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Healthy Brownies (Vegan) - You won't be able to stop eating these decadent No Bake Brownies!

Healthy No Bake Brownies (Vegan)

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Hi Bold Bakers!

This year instead of trying to cut down on sweets I’m satisfying my cravings in a whole new way, by creating healthy and nutritious home made sweets like these Healthy Brownies!

After the holiday season I think we all feel the need to lighten up. While this is great in theory I find that no matter what time of year my sweet tooth seems to take the reins. Short on time but in need of a sweet treat and trying to stay healthy? Then these Healthy Brownies are for you.

If you ask me a brownie is the ultimate dessert, it’s a single serving of chocolate heaven. This satisfying and super simple recipe ticks all the boxes. These No Bake Healthy Brownies are actually good good for you made of wholesome ingredients, free from refined sugars, flour, gluten and egg. They’re even good for breakfast, afternoon snacks and everything in between! I don’t know what is better about this recipe, the rich fudgy texture or the fact that they can be made in a food processor in under 10 minutes flat!

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To make the base of these brownies you simply combine soft sweet dates, fiber rich flax, almond flour and cocoa powder. After a quick whiz together these healthy ingredients form the base of my no bake, vegan, Healthy Brownies. This mixture gets pressed into a loaf tin the popped in the fridge while I whip up the chocolate glaze.

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I bet you’ve never had a chocolate frosting like this, made of coconut oil, cocoa powder and maple syrup. After the brownie base sets in the fridge I pour over the chocolate glaze, allow it to set and DIG IN. These No-Bake Healthy Brownies give traditional brownies a run for their money so enjoy!

Get more Bold Baking Guilt Free Desserts including my Healthy Nutella & Chocolate and Oat No Bake Cookies.

4.55 from 20 votes
Healthy Brownies (Vegan)
Prep Time
15 mins
Total Time
15 mins
 
Servings: 10
Calories: 121 kcal
Author: Adapted from Elavegan.com
Ingredients
  • 3/4 cup (3 3/4oz/106g) pitted dates (very soft or soaked in warm water for 5 minutes)
  • 1 teaspoon vanilla extract
  • 1/3 cup (11/3oz/40g) flax seeds
  • 1/4 cup (1oz/28g) cocoa powder
  • 1/4 cup (1oz/28g) almond flour
  • 1/2 teaspoon salt
  • Chocolate Glaze:
  • 1/4 cup (2floz/57ml) melted coconut oil
  • 3 tablespoons cocoa powder , sifted
  • 2 tablespoons maple syrup
Instructions
  1. Line a 5 x 9 inch loaf tin with parchment paper and set aside
  2. In a food processor combine the flax, almond flour, cocoa powder and salt.
  3. Once mixed add in the soft dates and pulse until the mixture comes together into a sticky dough.
  4. Transfer the dough to the loaf tine and press down into one even layer. Refrigerate for 30 minutes while making the chocolate glaze
  5. To make the chocolate glaze: melt the coconut oil in the microwave until it turns liquid.
  6. Once liquid add the cocoa powder and maple syrup. Stir until combined.
  7. After the brownies have set in the fridge for 30 minutes pour the glaze over it, and allow to set in the fridge for an additional 10 minutes.
  8. Remove from the loaf tin, slice into 12 squares and enjoy.
  9. Store in an airtight container in the fridge for up to 6 days.
Nutrition Facts
Healthy Brownies (Vegan)
Amount Per Serving (1 g)
Calories 121 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Polyunsaturated Fat 2g
Sodium 118mg5%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 10g11%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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65 Comments

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  1. Ellen Cavero on July 2, 2019 at 8:38 pm

    Hi Gemma,

    Can I substitute almond flour with oat flour?

