No-Bake Chocolate Espresso Brownies

By Deryn Macey

5 from 1 vote

on Nov 15, 2018, Updated Jul 30, 2024

Jump to RecipeRate Recipe

This post may contain affiliate links.

These no-bake chocolate espresso brownies are for the coffee lovers! They’re vegan, gluten-free, have no added sugar and are easy to make with just a few simple, wholesome ingredients.

Vegan No-Bake Chocolate Espresso Brownies - Running on Real Food

Table of Contents

My only tip for making these bars would be to not sample them in the evening, or you might lay tossing and turning when bedtime comes. Ahem…that totally didn’t happen to me.

These have a very strong espresso flavour, they almost taste like chocolate-covered espresso beans. If you prefer a sweeter bar, you could reduce the espresso to 1 tbsp and add 1 tbsp of maple syrup.

You might want to enjoy these bars before lunchtime to prevent any disruption of sleep. Luckily, you can completely get away with eating them for breakfast because they’re made with simple, whole food ingredients.

Easy Vegan No-Bake Chocolate Espresso Brownies Recipe
How to Make No-Bake Espresso Brownies
Steps for Making No-Bake Chocolate Espresso Brownies

Guess what? You only need 5 basic ingredients to make these, plus vanilla and sea salt which are optional but recommended to enhance the flavour. If you don’t have an espresso maker, you can use strongly brewed coffee in its place. I actually stopped off at Starbucks one day and ordered two shots of espresso just to make these, so there’s always that option!

Healthy Vegan No-Bake Chocolate Espresso Brownies

You will be amazed at how rich, decadent and fudge-like these no-bake brownies are. The chocolate, almond and espresso are amazing together and pure vanilla and sea salt really bring out those flavours.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
⭐️⭐️⭐️⭐️⭐️

A stack of 3 no-bake coffee brownies on a square of parchment paper on a baking rack.
5 from 1 vote

No-Bake Chocolate Espresso Brownies

By: Deryn Macey
These rich and fudge chocolate brownies are soft but firm, decadent but healthy and everything you want in a dark chocolate, espresso-inspired no-bake vegan brownie.
Prep: 10 minutes
Chill Time: 1 hour
Total: 1 hour 10 minutes
Servings: 8
Save Recipe Pin Recipe Rate Recipe Print Recipe
Save Recipe
Enter your email & get the recipe!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • 1 1/4 cup pitted packed soft, fresh dates, 275 g
  • 1 1/4 cup raw almonds, 175 g
  • 1/2 cup drippy almond butter, 120 g
  • 1/4 cup raw cacao powder or cocoa powder, 30 g
  • 2 tbsp espresso or strongly brewed coffee
  • 1/2 tsp pure vanilla extract, optional
  • 1/2 tsp sea salt, optional

Instructions 

  • Place almonds in a food processor or high-powered blender and mix until broken down into a grainy flour.
  • Add dates and continue to process (if your dates aren't soft and fresh, soak them in hot water for 15 minutes then drain before using).
  • Add almond butter, cocoa, espresso, vanilla and sea salt and process until it forms a thick dough.
  • Press dough into a lined loaf pan for thick bars, a square baking pan for a thinner bar, or roll the dough into balls for brownie bites.
  • Place in the freezer for at least 1 hours to firm. Lift out of the pan and and cut into 8 bars.

Notes

Store in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months.

Nutrition

Serving: 1brownie, Calories: 326kcal, Carbohydrates: 25g, Protein: 9g, Fat: 20g, Sodium: 2mg, Fiber: 7.5g, Sugar: 24g
Like this recipe? Rate and comment below!

Categorized as:
, , , , , , ,

You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

13 Comments

    1. Hi Heather, I’m not sure how the recipe will come out with almond flour as I’ve never tried but. I think you could make it work but it may change the texture quite a bit since almond flour is so fine. I can’t say the exact amount but maybe start with 1 cup , add the rest of the ingredients and adjust as needed. It should be a thick, doughy consistency before you press it into the pan. Again, I haven’t tried it so I can’t guarantee results. Thanks!

      Reply

  5. Hi has anyone tried chia or something in place of some of the dates? do these have a very strong date flavour, or does the espresso overpower it? Thanks

    Reply

    1. I wouldn’t recommend replacing the dates in this recipe as they’re the base that holds it all together. You could maybe try soaked and drained raisins but I don’t know how that flavor would go with coffee. These do not have a strong date flavor with the added cocoa and coffee though, so it might just be okay for you with dates!

      Reply

  6. I made these last week and they’re delicious! I still have half of them left though. How long do they last for in the fridge?

    Reply

    1. Hmm, I’m not too sure, they didn’t last very long at my house. I’d think they’d be okay for 3-4 days in a container though 🙂 Glad you enjoyed them!

      Reply