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No Bake Brownies (Vegan, Gluten-Free, Small Batch)

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These no bake brownies are rich, fudgy, and deeply chocolatey, made with wholesome ingredients and no oven required. Naturally vegan and gluten-free, this small-batch treat comes together quickly and is topped with a silky chocolate ganache.

Ingredients

1 cup medjool dates, pitted

1/2 cup almond butter (or other nut butter)

1/4 cup cocoa powder

1 teaspoon vanilla extract

1/2 cup vegan chocolate chips

1/4 cup non-dairy milk

Chopped hazelnuts, for garnish

Instructions

  1. Remove the pits from the dates. If the dates are dry, soak them in warm water for 10 minutes, then drain well.
  2. Add the pitted dates, almond butter, cocoa powder, and vanilla extract to a food processor. Blend until a sticky dough forms and holds together when pressed between your fingers.
  3. Line a small loaf pan or square container with parchment paper. Press the brownie mixture evenly into the pan, packing it down firmly.
  4. Place the pan in the freezer for 10 to 15 minutes while preparing the ganache.
  5. In a heat-safe bowl, combine the vegan chocolate chips and non-dairy milk. Melt in the microwave in 30-second intervals, stirring each time, or over a double boiler until smooth.
  6. Pour the ganache over the chilled brownie base and spread evenly with a spatula.
  7. Sprinkle chopped hazelnuts and a pinch of flaky sea salt if desired.
  8. Refrigerate for 5 to 10 minutes, or until the ganache is set. Lift out using parchment paper, slice into squares, and serve.

Notes

Swap almond butter with peanut butter for a richer flavor.

Use sunflower seed butter for a nut-free option.

Add 1/2 teaspoon espresso powder for a mocha variation.

Stir mini chocolate chips or shredded coconut into the base for extra texture.

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.

For clean slices, use a sharp knife and wipe it clean between cuts.

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