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.
INGREDIENTS NEEDED
- Pecans
- Almonds
- 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)
Ingredients
- 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
Raspberry Coulis
- 1/2 cup raspberries
- 1-2 tablespoons syrup/agave
- 1/2 teaspoon fresh lemon juice
- I use this scale.
Instructions
- 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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Hey Brandi,
Can I use a 8×8 square instead of 9×5 Loaf Pan?
I think that may make them extremely short but you can try it!
Hey Brandi so happy to read you!
Maybe I can double the recipe like for the Raw Hazelnut Creamy Brownies as you said?
I also have an important question on Coconut Cinnamon Cheesecake if you can check and answer would be nice!
Please let me know
Friendly
Henri
Hi Brandi! I’m really excited to try this, but I’m wondering if toasting the nuts here would work. I remember from other posts you mentioned how when roasted, the nuts release their oils and affect the batter texture. If i roast the nuts and let them cool, would that still be an issue in this recipe (since it’s no bake)? oh, I want to roast them because i love the smell haha!
Many thanks in advance!
Yum-O! These may be my favorite raw brownies. While I don’t dislike walnuts (which most raw brownies use), they aren’t my favorite nuts, so I knew I would love these. I made the raspberry sauce (didn’t strain it, just blended it together—I like the fiber and nutrition of seeds and I didn’t even notice them after they got blended in the Blendtec. My only sub was cashew butter.
But a couple of errors in the instructions. #1 mentions walnuts instead of pecans. #4 says you like them best straight out of the fridge—think you meant freezer. Mine were too hard right out of the freezer after 24 hours, but a few minutes at room temp softened them right up.
This was amazing!!!!!! Thanks so much.
Yay! So glad these are your new favorite Ellen! I always love hearing from you. Oops, sorry about that, fixed now! I had done a few trials on these and must have forgot to check my final typos. Thank you very much for the awesome review!
Awww thank you Linda!! xo
Thank you so much Suzanne!! They are certainly very rich, so just a few bites easily satisfies 🙂
I made these beauties & loved every bite,…so delicious & easy to make too,dear Brandi! Xxx
Awesome Sophie, thank you so much!!
Wow, that pumpkin seed butter sounds amazing. I’ve never tried it before, but I’m sure I would love it. I love that these brownies are raw too. So cool. That RASPBERRY sauce too!!! It looks divine on those brownies.
Thanks so much Melanie!! The raspberry glaze was the “icing” on the cake and something I decided last minute when we had just a few raspberries left over…I wanted the brownies to pop with color and that did it! My husband LOVED the glaze!
These brownies. Oh my word they look so rich, decadent and chocolatey! I cannot believe I have never tried making raw brownies before. I think I might just have to start with these! Pinned 🙂
Oh girl!! Raw brownies are my new favorite….it’s like just eating raw brownie/cookie dough that has been firmed up in the fridge and it is to die for!!
I agree! Go make them and come back and let me know how they turn out please!
Thanks Annie! They are shiny and delicious, that’s for sure!
Haha! Thanks Brittany for the compliment! They sure photographed beautifully and I had to control myself to not eat them all 🙂
Love raw brownies! Yum!!! Arm deep in pumpkin creations right now so a chocolate break sounds delicious…
Thanks Sophia! Yes, that too over here, haha!
These look so moist and soft and chewy – I could sink my teeth into one right now!
Thank you Cindy! They are super soft, with a nice crunch from the nuts. SO good!