Kyle’s Kitchen

No Bake Brownie Bars (Gluten Free + Vegan)

16 servings


5 minutes

active time

45 minutes

total time


3/4 cup peanut butter (or any nut or seed butter)

1/3 cup maple syrup (or honey)

3 tbs coconut oil (or olive oil)

1 tsp vanilla extract

1/2 cup cacao powder (sifted in)

2/3 cup almond flour

1/3 cup dairy free mini chocolate chips

1/4 tsp salt

1/2 cup dairy free chocolate chips

1 tsp coconut oil


Line a 13x9 inch sheet pan with parchment paper.

In a medium bowl, whisk together the peanut butter, maple syrup, oil and vanilla. Add in the sifted cacao powder, almond flour, mini chips and salt and mix to combine. Transfer the dough to your prepped pan and spread out evenly with your hands, to form a rectangular shape that's about 1/2 inch thick.


Melt your chips and oil in a small pot and pour this onto the brownie rectangle. Using a small rubber spatula, spread out the ganache evenly. Transfer this pan to your freezer for about 40 minutes to set. Remove and slice into 16 squares. Store leftovers in an air tight container in your freezer.


Serving Size



204 kcal

Total Fat

15 g

Saturated Fat

6 g

Unsaturated Fat

6 g

Trans Fat

0.004 g


0.3 mg


90 mg

Total Carbohydrate

16 g

Dietary Fiber

3 g

Total Sugars

10 g


5 g

16 servings


5 minutes

active time

45 minutes

total time
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