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No bake brookie bars

  • Author: Alice Pagès
  • Prep Time: 25 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 9 squares 1x
  • Category: dessert
  • Method: freezer
  • Cuisine: Raw
  • Diet: Vegan


Half cookie, half brownie, completely delicious! These gluten free and vegan no-bake brookie bars are the perfect decadent treat or dessert for any occasion. They are made of a chickpea cookie dough base, a creamy cashew cream layer and a rich brownie topping.



Cookie dough

  • 1 cup drained and rinsed cooked chickpeas
  • 1/4 cup smooth peanut butter
  • 1 tbsp coconut flour
  • 2 tbsp maple syrup 
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • 1/4 cup dark chocolate chunks


  • 1/2 cup dry cashews, soaked in water
  • 1/2 banana
  • 1/4 cup full-fat coconut cream
  • 1 tsp maple syrup
  • 1 tsp melted coconut oil
  • 1 pinch of salt

Brownie crumble

  • 1/2 cup + 1 tbsp almond meal
  • 2 tbsp oat flour (or all-purpose flour)
  • 3 chopped pitted dates
  • 1 tbsp cocoa powder
  • 2 tsp maple syrup
  • 1 tsp vanilla extract
  • 1 pinch of salt


Cookie dough

  1. Drain and rinse the cooked chickpeas. Place in a paper towel and dry off. Add chickpeas, peanut butter, coconut flour, maple syrup, vanilla and salt to a food processor and mix until a thick and smooth dough forms. 
  2. Transfer the cookie dough mixture to a bowl and fold in the dark chocolate chunks.
  3. Line a square 6 x 6 inch pan with parchment paper. Add the cookie dough into the prepared pan and press it in an even and compact layer, using your hands or a spatula. Smooth and flat the surface. Place in the freezer for 30 minutes to firm up. In the meantime, prepare the cream.


  1. Soak the cashews in hot water for at least 2 hours to soften. Drain and rinse.
  2. Add the soaked cashews, banana, coconut cream and maple syrup to a blender and blend until perfectly smooth and creamy. Then add the melted coconut oil and salt, and blend on high speed to emulsify.
  3. When the cookie dough layer has firmed a little, remove from the freezer and pour the cream on top, in an even layer. Smooth the surface with a spatula. Place in freezer while you prepare the brownie crumble.

Brownie crumble

  1. Add all the ingredients to a food processor, and mix until a thick and crumbly dough forms. The mixture should hold its shape when pressed between two fingers, but not too sticky. If the mixture is too dry, add a little more maple syrup. If it’s too wet, add a little more oat flour.
  2. Remove the pan from the freezer and crumble the brownie dough over the whole surface, forming clusters with your fingers. Allow to chill in freezer for at least 2 hours, until firm.
  3. When ready, remove the brookie from the pan. Place on a cutting board and slice into 9 equal squares. Allow to warmup at room temperature for a few minutes before serving to soften. 
  4. Store the slices in an airtight container in fridge for up to 1 week, or in freezer for up to 1 month.


  1. For the cookie dough, you can replace the peanut butter by any other nut or seed butter, such as almond, cashew, sunflower or tahini.
  2. It’s important to use full-fat coconut cream to get a very thick and creamy layer. I recommend to use coconut cream with the highest coconut percentage.
  3. For the brownie crumble, you can make your own almond meal by processing almonds in a food processor for about a minute. You can also make your own oat flour by processing rolled oats in a food processor until finely ground.
  4. I recommend to use fresh soft dates. If you can’t find soft dates, soak them in hot water for 20 minutes before using.

Keywords: brookie, brownie, cookie, cookie dough, raw, no bake, dessert, treat, crumble,