I’m so excited to share these healthy GF, dairy-free fudgy no-bake brownies with you! They’re rich, chocolatey, and come together in the food processor with black beans, Medjool dates, walnuts, almond butter, and cacao. No oven, minimal dishes, and a luscious avocado ganache that sets in the fridge. Each slice is naturally sweetened, gluten-free, dairy-free, and soy-free—perfect for an easy treat that feels so nourishing. We love keeping a batch in the fridge for afternoon pick-me-ups, and the base freezes beautifully for later.
Why I love this recipe (as a nutritionist)
- No-bake convenience: everything mixes in the processor and sets in the fridge—perfect for warm days and busy weeks.
- Naturally sweetened: Medjool dates bring caramel notes and fiber for a steadier energy release.
- Protein-rich: with 11 g per serving
- Iron-rich: to support energy levels
- Fiber-rich & satisfying: black beans support good digestion and long-lasting fullness.
- Healthy fats and omega 3’s: from the almonds and walnuts, to support brain and hormonal health
- Allergy-friendly: gluten-free, dairy-free, and soy-free; the ganache is optional if you prefer a lighter bite.
- Freezer-friendly base: the brownie layer keeps well in the freezer for quick snacks.
Ingredient notes
- Black beans: blend into a smooth, fudgy crumb while adding plant protein and fiber; use well-drained and rinsed canned beans.
- Medjool dates: soft, caramel-like sweetness; if yours are firm, soak in hot water for 5 minutes and pat dry.
- Raw cacao powder: deep chocolate flavor and polyphenols; cocoa powder works too.
- Almond butter + almond flour: create a rich, brownie-like texture; swap almond butter with peanut butter for a different flavor.
- Walnuts: add body and omega-3s; pecans are a great substitute
- Avocado: blends into a silky ganache with cacao and maple; keep this layer optional if you want something lighter.
How to make this recipe (summary)
Start by pulsing black beans, walnuts, dates, almond butter, almond flour, and cacao in a food processor until a sticky dough forms. Press into a parchment-lined 8 × 6 in (20 × 15 cm) dish until even and compact.
Blend the ganache by processing avocado, maple syrup, and cacao until smooth, then spread over the base.
Chill for 2 hours to set, slice, and enjoy. View recipe card below for detailed instructions.
Variations and tips
- No avocado? Skip the ganache and dust with cacao powder or top with melted dark chocolate.
- Extra crunch: fold in cacao nibs or chopped nuts before pressing into the dish
- Make ahead: the base freezes well—slice and freeze without ganache for grab-and-go bites.
- If you like this recipe, you’ll also love our GF Sweet Potato Brownies, Chickpea Cookie Bowl (High-Protein), or No-Bake Silken Chocolate Tart (GF).
Why you’ll love these fudgy no-bake brownies TLDR
- Rich chocolate
- Easy prep
- Gluten-free
- Dairy-free
- Freezer-friendly
FAQ
- Is this recipe gluten-free? Yes, it’s naturally gluten-free.
- How long do they last? They keep 5 days in the fridge or up to 3 months in the freezer (without ganache).
- Can I skip the avocado ganache? Absolutely, they’re delicious with just the brownie base too.
- What’s the texture like? Fudgy, rich, and slightly chewy
Healthy No-Bake Brownies (Vegan/Dairy-free/GF)
Fudgy, healthy no-bake brownies made with black beans, dates, walnuts, and cacao, topped with a creamy avocado ganache. Rich, satisfying, and ready after a quick blend and chill.
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Equipment
- baking dish or container Mine was 8×6 inch (20×15 cm)
- Parchment paper
- mug for pressing, optional
Ingredients
fudgy brownie layer
- 1 cup (170 g) cooked black beans - see notes
- ½ cup (50 g) raw walnuts
- 7 medjool dates - pitted
- ¼ cup (65 g) almond butter
- 1.25 cups (140 g) almond flour
- ¼ cup (25 g) raw cacao powder
avocado “ganache” (optional)
- 1 avocado
- ¼ cup (25 g) raw cacao powder
- ¼ cup (60 ml) maple syrup
Instructions
- Prepare the brownie layer: In a food processor, combine the black beans, walnuts, Medjool dates, almond butter, almond flour, and cacao powder. Process until a sticky dough forms.
- Line a baking dish or container (8 × 6 in / 20 × 15 cm) with parchment paper. Press the dough into an even layer. For a smoother result, place a sheet of parchment paper on top and use the bottom of a mug to press it down evenly.
- Prepare the avocado ganache: Wipe the food processor clean, then add the avocado flesh, maple syrup, and cacao powder. Process until smooth. Spread the ganache evenly over the brownie base.
- Refrigerate for a couple of hours to allow the avocado layer to firm up, then slice and enjoy 😊
Notes
Optional: Sprinkle with crushed pistachios, cacao nibs, or a pinch of sea salt flakes.
Black beans: If using canned beans, rinse and drain well. If using beans cooked from dry, they usually retain less moisture. You may need to add 1 tbsp of water to reach your desired consistency. Process and only add if needed.
Storage: I divided it into 8 servings, as shown in the photos and nutritional information. However, I often enjoy smaller bites since it’s extremely rich (and so yummy!) and satisfying. It keeps well in the fridge for up to 5 days. If you think you’ll have leftovers after that, chop the brownie layer (without the avocado layer) into bite-size pieces and store them in the freezer for up to 3 months. I usually take a piece out in the morning, leave it in the fridge, and it’s perfect as an energizing afternoon treat.
The nutritional information includes the avocado ganache.
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Your Creations
Did you have success with this recipe? We’d love to see it! Just leave a comment and attach a pic!
These were delish! The avocado ganache was ridiculously yummy – I was blown away by how good!! My only thing was I weighed the cacao rather than used the cup measurement and it was wayyyy more than 1/4 cup but I used it anyway and it was too much. Quite bitter. Still yummy and I’m mad on dark chocolate so it was fine but I’ll definitely use the cup measurement next time. So so so delish!!
Hey Nicola, I’m so sorry about that. You’re absolutely right, the gram measurement wasn’t accurate. I’ve just updated it in the recipe. I really appreciate you bringing it to my attention. I put so much care into every recipe and conversion, so I’m not sure how that one slipped through!
As a thank you (and an apology!), I’ve sent a copy of my meal prep e-book to your email. If you haven’t received it, shoot me an email at sarah@plantbaes.com and I’ll sort it out.
So glad it was still delicious! And at least you got an extra dose of magnesium and polyphenols 😅
These are great. Freeze well and very filling. Thanks. X
So happy you enjoyed them, thank you for sharing Emma 💚
Hello!
Can nuts/butter be replaced in whole?
Tnx 🙂
I do not have a nut-free alternative for this recipe, but you can use the nut-free filter to find some snacks that might work better for you 💚
This looks so good!
But I have a walnut allergy. Well most nuts, what would be a close swap for texture and flavor? Almonds, hazelnuts,pumpkin seeds, peanuts?
Hi lovely, I’ve tested it with pecans and it was delicious! I think hazelnuts would be great too 😍 Let me know what you try x
What can I use instead of black beans?
Hi lovely, chickpeas could work 🙂
Thank u!!!
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