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Fudge-Topped No-Bake Brownies - grain free, vegan, & paleo
Servings: 25
Calories: 188kcal
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!
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Ingredients
For the Brownies
- 1 1/2 cups walnuts (raw; halves and pieces - 170 grams)
- 1 1/2 cups hazelnuts (raw or lightly toasted - 225 grams)
- 1/3 cup low carb sweetener (25 grams) (see alternatives in notes above)
- salt
- 3/4 cup raw cacao powder (80 grams)
- 1/3 cup sugar-free simple syrup (80 ml) (see alternatives in Recipe Notes)
- 2 1/2 teaspoons vanilla powder (10 ml--or use 5 teaspoons pure vanilla extract)
- 1/4 teaspoon pure stevia extract powder (1 ml) (or to taste)
For the Fudge Topping
- 1 cup coconut butter (240 ml) (not coconut oil; melted)
- 1 cup hazelnuts (raw or lightly toasted - 140 grams)
- 1/4-1/3 cup raw cacao powder (70 ml)
- 1/4 cup low carb sweetener (60 ml) (see alternatives in notes above)
- 1 1/2 teaspoons pure vanilla extract (5 ml)
- pinch salt
- 3/4 teaspoon pure stevia extract powder (or to taste)
Instructions
For the brownie:
- Line an 8.5 inch (21.5 cm) square pan with parchment paper. Set aside (for thicker brownies, recipe can be made in a loaf pan instead).
- In a food processor, process the walnuts, hazelnuts, granulated sweetener, and salt until the mixture resembles coarse crumbs. Add the cacao powder, liquid sweetener, vanilla or vanilla powder, and stevia and process until the mixture begins to come together in a ball.
- Stop and scrape the sides if necessary while processing. Take care not to over-process, or you just might end up with nut butter!
- The mixture should be moist enough to stick together when pinched, but not wet.
- Turn the brownie “dough” into the pan and press down firmly with hands or a stiff spatula so that the mixture is dense with no air bubbles. Place in the refrigerator while you prepare the fudge topping.
For the fudge topping:
- Place the coconut butter, hazelnuts, cacao powder, granulated sweetener, and salt in a high-speed blender. Push the mixture toward the blades, using the tamper (or other blending mechanism) and blend until the mixture liquefies, about 5 minutes, stopping to scrape down the sides as needed.
- Add the vanilla extract and stevia. Blend again.
- Pour the mixture over the brownie dough in the pan.
- Return to the refrigerator until the fudge is set--about one hour.
- Using the parchment paper as a sling, pull out the brownie and place it on a cutting board.
- Cut into 1-inch (4-cm) squares and store, covered, in the refrigerator until ready to serve.
- The no bake brownies can be kept covered in the refrigerator, for up to 5 days. They may be frozen. Simply defrost, covered, in the refrigerator overnight.
Notes
- For brownies that are not completely raw, you can use lightly-toasted nuts and organic 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.
- You can use 1/3 cup xylitol or approx 3/32 teaspoon (or 3 scoops) stevia extract powder instead of the coconut sugar in the brownies for low carb (see How to Use Stevia).
- Organic coconut nectar can be substituted for the agave nectar. You can also use xylitol or another granulated low-carb sweetener, adding a small amount of water if needed.
- Stevia alternatives: You can use 1/2 teaspoon (2.5 ml) (or to taste) pure plain or vanilla liquid stevia (use only 2 teaspoons vanilla if using vanilla liquid stevia) for the powdered stevia in the brownies (see how to make your own DIY Liquid Stevia). the fudge topping for a low-carb option.
- Substitute 20-30 drops (or to taste) plain or vanilla liquid stevia for the powdered stevia in the fudge topping (use only 1 teaspoon vanilla if using vanilla liquid stevia).
- 1/4 teaspoon stevia is equal to about 1/2 cup regular sweetener so convert accordingly if you want to omit the stevia extract.
- If you would like to make your own coconut butter, see Easiest Homemade Coconut Butter.
- Homemade Vanilla Powder: You can make your own homemade vanilla powder for use in this recipe.
Nutrition
Calories: 188kcal | Carbohydrates: 12g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 10mg | Potassium: 165mg | Fiber: 4g | Sugar: 6g | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg | Net Carbs: 8g