Opening the recipe box…
Greatest plates · Dessert
The Ultimate Unbaked Brownies
No-bake brownies with the texture of a soft chocolate bar, set in the fridge rather than the oven. Raw, vegan, and free of gluten, egg and dairy.
Serves 16Prep 10 minDessertVegan
Containsnuts
Inspired by a recipe from Chocolate Covered Katie ↗
Protein 6%Carbs 45%Fat 49%
About 175 kcal a serve — 3 g protein, 21 g carbs, 10 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 16
Method
Blend the base
BlendCombine the dates, walnuts, the cocoa, the 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.
In the blenderProcess smooth →
Press into the pan
Press firmLightly grease an 8-inch square baking pan, or line the pan with parchment or wax paper. Transfer the dough to the pan and press very firmly until it is evenly distributed.
Make the frosting
Mix allIn a medium mixing bowl, combine the remaining cocoa and vanilla extract with the maple syrup and oil. Stir until the mixture forms a paste — this is the frosting.
In the bowlStir to paste →
Frost the brownies
On topSpread the frosting evenly over the dough in the baking pan.
Chill to set
SetRefrigerate the brownies for at least 2 hours to set before slicing into 16 squares.
2 hr · fridge
Cook's noteIt may seem dry at first, but don't add any extra water — keep processing until smooth.
Want it lighter?
about 35 kcal less a serve, all swaps taken
These no-bake brownies get their fudge from dates and their richness from walnuts and coconut oil. You can lighten them, but the texture depends on the fat and stickiness, so expect a firmer, slightly drier, less rich bite. Because they aren't baked, structure isn't fragile — you just lose some mouthfeel.
1.5 cups walnuts → 1 cup walnuts plus 0.5 cup toasted rolled oats
Cuts a big chunk of fat since walnuts are the main calorie source. The base holds together fine thanks to the dates, but it's noticeably less buttery and rich, with a slightly chewier, more…
2 tbsp melted coconut oil (or vegetable oil) → 1 tbsp melted coconut oil plus 1 tbsp date paste or unsweetened applesauce
Keeps enough fat for a glossy glaze while dropping calories. The topping sets a bit softer and less snappy, and won't have quite the same candy-bar melt.
80 ml pure maple syrup (or honey or agave) → 55 ml maple syrup
The dates already bring plenty of sweetness, so cutting the syrup a third makes the glaze a touch less sweet and slightly thicker, but still pourable. Less over-the-top candy sweetness.
Estimated per serve
175 kcal · 3 g protein · 21 g carbs · 10 g fatestimates, within ~10%
Every recipe in KalaPlate reads like this.
A whole library of them — plus a weekly plan built around your household's rules, a shopping list that writes itself, and a plate guide for anyone tracking. Allergies are enforced, never filtered.
More recipes like this
Browse every recipeAmerican · Dessert
American · Dessert
American · Dessert
American · Dessert