeze well!

Ultimate Unbaked Brownies (Vegan, Dairy & Gluten-Free)

Ingredients

Loosely packed pitted dates – 2½ cups

Walnuts – 1 1/2 cups

Cacao or cocoa powder – 6 tbsp

Pure vanilla extract – 1 1/2 tsp

Water – 2 tsp

1/4 + 1/8 tsp salt

Cacao or cocoa powder – 1/4 cup

Pure maple syrup (or raw agave) – ¼ cup

Vegetable or melted coconut oil – 2 tbsp

Pure vanilla extract – 1/2 tsp

Instructions

Combine the dates, walnuts, 6 tbsp cocoa, 1 1/2 tsp vanilla, water, and salt in a food processor. 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.