These No-Bake Vegan Brownies are oil-free, gluten-free and topped with a delicious homemade raspberry coulis. These contain no dates and are so moist, rich, chocolatey and super chewy.
NO BAKE VEGAN BROWNIES
I love no bake desserts, especially vegan brownies that you can eat within minutes. I have several no bake vegan desserts on the blog, like these No Bake Vegan Pecan Pie Bars and these Nutella Chocolate Cream Pie Bars. We can’t forget about these It seems every raw brownie recipe out there is made with dates. Unfortunately, I am not a huge fan of dates. I can eat them, but I don’t love them. So, I set out to create a recipe that used different sweeteners. These brownies I LOVE.
BROWNIES WITHOUT DATES
It seems every no bake brownie recipe calls for dates, am I right? Well, I don’t like dates, so I had to come up with some without them. They turned out fantastic and so rich! Even without dates, these are refined sugar-free and healthy, full of natural fats, no oil and no butter. They also take about 10 minutes to make. You only need to wait an hour for them to chill and then you can devour them.
- Unsweetened cocoa powder
- Coconut sugar
- Ground flaxseed
- Maple syrup
- Nut or seed butter of choice: I used pumpkin butter but cashew butter is also fantastic!
HOW TO MAKE NO BAKE VEGAN BROWNIES
Step 1: Add the pecans and almonds to a food processor and process into a flour.
Step 2: Add the cocoa powder, coconut sugar, salt and flaxseed process again briefly until mixed.
Step 3: Add the maple syrup and nut/seed butter and process until it comes together in a ball. It won’t take too long.
Step 4: Add the mixture to a 9×5 loaf pan lined with parchment paper.
Step 5: Place in the freezer for 1 hour to do a quick firming of the brownies.
Step 6: Remove and slice into 8 brownies or desired size. Wrap each individually and store in the fridge until ready to serve.
Step 7: Make the vegan raspberry coulis to serve on top, if desired. This is the easiest coulis you will ever make, no cooking required, just blend and serve!
MORE VEGAN BROWNIES RECIPES
- Vegan Fudgy Coconut Butter Brownies
- Vegan Fudgy Zucchini Brownies
- Chocolate Pumpkin Cake Brownies
- Best Vegan Fudge Brownies
- Fudgy Vegan Low-Fat Brownies
No Bake Vegan Brownies (Oil-free and Gluten-free)
- 1 heaping cup (120g) raw pecan halves
- 1 heaping cup (150g) whole raw almonds
- 1/2 cup (48g) raw cacao powder
- 2 tablespoons coconut sugar
- 1/4 teaspoon fine sea salt
- 3 tablespoons (21g) ground flaxseed
- 1/2 cup (160g) pure maple syrup
- 1 tablespoon pumpkin seed butter OR sub with cashew butter or sunbutter
- 1/2 cup raspberries
- 1-2 tablespoons syrup/agave
- 1/2 teaspoon fresh lemon juice
- I use this scale.
- Add the pecans and almonds to a food processor and blend into a flour, about 10 seconds. You don't want to over-process or it will turn into butter. Add the cacao powder, sugar, salt and flaxseed and blend just until mixed, another 10 seconds.
- Add the syrup/agave and pumpkin seed butter and blend just until it all comes together in a ball (see photo), another 5-10 seconds. Don't over process.
- Line a 9X5 loaf pan with parchment paper hanging over the sides. Add the mixture to the pan and press down flat and hard and along the edges. I used a rubber spatula to help press the mixture down. It will be very sticky, so be patient. It also will help to dampen your fingers with water. Once the mixture is spread out, overlap the paper over the mixture and press down really flat and hard and smooth it out to the corners. This will help form the bars and make the mixture hold. Place to firm up in the freezer for an hour.
- Remove from the freezer and pull out with the parchment paper and slice into 8 bars. Wrap each bar in plastic wrap and keep stored in the fridge.
- To make the coulis, simply blend the raspberries with the syrup in a food processor until very smooth. Strain through a superfine mesh strainer to catch all the seeds, pressing through with a spoon. Place in the fridge to firm up a bit. I added a tiny bit of cocoa powder to mine. It will thicken up in the fridge.
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