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No Bake Brownie Bars (Gluten Free + Vegan)

So ideal to have on hand for that chocolatey brownie sweet tooth craving.


No Bake Brownie Bars (full recipe is on: HungryHappens.Net) IB: @dadaeats #vegan #glutenfree

♬ original sound – Stella Drivas

I found this recipe online at @DadaEats Instagram page and knew I had to try it because of my after dinner sweet cravings. These happen after a meal where I want something sweet but don’t want to commit to something packed with refined sugar and with highly processed ingredients.

Here we are using maple syrup, almond flour, coconut oil and nut butter to create a delicious chocolatey treat. You can also sub in honey for this recipe, but then they won’t be vegan. Olive oil can also be used instead of coconut oil in this recipe for the bars and the toppings.

no bake brownie bars vegan gluten free

Another aspect of this recipe that I love is that it comes together in a flash. The freeze time is relatively quick and you will have a sweet healthyish treat in your hands before you know it.

no bake brownie bars

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no bake brownie bars vegan gluten free


No Bake Brownie Bars (Gluten Free + Vegan)

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Prep Time 5 minutes Cook Time 40 minutes Total Time 45 minutes

Servings 16
Calories 204kcal
Author Stella


  • 3/4 cup peanut butter (or any nut or seed butter)
  • 1/3 cup maple syrup (or honey)
  • 3 tbs coconut oil (or olive oil)
  • 1 tsp vanilla extract
  • 1/2 cup cacao powder (sifted in)
  • 2/3 cup almond flour
  • 1/3 cup dairy free mini chocolate chips
  • 1/4 tsp salt


  • 1/2 cup dairy free chocolate chips
  • 1 tsp coconut oil

US Customary – Metric


  • Line a 13×9 inch sheet pan with parchment paper.
  • In a medium bowl, whisk together the peanut butter, maple syrup, oil and vanilla. Add in the sifted cacao powder, almond flour, mini chips and salt and mix to combine. Transfer the dough to your prepped pan and spread out evenly with your hands, to form a rectangular shape that's about 1/2 inch thick.


  • Melt your chips and oil in a small pot and pour this onto the brownie rectangle. Using a small rubber spatula, spread out the ganache evenly. Transfer this pan to your freezer for about 40 minutes to set. Remove and slice into 16 squares. Store leftovers in an air tight container in your freezer.


You can use any nutbutter or seed butter you prefer here.
You can use protein powder instead of almond flour.
You can use honey instead of the maple syrup (but that will not be vegan then). 


Calories: 204kcal | Carbohydrates: 16g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 0.3mg | Sodium: 90mg | Potassium: 152mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2IU | Calcium: 37mg | Iron: 1mg