These ultra-rich, no-bake vegan brownies are a chocolate lover’s dream — fudgy, decadent, and topped with a silky dark chocolate ganache. Made entirely from plant-based, gluten-free, and refined sugar-free ingredients, this easy treat is perfect for satisfying your sweet cravings in a healthier way. With no oven required, they’re quick to prepare and ideal for warm-weather snacking or fuss-free dessert prep.
Why You’ll Love This Recipe
- No baking required — perfect for hot days or quick prep
- Fudgy, chocolate-rich texture without refined sugar
- Naturally gluten-free, dairy-free, and vegan
- Uses wholesome ingredients like flaxseed, coconut flour, and peanut butter
- Great for meal prep — keeps well in the fridge or freezer
- Easy to customize with toppings or mix-ins
- Keto-friendly if using low-carb syrup
- Ideal for both dessert and energy-boosting snacks
- Made in under 15 minutes (plus chilling)
- Kid- and adult-approved for clean snacking
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brownie Base:
- unsalted natural peanut butter (runny consistency, no added oil or sugar)
- pure maple syrup (or keto-friendly sweetener like monk fruit syrup)
- unsweetened almond milk (room temperature)
- unsweetened cocoa powder
- flaxseed meal
- coconut flour
For the Chocolate Topping:
- dark chocolate chips
- coconut oil
Directions
- Line a 9×5-inch loaf pan with parchment paper. Set aside.
- In a food processor, combine peanut butter, maple syrup, almond milk, cocoa powder, flaxseed meal, and coconut flour.
- Blend for about 30 seconds, or until a thick, sticky batter forms.
- If the batter is too dry, add 1 tablespoon of almond milk and blend again.
- Press the dough evenly into the prepared loaf pan using wet hands or a silicone spatula.
- Place the pan in the freezer for 5–10 minutes while you prepare the topping.
- In a small microwave-safe bowl, combine the chocolate chips and coconut oil.
- Microwave in 30-second intervals, stirring after each, until fully melted and smooth.
- Pour the chocolate ganache over the brownie base and spread evenly.
- Return to the freezer for 10 minutes, or until the chocolate topping is set.
- Once firm, remove from the pan and slice into 8 squares.
Servings and timing
Servings: 8 squares
Prep time: 10 minutes
Refrigeration time: 1 hour
Total time: 1 hour 10 minutes
Calories per serving: Approximately 257 kcal
Variations
- Nut-free option: Use sunflower seed butter or tahini in place of peanut butter.
- Crunchy topping: Sprinkle chopped nuts, cacao nibs, or shredded coconut on top before chilling.
- Extra rich: Stir a handful of chocolate chips into the batter for pockets of melted chocolate.
- Flavored ganache: Add a dash of peppermint or orange extract to the melted chocolate.
- Lower carb: Use monk fruit syrup or stevia-based syrup in place of maple syrup.
- Mini brownies: Use a silicone mini muffin mold to make bite-sized portions.
Storage/reheating
- Refrigerator: Store in an airtight container for up to 7 days.
- Freezer: Freeze for up to 2 months. Thaw at room temperature or in the fridge before serving.
- Reheating: Not needed. These brownies are meant to be served chilled or at room temperature.
FAQs
Are these brownies really firm without baking?
Yes, thanks to the combination of coconut flour, flaxseed meal, and nut butter, the brownies hold their shape well after chilling.
Can I use a different nut butter?
Absolutely. Almond butter, cashew butter, or sunflower seed butter are all excellent alternatives.
Is coconut flour necessary?
Yes, it helps absorb moisture and gives structure. Other flours may not work as a direct substitute due to coconut flour’s high absorbency.
What can I use instead of maple syrup?
You can substitute with agave, date syrup, or a keto-friendly syrup like monk fruit sweetener.
Are these brownies high in protein?
They have moderate protein content from peanut butter and flaxseed, but you can add a scoop of plant-based protein powder for a boost.
Can I make these without a food processor?
You can mix by hand or use a blender, but ensure all ingredients are well-combined and the batter is thick and cohesive.
Will the chocolate topping stay firm?
Yes, once chilled, the ganache sets into a smooth, firm layer that slices easily but doesn’t crumble.
Do these brownies taste like peanut butter?
There’s a subtle peanut butter flavor. Use a milder nut or seed butter if you prefer a more chocolate-forward taste.
Can I double the recipe?
Yes, double the ingredients and use an 8×8-inch pan. Adjust chilling time slightly if needed.
Are these safe for kids?
Yes, they’re free of refined sugar, gluten, and dairy, making them a kid-friendly treat with clean ingredients.
Conclusion
No-Bake Vegan Brownies are the ultimate healthy indulgence — rich, fudgy, and incredibly easy to prepare. Made with nourishing, plant-based ingredients and topped with a smooth chocolate ganache, these brownies are perfect for satisfying chocolate cravings without turning on the oven. Whether you’re looking for a clean dessert or a make-ahead snack, this recipe is a reliable go-to for chocolate lovers who want to keep it wholesome.
PrintNo-Bake Vegan Brownies
These ultra-rich no-bake brownies are a fudgy, chocolate-lover’s dream — made with clean, plant-based ingredients and topped with a silky chocolate ganache. Naturally gluten-free, dairy-free, and refined sugar-free.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 squares 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
- 1/2 cup unsalted natural peanut butter (runny consistency, no added oil or sugar)
- 1/3 cup pure maple syrup (or keto-friendly sweetener like monk fruit syrup)
- 1/4 cup unsweetened almond milk (room temperature)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup flaxseed meal
- 1/4 cup coconut flour
- For the Chocolate Topping:
- 1/2 cup dark chocolate chips
- 2 teaspoons coconut oil
Instructions
- Line a 9×5-inch loaf pan with parchment paper. Set aside.
- In a food processor, add the peanut butter, maple syrup, almond milk, cocoa powder, flaxseed meal, and coconut flour.
- Blend for about 30 seconds until a thick, sticky batter forms. If the mixture appears dry, add 1 tablespoon almond milk and blend again.
- Using wet hands or a silicone spatula, press the dough evenly into the prepared loaf pan. Place in the freezer for 5–10 minutes.
- In a small microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Pour the chocolate topping over the brownie base and spread evenly.
- Return to the freezer for 10 minutes, or until the chocolate sets.
- Once firm, remove from the pan and slice into 8 squares.
Notes
- Use runny, natural peanut butter for the best texture and blendability.
- Store brownies in the fridge for up to 1 week or freeze for longer shelf life.
- For a nut-free version, substitute sunflower seed butter or tahini.
Nutrition
- Serving Size: 1 square
- Calories: 257 kcal
- Sugar: 10g
- Sodium: 60mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg