No Bake Brownie Bars (Gluten Free + Vegan)

34

I found this recipe online at @DadaEats Instagram page and knew I had to try it because of my after dinner sweet cravings. These happen after a meal where I want something sweet but don’t want to commit to something packed with refined sugar and with highly processed ingredients.

Here we are using maple syrup, almond flour, coconut oil and nut butter to create a delicious chocolatey treat. You can also sub in honey for this recipe, but then they won’t be vegan. Olive oil can also be used instead of coconut oil in this recipe for the bars and the toppings.

Another aspect of this recipe that I love is that it comes together in a flash. The freeze time is relatively quick and you will have a sweet healthyish treat in your hands before you know it.

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!

No Bake Brownie Bars (Gluten Free + Vegan)

• Print
• Rate
• Watch
• Share

  • Pin
  • Share
  • Tweet
  • Email

4.91 from 11 votes

Servings: 16

Prep Time: 5 minutes mins

Cook Time: 40 minutes mins

Total Time: 45 minutes mins

Ingredients 

US CustomaryMetric

• 3/4 cup peanut butter (or any nut or seed butter)
• 1/3 cup maple syrup (or honey)
• 3 tbs coconut oil (or olive oil)
• 1 tsp vanilla extract
• 1/2 cup cacao powder (sifted in)
• 2/3 cup almond flour
• 1/3 cup dairy free mini chocolate chips
• 1/4 tsp salt

Topping:

• 1/2 cup dairy free chocolate chips
• 1 tsp coconut oil

Instructions

• Line a 13×9 inch sheet pan with parchment paper.
• In a medium bowl, whisk together the peanut butter, maple syrup, oil and vanilla. Add in the sifted cacao powder, almond flour, mini chips and salt and mix to combine. Transfer the dough to your prepped pan and spread out evenly with your hands, to form a rectangular shape that's about 1/2 inch thick.

Topping:

• Melt your chips and oil in a small pot and pour this onto the brownie rectangle. Using a small rubber spatula, spread out the ganache evenly. Transfer this pan to your freezer for about 40 minutes to set. Remove and slice into 16 squares. Store leftovers in an air tight container in your freezer.

Notes

You can use any nutbutter or seed butter you prefer here.

You can use protein powder instead of almond flour.

You can use honey instead of the maple syrup (but that will not be vegan then). 

Nutrition

Calories: 204kcal | Carbohydrates: 16g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 90mg | Potassium: 152mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2IU | Calcium: 37mg | Iron: 1mg

Author: Stella Drivas