This post may be sponsored or contain affiliate links, meaning we may receive a small commission at no cost to you if you choose to purchase through our links.
The last couple of days it’s been about 100 degrees where I live and without air conditioning, all I’ve been thinking about are recipes that require no heat. If this weather is foreshadowing what we’re in for this summer, I am predicting lots of Instant Pot and “no bake” recipes like these flourless brownie bars! All you need for these bars is a food processor and 9 ingredients. They’re chocolatey, gooey, rich and much healthier than your average brownie!
The base of these bars remind me a lot of Lara Bars. They were some of the first bars I ever bought when I decided to go vegan. Most of their bars are just a variation of dates, nuts, and dried fruit. Don’t you love when you can actually read all of the ingredients on an ingredients list?!
The base of these brownie bars are
- maple syrup
- cacao powder
Very simple, surprisingly indulgent and very much Dr. Michael Greger, whole food plant-based diet approved!
Something I love about being vegan is how simple it was to stock a vegan pantry. I feel like I’m constantly using the same ingredients but they’re all so versatile. Would any of you be interested in a “How to stock a vegan pantry” post? Would that be helpful? I recently redid my pantry and it is currently organized The Home Edit style so now would be a really good time for that post!
Anyway back to the recipe!
Once you have your base ingredients in the food processor, process until it looks like a fudge-y, raw brownie batter. And since it’s eggless, feel free to sample to your hearts desire! Add a bit more maple syrup if you think it needs it.
Now, all you need to do is press the batter into an 8×8 baking dish and refrigerate while you prepare the chocolate topping!
Note: If you want to keep these super healthy, you can skip the chocolate topping altogether. The base alone is very good but the chocolate topping is what takes it into dessert world for me so personally, I like to add it.
For the chocolate topping, melt 5 tablespoons of coconut oil in the microwave until it’s completely liquid (about 10-15 seconds). Then mix in 5 tablespoons cacao powder and maple syrup to taste. I used 3 tablespoons maple syrup but use more or less depending on your preference. Pour this chocolate sauce evenly over the brownie bar base.
I like to press in fresh raspberries but strawberry slices or cherry halves would also be great! And so pretty!
And finally the last step but arguably the hardest step…wait at least an hour for the flourless brownie bars to firm up in the refrigerator. I also like to pop these in the freezer for about 15 to 20 minutes to harden the chocolate layer for a nice crunch!
I hope you guys love these! They’re the perfect treat when it’s too hot to bake and satisfy any chocolate craving!
If you give these a try or like this recipe, make sure to leave me a comment! I love chatting with you guys.
All you need for these bars is a food processor and 9 ingredients.They’re chocolatey, gooey, rich and much healthier than your average brownie! Simple and good!
- 6 dates, pitted
- 1/2 cup rolled oats
- 1/2 cup tahini (very runny and pourable)
- 3 tablespoons maple syrup (adjust to taste)
- 1/2 cup walnuts, raw unsalted
- 1/2 cup almonds, raw unsalted
- 1/2 cup cacao powder
- 5 tablespoons coconut oil, melted
- 5 tablespoons cacao powder
- 3 tablespoons maple syrup (adjust to taste)
- Pinch salt
6 ounces of raspberries for topping
- Add the oats to a food processor and process until they are a fine powder.
- Next, add in the walnuts, almonds, pitted dates, tahini, maple syrup and cacao powder and process until fully combined and it is almost starting to roll in a large ball.
- Remove the batter from the food processor and press it evenly into a parchment lined 8×8 baking pan.
- Refrigerate the batter in the 8×8 pan while you make your chocolate sauce.
- In a small bowl, melt 5 tablespoons of coconut oil in the microwave until completely liquid.
- Whisk in 5 tablespoons cacao powder and 3 tablespoons maple syrup (add more maple syrup to taste).
- Remove the brownie base from the refrigerator and pour the chocolate sauce evenly over top until completely coated. Press in raspberries or fruit of choice and sprinkle with salt (optional).
- Refrigerate for at least 1 hour. You can also freeze for about 15-20 minutes to really harden the chocolate topping.
- After it has firmed up, slice into either 12 squares or 12 bars like I did. Enjoy!
- Store leftovers in the refrigerator for up to 7 days.
- You can substitute the tahini for a nut butter of your choice but the flavor will change! Tahini is very mild.
- You can skip the chocolate sauce and raspberries and enjoy the brownies without! Still very good!
Keywords: flourless brownie, flourless brownie bar, vegan brownies, no bake brownies, no bake vegan brownies, chocolate brownies, healthy brownies