
You must make these Fudgy No-Bake Carob Brownies! They are pretty incredible if I do say so myself. Perfectly chewy and chocolatey without having any cacao in them. Carob powder takes the place of chocolate in this recipe, making it a bit healthier. Coming from a chocolate lover, you won’t even know that carob powder is taking its place in this one. They are also egg-free, gluten-free, and refined sugar free. This one should please most. Or just please yourself.
The reason carob is a healthier choice than cacao: Cacao is a stimulant, contains caffeine, and has the toxic theobromine in it. It’s best to have cacao in moderation if you enjoy it like I do. Although I now have cacao here and there, I avoided it all together when I was dealing with adrenal issues for a few years. You can read more about the disadvantages and the addictive relationship of coffee, matcha, and chocolate here if you wish.
The Process:





Fudgy No-Bake Carob Brownies (Vegan + GF)
Makes about 12-14 small but decadent bites.
Ingredients
- 1 cup walnuts – 3/4 for the brownie mixture and 1/4 for on top
- 1 cup unsweetened shredded coconut or coconut flakes
- 1 cup soft medjool dates, pitted
- 4 TBSP/1/4 cup carob powder
- 3 TBSP almond butter, I use the creamy almond butter (roasted almonds) from Costco for this recipe
Method
Add 3/4 cup walnuts and 1 cup coconut shreds to a food processor. Run until broken down and well combined (shown in picture). Now add in the pitted medjool dates, carob powder, and almond butter. Pulse a few times and then run until well mixed. Coconut shreds vary and some have less oils in them. If your mixture seems dry and not wet/shiny, add the smallest touch of filtered water.
Line a bread pan with parchment baking paper so that the paper goes over the top of each side.
Using your hands add the brownie mixture to the lined bread pan and pack it down evenly. Now take the remaining 1/4 cup walnuts and push them slightly into the mixture throughout.
Add the pan to your freezer for 2-3 hours or until it’s time to eat. When ready, lift up on the baking paper and place on a cutting board. Cut into small squares.
I keep them stored in the freezer until all bites are gone ….which isn’t long. Just let them sit out a minute or two before biting into one. ENJOY!
Be sure to tag me on Instagram @herhealthystyle if you make these! It makes me so happy to see you making my recipes. Xx Riane
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Fudgy No-Bake Carob Brownies (Vegan + GF)
Ingredients
- 1 cup soft medjool dates pitted
- 1 cup unsweetened shredded coconut or coconut flakes
- 1 cup walnuts – 3/4 for the brownie mixture and 1/4 for on top
- 4 TBSP/1/4 cup carob powder
- 3 TBSP almond butter
Instructions
- Add the 3/4 cup walnuts and 1 cup coconut shreds to a food processor. Run until broken down and well combined (shown in picture). Now add in the pitted medjool dates, carob powder, and almond butter. Pulse a few times and then run until well mixed.
- Line a bread pan with parchment baking paper so that the paper goes over the top of each side.
- Using your hands add the brownie mixture to the lined bread pan and pack it down evenly. Now take the remaining 1/4 cup walnuts and push them slightly into the mixture throughout.
- Add the pan to your freezer for 2-3 hours or until it’s time to eat. When ready, lift up on the baking paper and place on a cutting board. Cut into small squares.
- I keep them in the freezer in general until all the bites are gone. Which isn’t long…. Just let them sit out a minute or two before biting into one. ENJOY!
- Be sure to tag me on Instagram @herhealthystyle if you make these! It makes me so happy to see you making my recipes. Xx Riane
Notes
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