These vegan no-bake brownies without dates are the easiest and most healthy chocolate treat.
They are gluten-free and perfect for a snack or to refuel after a workout.
What Are 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.
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.
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 6.5 grams of protein and 6 grams of fiber, which are both very fulfilling.
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. If you are concerned about eating raw flour, read my article about the raw flour that are safe to eat.
Making The Batter
This recipe is very quick and simple to make and it only takes a food processor.
Combine all the no-bake brownie ingredients in the bowl of your high-speed food processor.
Use the S-blade attachment to process the ingredients until it makes a thick paste: peanut butter, maple syrup, almond milk, cocoa powder, ground flax seeds, and coconut flour.
Tip: Take The Milk To Room Temperature
Your milk must be at room temperature before you combine the batter.
If it’s too cold, it will make the peanut butter solidify and will turn the brownies somewhat gritty.
Process on medium speed initially until the ingredients come together nicely and start forming a thick and consistent batter.
It normally takes between 20 and 40 seconds to turn the ingredients into a dark and shiny paste that shouldn’t have lumps.
Adjusting The Batter
If the batter isn’t smooth and shiny, you might need to adjust its texture.
To make the batter more moist, you can add some more almond milk. Add the milk one tablespoon at a time and process the batter again until you reach the perfect consistency.
On the other hand, if your batter is too liquid, you can adjust it by adding more coconut flour. Add the flour one or two teaspoons at a time. This flour is highly absorbent so you have to work gradually.
Forming The Brownies
Since these brownies are not baked, the shape you give them is pretty much the shape they will keep.
Line a loaf or square pan with parchment paper. You don’t need to oil it.
Gather the brownie mixture from the food processor bowl with your hands that you have wet just before and place the batter in the pan.
Flatten the top of the brownies with a silicone spatula.
Place the no-bake brownies in the freezer to let the batter set. It takes at least 5 minutes, but 10 minutes is the ideal time.
Frosting The Brownies
For a perfect dessert, I like to add chocolate ganache on top of my brownies.
To make my chocolate peanut butter frosting, gather the following ingredients:
- Peanut Butter – Use natural peanut butter with no sugar, no oil, and no salt. Real peanut butter made just with peanuts.
- Maple Syrup – You can use classic maple syrup, but also sugar-free maple syrup, agave syrup, or coconut nectar.
- Cocoa Powder – I prefer to use unsweetened cocoa powder to avoid unnecessary sugar.
Combine all the frosting ingredients in a small mixing bowl and whisk them until you reach a smooth consistency.
Remove the brownies from the freezer and spread the frosting on top.
Setting The Brownies
Once the brownies are frosted, leave them in the fridge for 60 minutes.
This time allows the batter to set fully and will make it easier to separate the slices.
Slice your no-bake brownies into 8 slices and enjoy cold.
The brownies will soften at room temperature.
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.
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.
No-Bake Brownies Tips
No-bake brownies are very easy to make by anyone. However, 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.
Next, make sure all the ingredients are at room temperature, cold almond milk will harden the whole batter, and it will be more difficult to blend.
Finally, use fresh nut butter a freshly opened jar is the best as it is creamy, runny, and has no lumps.
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. Opt 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.
Frequently Asked Questions
I’ve gathered below the answers to your most common questions about these brownies.
Yes, the maple syrup can be swapped for honey, however, the brownies won’t be vegan anymore.
You can use any other liquid sweetener, such as agave syrup, rice malt syrup, or coconut nectar.
Other flour options are not as absorbent as coconut flour. Almond flour can work, but you need a lot more of it to absorb the same moisture, so the overall taste and texture would be very different.
Yes, you can. Follow the instructions to make PB2 butter by adding water to the powder and you can use it in the recipe.
Both cocoa and cacao powder work fine in this recipe.
Coconut oil is not needed in this recipe.
This batter can be baked if you want to. Pop it in the oven for 10 to 15 minutes at 350°F (180°C).
Raw brownies are healthier than normal brownies if you use the ingredients below.
Regular brownies contain sugar and oil, so they tend to be full of processed ingredients.
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:
Did You Like This Recipe?
No-Bake Brownies (Vegan)
- ½ cup Peanut Butter (Unsalted) - no added oil, no added sugar, fresh and runny
- ⅓ cup Maple Syrup - or liquid sweetener of your choice like sugar-free Monk fruit if keto or brown rice syrup, agave.
- ¼ cup Almond Milk - unsweetened at room temperature
- ½ cup Unsweetened Cocoa Powder
- ¼ cup Flaxseed Meal
- ¼ cup Coconut Flour
- Line a 9-inch x 5-inch loaf pan with parchment paper. Set aside.
- In a food processor with the S blade attachment, add all the ingredients: peanut butter, maple syrup, almond milk (make sure the almond milk is at room temperature. If just out of the fridge, it solidifies the peanut butter and won't come out as good), unsweetened cocoa powder, flaxseed meal, and coconut flour.
- Process on medium speed until all the ingredients come together and form a consistent brownie batter. It shouldn't take more than 30 seconds. The dough will be dark, sticky, and thick. That is what you want. If it looks very dry, which can happen if you did not measure the flour precisely, add 1 extra tablespoon of almond milk. Process again.
- Gather the brownie batter with your hands. It is sticky, so you can wet your hands to make this easier. Transfer the no-bake brownie batter onto the prepared loaf pan and press to flatten using a silicone spatula. Freeze for 5-10 minutes. Meanwhile, prepare the frosting.
Chocolate peanut butter frosting
- In a small mixing bowl, combine peanut butter, maple syrup, and unsweetened cocoa powder.
- Remove the brownie from the freezer and spread the chocolate frosting on top. Note that the frosting will stay shiny and sticky. It won't solidify, it is a soft creamy topping.
- Place the no-bake brownie in the fridge for 1 hour before slicing. This will give the flavors time to combine, and the texture will be perfect.
- Cut into 8 squares.
- Store in an airtight container in the fridge for up to 2 weeks.