No-Bake Chocolate-Topped Fudge Brownies – grain free, vegan, & paleo

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It is not a substitute for your doctor's care plan or advice.

This Raw Fudge Vegan Brownie Recipe is amazing. A fabulous No Bake Dessert that is sooo addictive. I made 2 batches the first time I made them and they were gone in a flash!

{I love no bake treat recipes since they are easier and don't use energy (or heat up the kitchen on warm days). Typically I will turn to these No-Bake Coconut Cookies or Chocolate Mint Bars or Bean Fudge, when we need an easy treat, but now I am thrilled to have a new no bake dessert to add to my recipe box!  

Delectable No Bake Brownies from Ricki Heller.  Homemade Brownies without heating the kitchen up? I'm sold!}

When I first started an anti-candida diet back in 2009, I remember looking through the various food restrictions associated with the diet and thinking that I could find a work-around for pretty much all of them. (Luckily, that turned out to be true).

But then I noticed that chocolate isn’t allowed in the early stages of the diet, and I immediately felt a pang of despair: What? I have to forgo my very favorite food—the food I love more than any other? The food I have, in the past, eaten for breakfast, snacks, lunch and dinner (sometimes all in one day)?

The food that whispers, “comfort” and “love” and “serotonin” to so many of us, far too often? There went my resolve.

I wasn’t sure I could handle that restriction (Luckily, it turned out that I could. So I did, and I got better).

Even though I discovered other delicious replacements for my beloved confection, my love of chocolate never waned, and as soon as I was able, I brought it back into my diet. These days, of course, it’s homemade, stevia-sweetened chocolate for the most part, but I’ve come to love the current bittersweet treat just as much as the processed sweets I used to consume.

And I’m delighted to be sharing a great chocolate-centric recipe with you today!

If you follow a sugar-free (and often grain-free) diet like I do, you know it can be difficult to find delicious, easy-to-make, low glycemic chocolate treats.

These decadent-tasting raw brownie bites are one of my favorite indulgences.

I can whip up a batch of these little grain-free gems in almost no time, and then completely enjoy a decadent treat without worrying about blowing my anti-candida lifestyle. These confections are rich-tasting and dense, cloaked with an irresistible fudgy “frosting.”

Cut them as small as you like for a perfect little snack in the afternoon . . . . or any time you just need that extra boost of chocolate in your life.

This Raw Fudge Vegan Brownie Recipe is amazing. A fabulous No Bake Dessert that is sooo addictive. I made 2 batches the first time I made them and they were gone in a flash!

By the way, any of the following links may be affiliate links. If you click on them and make a purchase, I might make a commission. Your support is much appreciated and helps keep this free resource up and running.

 

Reprinted with permission from Naturally Sweet and Gluten-Free (Sellers publishers)

These brownies offer a double fudgy treat that’s reminiscent of Nutella in its chocolate-hazelnut glory. I cut these into small, bite-sized morsels—but that’s all you’ll need to satisfy your chocolate craving!

What You Will Need

  • Raw Walnut Halves and Pieces (see notes)
  • Raw or Lightly-Toasted Hazelnuts (see notes)
  • Coconut Sugar (use xylitol or stevia extract powder for low-carb)
  • Fine Sea Salt (I recommend Real Salt)
  • Raw Cacao Powder (see note)
  • Agave Nectar or Coconut Nectar (use xylitol for a low-carb option, and add water if needed)
  • Raw Vanilla Powder or Pure Vanilla Extract
  • Pure Stevia Extract Powder or Pure Plain or Vanilla Liquid Stevia (here's how to make your own)
  • Coconut Butter (here's how to make your own)
  • Stevia Scoops

No-Bake Chocolate-Topped Fudge Brownies - grain free, vegan, & paleo

Need a healthy dessert in a flash? This Healthy Fudge Brownie Recipe is raw, paleo, and dairy free, and so good you'll have a hard time not finishing the whole pan!