    • Gemma Stafford on July 3, 2019 at 2:07 am

      Hi Ellen,
      the result then will be different, though I think you can try it.
      These are totally different flours. The almond flour is very moist and has a lot of natural nut oil. It is not so absorbent. The oat flour is highly absorbent and heavier, without the oils. Coconut flour is highly absorbent, and it needs to be used sparingly in a recipe, the usual mix is 1:3, so one portion of coconut flour to 3 of almond flour, gives the almond flour what it needs, and helps to bind the bake.
      So, I am not too sure how this will work for you, you can try a sample recipe, break it down to about 1/4 of the ingredients and try it. I think you need to be careful with the coconut flour here, perhaps none or very little.
      This will be an experiment if you care to try it,
      Gemma 🙂

  2. JenniferS85 on May 12, 2019 at 1:03 pm

    I made these as a mother’s day treat. My mother in-law loves chocolate but right now she is keeping away from white flours, sugar, basically anything unhealthy. These were a real hit and hits the sweet spot. Also very easy to make.

    • Gemma Stafford on May 13, 2019 at 7:50 pm

      Yay!!!! I love to hear that, Jennifer.

      Great job!
      Gemma.

  3. Lisa on December 3, 2018 at 11:55 am

    Hi, recipe looks amazing … I found it whilst hunting for a luxury but healthyish recipe for vegan Baileys brownies… Any advice about what stage to add the alcohol. ( not actually the Baileys brand, but Besos d’oro brand) . In the glaze or main brownie part? Also, do you think they’d still taste good after freezing? Thanks very much, appreciate your expert opinion!

    • Gemma Stafford on December 3, 2018 at 3:53 pm

      Hi Lisa,
      this is a good question! The problem is that the cream liqueur has dairy, so strictly speaking not vegan.
      I think it will be best to incorporate this into the brownies, but given a choice I would serve it in a glass, with the brownies.
      I think you will have to add too much to the brownies to hold the flavor, though a little straight whiskey would be nice!
      I would be worried about it unbalancing the glaze, it may not set for you.
      I am a bit conflicted about this one!
      Gemma 🙂

      • Lisa on December 8, 2018 at 11:48 am

        Thanks very much for the advice! Baileys have brought out a vegan version, made with almond milk…not tried it as still have a bottle of vegan equivalent by Besos de Oro to get through. At Christmas I’m obsessed by adding it to everything, including porridge!!

        I will experiment, and like you say, I’m sure it’ll go down well if served on the side.

        All the best,
        Lisa

  4. Amanda Aiken on November 8, 2018 at 11:36 pm

    What I love about your recipes is that on most of them you put the Nutrional Info and as a Type 1 diabetic I can see straight away what the carbohydrate content is and wether it’s a good one for me to make. And most of yours are very good to make and eat. Thank you for that.

    • Gemma Stafford on November 9, 2018 at 12:59 pm

      I’m delighted to hear that, so glad you enjoy my recipes!

  5. Anonymous on October 6, 2018 at 12:05 pm

    Hi Gemma,

    Can replace the flax seeds with chia seeds?

    • Gemma Stafford on October 6, 2018 at 2:50 pm

      Hi, yes you absolutely can use chia seed. 🙂

      Best,
      Gemma

  6. Anonymous on October 6, 2018 at 11:59 am

    Hi Gemma,

    Can you substitute the almond flour for oat flour?
    And can I substitute the coconut oil for butter or another type of oil?

    • Gemma Stafford on October 8, 2018 at 6:02 am

      Hi there,
      If you make these changes to the recipe you will get a different result. That is not to say that it will not work, I am really not too sure as I did not try it.
      If I were going to try it I would make a small sample recipe, so as not to waste ingredients. I would divide it down by 4 as closely as possible, and give it a shot. I think it cannot be awful!
      Gemma 🙂

  7. Mrs. Chiu on September 8, 2018 at 6:50 am

    These taste fantastic, however, the dough never got sticky and I weighed the Medjool dates and soaked in hot water so they were soft. The dough was a loose crumb. When I went to cut them, they fall apart. I did finely grind the flaxseed. I’m wondering if I soake the flaxseed in some water and let sit for 5 minutes if that would help bind it together. I don’t want to use more dates as this will make them too sweet. Any thoughts?

    • Gemma Stafford on September 8, 2018 at 3:02 pm

      Hi,

      did you soak the flax in water? that creates an ‘egg’ and it makes it sticky. I think next time try that. I hope it helps.

