Honestly, No Bake Brownies Saved My Sanity Once
Okay, confession first: I am not naturally a patient baker, and my oven once broke—halfway through a chocolate craving. So, these No Bake Brownies (Vegan, Gluten-Free, Small Batch) are what I whipped up with what I actually had in the cupboard (good thing I keep cocoa and nuts stashed everywhere like some squirrel on a mission). They’re now my emergency dessert solution for friends dropping by unexpectedly, or just me—craving something fudgy that’s not going to heat up the whole flat. These brownies are so stress-free, even my mate Tom (whose kitchen is really just where his microwave lives) managed to make a decent batch. Try it, seriously.
When I Make These (A.K.A. Why You’ll Love Them)
I usually pull out this recipe when it’s way too hot to even look at the oven, and I’m desperate for chocolate. Plus, these are perfect if you’ve got dietary curveballs to dodge—no dairy, no gluten, no eggs. My family pretty much destroys the whole batch before dinner (not that I’m pointing fingers at the kids, but the math checks out). I even made these for my gluten-intolerant cousin once—she gave me that look of deep appreciation mixed with suspicion, “Are you sure these aren’t just regular brownies?” (I mean, in a good way.)
The Ingredients You Probably Already Have
- 1 cup pitted soft dates (Medjool is best, but regular ones work—just soak them for 10 minutes if they’re dry; honestly, I once used prunes in a panic and it worked)
- 1/2 cup raw walnuts or pecans (or, you know, whatever nuts are hiding in your pantry—I’ve tried cashews; still yum)
- 1/4 cup almond flour (oat flour is grand if you run out, just blitz up some oats in your blender)
- 1/3 cup cocoa powder (my mum swears by Dutch process, but store brand gets the job done most days)
- Pinch sea salt (totally optional, but I really think it adds pop)
- 1–2 tablespoons maple syrup or agave (if your dates aren’t super sweet, toss some in—I’ve also gone without and it’s still fine)
- 1 teaspoon vanilla extract (extract or, when I’m running low, just skip—but it does round out the flavor)
- Optional: A lil’ handful mini vegan choc chips, cacao nibs, or some shredded coconut for drama
This Is How I Usually Make Them
- Chuck the nuts into your food processor and pulse until they’re in little bits (not dust though—you want some texture).
- Add dates, almond flour, cocoa powder, salt, vanilla, and maple syrup. Blend the whole lot until it’s crumbly, but when you pinch it it should stick together. If it looks too dry, toss in a splash more syrup or even a tiny bit of water—don’t worry, it always looks weird before it comes together. This is the bit where I sneak a taste.
- Tip out the mixture into a small square dish (I use a lunchbox sometimes; a 6-inch pan works if you’re fancy). Press it down super firmly—I usually line it with baking parchment first so it’s less of a faff getting them out later. If you’ve got chocolate chips or coconut, sprinkle them over and press in gently. If not, just imagine you did.
- Pop it in the fridge for about 1 hour, or the freezer for 20 minutes if you can’t wait (guilty). It firms up so you can slice it.
- Once it’s set, lift it out, chop into squares or whatever shapes you want—triangles, hunks, I don’t judge.
Notes From My Kitchen Fails and Wins
- Honestly, don’t worry if your dates aren’t Medjool. As long as you soak them, you’ll get that fudgy magic; just don’t use hard or weirdly old dates.
- If your mix is too sticky, add more nuts or a tablespoon of oats. Too dry? A splash of water or more syrup does the trick. It’s pretty forgiving.
- Once, I forgot to pit the dates (don’t be me… unless you like crunchy brownies, I guess?)
If You Fancy Switching Things Up (Or Not)
- I’ve chucked in a tablespoon of instant coffee granules for a mocha vibe—it’s intense in a good way.
- Swapped out walnuts for hazelnuts one time; instantly tasted a bit like Nutella, in my humble opinion.
- Tried dried cranberries instead of some of the dates. Actually, no—too tart. Wouldn’t recommend unless you’re a masochist for sour-chocolate combos.
- Added orange zest once. Not bad, but use a light hand… learned that the hard way.
Wondering What Gadgets You Need?
You really just need a food processor or blender, but to be honest, I once went at it with a potato masher and some elbow grease; took a while (would not win any speed records), but it worked! As for the tray, any small dish or even a lunchbox has done the job for me in a pinch.
How Do You Store These? (If You Even Have Leftovers)
I keep mine in the fridge in an airtight container, and they stay lovely for up to a week… though honestly, in my house they don’t survive past the first day. If you want them extra fudgy, the freezer for 30 minutes before serving is magic. Sometimes I hide a piece in the veg drawer (shh—top tip for future you).
Serving… But Make It Fun
I’m all about going with a scoop of coconut ice cream on warm evenings, or just crumbling one over a bowl of breakfast oats if you want to pretend it’s health food. Sometimes we dust ours with more cocoa (mainly because my daughter thinks it’s fancy that way), or a drizzle of almond butter. Up to you; sky’s the limit.
Things I’ve Learned (Usually The Hard Way)
- Don’t rush the chilling step—seriously, once I tried to cut them still soft, and ended up with more of a gooey mound than bars. Still tasted good, but presentation was… creative.
- I know it’s tempting to blend everything at once, but pulsing the nuts first gives the best not-too-mushy feel.
- Measuring with your heart is mostly fine, but actually, too much liquid and you’ll need a spoon, so rein it in a bit.
Questions People Have Actually Asked Me
- Can you make these without nuts? Actually, yes. I’ve replaced nuts with sunflower seeds before—works a treat. Tastes a bit earthier, but still gives that nice bite.
- What if I don’t have a food processor? Well, I used a ziplock bag and a rolling pin once for the nuts and then just mashed stuff together—it was… rustic. But worked!
- Can you double this recipe? Absolutely. Just use a bigger dish or tray. Or several lunchboxes if you’re me—more to go around (or just for you, not judging).
- Is it sweet enough without syrup? Sometimes yes, sometimes not—I guess it depends how sweet your dates are. Try without first, you can always add more later. (I tend to like mine a little less sweet, but my mate Izzy goes full sugar-fest every time.)
- Is this kid-friendly? 100%. My lot usually attack the batter before it hits the fridge, really. Just mind the nuts if you’ve got allergies running around.
Anyway, if you try these with extra weird substitutions or you find a better hiding place for leftovers, let me know. Good luck—and may your brownies set faster than you can resist eating ’em!
Ingredients
- 1/2 cup almond flour
- 1/2 cup pitted Medjool dates
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons almond butter
- 2 tablespoons maple syrup
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 tablespoons chopped walnuts (optional)
Instructions
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1Line a small loaf pan or container with parchment paper.
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2In a food processor, pulse the almond flour, pitted dates, and cocoa powder until finely ground and well combined.
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3Add almond butter, maple syrup, vanilla extract, and salt. Process until the mixture sticks together when pressed.
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4Fold in chopped walnuts if using. Press the mixture evenly into the prepared pan.
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5Chill in the refrigerator for at least 10 minutes, then slice and serve.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
180 caloriescal
Protein:
4gg
Fat:
8gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
24gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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