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+ servings

Raw Vegan Espresso Brownies

Prep Time 15 minutes
Total Time 15 minutes
Servings 22 -24 1" squares
Author Heidi @ Food Doodles


  • 3/4 C raw walnuts
  • 1/2 C raw almonds
  • 1 1/4 C pitted Medjool dates packed
  • 1/2 C unsweetened cocoa powder
  • 1 tbsp instant coffee I used medium roast
  • 1 tsp pure vanilla extract
  • pinch sea salt


  • In a food processor process the walnuts and almonds until no large pieces remain. Place the nut meal in a bowl.
  • Place the pitted dates in the food processor and process again until no large pieces remain. The dates may even form a dough. Just break it up with a knife and continue with the recipe.
  • Add the ground up nuts back to the food processor along with the cocoa powder, instant coffee, vanilla and sea salt. Process until all the ingredient are evenly distributed and the mixture it just starting to clump together.
  • Prepare a loaf pan by lining it with wax paper, parchment or even plastic wrap then pour the crumbly mixture in. Press down firmly.
  • You may turn out the brownies and slice immediately or if you prefer, refrigerate 30 minutes before slicing so that the mixture is firmer. Store in an airtight container on the counter or in the fridge.


For a milder brownie, use 1/3 C cocoa powder and 2 tsp instant coffee. Keep in mind that I used a medium roast coffee so if you're using a darker coffee consider starting with less.
I also crushed the instant coffee slightly with the back of a spoon to get rid of the large granules, but I'm not sure that was necessary so you can do that if you want.
These brownies do get a little drier once they sit overnight and if they're kept in the fridge so consider adding 1 tbsp water when adding the cocoa and coffee granules.
Try putting 1 brownie in the microwave for 5-10 seconds(depending on whether it was in the fridge or not) for an even more delicious treat!