No Bake Pecan Pie Brownies
Easy + Healthier Thanksgiving Dessert
If you’re like me and you are more of a chocolate person when it comes to dessert, you have to try these no bake pecan pie brownies. You still get the flavors of pie from the pecan topping while also getting the chocolate flavor from the brownies.
I love that this recipe is no bake so that you don’t have to worry about another thing going in the oven on thanksgiving. This recipe can also be prepped in advance and stored in the freezer.
I like topping mine with whipped cream or a scoop of vegan vanilla ice cream. You could also drizzle these with more chocolate. The options are endless.
Dates: I used medjool dates in this recipe. Any dates should work but you want them to be on the softer side.
Almond butter: any nut or seed butter will work in this recipe. I prefer almond butter for the taste. Make sure your nut or seed butter is on the runnier side rather than chunky.
Sugar: I used white sugar in this recipe. You can omit this if you don’t want extra sugar. Alternatively, you could replace with any granulated sugar of choice.
Nondairy milk: I used unsweetened almond milk in this recipe. Any nondairy milk will work.
Cacao powder: I like using cacao powder for the extra nutrients; however, cocoa powder will also work.
Almond flour: I haven’t tested any other flours in this recipe. You could try coconut flour or protein powder in place on the almond flour, however, the measurements will be different!
Maple syrup: I like using maple syrup in the pecan topping; however, you can use any liquid sweetener of choice such as agave.
Oil: I used avocado oil in this recipe. Any neutral oil will work.
Ingredients:
Dates
Almond butter
Sugar
Nondairy milk
Cacao powder
Almond flour
Pecans
Maple syrup
Oil
Recipe:
Brownies:
14 dates (about 1 1/3 cup)
1/3 cup almond butter
3 tablespoons sugar
¼ cup nondairy milk
¼ cup cacao powder
1 cup almond flour
Pecan pie topping:
1 cup pecans
¼ cup almond butter
¼ cup maple syrup
3 tablespoons oil
Directions:
1. This step is optional, but I would highly recommend before making these brownies. In a bowl add your dates. Cover completely with boiling water. Allow to sit for about 30 minutes – 1 hour.
2. Once the time is up, drain all the water. Use a fork to slightly mash up the dates (doesn’t have to be perfect as we are adding them to a blender). Add the dates to a blender or food processor along with the almond butter, sugar, and nondairy milk. Blend until a completely smooth paste forms.
3. Add in the cacao powder and almond flour. Blend again until a dough like texture forms.
4. Transfer to the loaf pan and spread evenly. The batter will be a little sticky. Place the loaf pan in the freezer.
5. While the brownies are in the freezer, we will make the pecan pie topping. To a saucepan on medium heat add the pecans, almond butter, maple syrup, and oil. Stir so that everything is combined. Once you see bubbles forming lower the heat to low and continue to stir every minute or so. Once it seems like a thicker paste has formed, pour this mixture on top of the brownies.
6. Allow to set in the freezer for about 2 hours.
Once you are ready to eat the brownies, allow them to thaw for about 15 minutes on the counter, then slice and enjoy!
You can store these in the freezer or refrigerator. I prefer mine in the freezer for a less soft texture. If you store them in the refrigerator, they will have a more cookie dough like texture.
The brownies should last up to one week in the refrigerator and about a month in the freezer.
If you try this recipe, I would love to hear your thoughts and as always feel free to reach out with any questions!