Healthy no-bake vegan brownies that are as creamy as fudge and have a secret ingredient that makes the chocolate flavor go very very deep. Gluten, refined-sugar-free, dairy-free and high in protein and fiber.
Healthy No-Bake Vegan Brownies
These brownies are no bake, and soo chocolate-y thanks to the addition of a special chocolate-enhancing ingredient – cold coffee!
Yes, I’m sure you’ve heard that the addition of a teaspoon or two of cold coffee enhances the chocolate flavor and, no, you won’t taste coffee, for those who don’t care for the flavor. And the small amount won’t add much caffeine either.
If you are really interested in a stronger coffee flavored brownie, try my baked mocha brownie recipe here.
The Nutrition in No Bake Vegan Brownies
The cacao and almond flour also boost the nutrition of course. The cacao, which is simply unprocessed true chocolate in powder form, adds mood-boosting magnesium. And the almond flour and walnuts add nut nutrients, including protein. And the dates add zinc and lots of healthy fiber.
If we are going to have a rich chocolate bite, we might as well make sure it contributes to our nutritional intake of the day, right?
How to Make No Bake Vegan Brownies
Make up the date paste, blend with all ingredients. Press into a parchment-lined loaf pan and refrigerate for one hour before frosting. To allow for clean cut brownies, freeze for 3 hours, slice, and store refrigerated.
Make These No Bake Vegan Brownies Nut Free
Want to make it nut free? Swap the almond flour for buckwheat flour and swap the walnuts for raw sunflower seeds. Let’s get to not-baking!
Try More Vegan Brownies Here
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No-Bake Vegan Brownies
- 1 cup date paste (blend up 10 soaked and pitted Medjool dates + 2 tbsp water)
- 1/2 cup almond flour (to make it nut-free, use buckwheat flour or oat flour)
- 1/2 cup walnuts
- 1/3 cup cacao powder
- 2 tbsp coconut oil (melted, refined instead of virgin if you want to avoid any coconut flavor)
- 2 tbsp brewed coffee
- 1 tsp cinnamon
- pinch of salt
Smooth Fudge Icing
- Soak raw medjool dates in water, 1 hour to overnight depending on their softness.
Line an 8-inch by 4-inch pan with parchment paper.
To make the brownies:
- Make the date paste. To do this, rinse the soaked dates, pit them and blend them in a high speed blender, along with the water. You want a very smooth paste. Try not to add more water, but if you need to, must 1 tbsp and let it be chunky.
- To the blended date paste, add in the flour, walnuts and cacao powder - blend again until smooth. Then add in the coconut oil, coffee and cinnamon and salt. Blend again until smooth.
- Then, press the mixture into an even layer in the pan and refrigerate for one hour before frosting them.
To make the fudge icing:
- Melt the chocolate chips by microwaving in a pyrex measuring cup at 60-seconds. Stir the hot chips until all are melted.Add in the other ingredients and stir.Pour frosting on to chilled brownies. Set in the refrigerator until frosting sets before cutting with a hot knife (I dip a knife into boiling water, wipe it dry and cut the brownies)Slice into 6 squares. If you store in the freezer, let them thaw 10 minutes before eating.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in immunological nutritional studies and journalism. More about Dee Dine here.