These Vegan No-Bake Raw Brownies with raspberry coulis are moist, rich, chocolatey and super chewy. They are gluten-free and oil-free as well!
Raw desserts sure are the craze these days. For good reason, too. They are fast, tend to be healthier, rich and usually easier to make. I have a fair share of raw or no-bake desserts on this blog, too. One type I don’t have though, is a brownie. It seems every raw brownie recipe out there is made with dates. Unfortunately, I am not a huge fan of dates. I can eat them, but I don’t love them. So, I set out to create a recipe that used different sweeteners. These brownies I LOVE.
There is just something about brownies that make people smile. One of my most popular recipes are my Fudgy Coconut Butter Brownies. They are the epitome of what a perfect brownie should be in my opinion. They are sweet, moist, fudgy, dense and a crackled top.
EASY NO-BAKE BROWNIES
So, with the success of those, I wanted to create a much quicker, raw brownie for those who are really into raw desserts and quick desserts. These take about 10 minutes to make. You only need to wait an hour for them to chill and then you can devour them.
I was thrilled when Rawguru sent me their Dastony brand of Raw Sprouted Pumpkin Seed Butter! It was my first time ever trying pumpkin seed butter, which is simply just ground up pumpkin seeds. Pumpkin seeds are incredibly nutritious and high in magnesium, which supposedly helps combat migraines. It isn’t sweet at all, so I wouldn’t eat it on it’s own, but it is incredibly smooth and creamy, so I knew it would be a perfect addition to creating a raw brownie.
The seed butter is incredibly thick and creamy, so a little goes a long way. It gave these raw brownies a wonderful creamy undertone and flavor. I just loved it! I have used Dastony products many times and they are always raw, fresh, delicious and smoother than any store bought version I’ve ever tried. My favorite is their tahini. I can never, ever get my home version to taste as fresh and smooth as theirs.
These are incredibly easy to make. You just blend up the ingredients in your food processor and press into a pan and chill. That’s it.
Then add some of the raspberry coulis. Yum. The raspberry coulis is unconventional and SO easy to make! Just blend up raspberries and syrup and strain, that is it!
These are raw, but they are very delicious and rich. They have a nice crunch to them thanks to the awesome nuts in them. The combo of pecans and almonds is so darn delicious. Oh my gosh, they turned out so good!
Vegan no-bake brownies with vegan ice cream is always a winning combo!
MORE VEGAN BROWNIES RECIPES
- Vegan Fudgy Coconut Butter Brownies
- Vegan Fudgy Zucchini Brownies
- Chocolate Pumpkin Cake Brownies
- Best Vegan Fudge Brownies
- Fudgy Vegan Low-Fat Brownies
Raw Brownies with Raspberry Coulis
- 1 heaping cup (120g) raw pecan halves
- 1 heaping cup (150g) whole raw almonds
- 1/2 cup (48g) raw cacao powder
- 2 tablespoons coconut sugar
- 1/4 teaspoon fine sea salt
- 3 tablespoons (21g) ground flaxseed
- 1/2 cup (160g) pure maple syrup
- 1 tablespoon pumpkin seed butter OR sub with cashew butter, sunbutter or almond butter
- 1/2 cup raspberries
- 1-2 tablespoons syrup/agave
- I use this scale
- Add the pecans and almonds to a food processor and blend into a flour, about 10 seconds. You don't want to over-process or it will turn into butter. Add the cacao powder, sugar, salt and flaxseed and blend just until mixed, another 10 seconds.
- Add the syrup/agave and pumpkin seed butter and blend just until it all comes together in a ball (see photo), another 5-10 seconds. Don't over process.
- Line a 9X5 loaf pan with parchment paper hanging over the sides. Add the mixture to the pan and press down flat and hard and along the edges. I used a rubber spatula to help press the mixture down. It will be very sticky, so be patient. It also will help to dampen your fingers with water. Once the mixture is spread out, overlap the paper over the mixture and press down really flat and hard and smooth it out to the corners. This will help form the bars and make the mixture hold. Place to firm up in the freezer for an hour.
- Remove from the freezer and pull out with the parchment paper and slice into 8 bars. Wrap each bar in plastic wrap and keep stored in the fridge.
- To make the coulis, simply blend the raspberries with the syrup in a food processor until very smooth. Strain through a superfine mesh strainer to catch all the seeds, pressing through with a spoon. Place in the fridge to firm up a bit. I added a tiny bit of cocoa powder to mine. It will thicken up in the fridge.