No-Bake Espresso Walnut Brownies
Prep time
Total time
You won't find any butter, oil, eggs, sugar or flour in these brownies, but they're so delicious and fudgy that you won't believe they're actually good for you!
Recipe type: Dessert
Cuisine: Vegan
Serves: 16
  • 1.5 cups walnuts, divided
  • 1 cup almond meal (or roughly chopped almonds)
  • 2 – 2½ cups (about 24-28) Medjool dates, pitted
  • ¾ cup cocoa powder (not Dutch-processed)
  • 1-2 tsp espresso powder
  • pinch sea salt
  1. Place 1 cup walnuts and almond meal (or chopped almonds) in food processor and process until finely ground.
  2. Add the cocoa powder, espresso powder and sea salt. Pulse to combine.
  3. Add the dates to the food processor one at a time, letting each date combine into the mixture before adding the next.
  4. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand.
  5. Chop the remaining ½ cup walnuts and add them to the brownie mixture and toss to combine.
  6. Transfer the brownie mixture to large piece of parchment paper lined cake pan and shape and press firmly and tightly into a 6 to 7-inch square, or thereabouts, that is roughly ½-inch thick.
  7. Chill in the refrigerator for about 30 minutes before cutting. Store brownies in the refrigerator for up to 2 weeks, or freeze for up to 2 months.
Recipe by sweetest kitchen at