The weather in Boston doesn’t know it’s September yet. Or, it’s on Team L and is in complete denial that Labor Day came and went and it’s now back to school/back to the grind time – summer’s over. To help me cope with that, I turned to chocolate. Not just any ol’ chocolate but these awesome vegan no-bake brownies that I created over the long weekend. They are way healthier than regular brownies, and full of fiber and nutrients and deliciousness. YUM. Not only that, they are are super easy and can be made on the fly, as most of the ingredients should be laying around your pantry. The recipe takes less than 20 minutes from start to finish, and there’s no need to turn your oven on (so when it’s 95 degrees, like it will be here today, you don’t have to turn your kitchen into an inferno). They are dairy, egg, soy, gluten* and refined sugar free. And, you can substitute sunflower seeds for the nuts if you’d like to make these bad boys nut free. If you are paleo you can omit the oats and roll them into balls and enjoy them as “power bites.” There are a million and one ways to change this recipe up to suit your own needs, so feel free to do so!
*They are only gluten free if you use gluten free oats.
Vegan No-Bake Brownies
- 2 cups of rolled oats
- 1/2 cup cashews
- 1/2 cup almonds
- 12 dates
- 1/2 cup raw cacao powder
- 2 ripe bananas
- 1/2 cup of pureed pumpkin
- 1/4 cup of hazelnuts and/or coconut flakes for topping
Add oats, nuts, cacao powder and dates in a food processor. Blend thoroughly – this will be your “flour” base of your brownies, so make it as fine or a chunky as you’d like the final brownie texture to be.
Add the bananas and pumpkin to the food processor and blend until you form a “dough.”
Spray a 7 x 11 inch pan lightly with baking spray (this makes the brownies easy to remove). Using your hands, press the “dough” into the pan to the edges, trying to remove any air bubbles.
Sprinkle the hazelnuts over the top, lightly pressing the nuts into the top of the brownies and flattening out the top.
Stick in the refrigerator for at least an hour before serving. Enjoy! 😀
This is the perfect dessert to pack in your kid’s lunch, your take-to-work lunch, or indulge in after dinner. They are chocolate-y and fudge-y without being overly sweet, nourishing and filling (so you don’t feel the need to eat the entire pan while watching Netflix in your bathrobe). They taste best cold, so keep them in the fridge until right before serving. I hope you enjoy them as much as I did!
I hope you guys had a great Labor Day weekend!! I did a whole boatload of fun stuff: training, wandering around Boston, long bike ride, yoga, and a full day at the beach. It was perfection.
How did you guys celebrate Labor Day? What did you guys do this weekend? Tell me about it in the comments!
Hope your week zooms by! I’ve got my first race in my six fall races this weekend – here we go Fall racing season! So stoked 😀
Fells – 6 days
Rochester Half – 13 days
Tough Mudder – 19 days
Tufts 10K – 35 days
Narragansett Half – 41 days
Seacoast Half – 61 days