No Bake Fudge Brownies
These amazing No Bake Fudge Brownies are super chocolatey, naturally sweetened and incredible delicious. You won’t believe it’s gluten-free and vegan!
Our brand new recipe for healthy and nutritious fudge brownies are so yummy! You won’t want to say “no” to them!
You know why? Because they’re very easy to make, they don’t need to be baked and you can toss them in the freezer so you can have a brownie to grab at any time!
Moreover, they’re decorated quite cute, so you can bring them around a dinner party or any other event. No one will believe they don’t have any animal product!
These brownies are seriously decadent and only take about 30 minutes to get the best fudge brownies. The ingredients are:
- almonds
- dates
- cocoa powder
- coconut sugar
- cacao butter
- cacao paste
- oat flour
- coconut nectar
- coconut oil
- sea salt
- vanilla
- alternative milk
The result is a rich chocolate brownies. YUM!
This recipe has three different layers. It has a chewy brownie crust on the bottom, creamy cashew butter in the middle and chocolate fudge layer on top, decorated with a delicious vegan vanilla frosting.
You’ll taste the explosion of all these flavors and texture in just one bite and you won’t want to stop!
WHAT DO YOU NEED TO DO TO MAKE THESE NO BAKE FUDGE BROWNIES
To make the brownie crust and get the soft and chewy texture, you will need to soak the dates and almonds the day before. Then in a food processor, combine the soaked almonds and dates, along with the cacao butter for a fudge texture. The cocoa powder will enrich the chocolatey flavor and off course, we can’t forget to add coconut sugar and oat flour for adding structure to the brownie crust. Use salt for bringing balance and vanilla extract also pairs well in this recipe.
Once the crust is done, pour it into an (8×8) bar pan lined with baking paper. Prepare to spread cashew butter or any other nut butter you have on hand. If you don’t have any butter in your pantry, you can make your own. Try making our Creamy Almond Butter, or replace the almonds for cashews. It’s very easy to prepare and you just need a few ingredients.
Finally, we have the fudge chocolate layer and creamy frosting. That fudge chocolate layer? Oh, you guys… I live for that fudge layer right now! (Ingredients at the end of this page)
For more chocolatey recipes you might love Banana Chocolate Bars, and this Artisanal Almond Butter Cups.
If you try this recipe let us know! Tag a picture #thesunshinekitchen__ on Instagram! I’d love to see your creations!
You also can leave a comment and rate it below this page! ❤️
No Bake Fudge Brownies
Equipment
- 1 (8×8) baking pan
Ingredients
Brownie Crust
- 1 cup soaked almonds
- ½ cup soaked dates
- ½ cup cocoa powder
- ⅓ cup coconut sugar
- ¼ cup melted cacao butter
- 3 tbsp alternative milk
- ¼ cup oat flour
- ¼ tsp sea salt
- 1 tsp vanilla extract
Chocolate Fudge Layer
- 65 gr cacao paste
- ¼ cup coconut sugar
- ¼ cup coconut nectar
- ⅓ cup cocoa butter
- 2 tsp unflavored coconut oil
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 3 tbsp alternative milk
Instructions
Brownie Crust
- Prepare an (8×8) baking pan with parchment paper.
- In a food processor, pour soaked almonds, coconut sugar, oatmeal flour, salt and process until getting a flour consistency. Then, add the soaked dates, cocoa butter and some alternative milk to add moisture to the mixture. Later, process again until it all sticks together.
- Take the batter out from the food processor and spread it through out the baking pan, pushing down the batter until getting the edges of the pan. Then, add the cashew butter layer and cover the top of the crust with it. Set aside and bring to room temperature.
Fudge Layer
- Add the cacao paste and cacao butter to a bowl that is bigger than the lower bowl which will contain the hot water. Be sure the cacao paste doesn't touch the hot water. Allow it to melt slightly and stir the cacao every 1-2 minutes. While the cacao is melting add the rest of the ingredients: coconut nectar, unflavored coconut oil. Finally add cocoa powder and stir all well and moisten this mixture with 3 tbsp of alternative milk and stir again until getting a smooth and fudge mixture.
- Pour the fudge layer on the top of the cashew layer and smooth it out along all the edges of the baking pan. Then, put the pan in the fridge for a couple of hours.
- Garnish with icing and/or crushed almonds. Enjoy.