if you’re looking for a rich, ultra-fudgy treat that tastes like a decadent chocolate truffle—but made with wholesome ingredients and zero baking required—these no bake double chocolate brownie bars are your new obsession!!
they’re layered, chocolatey, and completely plant-based and gluten-free.
the best part? they’re made with Edward & Sons Native Forest Organic Simple Coconut Cream, which gives them the creamiest texture ever.
every bite is packed with deep chocolate flavor from cocoa powder and a silky melted chocolate topping.
the base is sweetened naturally with dates and has a rich, brownie-like chew thanks to almond butter, almond flour, and flax meal.
the filling is where the real magic happens: a luscious blend of almond butter, maple syrup, cocoa powder, and coconut cream that sets up beautifully in the fridge.
then it’s all topped with smooth melted chocolate for that final layer of indulgence.
the real star here is native forest organic coconut cream from edward and sons.
it’s ultra creamy, blends seamlessly into the filling, and gives these bars their luxurious mouthfeel without any gums or weird additives.
if you want that melt-in-your-mouth texture in a plant-based dessert, this coconut cream is the one to use.
it’s organic, simple, and totally game-changing for no bake recipes like this.
you’ll start by blending together almond flour, flax meal, almond butter, soft medjool dates, cocoa powder, vanilla paste, and a bit of coconut cream until a sticky dough forms.
press that into a lined pan for your base.
next, whisk up the filling with almond butter, maple syrup, cocoa powder, and native forest coconut cream until smooth and pourable. spread it over the base and chill until set.
finally, top it with melted unsweetened chocolate chips and a little coconut oil, then chill again until everything is firm and sliceable.
store these bars in the fridge for up to 1 week in an airtight container, or freeze them for longer. they’re best served cold or slightly chilled so the layers stay firm and fudgy.
if you love No Bake Double Chocolate Brownie Bars, then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars
Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)
No Bake Pistachio Cheesecake Brownie Cups
8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust
No Bake Double Chocolate Bliss Rolls
The Best No Bake Peanut Butter Chocolate Cheesecake
No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake
Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Date Sweetened No Bake Healthy Oreo Sandwiches
You Won’t Believe it’s Vegan Cookie Dough Banana Bread
are you going to make my No Bake Double Chocolate Brownie Bars ?
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
9
servings15
minutes390
kcalAPPROXIMATE MACROS per bar (10):
calories ~390 kcal
protein ~8.3g
carbs ~31g
fat ~28g
base
1 cup almond flour
1/3 cup flax meal
1/2 cup runny almond butter
1 cup medjool dates, pitted
1/2 cup cocoa powder
1 tsp vanilla paste
1/4 cup edward & son’s native forest coconut cream (plus 1–2 tbsp more if needed)
creamy almond butter filling
1/3 cup almond butter
2 tbsp cocoa powder
2–3 tbsp maple syrup (adjust to sweetness preference)
1/3 cup edward & son’s native forest coconut cream
1/2 tbsp coconut oil (for a firmer set)
pinch of sea salt
1/2 tsp vanilla paste
topping
3/4 cup melted unsweetened chocolate chips
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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One Response
Hi Mary,
You had me at truffle-level fudgy with no oven required! I love how you layered the flavors and textures especially the combination of the almond butter base and that silky cocoa-coconut filling. Using Edward & Sons coconut cream is such a great touch too it’s one of the few that actually gives that indulgent mouthfeel without any weird additives. I’m already imagining a mini version of these for my meal-prep snack stash,Might even try your peanut butter swap next round for a little twist. Thanks for always showing how plant-based can be both wholesome and seriously decadent.