no bake brownies

Keto Brownie Bombs from Delish.com will satisfy any chocolate craving. 

Keto Brownie Bombs

(8-oz.) block cream cheese,

c. Swerve confectioner's sugar

c. coconut oil

cocoa powder

dark chocolate chips,

My ketosis is liquifying my fat and I ate these brownies as my midnight snack for the last 65 days and I have lost 8 pounds. I'll call that a win!! If you want a little extra help to your diet, try boiling it!

I loved it. The changes I made. I used splenda and 1/2 C cocoa. I blended in a food processor. It turned out smooth and silky. Scooped it into 20 mounds and froze. It is the best dessert I have had since starting keto a week ago.

I added sweetener . I like my chocolate fairly sweet.

These are terrible! I would rather just eat a scope of the cream cheese and/or oil alone. I added a 0 carb sweetener, which makes them a little better but I suggest just finding a recipe that tastes better from the beginning without you having to try to add things yourself

So nasty without altering the recipe.  I took them out of the freezer and thawed them out so i could add confectioner.  Wish I had read the comments before making.  Fortunately, it was easy to mix in the sweetener after they had thawed.  I added 1/4 cup of swerve confectioner and then sprinkled some additional confectioner on top of each.  Glad I didn't have to waste the ingredients!  Also, there was way too much coconut oil.  Probably could have used half of what the recipe calls for.  These are good but not without adding sweetener.

I added 1/4c of peanut butter and 1/4c of allulose sweetener. Too bitter without.

These completely hit the spot.  I’m glad I ignored the negative reviews because I don’t like overly sweet chocolate.   I wouldn’t change a thing.  Thanks!

Do these need to remain in the freezer or is that only to set them? Can I keep them in the refrigerator after they’ve set?

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Keto Brownie Bombs Are Pure Indulgence With None Of The Guilt

Keto Brownie Bombs Are Perfect Chocolate Fix

The best no bake brownies packed with healthy fats, fiber, and protein from four types of nuts, dried fruit and chia seeds. These superfood brownie energy bars are vegan, gluten free, naturally sweetened, and taste just like a fudgy brownie! The perfect nutritious treat or snack.

No Bake Superfood Brownies

For the bars:

Medjool dates

walnuts

pecans

pistachios, divided

coconut

chia seeds

cacao powder (or cocoa powder)

coconut oil

vanilla extract

sea salt

dried cranberries (or dried cherries or goji berries)

water,

For the topping:

dark chocolate bar (vegan, if desired)

To garnish:

pistachios

cherries

Maldon sea salt,

Add dates, walnuts, pecans, only ¼ cup of pistachios to the bowl of a food processor. Process until chunky. 

Next add in unsweetened shredded coconut, chia seeds, cacao powder, coconut oil and vanilla extract. Process again until mixture is chunky and slightly clumping. If mixture is dry, add 1-2 tablespoons of warm water.

Next add in remaining ¼ cup pistachios and dried cranberries and pulse again a few times until pistachios are slightly chunky. Add mixture into a 8x4 inch loaf pan lined with parchment paper, pressing evenly towards the sides of the pan.

Add dark chocolate to a small saucepan and place over low heat until melted. You can also microwave in 30 second increments, stirring in between until chocolate is fully melted and smooth. 

Pour over the bars, tilting pan so that the chocolate covers the bars evenly. Garnish the bars with 1 tablespoon of the following: chopped pistachios, dried cranberries, and chopped pecans. Place bars in the freezer for 20-45 minutes to harden.

Once ready to serve, sprinkle with Maldon sea salt then cut into 8 squares. Store safely covered in the freezer for up to 1 month. Enjoy!

These no bake peanut butter brownies come out chewy, chocolatey and peanut buttery. They are very easy to make and don&#39;t contain any flour, butter, oil, eggs or added sugar.

3 Ingredient No Bake Peanut Butter Brownies

(96 g) pitted Medjool dates

(128 g) unsweetened natural creamy peanut butter

tbsp (14 g) unsweetened cocoa powder

Line the interior of an 8 x 4 inch loaf pan with parchment paper.

Soak pitted dates in warm water for about 10 minutes or until soft. If you are using a fresh package of dates that are still very soft, you can skip the soaking. Drain softened dates from water and lightly pat dry (they do not need to be fully dry).

Add dates to food processor and blend until they become a thick paste. Add in peanut butter and cocoa powder and blend until they are completely incorporated. Batter may appear crumbly but if you pinch it together, it should stay together. If it appears too dry you can add 1-2 tbsp of water and mix again. (I didn&#39;t need to add water for the soaked dates but if you skipped the soaking you may need to do this depending on how soft and moist your dates are).

Press brownie batter into prepared loaf pan, making sure to apply enough pressure for the batter to all stick together. If desired, you can also add peanut butter spread or frosting on top. Cut and serve.

These No-Bake Vegan Brownies are oil-free, gluten-free and topped with a delicious homemade raspberry coulis. These contain no dates and are so moist, rich, chocolatey and super chewy.

No Bake Vegan Brownies (Oil-free and Gluten-free)

(120 grams) raw pecan halves

(150 grams) whole raw almonds

(48 grams) raw cacao powder

coconut sugar

fine sea salt

(21 grams) ground flaxseed

(160 grams) pure maple syrup

pumpkin seed butter OR sub with cashew butter

raspberries

syrup/agave

lemon juice

scale.

