Gluten-free no bake brownies sounded like an oxymoron to me.
Or at least a major pipe dream. Plus, they’re vegan!
So no flour. No eggs. No milk….
Sooooo I was like, well what the heck are they made of then?
Not being one who feels comfortable with general baking (I like to keep it simple), let alone vegan baking, I was skeptical in my ability to make these taste good.
But then, as usual, my curiosity got the best of me and I dove in to finding a recipe that wouldn’t well, suck.
Enter these Gluten-Free No Bake Brownies!
A little crumbly, yes but super chocolatey and full of healthy fats, carbs and some protein. Amazing! Can’t say that for yours Betty Crocker.
The technique was something to be acquired. I experimented a few different times with freezing as a way to smooth out the base for icing spreading and since my food processor decided to call it quits as I was making them, I was left with my Ninja to do the best it could.
As in, if you're looking for more of a "SnackWells" situation, you won't find it here. These Gluten-Free No Bake Brownies are dense and super cocoa-y. No fluff here.
I found a recipe from a random vegan cookbook I had stowed away in my cupboard. It’s called The Joy of Real Food by Rowena Jayne. I modified it by changing the type of nuts and used dates instead of raisins. I modified the “icing” too by cutting the maple syrup a bit and added vanilla.
It really is incredible how good they are.
But here’s something I didn’t find any recipe for gluten-free no bake brownies that I came across: they’re not much like brownie-brownies.
As in, if you’re looking for a SnackWells situation, you won’t find it here. These guys are dense and super cocoa-y. No fluff here.
So if you do try these Gluten-Free No Bake Brownies, keep an open mind and the taste will not disappoint you 🙂
Want the visual? Check me out making these Gluten-Free No Bake Brownies here:
It’s like when people try meat-free versions of veggies burgers and are shocked to find out they aren’t exactly like a beef burger.
Ok well ya. It’s difficult to duplicate beef to a tee.
So if you do try these Gluten-Free No Bake Brownies, keep an open mind on the texture side of things and the taste will not disappoint you 🙂
When you’re working on prediabetes reversal, I think you should have your cake and eat it too.
And sometimes it’s nice to have a cake that makes it a little bit easier to get to where you want to be.
- 2 cups cashews
- 2 cups dates
- 1/2 cup cocoa powder
- 3/4 tsp vanilla
- 1 pinch sea salt
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 2 Tbsp coconut oil
- Line a square 8" x 8" baking pan with parchment paper
- Soak the dates in about 1/3 cup of water to soften them up for 3 minutes.
- While the dates soak, grind the cashews in a food processor until fine.
- After the dates have soaked, process about 1/2 cup at a time until broken up.
- Then add the dates, cashew flour, cocoa powder, vanilla and sea salt to the food processor. Blend until a dough is formed. Chunky is ok!
- Press the dough into the prepared pan. Pop in the freezer for while you make the icing for about 10 minutes.
- Whisk the ingredients together until they're smooth. Once the base of the brownie is done in the freezer, top the brownie base with the icing and spread until covered evenly.
- Serve immediately or keep in the fridge or freezer.
- *Chilling the base is helpful, I find, for icing the brownies.
- I like to keep a pan of these in the freezer for a chocolate-fix. I also find the icing is easier to spread once the base is solid.