No-Bake Brownies (gluten-free and sugar-free)
These tasty little treats are sweet, dark, rich and oily- as I remember my mom’s brownies to be when I was a kid. But it’s all the pleasure, none of the guilt with these raw, fruit and nut-based brownies. Besides being incredibly tasty, they are rich in good oils and calcium! Definitely the best of both worlds in this case.
I always think it is a shame to hear how most people assume that healthy food can’t taste good. My mom sampled one of McDonald’s new “healthy” muffins yesterday and she said it was horrid. The texture was coarse and flavor almost non-existent. Now, my mom’s not a healthy eater, but she’s sampled enough of my recipes to know that healthy doesn’t have to taste bad. Just the opposite! I’m working on a dairy-free cheesecake recipe right now and when she sampled a bit of that yesterday (funny to think- it was the same day she tried the muffin!) she said she was “floating off to heaven”- it was that delicious!
No-Bake Brownies (Gluten-free and Sugar-free)
2/3 cup dates, pitted
1/4 cup raisins
1/4 cup tahini
1/3 cup almonds
1/2 cup walnuts/pecans
1/2 cup carob powder
1/8 tsp. sea salt
1-2 Tbsp. flax oil or coconut oil
Process all ingredients together in a food processor until mixture begins to hold together (becoming somewhat oily- add more oil if needed). Press into an 8×8 (or smaller) pan and cut into squares.
Optional: Add ½ cup chopped nuts or ½ cup shredded coconut to mixture before pressing into pan.
Variation: Substitute 1/4 cup almond butter for the almonds.
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12 Responses to “No-Bake Brownies (gluten-free and sugar-free)”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
Looking forward to trying these. Sounds like a Lara bar
I want coconut in mine! Can’t wait to see your cheesecake recipe! I have not had time to experiment yet. I keep looking at the macadamia nuts and thinking-soon.
What can I substitute for the walnuts/pecans? I don’t tolerate them but would love to try the recipe.
Yeah- I haven’t made “cheesecake” for years, because the cost of macadamias is so prohibitive. My new recipe uses raw cashews instead (about a third of the cost). You and the kids are going to love it!
Another soft nut would work well (like cashews) but you could even substitute sunflower or pumpkin seeds.
Can this be made with raw cacao instead of carob?
Ditto what Dawn said!!
Hi Kim, Those brownies sound and look awesome. We just learned my daughter cannot consume almonds. Do you have another nut you recommend that will work similarly? I think we can do hazelnuts. Would cashews work instead of the almonds. Thank you!
Kim, I want to thank you for e-mails you have sent me. I’ve enjoyed all of them and wrote down the recipes that interested me. Do you have a cook-book?? Again thank you.
Thanks for sharing on Allergy-Free Wednesday. Hope you’ll join us again this week with another great recipe!
Yes, I have several cookbooks. My most recent book, Good and Easy Eats, can be ordered at http://www.goodandeasyeats.com for only $4.99! My other books are available at http://www.simplynaturalhealth.com. I have gluten-free books, soup books, raw food books, etc. I hope you find one that might fit your needs.
Hazelnuts would be a good substitute for almonds, as they are also a hard nut. Cashews are softer and will give a different texture, but the flavor would also be quite good.
You can certainly substitute raw cacao for the carob, but you’ll need to increase the amount of sweetener (or dates) as carob is naturally sweet whereas cacao is naturally bitter. I would also use a smaller amount than I would of the carob (cacao is stronger in flavor).