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Home/Blog/No-Bake Vegan Brownies Recipe
No-Bake Vegan Brownies Recipe
By Dr. Josh Axe
April 20, 2021
What’s better than a health-minded, homemade dessert that you don’t even need to turn on the oven to make?
Our no-bake vegan brownies not only taste great, but they’re also chock full of ingredients you can feel good about eating — including almond flour, nut butter, pumpkin, and Ancient Nutrition’s Plant Protein+ Chocolate powder.
Why include plant protein powder in brownies? Because it takes brownies from being a now-and-then treat to a feel-good-about-it snack you can indulge in regularly.
Our Plant Protein+ Chocolate flavor features a rich and creamy taste and texture, plus provides you with plant-derived protein from a blend of real, organic superseeds (including pumpkin, flax, chia, hemp, sunflower, sacha inchi and watermelon seeds). Not only that, but you’ll get botanicals, energizing adaptogens, and a touch of performance MCTs (medium chain fats) from our unique plant protein powder.
The result? Decadent brownies that are a good source of protein, fiber and performance fats, and that are relatively low in sugar and carbs, all without compromising on taste.
(Want a cooked vegan brownie? Try our coconut fudge vegan brownie.)
Nutrition Facts
Serving Size: 1 brownie
Calories: 226
Total Carbohydrates: 14.7g
Fiber: 5g
Sugar: 5.2g
Total Fat: 16.4g
Unsaturated Fat: 11.4g
Saturated Fat: 3.6g
Protein: 7.6g
Cholesterol: 0mg
Potassium: 374mg (8% DV*)
Sodium: 4mg
Vitamin E: 5.4mg (36% DV*)
*Percentages are based on a diet of 2000 calories a day.
No-Bake Vegan Brownies Recipe
Meal Type: Desserts, Snacks
Diet Type: Gluten-Free, Paleo, Vegan
Serves: 8
Prep Time: 5 min
Freezing Time: 4 hr
Total Time: 4 hr 5 min
Ingredients:
½ cup almond flour
1 scoop Plant Protein+ Chocolate
½ cup creamy nut butter
? cup cocoa powder
½ cup pumpkin puree OR 1 medium mashed banana
½ cup dairy-free dark chocolate chips (we used Lily’s)
(optional) other toppings of choice such as coconut flakes, walnuts or dried berries
Directions:
Mix all the dry ingredients first, then add nut butter and pumpkin puree. Either mix by hand or use a food processor for help.
Place mixture into a lined container such as a glass Pyrex and allow it to sit in the freezer for 4–8 hours to harden.
Cut into squares and store in the freezer for up to 2 weeks.
Recipe courtesy of Dr. Josh Axe, co-founder of Ancient Nutrition and also author of the best-selling books Keto Diet and The Collagen Diet.
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