Healthy No Bake Brownies

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Healthy No Bake Brownies

Course: Dessert, Snack

Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan

Keyword: no bake brownies, raw brownies

Prep Time: 35

Chilling Time: 1

Total Time: 1 35

Servings:

Calories: 186kcal

Author: Adrienne

These Healthy No Bake Brownies seriously taste like Nutella and can be easily made sugar-free!

Print Recipe

Ingredients

For the Brownies

1 1/2 cups walnuts (raw; halves and pieces - about 170 grams)
1 1/2 cups hazelnuts (raw or lightly toasted - about 225 grams)
1/3 cup coconut sugar (see alternatives in notes)
1/4 teaspoon salt
3/4 cup raw cacao powder
1/3 cup coconut nectar (see low-carb option in notes)
2 1/2 teaspoons vanilla powder (or 5 teaspoons pure vanilla extract)
1/4 teaspoon pure stevia extract powder (optional; start with a pinch and taste)

For the Fudge Topping

1 cup coconut butter (not coconut oil; melted)
1 cup hazelnuts (raw or lightly toasted - about 140 grams)
1/4-1/3 cup raw cacao powder
1/4 cup coconut sugar (see alternatives in notes)
1 1/2 teaspoons pure vanilla extract
pinch salt
1/2 teaspoon pure stevia extract powder (optional; 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, coconut sugar, and salt until the mixture resembles coarse crumbs. Add the cacao powder, coconut nectar, vanilla or vanilla powder, and stevia and process until the mixture begins to come together in a ball. If the dough is crumbly and won’t clump, add water 1 teaspoon at a time and pulse.
Stop and scrape the sides if necessary while processing. Take care not to over-process.
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, coconut sugar, 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

Cacao: Unsweetened cocoa powder works instead of raw cacao. It’s usually less bitter, so you may want 1–2 extra tablespoons sweetener, to taste.

Nuts: Lightly toasted walnuts/hazelnuts will yield a deeper, more “Nutella” flavor. Don’t over-process the brownie layer or you’ll end up with nut butter.

Texture tip (brownie layer): If the dough seems crumbly and won’t clump after processing, add water 1 teaspoon at a time and pulse until it sticks when pinched.

Low-carb option (both layers):

Brownie layer: Replace the 1/3 cup coconut sugar with 1/3 cup granulated monk fruit sweetener (erythritol-based). Replace the 1/3 cup coconut nectar with 3 tablespoons vegetable glycerin plus 3 tablespoons water.

Fudge topping: Replace the 1/4 cup coconut sugar with 1/4 cup granulated monk fruit sweetener (erythritol-based). (No other changes needed.)

Low-carb texture note: Monk fruit sweeteners that contain erythritol can taste slightly crunchy when chilled. For the smoothest, fudgiest texture, use an allulose-based granulated sweetener instead.

Stevia (optional): Use stevia to boost sweetness without adding more bulk sweetener. Start with a pinch, blend, taste, adjust. (Stevia potency varies a lot by brand.)

Liquid stevia swaps (optional):

Brownie layer: Use 1/2 teaspoon plain or vanilla liquid stevia (or to taste) instead of powdered stevia. If using vanilla liquid stevia, use only 2 teaspoons vanilla extract in the brownie layer.
Fudge topping: Use 20–30 drops plain or vanilla liquid stevia (or to taste) instead of powdered stevia. If using vanilla liquid stevia, use only 1 teaspoon vanilla extract in the topping.

Nutrition