No-Bake Vegan Keto Fudgey Brownie Bites (nut free, gluten free, soy free)
There’s something about the weekend that makes me want to bake things. And then there’s something about the thought of waiting for the finished product that makes me want to not bake things. It’s not that I’m impatient, it’s that sometimes I’m hungry now, and so I want to eat chocolate now. You guys get it, right? So, this afternoon, once I’d finished some work, I thought I’d make myself a no-bake vegan keto fudgey treat.
So, what I love about low carb and keto treats is that most of them are actually super healthy. This goes double for plant-based keto treats, where the basis is usually some sort of whole food product. Not wanting to disappoint, these low carb vegan fudgey brownie bites fall right in line with that. I used avocado for the base here, so you can be sure there is a host of B-vitamins in these bad boys, not to mention fiber and vitamins E & K. I mean, I don’t have to tell you guys how great avocados are!
I also wanted these to be nut-free and soy-free (they’re already gluten-free by virtue of being on this blog!). There are so many fudge recipes out there that use almond butter, or walnut butter or some variant thereof, and my heart really goes out to all my vegan ketoers that are allergic to nuts. It’s really hard to find allergen-free keto baked goods recipes out there!
I also used protein powder in these because let’s be real – it can be hard to keep carbs super low while actually getting enough protein without soy or protein powder. I am really enjoying these – they’re super rich and fudgey, and feel like of like a splurge. If you don’t like dark chocolate, though, they might not be for you. Also, these things are so dense – it’s crazy.
Notes on Making No-Bake Vegan Keto Fudgey Brownie Bites (nut free, gluten free, soy free):
- I used the Vega Sport protein powder here – 1 scoop of that is 44g. If you use a different brand, be sure to account for the difference in weight and increase/decrease accordingly.
- For an extra kick of deliciousness, add 1/2 tsp of peppermint extract to the chocolate glaze. You could also go with hazelnut, orange or raspberry. All would be SUPER tasty!
- If you don’t want to use protein powder here, you could sub in 2 tbsp of coconut flour instead, or about 1/4 cup almond flour.
- These can be stored in the fridge and should keep up to a week in a tightly sealed container, but let’s be honest – they really won’t make it that long…
- If you don’t have a blender, or don’t want to use one, just melt the coconut oil and thoroughly mash it with the avocado. It’s more of a pain to do it this way but also involves less blender/food processor cleanup. Rock and a hard place, huh?
- I used liquid stevia as the sweetener, but you could easily use Swerve or some other type of powdered erythritol. I definitely recommend powder over the granular, otherwise, it will be gritty.
- Also, this has nothing to do with the recipe, but when I weighed out my avocado to make this, it was 136g, which is on the money for the weight of an avocado in the USDA food database. I love when that kind of thing happens.
These super rich and fudgey keto brownie bites are plant-based, dairy-free, egg-free, soy-free, gluten-free and nut free while still being absolutely delicious!
- 1 avocado (mine was ~136g)
- 1/2 cup coconut oil, plus 1/4 cup for frosting
- 1/4 cup cacao powder, plus 2 tbsp for frosting
- 1 scoop (44g) Vega Sport performance protein, or protein powder of choice
- liquid stevia, or sweetener of choice, to taste
- In a blender or food processor, blend 1/2 cup coconut oil and the avocado until smooth and lump-free.
- Transfer this mixture to a bowl, and stir in the scoop of protein powder and the 1/4 cup of cacao powder. You may have to mix it with your hands (I did), and then knead it a bit. Taste the dough, and adjust the sweetness level to your liking.
- Press the "dough" into a pan. I used a 9x4" loaf pan. I also used a silicon one so that I could just pop it out, but if you use a metal one, just line it with wax paper.
- Melt together the 1/4 cup of coconut oil and 2 tbsp cocoa powder. Add stevia/powdered erythritol to your liking. Pour this over the dough in the pan, and freeze for about 15 minutes , until the glaze has set.
- Remove the pan from the freezer, carefully run a knife around the edges and pop the whole thing out. Cut into ten pieces, and enjoy!