No Bake Brownies
hese non-bake low FODMAP brownies are proof that gut-friendly treats don’t need to feel restrictive.
Rich, chocolatey and naturally sweetened, they’re made with carefully chosen low fodmap ingredients and finished with a crunchy seed topping for texture and fibre. There’s no oven required, making them perfect for warmer weather, busy weeks, or when you want a fuss-free dessert that still feels a little bit special. Simple to prepare, easy to store, and genuinely satisfying, these brownies are one of those recipes you’ll come back to again and again.
Ingredients
Makes 12
Base:
200g medjool dates (20g or 1 date is the recommended low fodmap serving size)
50g almonds
90g macadamia
70g peanut butter
25g cacao powder
1 tbsp maple syrup (optional)
Topping:
50g dark choc
5g (1 tsp) coconut oil
Sprinkle:
10g pepitas
10g sunflower seeds
3 tbsp freeze-dried raspberry crumble
3 tbsp rose petals
5g sesame seeds
Method
Add all the base ingredients (except the maple or rice syrup) to a food processor or Thermomix and blend until soft and smooth. This might take a few minutes. If it doesn’t come together, add 1 tbsp of maple or rice syrup. The addition of the maple/rice syrup depends on how soft and fresh your dates are. If you’re using medjool dates, you likely wont need to add maple/rice syrup.
Press into a lined brownie tin and refrigerate whilst you make the topping. The base of my brownies weighed 40g. Using medjool dates, I found the base to be quite oily, despite the fact that I used non-oily 5-seed nut butter. But don’t panic, the oil will solidify in the fridge.
Melt the dark chocolate and use a teaspoon of coconut oil to loosen. Pour over the chilled brownies and spread with a spoon to ensure you get good coverage.
Sprinkle over the seed topping and put back into the fridge for 30 mins to set.
Made 12 brownies. 1 x brownie is the recommended low fodmap serving size.