      Gemma. 🙂

      • Mrs. Chiu on September 8, 2018 at 5:53 pm

        No I didn’t do that. How much water would you recommend to the ground 1/3 C. Flax meal?

        • Gemma Stafford on September 9, 2018 at 8:19 pm

          1/3 cup of water should do the trick. Mixing the 2 together creates an ‘egg’

          Gemma 🙂

          • Mrs. Chiu on September 14, 2018 at 10:09 am

            Actually, I found out the problem. The first time I made these I measured out 1/3 C. Flaxseed then I ground them up and used all of it which was too much flaxmeal and that’s why they weren’t sticky.

            I remade next time grinding seeds FIRST, measuring out 1/3 C. Flaxmeal and this worked perfectly! I did improvise a bit and also added 1 t. Decaf ground coffee to the base and added 1 t. Vanilla to the chocolate as well as topped with toasted coconut flakes…yum!

            Thanks for the great recipe!

            • Gemma Stafford on September 15, 2018 at 2:44 am

              Hi there,
              Wow! you are a genius, I did not think of this. Well done. always worthwhile going back over the steps when something goes wrong.
              Thank you for letting us know, this will help other Bold Bakers,
              Gemma 🙂



  8. Vindhya Pai on September 5, 2018 at 2:30 am

    Hi Gemma,

    Is it fine if I use wheat flour instead of almond flour?

    Regards
    Vindhya

    • Gemma Stafford on September 5, 2018 at 9:55 am

      I wouldn’t suggest it as wheat flour need to be cooked to be digested. You can substitute oat flour if you don’t have almond. Enjoy!

  9. Ambita Darius Chenai on May 29, 2018 at 3:48 am

    Hi,

    Can I use stevia instead of dates and maple syrup?=

    • Gemma Stafford on May 30, 2018 at 6:05 am

      Hi,

      Unfortunately no because you need to make up the volume for the dates and syrup. You could use a different liquid sugar but not leave out both ingredients for stevia.

      Best,
      Gemma.

  10. Carolina on May 10, 2018 at 2:14 pm

    Hi Gemma,
    I want to do the brownies but I don’t have almond flour right now but I have walnuts and pecans. Can I make my own flour and use it instead?

    • Gemma Stafford on May 11, 2018 at 12:41 pm

      Hi Carolina,
      Yes! you can do this. It will be a different thing, but I think it would be good too. do not over blend the walnuts, these are high in oil, and you will make a butter.
      I hope this is of help, try a little batch, and let us know,
      Gemma 🙂

  11. Georgetta on April 16, 2018 at 9:03 pm

    You are the best at baking and i love watching your videos and you are the best at baking things so well

    • Gemma Stafford on April 17, 2018 at 2:47 am

      Hi Georgetta,
      Thank you, that is so kind, i am happy that you like the recipes. I do hope you are baking too!
      Gemma 🙂

  12. Sadie on April 4, 2018 at 3:58 pm

    Could I use the same amount (in grams) of flax meal in place of the flax seeds? I was thinking the flax seeds might alter the texture (. . . and I kind of don’t have them).

    • Gemma Stafford on April 7, 2018 at 2:46 pm

      Yes you sure can add flax meal instead. I also prefer meal as it is fine and doesn’t get stuck in your teeth 🙂

      Gemma.

  13. Elisabeth on February 28, 2018 at 4:41 pm

    Hi Gemma,

    This recipe is amazing! The only problem was that the brownies were loose crumb, and the chocolate glaze didn’t set (i omitted the coconut oil). What am I doing wrong? Overall it tasted absolutely lovely and I would recommend this to anyone!

