No Bake Raw Vegan Brownies

Calling all chocolate lovers. This no bake Brownie recipe is for you.

These babies are really chocolatey thanks to a big dose of raw cacao but that also means they offer a big dose of flavanoids – a class of antioxidants that appear to promote general health and may lower your risk for heart disease and certain cancers. They also contain coconut oil and a handful of omega-3 fatty acids from walnuts.

Brownies were never so healthy yet so rich and chocolatey until these. Made with only wholesome ingredients they’re a treat you can feel good about enjoying and sharing.

Serves: 16 Brownies

½ cup almond butter
½ cup coconut oil
2 Tbsp. maple syrup
¾ cup raw cacao or baking cocoa
Pinch of sea salt (if almond butter is unsalted)
2 Tbsp. coconut flour
¼ cup raw walnuts, roughly chopped


Place almond butter, coconut oil, maple syrup, salt and cacao powder in the bowl of a food processor. Process just until blended, stopping to scrape down sides as needed.
Stop processor and add coconut flour. Process just until a ball of dough starts to form.
Transfer dough to a clean bowl. Add walnuts and stir to incorporate.
Press dough into an 8×8-inch pan lined with parchment paper or use your hands to pat dough into an 8×8-inch square on a parchment paper-lined tray or small baking sheet.
Place on plate in the fridge and allow to chill at least 30 minutes.
Cut into 16 squares. Store in a covered container in the fridge for up to 1 week. May be frozen for longer storage.

Vegan Caramel Brownies

Incredible Vegan Caramel Brownies that are incredibly hard to resist. The whole wheat flour (can be substituted) in these brownies will help you keep feeling full longer. However, that rich chocolate caramel smell will have you crawling back to the kitchen for more.


Serves: 9 large Brownies

7 oz Vegan Chocolate (chips, chunks, bar, etc. I used Enjoy Life Mega Chunks, it was about 1½ cups)
? cup Raw Cane Sugar
5 tablespoons melted Coconut Oil
¾ cup Whole Wheat Flour
½ teaspoon Baking Soda
¼ teaspoon Salt
? cup Apple Sauce
¾ cup VFR’s Caramel Dip

-Preheat oven to 375F (190C) and grease and flour a 9×9 inch cake pan.
-Melt vegan chocolate, sugar, and coconut oil over low-medium heat in a small saucepan, stirring constantly. Remove from heat and set aside.
-In a medium mixing bowl, combine flour, baking soda, and salt. Add apple sauce and melted chocolate mixture. Stir with a wooden spoon until combined.
-Spread mixture into cake pan.
-Using a fork, swirl in caramel dip (recipe link found below) into the brownie batter.
-Bake in oven for 30 minutes, testing with a toothpick to ensure they are done. -Remove from oven and allow to fully cool before cutting into squares.
-Brownies will keep in an air tight container for up to 1 week.

1) Coconut oil can be substituted with an equal amount of melted vegan butter or margarine.
2) I prefer using whole wheat flour but it can be substituted with all purpose flour as well.