Vegan Brownies

Vegan Brownies

No-bake, quick to assemble vegan and low-FODMAP brownies free of wheat, gluten, grains, refined sugar, dairy, eggs, oil, and soy.

By, variation of Minimalist Baker’s no bake vegan brownies with chocolate ganache and Elana’s Pantry’s chocolate ganache

Almost every Easter, my Mr. Wonderful and I host our Egg Hunt Party at the city-ranch. It is day full of the people we love, lots of fun, and plenty of food. And by food, I mean chocolate! My brother, however, cannot partake in the standard Easter Sunday fare, as he observes the American Orthodox Lenten tradition that requires abstinence from animal products and oils until Easter arrives on the liturgical calendar (typically delayed by several weeks from Easter according to the Protestant/Catholic Gregorian calendar). Well, this year, my kid bro will be so surprised in this Lenten-friendly little indulgence.


For Batter
  • 1 ½ cups raw walnuts
  • 1 cup raw almonds
  • 2 cups pumpkin puree
  • 2 Tbsp pure maple syrup
  • ¾ cup cocoa powder
  • ¼ tsp sea salt
  • 2 Tbsp cacao nibs
For Ganache
  • ½ cup Almond Milk
  • 5 ounces soy-free dark chocolate chips (I use Enjoy Life)
For Topping
  • 2 Tbsp cacao nibs
  • 1 cup almond flour/meal


  1. Cut out two pieces of parchment paper to overlap and fit the interior sides and base of one 8 X 8 inch baking pan, allow a few inches of slack on either side (the paper will be used after baking to lift brownies out of pan). Affix parchment paper to interior of pan, overlapping at the interior base. Set aside.
  2. For Batter
  3. Into food processor, place walnuts and almonds; pulse until finely ground. Add to processor pumpkin puree, maple syrup, cocoa powder, and salt; pulse until well combined and batter-like. Using spatula, gently fold into batter 2 Tbsp cacao nibs.
  4. Place batter into lined baking pan, pressing down and making into an even layer using spatula. Lift up the ends of parchment paper and place brownies in parchment onto counter top. Using hands, gently press the sides of parchment to smoosh brownie together to become more dense. Return brownies in parchment to baking pan.
  5. Place baking pan into refrigerator to set while making ganache.
  6. For Ganache and Topping
  7. While brownies are setting, make ganache. Onto stove top at low heat, heat almond milk in small sauce pan. Add to warm milk dark chocolate. Stir well until chocolate has completely melted and combined with milk. Do not boil; do not simmer. Remove ganache from heat when melted.
  8. Remove brownies from refrigerator. Pour ganache over brownies and smooth with icing spatula. Top with cacao nibs.
  9. Return brownies to refrigerator to set for another 1 – 2 hours.
  10. Remove brownies from refrigerator. Lift up ends of parchment paper and place brownies in parchment onto cutting board. Cut brownies into 16 bars. Remove parchment and bars from cutting board and set aside.
  11. Sprinkle 1 cup almond flour/meal onto cutting board. Sprinkle ½ cup almond flour/meal onto bottom of baking pan.
  12. Gently remove one bar from parchment paper and coat bottom and four sides (keep top ganache clean; brownies will be very sticky) with almond flour from cutting board. Place bar into almond flour-lined baking pan. Repeat with remaining bars. Cover pan with plastic wrap.
  13. Return bars in pan to refrigerator until ready to serve.


  • Serve cold, from refrigerator.
  • Store in storage container in freezer for up to 1 month. Store in refrigerator for up to 3 days.
  • Migraine Warning: Chocolate, Nuts (almonds, walnuts).