    • Gemma Stafford on March 1, 2018 at 7:15 am

      Hi Elizabeth,
      I can see why the glaze did not set,I am thinking the clue is in omitting the coconut oil! this is an essential ingredient here.
      ¾ cup (3¾oz/110g) pitted dates (very soft or soaked in warm water for 5 minutes)
      1 teaspoon vanilla extract
      ⅓ cup (11/3oz/40g) flax seeds
      ¼ cup (1oz/30g) cocoa powder
      ¼ cup (1oz/30g) almond flour
      ½ teaspoon salt
      Chocolate Glaze:
      ¼ cup (2floz/60ml) melted coconut oil
      3 tablespoons cocoa powder, sifted
      2 tablespoons maple syr
      The loose crumb I think, has to do with the dates. The dates need to be soft, sufficient to being sticky when pulsed. This is what holds this recipe together, the glue if you will!
      Take a look back at the recipe, you will probably find the cause, but I believe it was the dates!
      Gemma 🙂

  14. Elisabeth on February 8, 2018 at 5:36 pm

    Hi Gemma,

    What type of dates did you use? I have some I bought from an Asian market and I’m not sure if it would work. These dates look like huge red raisins. Thank you so much!

    Elisabeth

    • Gemma Stafford on February 9, 2018 at 3:26 am

      Hi Elizabeth,
      It sounds like you got a Medjool date, really the best ever! They will be soft, and delicious, an will not need soaking.
      Look this up online, they are not that easy to find, and are usually expensive, but they are the best.
      Gemma 🙂

  15. Eyasmin Hameed on January 29, 2018 at 10:12 pm

    is there an alternative to almond flour for someones whos allergic to nuts?

  16. Eyasmin Hameed on January 29, 2018 at 10:08 pm

    im making this for a friend – and shes allergic to nuts.. is there a substitute fr the almond flour?

  17. Katy on January 29, 2018 at 11:34 am

    Is there a way to make this without a food processor, maybe with a mixer or by hand?

    • Gemma Stafford on January 29, 2018 at 1:15 pm

      Hi Katy,
      Yes! use a milled flax or linseed, this is generally available. Use a soft date, Medjool dates are ideal, but these can be expensive, so be prepared to soak the dated to soften them.
      Using a damp/wet/oiled sharp knife chop the dates really well until they are in a paste. This is then your base mix. Add the other ingredients and beat well, an electric hand mixer, or a wooden spoon will work well for this.
      Tell us how it worked for you!
      Gemma 🙂

  18. Lekshmy on January 22, 2018 at 1:12 pm

    I made my first ever batch and they were AWESOME.. You cant go wrong with this recipe.. its that simple and yet so fulfilling… Loved every bite of it.. 😉

    Doubled this recipe. Though i have a small family they have a very large apetitie.. lol..

    • Gemma Stafford on January 22, 2018 at 7:40 pm

      Yay!!! I’m delighted you liked them.

      You are right, they are really filling.Stay tuned for more vegan/guilt free recipes 🙂

  19. olgui on January 21, 2018 at 6:58 am

    I love this recipe it’s really good but this made a really small batch even though I’m pretty sure I did everything right: so I made truffles instead they were a success! Could you please do more of the guilt free recipes? that would be awesome!! love from belgium

    • Gemma Stafford on January 21, 2018 at 9:42 pm

      I have loads more coming including a new video series. Just incase you didn’t see all of them this is where they will live http://bit.ly/GemsGuiltFreeDesserts

      🙂

  20. valentines day 7s on January 19, 2018 at 6:59 pm

    Fantastic web site. Plenty of helpful information here.
    I’m sending it to some buddies ans additionally sharing in delicious.
    And naturally, thanks for your sweat!

    • Gemma Stafford on January 20, 2018 at 8:24 am

      Thank you, you are now officially a #BoldBaker!
      I am really happy to have you with us, we have a great community here, so dip in and out, and add your wisdom!
      Gemma 🙂

  21. Hayley Hetherington on January 19, 2018 at 12:15 pm

    Is the glaze necessary or is there a substitute for coconut oil? I’m sure this recipe is delicious but I’m allergic to coconuts!

