I love making healthy brownies, like my Healthy Brownies, Butternut Squash Brownies, or Healthy Banana Brownies. They are all easy to whip up, delicious, and very chocolatey, but sometimes, I like to make a version that doesn’t require any baking. Over the years, I’ve become a bit of a no-bake aficionado. I love combining the right ingredients that can be eaten raw, as I’ve done in my Samoa Bars, No-Bake Chocolate Cake, and No-Bake Coconut Cookies.
Why I Love No-Bake Brownies
No-Bake Brownies are a healthy, raw version of your classic brownie recipes. They are made with plant-based ingredients that can be eaten raw. So it’s perfect from everyone in my family! While most no-bake brownies are made with dates, these no-bake vegan brownies are made without dates and, therefore, contain fewer carbs than the classic recipe. I also enjoy such a quick and easy recipe. All it takes is one food processor and a pan. Blend, press, and I’m done!
Ingredients and Substitutions
Let’s see the list of simple ingredients you need to make these fudgy no-bake brownies.
Peanut Butter – Make sure you use fresh peanut butter with no lumps or added oil. You can use any nut butter, like almond butter. Maple Syrup – or any other liquid sweetener you love, like agave syrup, brown rice syrup, apple syrup, or sugar-free monk fruit syrup. Almond Milk – At room temperature for best results. Feel free to use any plant-based milk you love, like almond milk, coconut milk, rice milk, or oat milk. Flaxmeal – Ground flax seeds add the most delicious texture to the brownies. It also adds healthy fat and fiber to this snack. Unsweetened Cocoa Powder – These no-bake brownies use cocoa powder instead of pre-made chocolate chips. I use unsweetened to avoid added sugar. Coconut Flour – It is safe to eat raw coconut flour. It is a delicious way to create no-bake vegan desserts that taste like cooked ones. You can also use almond flour in this recipe, but you have to x4 the amount.
How To Make No-Bake Brownies
When you hear brownies, you think of dessert. But while these no-bake brownies are delicious desserts, they are also nourishing snacks. Indeed, only one square contains 7.1 grams of protein and 6 grams of fiber, which are both very fulfilling.
Frosting Option
For a perfect dessert, I like to add chocolate ganache on top of my brownies. To make my chocolate frosting, gather the following ingredients:
Chocolate Chips – I prefer to use unsweetened dark chocolate chips to avoid unnecessary sugar. Coconut Oil – Melting the chips in coconut oil makes an easy-to-spread mixture that solidifies in the fridge.
Recipe Variations
If you want to change the taste of your no-bake brownies, you can add the following to the batter:
Walnuts: Incorporate chopped walnuts into the batter with a silicone spatula. Don’t process them or they wouldn’t taste as good. Pecan Nuts: Chop pecan nuts on a chopping board and add them on top of the batter before frosting. Vanilla Extract: For a touch of extra flavor, add a teaspoon of vanilla extract.
Storage Instructions
These no-bake brownies can be stored for up to two weeks in an airtight container in the fridge. You can also freeze them in small zip-lock bags and keep them in the freezer for up to three months. Thaw them in the fridge for a few hours, or eat them half frozen.
Pro Tips
No-bake brownies are very easy to make by anyone. Here are a few tips to make sure you get it right every time.
You must use a food processor – not a blender- to combine the ingredients properly. The speed of the blade will warm the ingredients and create the perfect batter. Don’t try to make the recipe without a food processor or it will come out very different. Make sure all the ingredients are at room temperature. Cold almond milk will harden the whole batter, making blending more difficult. Use fresh nut butter. A freshly opened jar is the best as it is creamy, runny, and has no lumps.
Allergy Swaps
This recipe is already vegan, egg-free, dairy-free but if you are allergic to some of the ingredients, you can make the substitutions below:
Nut-Free: You can use any fresh, runny, natural nut butter such as almond butter or cashew butter. If you are allergic to all nuts, use sunflower seed butter. Go for a nut-free milk such as rice milk or oat milk. Low-Carb: To make these brownies low-carb, use sugar-free maple syrup, unsweetened cocoa powder, and unsweetened almond milk. Flax-Free: You can replace the ground flaxseed with ground chia seeds.
I’ve gathered below the answers to your most common questions about these brownies.
More No-Bake Vegan Dessert Recipes
If you love no-bake vegan desserts like this no-bake brownie recipe, I recommend giving a try to the following recipes:
