Vegan No-Bake Brownies

Only 20 minutes and 7 ingredients stand between your blissful chocolate-filled dreams and these healthy Vegan No-Bake Brownies!

Dreams do come true.

Does anyone else dream of brownies and all their delicious variations? Rich, sweet, chewy or cake-like, plain jane or loaded with sprinkles and frosting – we don’t discriminate. Brownies are just plain good and satisfy that sweet tooth in a snap.

OK, Jess avoids brownies with eggs in them because of her allergy, but that’s just one more reason you want to make these Vegan No-Bake Brownies – no eggs! Oh and these beauties are also vegan, paleo-friendly and gluten-free because we believe everyone should be able to enjoy a brownie whenever possible – especially on the cusp of the love and sweets-filled holiday of Valentine’s Day!

Not a fan of nuts, no worries! We both love a nut-filled brownie, but if you’re not a fan of walnuts (pistachios or macadamia nuts are great options) or just simply don’t do nuts, feel free to omit them. Fair warning though – they’ll seem even fudgier, which isn’t necessarily a bad thing – just sayin’!

A beautiful chain reaction of time-saving events

No eggs = no oven. No oven = brownies made in record time because they’re so easy to make. While most brownies require the use of an oven, you can go right ahead and turn yours off. These no-bake brownies are made using just a food processor, a spoon and your hands. {AKA: Last-minute Valentine’s dessert that makes you look like you spent a lot of time making it.}

Skeptical? Don’t be. For all the ingredients and kitchen tools these Vegan No-Bake Brownies lack, they make up for in taste and nutrients. Thanks to a big dose of raw cacao (or baking cocoa), you get a big dose of flavanoids – a class of antioxidants that appear to promote general health and may lower your risk for heart disease and certain cancers. They also contain coconut oil (which you can read more about here) and a handful of omega-3 fatty acids from walnuts. And with a touch of pure grade B maple syrup that adds the perfect amount of sweetness while keeping sugars and carbs in check without compromising flavor – the myth of a tasty and healthy brownie is brought to life.

Ooey, gooey and wonderfully messy to eat

You know a brownie’s good when you have to either lick your fingers or wipe your hands (or face?) with a washcloth after. Ain’t no shame here unless of course you’re hosting an ultra-fancy tea party, where chocolate-covered faces are frowned upon. And even then, c’mon! Kids get messy ALL the time when it comes to desserts and we applaud them. Something to think about.

These Vegan No-Bake Brownies do require refrigeration because they’re not baked, but one bite and you’ll be convinced that you’ve just experienced the best brownie texture ever after allowing them to sit at room temperature for 10-15 minutes after removing them from the fridge. We know it’s hard to wait, but trust us. That little bit of time takes the cold edge off and allows their flavors to really shine. Can’t wait the extra minutes? OK, you can twist our arm! Be a rule-breaker and enjoy one straight out of the fridge – the flavors will still be heavenly.

Ready to get fudge-faced?

Just in case we didn’t paint as clear a picture of just how irresistible these Vegan No-Bake Brownies are, be sure to watch this how-to video that will likely make you wonder why you haven’t started making them yet!

So go ahead – make your Valentine’s (or your own) sweet dreams come true! And share that love with us over on IG @therealfoodrds – the messier the better in our opinion!

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Let's Get Cookin'

Vegan No-Bake Brownies

Brownies were never so healthy yet so rich and chocolatey until these. Made with only wholesome ingredients they’re a treat you can feel good about enjoying and sharing.

• Author: The Real Food Dietitians
• Prep Time: 20 mins
• Total Time: 20 mins
• Yield: 16 Brownies 1x
• Category: Dessert

Print Recipe

★★★★★ 5 from 2 reviews

Ingredients

• ½ cup almond butter
• ½ cup coconut oil
• 3 Tbsp. maple syrup
• ¾ cup raw cacao or baking cocoa
• Pinch of sea salt (if almond butter is unsalted)
• 2 1/2 Tbsp. coconut flour
• ¼ cup raw walnuts, roughly chopped
• Optional chocolate drizzle: 1/4 cup chocolate chips + 1/4 tsp. coconut oil

Instructions

1. Place almond butter, coconut oil, maple syrup, salt and cacao powder in the bowl of a food processor. Process just until blended, stopping to scrape down sides as needed.
2. Stop processor and add coconut flour. Process just until a ball of dough starts to form.
3. Transfer dough to a clean bowl. Add walnuts and stir to incorporate.
4. Press dough into an 8×8-inch pan lined with parchment paper or use your hands to pat dough into an 8×8-inch square on a parchment paper-lined tray or small baking sheet.
5. Place on plate in the fridge and allow to chill at least 30 minutes.
6. Cut into 16 squares.
7. For optional chocolate drizzle. Add chocolate chips and 1/4 tsp. coconut on in a small saucepan over medium-low heat and stir continuously until chocolate is a smoothie consistency. Drizzle over bars.
8. Store in a covered container in the fridge for up to 1 week. May be frozen for longer storage.

Nutrition

• Serving Size: 1 brownie
• Calories: 129
• Sugar: 3 g
• Sodium: 25 mg
• Fat: 12 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 3 g

Pin now to make later!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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