  22. colleen on January 19, 2018 at 2:45 am

    Hi Gemma, can I use normal flour instead of almond flour? Also, can I heat-treat normal flour so it doesn’t end up having salmonella in it? (Because that’s like eating raw flour)

    • Gemma Stafford on January 19, 2018 at 4:06 am

      Hi Colleen,
      I would not do this, especially if you live in a place where there is an issue with bacteria in flour. This is usually e-coli, not salmonella, which is usually found in eggs.
      In order to pasteurize flour you will need to heat treat it until it reaches 160C, at least, and you will need to be able to test this. This can be done in the oven, on a pan, or in the microwave. HOWEVER, I have not tested this method, and I could not evaluate it in any case as I do not have a laboratory, and I am not sure it would be good in this recipe in any case. If you decide to do this you will be really experimenting,
      Gemma 🙂

  23. Eyasmin Hameed on January 18, 2018 at 6:38 pm

    is there a substitute for the maple syrup? its horribly expensive here in Malaysia and not too easy to find

    • Gemma Stafford on January 18, 2018 at 7:41 pm

      You could also use honey or agave if that helps.

      Best,
      Gemma.

  24. Cfwong on January 17, 2018 at 5:25 pm

    can i replace almond flour with oat flour?

    • Gemma Stafford on January 17, 2018 at 9:03 pm

      Sure, for this recipe that will work 🙂

  25. Nicole on January 17, 2018 at 7:28 am

    Hi Gemma, can I ignore the flax seeds in the brownies please?

    • Gemma Stafford on January 17, 2018 at 8:48 pm

      Honestly Nicole, yes you can. They are not an essential ingredient in these brownies 🙂

  26. Pjacob on January 16, 2018 at 6:56 pm

    Can I skip flax seeds or use chia seeds instead?

    • Gemma Stafford on January 17, 2018 at 2:13 am

      Hi there,
      Yes, I think you can do this. Try it!
      Milled chia seeds are a good substitute for egg, as are flax seeds, I think it will be good and it will add to the nutritional value,
      Gemma 🙂

  27. Mita on January 16, 2018 at 1:36 pm

    I have all the ingredients, definitely making this. Just curious since I have never made vegan desserts before. Do the vegan ingredients compromise with the taste at all? Switching to vegan desserts can be a bit of a challenge, the ingredients tend to be expensive unless bought in bulk.

    • Gemma Stafford on January 17, 2018 at 2:58 am

      Hi there,
      This is a completely different thing to a brownie as you would know it! Check the recipe here (https://www.biggerbolderbaking.com/best-ever-brownies/) and see the difference. There will be a different taste as the ingredients are so different, but it is still a really lovely thing.
      I do understand that in some places eating healthy can be more expensive, and dates can be really expensive depending on variety and how you buy them. Do take the time to check in your stores, you can hydrate some dates to plump them up, rather than buying the more expensive ones.
      I hope this is of help to you,
      Gemma 🙂

  28. Zarah Scott on January 16, 2018 at 10:55 am

    Could you please make a video for these guilt free recipes. Would love to watch it on YouTube

    • Gemma Stafford on January 17, 2018 at 3:45 am

      Hi Zarah,
      Perhaps we will do this too, but some of the content is specific to the Website, to try to add value to your visit here. We are building a strong resource, with tips, tricks, shortcuts, basics in order to make a visit to the website worthwhile for all. The detail required for some recipes is not possible on YouTube as it is a visual platform, a wonderful resource too, and a great search engine.
      I will think about this, perhaps a compilation would be good,
      Gemma 🙂

  29. vidhi shah on January 16, 2018 at 10:09 am

    Can we substitute almond flour with regular refined flour? If so then do we need to cook the flour in anyway?

    • Gemma Stafford on January 17, 2018 at 3:46 am

      Hi there,
      You can try it, though I did not, and would think it may need to be combined with a little wheat flour to get it to bind.
      You would not need to precook this flour, it is a great addition to many recipes, so I think you can try it!
      Gemma 🙂

  30. Alyssa Morales on January 15, 2018 at 10:18 am

    My mom won’t complain again when she sees this because I won’t have to use the oven. Can I use different flour than almond? I have a cousin who loves brownies and he got peanut allergy and I’m not sure he is allergy with almond.

    • Gemma Stafford on January 15, 2018 at 9:07 pm

      Hi Alyssa,

      I’m delighted to hear you like this recipe. So your question is a great one. If you can’t use almond you might be able to use coconut flour. Check with your cousin.

      Best,
      Gemma.

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