These No Bake Vegan Brownies are made without dates and have a rich, fudgy texture. Made with oats and natural peanut butter, they provide fiber, healthy fats and protein while still tasting like a treat. Plus, they don’t contain coconut oil like many other recipes.
Unlike traditional brownies, these no-bake brownies are perfect when you’re short on time. No need to preheat the oven or monitor baking – just blend the ingredients, press into a pan and chill. They freeze well too, so you can always have them on hand for a healthy dessert.
Healthy no bake brownies
These no-bake brownies are a great option for those looking to make healthier choices without sacrificing flavor:
- Oats for fiber: Rolled oats form the base of these brownies, providing a good dose of fiber and beta-glucan to support digestion and cholesterol levels.
- Natural peanut butter for healthy fats: Instead of coconut oil, natural peanut butter adds a fudgy texture and provides monounsaturated fats.
- Plant-based protein powder to boost macros: Adding protein powder increases the protein content of these brownies, helping to keep you fuller for longer.
- Suitable for various diets: These brownies are free from common allergens like dairy, gluten and eggs, making them a great option for people with dietary restrictions.
Why skip dates and coconut oil?
While dates are a common ingredient in no-bake brownies, their high fructose content can be problematic for some people with digestive sensitivities. Plus, you often need a large quantity to achieve the right sweetness, and a high-powered food processor to break them down. This recipe uses pure maple syrup instead, which is lower in fructose and more convenient to use in liquid form.
As for coconut oil, it’s typically used in no-bake recipes for its texture. However, it’s high in saturated fat, which some people prefer to limit. For those avoiding coconut oil due to health reasons or dietary preferences, natural peanut butter is a great alternative. It provides a creamy texture, along with monounsaturated fats and a subtle nutty flavor.
How to customize these no bake brownies
The beauty of these brownies is their versatility. Feel free to make them your own by:
- Swapping nut butters: Try almond or cashew butter for different flavors. If your nut butter isn’t salted, add salt to the mixture to taste.
- Choosing your protein powder: Experiment with pea, hemp or brown rice protein. Each type will give a slightly different texture and flavor profile.
- Adding mix-ins: Personalize your brownies by adding dark chocolate chips, dried fruit, shredded coconut or chopped nuts for added flavor and texture.
Ingredients for no bake vegan brownies
- Rolled oats: Blended into a flour consistency, rolled oats form the base of the brownies. Be sure to use certified gluten-free oats if necessary.
- Natural peanut butter: Adds richness and moisture while holding everything together. Look for a natural smooth peanut butter with just peanuts and salt as ingredients.
- Maple syrup: Naturally sweetens the brownies. Pure maple syrup is ideal if available, but you can also use brown rice syrup or honey. Keep in mind that brown rice syrup is less sweet than maple syrup, and honey will give the brownies a slight honey flavor.
- Vanilla extract: Enhances the overall flavor, complementing the cocoa.
- Water: Helps bind the ingredients and dissolves the protein powder for the right consistency.
- Plant protein powder: Unflavored protein powder boosts the brownies without overpowering the taste. If you don’t have protein powder, you can use more rolled oats blended into a flour as a substitute.
- Dutch-processed cocoa powder: Provides a smooth, rich chocolate flavor. You can substitute regular cocoa powder if needed.
- Walnuts: Add crunch and nuttiness. They are optional, but a great addition.
- Dark chocolate: Used for the topping, with at least 70% cocoa for a rich flavor. If you prefer things sweeter, you can use dark chocolate with between 40% and 60% cocoa or milk chocolate.
How to store no bake vegan brownies
Store these no-bake vegan brownies in an airtight container in the fridge for up to seven days. For a softer texture, let them sit at room temperature before serving.
You can also freeze the brownies for up to three months. Separate them with parchment paper or wrap individually to prevent sticking. When ready to eat, simply thaw at room temperature or in the fridge overnight.
