These No-Bake Brownies are made without dates and are the easiest and most healthy chocolate treat. They are gluten-free and perfect for a snack or to refuel after a workout.
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.
- 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: peanut butter, maple syrup, almond milk, cocoa powder, ground flax seeds, and coconut flour.
- Use the S-blade attachment to process the ingredients until they make a thick, shiny paste. It normally takes between 20 and 40 seconds.
- 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.
- Adjust the batter. If the batter isn’t smooth and shiny, you might need to adjust its texture. To make the batter moister, 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.
- 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 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.
- Combine all the frosting ingredients in a small mixing bowl.
- Pop the bowl in the microwave for 30 seconds, stir, and if the chocolate chips are not fully melted, repeat.
- Remove the brownies from the freezer and spread the frosting on top.
- Once the brownies are frosted, leave them in the fridge for 10 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.
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.
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 works, but you need a whole cup and more flaxseed meal.
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.
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:
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No-Bake Brownies (Vegan)
Ingredients
- 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 - (note 1)
Chocolate Topping
- ½ cup Dark Chocolate Chips
- 2 teaspoons Coconut Oil
Instructions
- 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 Frosting
- In a small microwave-safe bowl, add coconut oil and chocolate chips
- Microwave for 30 seconds, stir, and repeat until melted. Pour on top of the brownie bar.
- Place the no-bake brownie in the freezer for 10 minutes to harden the chocolate layer
- Cut into 8 squares.
Storage
- Store in an airtight container in the fridge for up to 2 weeks.
This recipe was delicious I made them for my coworkers and family. Thank you. Your recipes always come out so good. You are my go to when I want to try something.
Thank you SO much!
Can these be frozen? I’m making these as part of my Christmas baking which I freeze and pull out to thaw when needed. Wondering how these would hold up?
Absolutely, pack in a sealed container, freeze up to 1 month and thaw in the fridge the day before.
Turned out awesome!
Oh my goodness our whole family is obsessed! The most delicious brownies ever!!!
Thank you so much
Can you think of an alternative to coconut oil?
Maybe cacao butter. Coconut oil is just here to make the topping not too hard – if you used just chocolate, it’d work, but it would crack like a chocolate egg.
Could I use almond butter or sunflower butter instead of peanut butter?
Yes you can!
Read the Allergy Swap section above for all my substitution tips!
I wanted them a bit sweeter so I stuck dairy free chocolate chips on top and they were perfect! Great recipe!!!!
I have to admit I was not sure how these will turn out! But happy to say they were delicious! Definitely saving this recipe for the future – easy and tasty!!
I wonder how many more calories it is if you don’t use monk fruit syrup, like if you use maple syrup. This sounds delish.
The nutrition panel is calculated using maple syrup, not monk fruit syrup
Can i use honey instead of maple syrup?
Any liquid sweetener should work yes, I don’t use honey as it’s a animal source product