Gluten-Free No Bake Brownies

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.

gluten-free no bake brownies

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.

gluten-free no bake brownies

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.

~April

Gluten-Free No Bake Brownie
Yields 25
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Prep Time
30 min
Prep Time
30 min
116 calories
15 g
0 g
7 g
2 g
2 g
28 g
8 g
10 g
0 g
4 g
Nutrition Facts
Serving Size
28g
Yields
25
Amount Per Serving
Calories 116
Calories from Fat 55
% Daily Value *
Total Fat 7g
10%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 0mg
0%
Sodium 8mg
0%
Total Carbohydrates 15g
5%
Dietary Fiber 2g
8%
Sugars 10g
Protein 2g
Vitamin A
0%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups cashews
  2. 2 cups dates
  3. 1/2 cup cocoa powder
  4. 3/4 tsp vanilla
  5. 1 pinch sea salt
For the icing
  1. 1/4 cup maple syrup
  2. 1/4 cup cocoa powder
  3. 2 Tbsp coconut oil
For the base of the brownie
  1. Line a square 8" x 8" baking pan with parchment paper
  2. Soak the dates in about 1/3 cup of water to soften them up for 3 minutes.
  3. While the dates soak, grind the cashews in a food processor until fine.
  4. After the dates have soaked, process about 1/2 cup at a time until broken up.
  5. 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!
  6. Press the dough into the prepared pan. Pop in the freezer for while you make the icing for about 10 minutes.
For the icing
  1. 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.
  2. Serve immediately or keep in the fridge or freezer.
Notes
  1. *Chilling the base is helpful, I find, for icing the brownies.
  2. 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.
Adapted from The Joy of Real Food
beta
calories
116
fat
7g
protein
2g
carbs
15g
more
Adapted from The Joy of Real Food
The Love Carbs Coach https://lovecarbscoach.com/

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