More no bake vegan desserts
- Easy No Bake Vegan Slice
- No Bake Vegan Lime Cheesecake
- Vegan No Bake Chocolate Mint Slice
- Raw Rocky Road
- Chocolate Sour Cherry Slice
Check out the No Bake Recipes page for more ideas.
No Bake Vegan Brownies without Dates Recipe
Serves
16 brownies
Prep time
20 mins
Cook time
1 hour chilling
Ingredients
For the base:
- 1 1/2 cups / 135 g rolled oats
- 1 1/2 cups / 360 g natural smooth peanut butter (see Note 1)
- 3/4 cup / 180 ml / 240 g maple syrup
- 4 tsp / 20 ml / 20 g vanilla extract
- 1/3 cup + 2 tsp / 90 ml / 90 g water (see Note 2)
- 3/4 cup / 75 g unflavored plant protein powder (or more oats, see Note 3)
- 3/4 cup / 75 g Dutch-processed cocoa powder (see Note 4)
- 2/3 cup / 80 g walnuts, roughly chopped
For the topping:
- 6.4 oz / 180 g dark chocolate (see Note 5)
- 1/4 cup / 60 g natural smooth peanut butter
Method
- To make the base, blend the rolled oats in a blender or food processor until they form a flour-like consistency. Set aside.
- In a large bowl, mix the peanut butter, maple syrup, vanilla and water. Add the blended oats, protein powder and cocoa powder. Stir with a spoon until combined, then knead by hand until a smooth dough forms (see Note 6). Add the walnuts and knead them into the dough until evenly distributed.
- Line an 8 inch / 20 cm square cake pan with parchment paper. Press the dough firmly into the lined pan in an even layer. Set aside in the fridge.
- To make the topping, melt the chocolate and peanut butter together in the microwave or using a double boiler. Stir until smooth. Take the base out of the fridge and pour the chocolate mixture on top, spreading it evenly with the back of a spoon.
- Return to the fridge for 1 hour, or until the topping sets and the base firms up. Once firm, slice into pieces with a sharp knife.
Notes
- Peanut butter – I recommend using natural smooth peanut butter with only peanuts and salt. If your peanut butter is unsalted, add salt to the brownie mixture to taste.
- Water – The water helps to bring everything together. You can use a milk like almond or oat milk if you prefer. For sweeter brownies, you can swap out some of the water for more maple syrup.
- Protein powder – Unflavored plant protein powder works best in this recipe. I use fava bean protein powder, also known as faba bean protein powder. For accuracy, weigh the protein powder in grams, as different powders pack differently in cups. If you prefer, you can substitute the protein powder with an extra 75 grams (about 3/4 cup + 1 tbsp) of rolled oats added to the blender in step 1.
- Cocoa powder – Dutch-processed cocoa powder is best in this recipe for its smoother, less acidic flavor. You can use regular cocoa powder as a substitute if needed.
- Dark chocolate – I use dark chocolate with at least 70% cocoa for a rich chocolate flavor while also reducing the sugar content. If you prefer things sweeter, you can use dark chocolate with between 40% and 60% cocoa or milk chocolate.
- Kneading the mixture – I recommend wearing a food preparation glove to prevent the mixture from sticking to your hand. You can watch the recipe video above to see how I do it. The texture of the mixture may vary depending on the peanut butter and protein powder used. If it’s too dry after kneading, add a bit of extra water. If it’s too wet or sticky, add more oat flour or protein powder.
- Storage – Store the brownies in an airtight container in the fridge for up to 7 days. For a softer texture, let them sit at room temperature before serving. You can also freeze them for up to 3 months, separated by parchment paper or wrapped individually. Thaw at room temperature or in the fridge overnight when ready to eat.
Nutrition Facts
- Serving size: 1 brownie
- Energy: 359 Calories / 1502 Kilojoules
- Total Fat: 22.4 g
- Saturated Fat: 5.5 g
- Total Carbohydrate: 23.7 g
- Dietary Fiber: 4.9 g
- Sugars: 13.8 g
- Protein: 14.4 g
- Sodium: 96 mg
- Potassium: 297 mg
