Desserts

No Bake Brownies

These No Bake Brownies come together in just under 20 minutes and are made with simple and healthy pantry staple ingredients!

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a hand holding a no bake brownie bite with a bites taken out of it.

Why You’ll Love This Recipe

  • No Bake Brownies are quick and easy to make!
  • This recipe comes together in just under 20 minutes.
  • The perfect no bake treat to keep stored in your fridge or freezer.
  • As written, this recipe is vegan, dairy free, plant-based, gluten free and grain free.
  • These brownie bites are dipped in melted chocolate for an even more fudgy texture.
  • Sprinkled with a touch of sea salt for a sweet and salty balance.
  • If you loved this recipe, be sure to check out my chickpea truffles for another great idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for No Bake Brownies. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this recipe is made with almond flour which is a grain free flour option. You can substitute for oat flour if you prefer, however I would start with half the amount and gradually add more in until you reach the right consistency.

Unsweetened Cacao powder is added in to create a deep and rich chocolate flavor. You can also use cocoa powder.

I used dark chocolate tahini from Soom foods, but you can also use almond butter, cashew butter or even peanut butter.

Pure maple syrup will sweeten these brownies up without adding in any refined sugars. You can also use honey, agave or date syrup.

Use vegan dark chocolate chips to keep this recipe vegan, otherwise feel free to use any type of chocolate that you’d like!

all the ingredients that you need to make these brownies

How To Make

ONE: Start by mixing together the tahini and maple syrup. Then, add in the almond flour and cacao powder and mix until well combined.

TWO: Then, add dough into silicon molds to create a brownie shape. Otherwise you can just roll them into balls.

the brownie batter added to silicon molds

THREE: Dip and coat each brownie bite in melted chocolate and place on a piece of parchment paper. Sprinkle with flakey sea salt if desired and place in the freezer until firm.

Tips And Tricks

Mix together the wet ingredients before adding in the dry.

If you don’t want to purchase the silicon mold, then you can simply roll these brownie bites into balls or form them into squares with your hands.

How To Serve And Store

Serve these No Bake Brownies once they are firm enough to handle and enjoy with a sprinkle of flakey sea salt.

Store brownies in an air tight container in the fridge and enjoy up to 6 days. Can also be placed in the freezer and enjoyed up to 90 days.

a bowl filled with no bake brownie bites

Taste And Texture

These No Bake Brownies are sweet, decadent and have a rich chocolate flavor.

The texture is smooth, creamy and chewy.

Frequently Asked Questions

What if I don’t have the silicon mold?

If you don’t want to purchase the silicon mold, then you can simply roll these brownie bites into balls or form them into squares with your hands.

Do I have to dip these in more chocolate?

No, of course not! The batter is pretty sweet on it’s own. The chocolate shell just gives it a more brownie like taste.

Are these both vegan and gluten free?

Yes they are!

Other Recipes You May Like

If you make these No Bake Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

No Bake Brownies

These No Bake Brownies come together in just under 20 minutes and are made with simple and healthy pantry staple ingredients!
4 based on 5 reviews
Pin Recipe
PREP TIME:
5 minutes
COOK TIME:
10 minutes
TOTAL TIME:
15 minutes
Author - Hannah

Ingredients

  • 1/2 cup dark chocolate tahini, I like Soom Foods. Can also use almond butter, cashew butter or peanut butter
  • 1/3 cup pure maple syrup, or honey, agave, date syrup
  • 1 cup almond flour
  • 1/4 cup cacao powder
  • 1/2 cup vegan chocolate chips, melted

SCALE:

1X

YIELDS:

12 pieces

Directions

  1. In a large mixing bowl, mix together the dark chocolate tahini and maple syrup.
  2. Then, add in the almond flour and cacao powder and mix until well combined.
  3. Add dough into silicon molds to create a brownie shape. Press down until they mold into the shapes. Otherwise you can just roll them into balls. Place in the freezer for a few minutes while you melted chocolate. 
  4. When ready, dip and coat each brownie bite in melted chocolate and place on a piece of parchment paper.
  5. Sprinkle with flakey sea salt if desired and place in the freezer until firm and enjoy!

Notes

  • Mix together the wet ingredients before adding in the dry.
  • If you don't want to purchase the silicon mold, then you can simply roll these brownie bites into balls or form them into squares with your hands.

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Leave A Comment And Rate This Recipe!

Rating:

Haven’t made these yet… BUT… what do you think about substituting Nutiva Organic Dark Chocolate Hazelnut Butter??? I buy this from Thrive Market… everything they sell is Organic, which is my entire diet.

These look really good!!!

Hi Cynthia! I LOVE thrive, that’s a great substitute, I bet it will taste even better 🙂

So good! Even my kids ate them! I made them with dark chocolate almond butter bc that’s all I had and they turned out great! I think with the coconut flour and the almond butter, though, they weren’t as smooth maybe as they are with the tahini? Wondering if the tahini tastes more brownie-like if it’s smoother? I’m not super familiar with tahini. Thanks for any feedback!

Hi Susan! i’m so glad you and the kiddos liked them! it’s always such a nice treat when kids approve of the healthier version of things! tahini is a bit on the bitter side, but pairs so nicely in this recipe! I prefer to use a dark chocolate one from Soom foods which mimics a nutella, so I would recommend that or using a cashew butter!

So delicious! The dark chocolate tahini gives it such a good chocolatey flavor. Will definitely make again!

I tried this with peanut butter. You need about twice what the recipe calls for, otherwise you get lumps of peanut buttery stuff that won’t mix with the almond flour and cocoa. I added more and the flavor just wasn’t that good.

hey there! i’m sorry they didn’t turn out great for you, the texture of the nut or seed butter is really important. you want it to be runny and all natural so that the end result is creamy and not thick.