Raw Vegan Brownie Batter

This website uses affiliate links and I may earn a small commission off of purchases made using these links at no additional cost to you

Why You’ll Love This Vegan Brownie Batter Recipe

• No-bake & easy – simply blend and enjoy! No cooking required.
• Healthy & nutritious – Made with natural, whole-food ingredients that are packed with fiber, healthy fats, and antioxidants.
• Diet-friendly – Vegan, gluten-free, dairy-free, refined sugar-free, nut-free, and keto-friendly!
• Indulgent yet guilt-free – Enjoy the taste of brownie batter without worrying about raw eggs or processed ingredients!

Ingredients to Make Raw Vegan Brownie Batter

• Black beans – The secret ingredient for a smooth, protein-rich base. Be sure to use no salt added black beans.
• Avocado – Adds creaminess and healthy fats.
• Cocoa powder – Provides that signature rich chocolate flavor we know and love. Dutch processed or natural cocoa powders both work because this is a no-bake brownie batter recipe (no worrying about the acidity and rise!)
• Dark chocolate chips – Use dairy-free and refined-sugar free chocolate for a fully vegan recipe. I love Hu dark chocolate!
• Dates – A natural sweetener that adds volume and enhances the fudgy texture.
• Vanilla extract – An essential ingredient in many baking recipes – for the nostalgic and familiar flavor profile.
• Sea salt – Enhances the chocolatey taste by balancing the bitterness of dark cocoa.
• Water – to help the blending process.

Steps to Make Raw Vegan Brownie Batter

1. Blend – Add all ingredients to a high-speed blender or food processor. Blend until smooth, scraping down the sides as needed.
2. Adjust – Taste and adjust sweetness or consistency by adding more dates for sweetness or a splash of water for a thinner texture.
3. Mix – Transfer the mixture to a bowl and mix in the chocolate chips.
4. Chill – Let the mixture chill in the fridge to thicken and set. Stick it in the freezer to speed up the process!
5. Serve – Scoop into a bowl and enjoy with a spoon, or use as a dip for fruit and crackers! See more creative serving suggestions below.
6. Store – Keep in an airtight container in the fridge for up to 5 days.

Ingredient Substitutions

• Black beans → I do not recommend replacing the black beans – they give the perfect color and texture to this recipe.
• Avocado → Try a smooth, natural, runny nut butter (like almond or cashew) for a different creamy base.
• Cocoa powder → Feel free to use dutch-processed, natural, or cacao powders at a 1:1 ratio.
• Dark chocolate chips → Chopped chocolate bars are another option; cocoa nibs will also work for a low-sugar version.
• Water → Replace with fortified plant milk for extra micronutrients and protein

Serving Ideas

• Straight from the spoon – My favorite – grab a spoon and dig in!
• Dessert charcuterie board – Great for sharing – pile it high in a bowl and surround with strawberries, banana slices, apple wedges, pretzels, and graham crackers.
• As a sandwich – Slather the brownie batter onto one piece of toast and smear your favorite nut butter on another – squish them together for a heavenly and satisfying high protein snack.
• Swirled into oatmeal – Mix into warm oats for a creamy, chocolatey meal that is packed with fiber and B vitamins.

FAQ

Is it safe to eat raw vegan brownie batter?

Since this raw brownie batter recipe does not contain eggs or flour, it is perfectly safe to consume raw!

Other vegan brownie batter recipes might contain flour, which must be heat treated before consuming as it poses a food safety concern for E coli and Salmonella. Be sure to double-check other raw vegan recipes for flour before assuming they are safe to consume raw.

How do I store leftovers?

Keep leftover vegan brownie batter in an airtight container in the fridge for up to 5 days or freeze for up to a month.

Can I bake this brownie batter?

This recipe is specifically designed to be eaten raw, but you can use my Fudgy Black Bean Brownies recipe if you’d rather make a baked version of my healthy vegan brownies!

Recipe Card

Print Recipe

5 from 1 vote

Raw Vegan Brownie Batter

This raw vegan brownie batter is rich, chocolatey, and completely guilt-free! Made with wholesome ingredients like black beans, avocado, and dates, it's naturally sweetened, no-bake, and packed with fiber and healthy fats. Perfect for a quick snack, a dip for fruit, or simply eating by the spoonful! Plus, it’s gluten-free, dairy-free, and keto-friendly. Ready in minutes with just a blender.

Prep Time15 minutes mins

Chill time1 hour hr

Course: Dessert, Snack

Cuisine: American, British

Keyword: avocado, black beans, chocolate, dates, desserts, gluten free, naturally sweetened, refined sugar free, vegan

Servings: 13

Equipment

• 1 Food processor or high speed blender

Ingredients

• 1 can black beans, no salt added rinsed and drained
• 1 medium avocado
• ½ cup + 1 tbsp cocoa powder
• 24 medium medjool dates, pitted ~18 grams ea
• 1 tsp vanilla extract
• ⅓ cup water
• 1 cup dark chocolate chips

Instructions

• Add all the ingredients except the chocolate chips to a food processor or high speed blender. Blend until smooth and creamy, scraping down the sides as needed. This make take up to 5-6 minutes.
• Transfer the batter to a bowl and mix in the chocolate chips
• Chill in the fridge for at least an hour to allow the batter to thicken. Alternatively, chill the mixture in the freezer for at least 30 minutes.
• Serve with a spoon or on a platter with fruit, pretzels, graham crackers, etc! See blog post for more ideas.
• Store in the fridge in an airtight container for up to 5 days.

Enjoy this raw vegan brownie batter as a quick, healthy dessert or a fun snack. Let me know in the comments how you like to enjoy yours!