These vegan strawberry brownies are the ultimate vegan chocolate dessert with layers of fudgy brownies with juicy strawberries and gooey smooth chocolate ganache.
What's even better, is these delicious treats require absolutely no baking. This makes them perfect for when you don't want to turn on the oven during summer!
They're like a summery version of my caramel brownies and Nutella brownies.
★ What to expect from this recipe
✔️ Made with 10 simple ingredients.
✔️ No-bake and really easy to make.
✔️ Completely eggless, dairy-free, and gluten-free.
🍓 Ingredients Needed
If you prefer baked vegan brownie recipes, check out these biscoff brownies, fudgy brownies, and gluten-free brownies!
Notes about the ingredients
- Make sure the strawberries you use are ripe and fresh. Wash and dry them really well before use so that they don't have any additional water which can weep into the chocolate ganache.
- Walnuts make up the base of these no-bake brownies. Using nuts in place of flour or oats helps to keep these brownies gluten-free and adds fats that give a rich buttery texture. Alternatively, you can also use pecans if preferred.
- Depending on your taste, you can either use raw cacao powder which is slightly bitter or Dutch-processed cocoa which has a much more mellow but deep chocolatey flavor. Either is fine in this recipe as we're not baking these brownies. When baked the difference in acidity level between raw and Dutch-processed can potentially change the final results (ref: Serious Eats).
- I find Medjool dates are best for no-bake desserts as they are naturally soft and therefore much easier on your blender. You can swap these out for another variety. If your dates are a little on the harder side, soak them in a little warm water for an hour first.
- Full-fat coconut milk is used to make the chocolate ganache topping. Make sure you chill the cans of coconut milk in advance. This separates the watery part from the coconut cream. Only use the thick coconut cream from the top of the cans.
- Use good quality dark chocolate to make the ganache. Anything that's dairy-free and 70% upwards is ideal.
- Vanilla extract is also included in the ganache to help intensify the flavor and sweetness. You can skip it if you want to simplify the recipe even further.
- You can use any nut butter of your choice, cashew butter, almond butter, and peanut butter all work well. If you're allergic to any of those nuts you can also use tahini or sunflower seed butter instead.
🥣 How To Make Vegan Strawberry Brownies
(Full ingredient quantities and instructions are in the recipe card at the end of this post)
(1) Add the dry ingredients to the food processor (walnuts, cacao powder, and salt) and blitz until they form a light crumb consistency. Add the dates and nut butter and blend further for a couple of minutes until the mixture starts to stick together to form a dough.
(2) Line an 8x8" cake tin with parchment paper and press the brownie dough evenly into the base of the pan. Smooth out the surface using the back of a large spoon.
(3) Finely chop the vegan dark chocolate and set it aside in a heat-resistant bowl. This ensures that it will melt quickly and evenly.
(4) Add the coconut milk to a small saucepan and place on medium heat for a couple of minutes until just simmering, do not allow it to boil as this can separate the coconut milk. Pour the heated coconut milk over the chopped chocolate and let it sit for 3-5 minutes, uncovered.
(5+6) Once the chocolate has melted through, stir the mixture really well using a rubber spatula or whisk until completely smooth. Lastly, add the maple syrup and vanilla extract and stir again to combine.
Assembling the brownies
(7) Add the strawberries on top of the brownie base as evenly as possible.
(8) Pour the melted chocolate ganache over the strawberries. Tilt the pan if needed to make sure you get even coverage.
(9+10) Top the brownies with some freeze-dried strawberries. Lastly, place them in the fridge to set for 2-3 hours before slicing and serving them.
👩🍳 Recipe Success Tips
- You'll only need the thick coconut cream from the cans of coconut milk. Therefore the watery part from the cans is left behind. Don't throw it out! Save the watery coconut milk for smoothies, curries, and shakes
- Line your cake pan with parchment paper and create a parchment sling as shown on King Arthur Baking. This will make it easier to lift out the brownies once ready.
- Do not cover the bowl of chocolate ganache as it melts. This creates condensation which will send water droplets down into your ganache and can cause it to split.
- Like with all brownies and slices, I recommend that you use a large sharp knife. Ideally, a chef's knife if you own one. A blunt knife will make it really tough to cut nice even slices.
- Take these raw brownies to the next level with a drizzle of strawberry sauce.
💬 Frequently Asked Questions
For up to 5 days in an airtight container. Place them in an airtight container or wrap them well in plastic wrap.
Yes, you can half the recipe and make them in a loaf pan instead.
I don't recommend freezing these brownies as the strawberries tend to go out of shape when defrosted and release their liquid. It's best to store them in an airtight container in your fridge and consume them within a few days. Trust me, these bars will not last very long in your house! Alternatively, you can make a smaller batch as suggested above.
🍫 More Vegan Brownies
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- 350 g (3 cups) walnuts, or pecans
- 45 g (½ cup) unsweetened cocoa powder, or raw cacao powder
- ½ teaspoon sea salt
- 7 Medjool dates, pitted
- 50 g (⅕ cup) nut butter, cashew, peanut, almond or tahini
- 300 g (2 cups) fresh strawberries, washed and dried
- 300 g (10.6 oz) chilled full-fat canned coconut milk, *see notes
- 200 g (7 oz) vegan dark chocolate, (70% cocoa or higher)
- 30 ml (2 tablespoons) pure maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons freeze-dried strawberries, optional
- Add the walnuts, cacao powder, and salt to your food processor and blitz until they form a light crumb consistency. Add the dates and nut butter and blend further for a couple of minutes until the mixture starts to stick together to form a dough.
- Line an 8x8" cake tin with parchment paper and press the brownie dough evenly into the base of the pan. Set aside.
- Wash and dry the strawberries well. Remove the tops and slice them into halves or quarters. Add the strawberries on top of the brownie base in as even a layer as possible.
- Finely chop the chocolate and place it in a heat-resistant bowl or jug. Heat the coconut milk in a saucepan until simmering, but do not allow it to boil. Pour the coconut milk over the chocolate and allow it to sit uncovered for 3-5 minutes.
- Stir the chocolate ganache with a rubber spatula or whisk until smooth. Add the maple syrup and vanilla extract and stir again until combined. Pour the chocolate ganache over the strawberry layer. Tilt the pan to ensure that the ganache covers the strawberries as evenly as possible. If using, add some freeze-dried strawberries on top. Chill for 2-3 hours until completely set.
Serving and storage
- Cut the brownies into 16 portions using a sharp knife. To store, make sure they are wrapped well or in an airtight container and refrigerate for up to 5 days.
- Chilled coconut milk: Refrigerate the cans of coconut milk overnight, then only use the thick cream from the top of the cans. Save the liquid and use for smoothies, soups, curries etc.
- I don't recommend freezing these brownies as the strawberries tend to go out of shape when defrosted and release their liquid. You can make a smaller batch by halving the recipe and using a loaf pan.
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*This recipe was originally published in July 2020. The recipe has since been improved to simplify the instructions and ingredients.