Sinfully Delicious Vegan Fudgy Brownies

With Walnuts, Almonds & Dates

Can you say delicious? This masterpiece was created by this very amazing person Angela Ledyard. She is very passionate about her craft and wants to share with fellow plant-based enthusiasts this delectable recipe that we’ll surely love.

The simple combination of walnuts, almonds, dates, coconut, cacao, and salt combine in a food processor had create a surprisingly delicious traditional-style brownie. Top with chocolate icing for even more chocolate goodness. This the perfect recipe for those days when you just really need a brownie!

Raw Fudge Brownies

Angela Ledyard
 Raw, vegan, and no-bake? Yep, these fudge brownies have it all — they’re even gluten-free! The raw cocoa in this recipe brings a boost of antioxidants, and the walnuts, and almonds deliver a hit of protein. 
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 16 Brownies



  • 1 cup Almonds Raw
  • 1 cup Walnuts Raw
  • 2 1/2 cups Pitted Dates
  • 3/4 cup Cacao Powder
  • 1/4 teaspoon Fine Sea Salt


  • 1/4 cup Almond Milk or Any Milk of Choice Unsweetened
  • 1 cup Vegan Chocolate Chips Soy-free
  • 2 tablespoons Melted Coconut Oil Or extra-virgin olive oil
  • 2 tablespoons Coconut Sugar
  • 1/4 teaspoon Fine Sea Salt



  • In a large food processor fitted with an “S” blade, grind the walnuts and almonds into a fine meal. Add the cacao powder and sea salt and pulse to combine. Transfer to a bowl and set aside.
  • Process the dates and process until small bits form. Remove and set aside.
  • Place the walnut mixture back into the food processor. Drop small date pieces into the food processor while it’s processing. Process until sticky mixture forms. The brownie mixture should easily stick together when you press it with your fingers. If it’s not sticky enough and the mixture doesn’t hold together, add more dates.
  • If you want to, chop up additional walnuts if you like and place into the brownie mixture. Combine and evenly distribute. 
  • Line with parchment paper for easy cleanup, press the mixture into the pan until flat and firm.
  • Place in freezer or fridge to chill for 10-15 minutes before cutting into 12 sections.


  • Pour almond milk in a small saucepan until just simmering, then transfer to mixing bowl.
  • Immediately add chocolate chips to warm milk and allow to melt.
  • Add salt, melted coconut oil, coconut sugar and use a whisk to mix.
  • Remove the brownies from the freezer then frost brownies generously with frosting and then top with strawberries or raw walnuts.


MAKE IT CRUMBLY: You might be tempted to add too many dates because the brownie mixture will be sort of crumbly. But crumbly” is exactly what you want (as long as the mixture sticks together when you pinch it in between your fingers).
*GANACHE NOTES: If you’re in a pinch, you can buy an “accidentally vegan” chocolate in a store, melt it on the stove, and pour it over the brownies base. However, making your own tempered chocolate from scratch is such a rewarding experience.
**ON WALNUTS: Walnuts are a nutritional powerhouse, which has been shown to help reduce cholesterol, as well as increase omega-3 fatty acids in red blood cells. On top of that, walnuts gave that famous buttery taste and flaky texture to brownies. However, you can substitute the hemp seeds for some more ground walnuts if you’d like.
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