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These Vegan Raw Brownies w/ Cream Cheese Frosting are super rich, incredibly decadent, and simple to make with no baking required. =)
| via veggiechick.com" class="wp-image-8197" width="600" srcset="https://veggiechick.com/wp-content/uploads/2018/12/Triple_Layer_Raw_Brownies_Cream_Cheese2-683x1024.jpg 683w, https://veggiechick.com/wp-content/uploads/2018/12/Triple_Layer_Raw_Brownies_Cream_Cheese2-200x300.jpg 200w, https://veggiechick.com/wp-content/uploads/2018/12/Triple_Layer_Raw_Brownies_Cream_Cheese2-768x1152.jpg 768w, https://veggiechick.com/wp-content/uploads/2018/12/Triple_Layer_Raw_Brownies_Cream_Cheese2.jpg 1200w" sizes="(max-width: 683px) 100vw, 683px"/>This recipe first started with an idea I had for raw no-bake brownies. Later, I thought to add a chocolate layer of sorts, and then it morphed into triple layer brownies with cream cheese frosting. Sometimes the creation process can be really tasty. =) And holy crap guys, this is good.
There are 3 simple steps to making these brownies:
1. Make the brownie mix.
To begin, in a food processor, add the raw walnuts, cocoa powder, and sea salt. Blend for about a minute or so until combined and broken into small pieces. Next add the soft dates, maple syrup and vanilla extract. After blending for about 30 seconds or so, it will form into a ball. Remove the mixture and transfer to a parchment paper lined 9×9 (or 8×8) pan and press down evenly using your hands and palms. Cover pan with aluminum foil and put in the freezer.
2. Add the chocolate layer.
Next, make the chocolate layer using a double boiler or microwave (see instructions below):
Touse a double boiler (my preferred method), add 2 inches of water to a saucepan and bring to a boil over medium-high heat. Then set a medium glass, ceramic, or stainless steel mixing bowl on top, making sure the bowl is not touching the water (this creates the “double boiler”). Add the dark chocolate bars and coconut oil together in the bowl and let melt.
Note: it’s very important not to let ANY moisture or steam touch the chocolate during the melting process so I suggest not stirring it too much during cooking. It will gradually melt and you can remove from heat and stir to melt any remaining chocolate chunks on top. This process usually takes about 5-10 minutes.
When ready, carefully remove the bowl (using a pot holder or towel) and set aside. Remove the brownie pan from the freezer and pour the melted chocolate onto the top of the brownies. Spread the chocolate evenly across the top, and freeze again for about 30 minutes or until set.
To use the microwave, place the finely chopped chocolate and coconut oil in a microwave safe bowl. Heat on high for 30 seconds; stir. Heat for 20-30 seconds more, stirring after each heating until melted. Do not overcook. Remove from bowl and drizzle over the brownie mixture in an even layer.
3. Make the cream cheese frosting.
Next, you can make the Cream Cheese Frosting (while waiting for the chocolate to harden in the freezer). In a small bowl, combine the butter, cream cheese and powdered sugar. Using a hand blender or large spoon, mix until smooth. Then continue to add enough powdered sugar, starting with 1 cup, so the frosting is thick. Continue to add more powdered sugar until the frosting is thick enough to your liking. Place the bowl of cream cheese in the freezer to cool and thicken even more.
When the chocolate is hardened, remove the brownies and cream cheese from the freezer. Spread an even layer of the cream cheese frosting on top of the brownies.
Sprinkle with cocoa nibs, cut into bars and serve. Makes 16 small brownies. You can keep these in the fridge for up to a week (covered with aluminum foil or in an airtight container), or in the freezer for up to 2 weeks.
Raw Brownies with Cream Cheese Frosting (No Bake, Vegan)
These Vegan Raw Brownies w/ Cream Cheese Frosting are super rich, incredibly decadent, and simple to make with no baking required. =)
- Prep Time: 40
- Cook Time: 10
- Total Time: 50
- Yield: 16 1x
- Method: No-Bake
- Cuisine: Dessert
Ingredients
- 1/2 cup raw walnuts
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1 pound soft medjool dates, pitted (if not really soft, soak in water for 20–30 minutes first and drain before using)
- 1 tablespoon organic maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa nibs
Chocolate Layer:
- 2 (3-ounce) dark chocolate bars, broken into small chunks
- 1 tablespoon coconut oil
Cream Cheese Frosting:
- 2 tablespoons vegan butter, softened
- 8 ounces vegan cream cheese, softened
- 1– 1 1/2 cups powdered sugar (confectioner’s sugar)
Instructions
- Make the brownie layer. To a food processor with a sharp blade, add the walnuts, cocoa powder, and sea salt. Blend until combined and broken into small pieces. Add the dates, maple syrup and vanilla extract. Blend until combined. *Note: The softer the dates, the easier it will be to blend. After blending for about 30 seconds or so, it will form into a ball. Remove mixture and transfer to a parchment paper lined 9×9 (or 8×8) pan and press down evenly using your hands and palms. Cover pan with aluminum foil and put in the freezer.
- Make the chocolate layer. You can use either a double boiler or microwave (see both instructions below):
To use a double boiler (my preferred method), add 2 inches of water to a saucepan and bring to a boil over medium-high heat. Then set a medium glass, ceramic, or stainless steel mixing bowl on top, making sure the bowl is not touching the water (this creates the “double boiler”). Add the dark chocolate bars and coconut oil together in the bowl and let melt. Note: it’s very important not to let ANY moisture or steam touch the chocolate during the melting process so I suggest not stirring it too much during cooking. It will gradually melt and you can remove from heat and stir to melt any remaining chocolate chunks on top. This process usually takes about 5-10 minutes. Carefully remove the bowl (using a pot holder or towel) and set aside..
Remove the brownie pan from the freezer and pour the melted chocolate onto the top of the brownies. Spread the chocolate evenly across the top, and freeze again for about 30 minutes or until set/hardened.
To use the microwave, place the finely chopped chocolate and coconut oil in a microwave-safe bowl. Heat on high for 30 seconds; stir. Heat for 20-30 seconds more, stirring after each heating until melted. Do not overcook. Remove from bowl and drizzle over the brownie mixture in an even layer. - Make the cheese cheese frosting. In a small bowl, combine the butter, cream cheese and powdered sugar. Using a hand blender or large spoon, mix until smooth. Then continue to add enough powdered sugar, starting with 1 cup, so the frosting is thick. Continue to add more powdered sugar until the frosting is thick enough to your liking. Place the bowl of cream cheese in the freezer to help thicken even more.
- After the chocolate is hardened, remove the brownies and cream cheese from the freezer, and spread an even layer of the cream cheese frosting on top of the brownies. Sprinkle with cocoa nibs, cut into 16 small bars and serve.
Notes
This recipe makes 16 brownies. You can keep these in the fridge for up to a week (covered with aluminum foil or in an airtight container), or in the freezer for up to 2 weeks.
To save on some calories/fat/sugar, I recommend making a half batch of the cream cheese topping and/or chocolate layer.
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