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 14 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 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 (60 g) raw cacao powder
avocado “ganache” (optional)
- 1 avocado
- ¼ cup (60 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.
