No-Bake Chocolate Espresso Brownies

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 8
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

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.




  1. Place almonds in a food processor or high-powered blender and mix until broken down into a grainy flour.
  2. 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).
  3. Add almond butter, cocoa, espresso, vanilla and sea salt and process until it forms a thick dough.
  4. 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.
  5. Place in the freezer for at least 3 hours to set.
  6. Lift out of the pan and and cut into 8 bars.
  7. Store in a sealed container in the fridge for up to 2 weeks or freezer for up to 3 months.


  • Serving Size: 1
  • Calories: 326
  • Sugar: 24 g
  • Sodium: 2 mg
  • Fat: 20 g
  • Carbohydrates: 25 g
  • Fiber: 7.5 g
  • Protein: 9 g

Keywords: espresso brownies, no-bake coffee brownies