No-Bake Chocolate Peanut Butter Brownies
Vegan, gluten-free chocolate peanut butter treats
Rich, fudgy no-bake brownies made with peanut butter and cocoa, topped with a smooth chocolate layer and flaky salt.
Equipment
Ingredients
Brownie Batter
creamy peanut butter (creamy)
180 ml
maple syrup (pure)
90 ml
coconut oil (melted, cooled)
60 ml
vanilla extract
5 ml
cocoa powder (unsweetened)
50 g
almond flour (finely ground)
75 g
mini vegan chocolate chips (mini)
60 g
sea salt
1 pinch
Chocolate Topping
chocolate chips
90 g
coconut oil
10 ml
flaky sea salt (flaky)
2 pinch
Instructions
Prepare baking sheet
Line a quarter baking sheet with parchment paper for easy removal.
Mix wet ingredients
In a medium bowl, mix together the peanut butter, maple syrup, melted coconut oil, and vanilla extract until smooth.
Add dry ingredients
Add almond flour to the wet mixture. Sift cocoa powder into the bowl and add a pinch of salt. Mix to incorporate.
Fold in chocolate chips
Gently fold in the mini vegan chocolate chips until evenly distributed throughout the batter.
Shape the batter
Transfer brownie batter to prepared baking sheet. Pack down using spatula and hands into a rectangle about 1/4-1/2 inch thick.
Melt chocolate for topping
In a separate bowl, melt chocolate chips and coconut oil together in microwave in 15-second increments, stirring between intervals until glossy and smooth.
Add chocolate topping
Pour melted chocolate over brownie batter and smooth until even across entire surface. Sprinkle with flaky sea salt.
Freeze to set
Place in freezer for 30 minutes or until chocolate has hardened completely.
Slice and serve
Remove from freezer, slice into bars, and enjoy immediately.
Original recipe
Storage
Store in airtight container. These taste great straight from the freezer for a firmer texture.
Notes
• Perfect for meal prep - make a batch and freeze for quick dessert emergencies
• The chocolate topping creates a nice snap when you bite into these
• Great for kids and adults alike - naturally sweetened with maple syrup
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