Add the pecans and almonds to a food processor and blend into a flour, about 10 seconds. You don't want to over-process or it will turn into butter. Add the cacao powder, sugar, salt and flaxseed and blend just until mixed, another 10 seconds.

Add the syrup/agave and pumpkin seed butter and blend just until it all comes together in a ball (see photo), another 5-10 seconds. Don't over process.

Line a 9X5 loaf pan with parchment paper hanging over the sides. Add the mixture to the pan and press down flat and hard and along the edges. I used a rubber spatula to help press the mixture down. It will be very sticky, so be patient. It also will help to dampen your fingers with water. Once the mixture is spread out, overlap the paper over the mixture and press down really flat and hard and smooth it out to the corners. This will help form the bars and make the mixture hold. Place to firm up in the freezer for an hour.

Remove from the freezer and pull out with the parchment paper and slice into 8 bars. Wrap each bar in plastic wrap and keep stored in the fridge.

To make the coulis, simply blend the raspberries with the syrup in a food processor until very smooth. Strain through a superfine mesh strainer to catch all the seeds, pressing through with a spoon. Place in the fridge to firm up a bit. I added a tiny bit of cocoa powder to mine. It will thicken up in the fridge.

These No Bake Brownie Energy Bites are made with only 5 ingredients, are vegan and gluten-free, and are so ready in just 10 minutes!

No Bake Brownie Energy Bites

almonds

dates (Medjool, chopped)

+ 2 teaspoons unsweetened cocoa powder

coconut flakes

salt

Grind the walnuts and almonds in a food processor, until a dough starts to form. Add the dates, cocoa powder, ¼ cup shredded coconut flakes and salt and process until incorporated and the mixture begins to turn into a dough.

Roll the mixture into round balls using the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished.

Roll the balls in the last ¼ cup shredded coconut flakes.

Place in the fridge for at least an hour, then enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1495484366/mxf8oqotlcyfbqzo69ks.mp4

These No Bake Brownie Energy Bites are made with only 5 ingredients, vegan and gluten-free and are a perfect quick healthy breakfast or snack!

Make decadent, fudgy, rich, chewy, melt-in-the-mouth caramel brownies with a healthier twist thanks to this no-bake, gluten-free, vegan caramel bar recipe!

No-Bake Caramel Brownies

dates ((soaked in hot water, if they're dry))

tsp vanilla extract (or vanilla bean)

+ 1 Tbsp flaxseeds

peanut butter (or almond flour)

maple syrup (or a different liquid sweetener)

coconut milk

sugar coconut sugar)

dairy-free chocolate chips (or dark chocolate (chopped))

First, process the whole flax seeds into a floury consistency in an electric coffee/spice grinder or small blender jug.

Then, mix all the dry ingredients in a food processor, before adding the dates and vanilla extract.

Process again until it forms a dough that sticks together when pressed between your fingers. This can take a few minutes. If it&#39;s still too dry, add more dates or a small amount of maple syrup.

Next, line a 6-inch square baking pan (double the recipe for an 8 or 9-inch pan) with lightly greased parchment paper, leaving a 2-inch overhang on both sides. Transfer the dough to the prepared baking dish, pressing it down into an even layer.

Brownie Layer

Transfer the caramel ingredients to a saucepan and bring to a boil, then immediately reduce to a simmer and whisk often, for 10-15 minutes, until the mixture thickens.

Pour the caramel layer over the brownie base and transfer it to the freezer for 30 minutes.Alternatively, make an even healthier date caramel sauce. The full ingredient amounts and instructions are in the recipe notes.

Caramel Layer

Use a warm water bath or double boiler (a bowl set over a pan of simmering water) to melt the chocolate and coconut oil. Stir until smooth and melted.

Pour that over the caramel layer and return to the freezer for 5 minutes.

Finally, cut the vegan brownies into bars (using a hot knife is best), and enjoy!

Chocolate Layer

5 stars on flavor!! Wow this was truly delicious! 
First, it was easy to make.   
As I was making this, I had a bite of the brownie layer and was concerned bc on its own it wasn’t that great but once all the layers came together, it was truly delicious!  My boyfriend is a tough critic, a super foodie, and he had 3 servings bc he couldn’t stop eating it!  
My ONLY issue is that the caramel oozes out especially while cutting it.  So it was a bit messier than expected.   But I’ll definitely make it again!  It’s going on my list of favorites!

I made these for a baby shower, I’m vegan and some of the other ladies are.  They were a huge hit!  I made the date caramel and it was delicious.  Making them again today, just because. 😁

My God, these are delicious! And so easy to make. Used flour made from oats instead of almonds or Peanuts as I did not have anything else, worked just fine. I think it's unnecessary to freeze them, as we'll have finished them very quickly :-)

I made these and they were delicious!  I made the coconut sugar version; they were a little too sweet for me so what I did is to cut them as little bite pieces and topped them with almonds; everybody loved them! I'm planning to make the healthier version (with dates) next time. Thanks! Awesome!

All I have to do is melt the chocolate, but I can already tell this recipe is a hit!!! I used tahini in the caramel layer and it worked beautifully.

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Top 6 no bake brownies recipes from across the web

The most viewed no bake brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Keto Brownie Bombs

No Bake Superfood Brownies

3 Ingredient No Bake Peanut Butter ...

No Bake Vegan Brownies (Oil-free an...

No Bake Brownie Energy Bites

No-Bake Caramel Brownies

The most viewed no bake brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine