No Bake Chocolate Raspberry Ganache Brownies (Vegan Gluten-Free)
These No Bake Chocolate Raspberry Ganache Brownies are rich, indulgent and chocolatey, made with wholesome vegan and gluten-free ingredients. An Oreo-cookie style base with a luscious and smooth chocolate ganache with tons of raspberries.
These no bake brownies are the best when you want your brownie fix without having to switch on the oven. These brownies are so rich and chocolatey yet made with lighter, more wholesome ingredients, and they are packed with fruit. They are great for summer and all year round and you won’t be able to stop at just one.
Why will I love these?
These no bake brownies are such a treat, they are:
- Super chocolate, smooth and luscious
- Creamy, silky and indulgent
- Melt in your mouth delicious
- Fresh and fruity
- Made with wholesome ingredients
- Naturally vegan, dairy-free and egg-free
- Require no baking
- Easily gluten-free and nut-free
- Great for all the family
- Fantastic to make ahead for special occasions or weekly snacks
If you already love the sound of these brownies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the full ingredient list in the recipe card and also my favourite brands and products in the “shop the recipe” section. Here is what we need.
For the base:
- Medjool dates: these make the base sweet, sticky and more delicious. De-stone the dates and rehydrate them in water so that they blend more easily.
- Oreo cookies: I love using cookies in a brownie base, but these ones are slightly healthier as we use half cookies and half nuts and oats. To make the base chocolate, I use Oreo cookies or other chocolate sandwich cookies.
- Walnuts or other nuts: I love using walnuts or pecans for the flavour but almonds, cashews or other nuts will work. If make these nut-free, use pumpkin and/or sunflower seeds.
- Oats: to add some fibrous goodness to the base and to replace the need for flour.
- Runny smooth nut butter: this binds the bars and I like to use peanut or almond butter but cashew butter is also great and use tahini or sunflower seed butter if making these brownies nut-free.
- Raspberries: for adding a bust of juiciness in every bite. Fresh is best for this recipe and if using frozen berries, allow them to defrost thoroughly and strain away all the excess water but I really do recommend fresh berries.
For the filling:
- Full fat coconut milk or coconut cream: to make the ganache, we need the thick solid cream part of the coconut milk. So, either find coconut cream in small cartons, or I prefer to chill a tin of full-fat coconut milk in the fridge overnight and then scoop off the cream part and use it for this recipe.
- Dark chocolate: use your favourite chocolate for this ganache to make a really silky smooth filling. I use the Divine dark raspberry chocolate to pair with the fresh raspberries but other chocolate will be great.
- Maple syrup: for adding a touch of sweetness and texture to the ganache. You can also use agave syrup.
Are these gluten-free and nut-free?
These are easily gluten-free as long as your use gluten-free cookies and your oats are certified gluten-free. To make these nut-free, swap the nuts in the base for sunflower and/or pumpkin seeds, swap the nut butter for tahini or sunflower seed butter and check your chocolate and cookies do not contain nuts.
How do I make them?
These are easy to make in a few steps:
- Blitz together all the ingredients for the base: to a sticky mix. I use my Magimix.
- Press the base mix into a lined tin: and lay over the raspberries. Chill in the fridge while you make the filling.
- Warm up the coconut cream and chop the chocolate finely: add the chocolate to a heatproof bowl.
- Pour the warm coconut milk over the chocolate: and allow to sit for 5 minutes.
- Now whisk till smooth, adding the maple syrup: till silky.
- Pour the ganache over the base: add on some extra cookies and set in the fridge for 2 hours.
- Remove from the pan and slice into brownies: and enjoy.
How long will they last?
These will keep in a sealed container in the fridge for 1 week or in the freezer for 1 month and allow to thaw for 20 minutes before eating.
What else can I make?
If you are looking for more no-bake recipes, how about my:
- Chocolate Chip Strawberry Cookie Dough Bites
- Chocolate Raspberry Pistachio Ganache Tart
- Vegan Ferrero Rocher Protein Bars
- Chocolate Raspberry Crunch Bars
- No Bake Cinnamon Roll Cookies
No Bake Chocolate Raspberry Ganache Brownies
These No Bake Chocolate Raspberry Ganache Brownies are rich, indulgent and chocolatey, made with wholesome vegan and gluten-free ingredients. An Oreo-cookie style base with a luscious and smooth chocolate ganache with tons of raspberries.
Ingredients
For the Base:
- 150g medjool dates, pitted weight
- 150g Oreo-style cookies
- 100g nuts e.g. walnuts
- 100g oats
- 45g runny, smooth nut or seed butter
- 18-20 raspberries
For the Ganache:
- 300g of coconut cream, from 2 tins of full-fat coconut milk
- 200g dark chocolate
- 2 tbsp maple syrup
- 1 Oreo cookie, crumbled
To serve:
- Raspberries, sprinkles
Instructions
- Get prepared: chill the tins of coconut milk in the fridge overnight. Soak the dates in boiling water for 10 minutes and then drain. Line an 8-inch square tin with parchment paper.
- For the base: add the cookies, nuts and oats to a blender and blitz to a fine crumb. Add in the drained dates and nut/seed butter and pulse to form a sticky mix (it will hold together when pressed between two fingers). Press the base mix into the tin to make a compact brownie base layer and cover the base with raspberries. Chill in the fridge while you make the ganache.
- For the ganache: chop the chocolate very small and add to a heat-proof bowl. Without shaking the tins of coconut milk, remove the lid and scoop off the solid cream part from the top. Weigh out 300g (save the liquid and any leftover cream for other recipes e.g. smoothies and curries) and add to a small saucepan. Gently heat until warmed through but not quite bubbling. Pour the warmed cream over the chocolate and leave for 5 minutes. Now whisk the mixture until smooth and glossy. Pour in the maple syrup and whisk again.
- Prepare the brownies: remove the brownie base from the fridge and pour the ganache over the top. Spread it out evenly and tap the tin on the surface to remove any air bubbles. Sprinkle over some Oreo cookies, if you like. Place back in the fridge for 2 hours, or until set.
- To serve: remove from the tin and use a sharp, warmed knife to slice into 16 squares. Top with extra raspberries and sprinkles, if desired.
- To store: keep the brownies in the fridge in a sealed container for 4-7 days or in the freezer for up to 1 month and allow to defrost before eating.
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Stay in touch
I look forward to hearing what you think of these No Bake Chocolate Raspberry Ganache Brownies so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With ganache brownie love x
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