No Bake Brownie Bars (Gluten Free + Vegan)
So ideal to have on hand for that gluten free and vegan chocolatey brownie bar sweet tooth craving.
Ingredients
- 3/4 cup (195 g) peanut butter, (or any nut or seed butter)
- 1/3 cup (110 g) maple syrup, (or honey)
- 3 tbs coconut oil, (or olive oil)
- 1 tsp vanilla extract
- 1/2 cup (43 g) cacao powder, (sifted in)
- 2/3 cup (75 g) almond flour
- 1/3 cup (60 g) dairy free mini chocolate chips
- 1/4 tsp salt
Topping:
- 1/2 cup (90 g) dairy free chocolate chips
- 1 tsp coconut oil
Instructions
- Line a 13x9 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 may also like this Healthy Chocolate Coconut Cake
- 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).
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
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