Ingredients

Instructions

  1. Make the brownie:
  2. Line an 8.5 inch (21.5 cm) square pan with parchment paper and set aside (for thicker brownies, recipe can be made in a loaf pan instead).
  3. In a food processor, whir the walnuts, hazelnuts, coconut sugar, and salt until the mixture resembles coarse crumbs. Add the cacao powder, agave nectar, vanilla powder, and stevia and process until it begins to come together in a ball.
  4. Stop and scrape the sides if necessary while processing. Take care not to overprocess, or you’ll end up with nut butter!
  5. The mixture should be moist enough to stick together when pinched, but not wet.
  6. Turn the brownie “dough” into the pan and press down firmly with your hands or a stiff spatula so that the mixture is dense and there are no air bubbles. Place in the refrigerator while you prepare the fudge topping.
  7. Make the fudge topping:
  8. Place the coconut butter, hazelnuts, cacao powder, coconut sugar and salt in a high-speed blender. Using the tamper to push the mixture toward the blades, blend until the mixture liquefies, about 5 minutes, stopping to scrape down the sides as necessary.
  9. Add the vanilla extract and stevia and blend again.
  10. Pour the mixture over the brownie dough in the pan.
  11. Return to the refrigerator until the fudge sets up, about one hour.
  12. Using the parchment paper as a sling, pull out the brownie and place it on a cutting board.
  13. Cut into 1.-inch (4-cm) squares and store, covered, in the refrigerator until ready to serve.
  14. Will keep, covered, in the refrigerator, for up to 5 days. May be frozen; defrost, covered, in the refrigerator overnight.

by

Recipe Notes

From Adrienne: For brownies that are not completely raw, you can use lightly toasted nuts and unsweetened cocoa powder instead of the raw cacao powder (though you may need to increase the sweetener in that case).

For those with allergies, substitute other nuts or seeds as needed. I think almonds would be especially nice.

Are you a chocoholic like me?
What’s your favorite healthy chocolate-based treat?

Ricki HellerRicki Heller is a holistic nutritionist and anti-candida crusader who shares sugar-free, gluten-free, allergy-friendly recipes and articles about healthy living on her site, RickiHeller.com. Her fourth book, Living Candida-Free, is currently available for preorder on amazon.com. Get social with Ricki on Pinterest, Instagram or Facebook or Google+.  Ricki Heller, PhD, RHN –Ricki's new book, Living Candida-Free, will be out in January, 2015! — Naturally Sweet and Gluten-Free was an instant amazon bestseller! –Sweet Freedom is recommended by Ellen DeGeneres!  (See Sweet Freedom and all of Ricki's other books here.)

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

Comments

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  1. I want the recipe on that brown

  2. Could you please explain the difference between Stevia extract (of which you use 3 scoops) and Stevia powder (only 1/4 teaspoon)? So these are both dry forms? And why are they listed separately? I’ve got dry stevia extract with a tiny little scoop and liquid stevia drops I dispense with a dropper. These look great but I don’t want to make a mistake and end up wasting ingredients! Thanks!

  3. These look amazing- great photo work too! I am adding these to my “to-make” list….thanks for sharing. I look forward to reading more from your website!

  4. These look so good! Thanks so much for linking up to Gluten Free Wednesdays. We really appreciate it. Could you please add a link to Gluten Free Wednesdays in your post.Thanks!

    • Hi Lynn – I think my son must have overlooked it. I am so sorry- we’ll be more careful. He’s adding the link in now. We’ve had a bunch of personal crises going on and things have been just crazy.

  5. Your recipe looks delicious. I am a huge chocoholic so I will definitely have to try these. FYI: the ingredient list reads “pure plain” as an ingredient instead of saying pure plain stevia. Thanks for posting such wonderful recipes.

    • Thanks for the headsup. My blog has been having issues and the words and text have been getting mucked up – I fixed it and hope it’s done for good. I’m making a big blog move in the next few days that hopefully will take care of this sort of thing.

  6. Oddly enough, I didn’t even like chocolate until I was 30! I got into it, because dark chocolate became an easy dairy-free sweet hit to find whenever we were out. I mean, I need a sweet fix!

    As a vanilla girl for so long, I have trouble labeling myself as a chocoholic, but the bite of raspberry-infused dark chocolate that I just had (at 8am) begs to differ 🙂 I”m still not a true fan of fluffy chocolate things (like cake), but like anything dense – straight chocolate, fudge, or treats like these! Thanks for sharing the recipe!

  7. parishioner says:

    uh…what is coconut nectar? what is coconut sugar? what is coconut butter? are there substitions which can be made?

    I don’t have a vitamixer to whip this stuff up myself….

    • HI there. Interesting name you have :). There are links to the coconut nectar and sugar in the recipe – are you able to see them? You can see substitutes listed in the ingredients list as well- let me know if you need more help. Thanks!

  8. All of Ricki’s recipes look amazing!