No Bake Chocolate Christmas Brownies (Vegan)
Fudgy delicious chocolatey No Bake Chocolate Christmas Brownies made with wholefood ingredients and packed with festive flavours. These raw brownies are vegan, gluten-free and high in protein and the perfect Christmassy snack.
I love making no-bake brownies, they are so good when you fancy something chocolatey and fudgy but don’t have as much time. Plus, they are great for on-the-go, so you can bring them to work, school or to friends’ houses over the holidays. They are decorated with white chocolate green Christmas trees (coloured naturally!) to make them really festive and they also have cranberries and ginger for that really festive flavour. I love making these up and keeping them as snacks or desserts throughout the season and everyone will love them.
Why will I love these?
These are so good:
- Chocolatey, rich and fudgy
- Packed with festive flavours from cranberries and ginger
- Made with real wholefood ingredients
- With a chocolate top
- Decorated with white chocolate trees
- Naturally coloured with matcha
- High in fibre using oat flour
- High in protein with protein powder
- Antioxidant rich with cacao powder
- A source of healthy fats with almond flour and nut butter
- Naturally sweetened with dates
- Easy to make
- Great for the holidays
- Make them all year round with different decorations on top
- Requires no baking
- Naturally vegan, dairy-free and egg-free
- Gluten-free
- With nut-free options
- They will keep for 1 week in the fridge or longer in the freezer
- Great for on the go
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 ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the brownies:
- Medjool dates: soak these in boiling water. These add all of the sweetness we need and a nice fudge texture.
- Oat flour: to make these raw, and high in fibre. Make your own by blending up oats to a fine flour.
- Almond flour: to add moisture and a lovely fudge texture. You can also use more oat flour, if you are nut-free.
- Chocolate protein powder: I use the Form chocolate hazelnut or chocolate salted caramel protein which are so good. Make sure they are vegan-friendly, where needed.
- Cacao powder: to make them really chocolatey. You can also use cocoa powder as long as it’s 100% cocoa/cacao.
- Smooth almond butter: to make these lovely and rich. You can use cashew butter or a chocolate nut butter, too. For a nut-free option, use tahini or sunflower seed butter.
- Vanilla extract: for flavour.
- Plant-based milk: if needed, to make a sticky mix. You can use any dairy-free milk here like oat, almond, soya or coconut.
- Dried cranberries: or use goji berries.
- Crystallised ginger: for a really festive flavour.
- Salt: to bring the flavours out.
As for the topping:
- Dark chocolate: use your favourite dairy-free dark or milk chocolate. I lie the Raw Halo buttons which are made with great ingredients.
- Dairy free white chocolate: to make the trees.
- Matcha powder: to make the chocolate green. You cannot taste the matcha but if you don’t have any, use green food gel (vegan-friendly).
- Sprinkles: make sure these are vegan.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your oats are GF. To make them nut-free, swap the almond flour for more oat flour and the almond butter for sunflower seed butter or tahini.
How do I make them?
These are ready to go in a few steps:
- Add the dates and boiling water to a bowl: and allow to soak.
- Now blend up the dates to a paste: and mainly smooth.
- Stir together the dry ingredients: in a mixing bowl.
- Pour in the date paste and other wet ingredients: and make a sticky mix.
- Stir in the cranberries and ginger: and combine.
- Press into a lined tin: to make a compact base.
- Melt the chocolate and almond butter: and pour over the base.
- Allow to rest in the fridge: until set.
- Melt the white chocolate and add the matcha: to make it green.
- Slice the bars into 9 with a sharp knife: and pipe on the trees.
- Decorate with sprinkles: and enjoy.
How long will they last?
Keep these in the fridge for 1 week in a sealed container or 1 month in the freezer. Allow to defrost for 30 minutes before eating.
What other recipes can I try?
For more no-bake recipes:
- Chocolate Covered Gingerbread Flapjack
- Chocolate Gingerbread Ganache Tart
- No Bake Chocolate Brownie Pine Cones
- Christmas Pudding Chocolate Tiffin
- Chocolate Candy Cane Truffle Bars
No Bake Chocolate Christmas Brownies (Vegan)
Fudgy delicious chocolatey No Bake Chocolate Christmas Brownies made with wholefood ingredients and packed with festive flavours. These raw brownies are vegan, gluten-free and high in protein and the perfect Christmassy snack.
Ingredients
For the Base:
- 120g medjool dates, pitted weight
- 60ml hot water
- 75g oat flour
- 75g almond flour
- 30g chocolate protein powder
- 25g cacao powder
- 60g smooth almond butter
- ½ tsp vanilla extract
- 2 tbsp plant-based milk, if needed
- A pinch of salt
- 35g dried cranberries
- 70g crystallised ginger, chopped
For the Topping:
- 100g dark chocolate, chopped small
- 1 tbsp almond butter
- 80g dairy-free white chocolate
- ¼ - ½ tsp matcha powder (or use green food gel)
Instructions
- Line a 6-inch/15-cm square tin with parchment paper. Add the dates to a bowl with the hot water and allow to sit for 10 minutes to soften. Now add the dates and their water to a high-speed blender. Blend until smooth and soft.
- Into a large mixing bowl, add the oat flour, almond flour, protein powder, cacao powder and stir until combined.
- Spoon in the date paste and add the almond butter and vanilla extract. Add a pinch of salt and begin to stir. If the mix is too dry, add the plant-based milk to reach a smooth brownie batter texture. It will hold shape when pressed between your fingers.
- Pour in the dried cranberries and ginger and stir again.
- Spoon the mix into the lined tin and press down firmly to make an even base.
- Pop in the fridge while you melt the chocolate.
- Add the dark chocolate and peanut butter to a heatproof bowl and warm over a pan of simmering water (or in the microwave) until glossy. Pour over the base and smooth out. Return to the fridge to set for 30 minutes.
- Now add the white chocolate to a heatproof bowl and melt until smooth. Sift in the matcha powder and stir until fully green.
- Place the chocolate in small piping bag. Slice the bars into 9 squares using a warmed, sharp knife and then decorate with Christmas tree shapes. Add on sprinkles.
- Enjoy straight away or keep in the fridge for 1 week in a sealed container or in the freezer for 1 month. Allow to defrost for 30 minutes before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of this No Bake Chocolate Christmas Brownies so please let me know in the comments below and leave a star review. If you do make them, 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 Christmas love x
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