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!
Video: How to make Vegan No Bake Brownies
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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.
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
- 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.
- Stop processor and add coconut flour. Process just until a ball of dough starts to form.
- Transfer dough to a clean bowl. Add walnuts and stir to incorporate.
- 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.
- Place on plate in the fridge and allow to chill at least 30 minutes.
- Cut into 16 squares.
- 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.
- Store in a covered container in the fridge for up to 1 week. May be frozen for longer storage.
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Nutrition Information
- Serving Size: 1 brownie
- Calories: 129
- Fat: 12 g
- Sodium: 25 mg
- Carbohydrate: 8 g
- (Fiber: 2 g
- Sugar: 3 g)
- Protein: 3 g
Dietary
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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This recipe is one of the most amazing brownie recipes I have ever put together (was going to say “baked” and realized I didn’t have to do that!). I’ve made them twice. The first time I substituted macadamia nuts for walnuts. They were divine. Tonight I opted to used cashew butter and macadamia nuts. On a fluke I add some vanilla extract which added a little different dimension to the brownies. Suffice to say they are to die for. One batch lasted exactly 7 days. Yes, I shared them with my husband but it wasn’t easy. Thank you so much for such a fantastic recipe.
We’re so excited to hear how much you loved these No-bake Brownies! They really are so simple and your variations sound amazing. I bet sharing wasn’t easy but it is the season for love!!
Hello. I made this recipe for a family gathering. However, I must have done something wrong because they just weren’t “sweet” enough and more like cocoa w/out flavoring? I don’t have a food processor…..would that be the reason? I used a hand mixer.
The consistency was sort of grainy and maybe I didn’t use enough syrup.
BTW Jessica, thank you for all your help.
Hi Karen,
I don’t think you did anything wrong. With the amount of maple syrup called for in the recipe, they aren’t very ‘sweet’ – they’re meant to be more intense and chocolatey. Your grainy consistency may have been related to your almond butter as some are smoother and creamier than others (often the fresh ground almond butter is coarser and drier.)
The recipe was intended to be very low in sugar so if you prefer a sweeter treat, you can certainly add more maple syrup if you’d like – just be aware that with more maple syrup (or a runnier almond butter) that you may need more coconut flour so be sure to taste and test as you go.
And you are most welcome, Karen! It’s been my pleasure to help.
There! You nailed it. I ran blog on blogging for years and consulted with some of my readers on a professional basis. I don’t know how often I had to chide them to answer their comments and be a helpful as possible. Your attention to your readers is what will keep bringing them back! That and amazing recipes like this one. Keep up the awesome work!
Thanks, Joella! We appreciate your support.
What can I use instead of coconut oil?
Hi Andrea,
That’s a tough one since the texture of the brownies relies on the fact that coconut oil is solid at room temperature. You could use a non-hydrogenated palm shortening such as that made by Spectrum or Nutiva. Both are flavorless and solid at room temperature.
Made these tonight and they were so bitter..wondering if I’m missing something here?? The cocoa powder was super stronger. Do y’all do anything to tone that down at all?
Hi Julie,
I’m sorry to hear that you found these bitter as that has not been my experience. It definitely could be related to the cocoa powder as every brand differs in alkalinity and astringency – add that to the fact that we all taste (or perceive flavors) differently due to genetics.
That being said, I don’t do anything to tone down the bitterness but I have found that the higher the quality of cocoa you use, generally the better the outcome is. I prefer to use the cocoa from Equal Exchange and also really love this one from Rodelle.
Just put these together but couldn’t get a dough consistency. Added 2 more tbsp of coconut flour and still runny. Placed in freezer, I still think they’ll be tasty. I use the Costco almond butter which is pretty soft to start so that might be why.
I think you’re right about the Costco almond butter is why they’re so soft. I’ve bought that one in the past and it was really thin – almost pourable.