No Bake Brownies Recipes

NO-BAKE BROWNIE BITES

Steps:

• To a food processor add pitted dates, cocoa or cacao powder, hemp seeds, walnuts, almond butter (or other nut/seed butter), salt, and vanilla.Note: If you don't have a food processor, you can try using a blender, but dates can be notoriously tough for blenders due to their sticky nature, so use a low speed if possible and pulse instead of blending.
• Pulse until the mixture is well blended and starts to clump together (~30 seconds - 1 minute). If it's too dry or crumbly and it doesn't stick together when pressed between two fingers, add more nut butter or pitted dates (just ensure your dates are sticky and fresh, or it will only further dry out the mixture.)
• Scoop out 1 ½ Tbsp amounts (we love this scoop) and gently roll into balls. As the original recipe is written, ~14 balls.
• Enjoy immediately as is, or roll in extra cocoa, cacao, or carob powder for an extra chocolaty exterior. Store leftovers covered in the refrigerator up to 2 weeks, or in the freezer up to 1 month (often longer). Let come close to room temperature before enjoying for best texture (in our opinion).

NO-BAKE BROWNIES

Steps:

• In a microwave-safe bowl, melt chocolate chips with 1/4 cup milk; stir until smooth. Transfer 2 tablespoons to another bowl; stir in remaining milk and set aside for topping. , In a small bowl, combine the crushed vanilla wafers, marshmallows, confectioners' sugar and pecans; beat in remaining chocolate mixture. Press into a 5-3/4x3x2-in. loaf pan coated with cooking spray. Spread with reserved chocolate mixture. Cover and refrigerate for 1-2 hours or until firm. Cut into bars.

15-MINUTE NO-BAKE BROWNIES

Steps:

• Spray a 9-inch baking dish with nonstick cooking spray.
• Cover and chill until firm, 3 to 4 hours.

NO-BAKE BROWNIES

Steps:

• Beat cocoa powder, sugar, coconut oil, butter, and vanilla extract together in a bowl. Pour into a 9-inch square baking dish, cover the dish with a lid, and freeze until set, about 2 hours.

NO BAKE FUDGY BROWNIES

Steps:

• 1 Grease 8-inch square baking pan or line with foil.
• 2 In a medium saucepan over low heat, combine the sweetened milk and chocolate; cook and stir just until boiling. Reduce heat; cook and stir for 2-3 minutes or until mixture thickens.
• 3 Remove from heat and stir in vanilla.
• 4 Stir in 2 cups of cookie crumbs. Spread evenly in prepared pan. Sprinkle with remaining cookie crumbs and sprinkles or nuts; press down gently with a spatula.
• 5 Cover and chill 4 hours or until firm. Cut into squares. Store covered in refrigerator.

NO-BAKE CHOCOLATE OATMEAL COOKIES

Steps:

• Line cookie sheets with waxed paper. In medium bowl, mix oats, peanut butter, coconut, cocoa and vanilla; set aside.
• In 1-quart saucepan, heat sugar, milk and butter to boiling. Boil 1 minute, stirring constantly. Pour over oat mixture; quickly stir to mix well.
• Immediately drop by heaping teaspoonfuls onto cookie sheets; cool. Carefully remove from waxed paper to serve.