These No Bake Protein Brownies will be the easiest brownies you’ve ever made. Packed with all the chocolate goodness, they are completely gluten free, refined sugar free, plant based, and high protein!
no bake brownies
Craving a chocolate treat, but don’t want to go through the hassle of turning the oven on and baking an entire batch of brownies? Then this recipe is for you! These no bake brownies only require the fridge. Plus they are completely gluten free and can be made both plant based and refined sugar free. My favorite thing about these healthy brownies is that they are high in protein, making them an awesome snack.
These no bake protein brownies are also a great Valentine’s Day dessert option for people who don’t love to bake, need an easy recipe, or want to impress a gym crush. Healthy gluten free brownies will definitely win someone over!
gluten free and vegan brownies
No Bake Protein Brownie Ingredients
Let’s talk ingredients! What’s in these gluten free brownies that makes them so healthy?
Dates: these no bake brownies are sweetened only with dates!
Cocoa powder: pure cocoa powder delivers the rich chocolate flavor. Plus cocoa powder is heart healthy and can aid in reducing inflammation.
Protein powder: the “flour” in these brownies is protein powder. I like to use the pea protein from Sprout Living (code LEMONSNLYME20 for 20% off) to keep these brownies vegan. You can use any protein powder you want, though, and feel free to use a chocolate flavored one to enhance the chocolate in this recipe!
Granola butter: I use my granola butter recipe to keep these brownies nut free, but you can use any nut/seed butter you want.
Chocolate chips: to enhance these no bake brownies, they are topped off with a layer of melted chocolate. You can keep them vegan and refined sugar free depending on the chocolate you use. I love Enjoy Life for an allergy friendly option or HU Chocolate to keep them completely refined sugar free. Opt for dark chocolate for the anti-oxidant boost.
How to Make No Bake Protein Brownies
You just blend everything together! Yes, it really is that easy. First, the dates are soaked until soft and then combined with the remaining ingredients. Everything is blended together in a food processor until you get a smooth batter.
The batter is spread into the bottom of a loaf pan and topped with melted chocolate. Let everything set in the fridge and then your no bake brownies are ready. Blend, spread, refrigerate, and eat. That’s it!
Storage
Keep these no bake brownies stored in the fridge for up to 5 days. They will get melty and inedibly gooey if left at room temperature.
gluten free no bake brownies
Can I Use a Different Dried Fruit?
You can always try using something like figs or prunes. It will alter the flavor some and I have not tested any other base to this recipe. You may need to add a little water to bring everything together.
Can I Use a Different Protein Powder in These Protein Brownies?
I highly suggest using a pea-based vegan protein powder as pea proteins act like a flour and will help bind the ingredients together. I use a pure pea-based protein (listed above), but other plant based pea proteins should work. I have not tried a whey or beef based protein.
These easy brownies require no oven or hand mixing. They are high in protein and completely gluten free and can be made vegan and refined sugar free. The perfect no bake brownies do exist!
Soak the dates in hot water for 10 minutes to soften.
Combine dates, granola/nut/seed butter, protein powder, cocoa powder, vanilla, and salt in a food processor and blend until you have a smooth batter.
Line a loaf pan with parchment paper then spread the brownie batter evenly into the pan.
Combine the chocolate chips and coconut oil together in a microwave safe dish (I like to use a measuring cup) and melt at 30 second intervals until smooth. Pour the chocolate over your brownie batter and spread evenly across the top.
Refrigerate the brownies for an hour, until the chocolate on top has hardened. Cut and enjoy! Keep these brownies in the fridge for up to 5 days, place leftovers in the freezer.
Creamy cheesecake, tangy raspberries, and sweet chocolate make these Raspberry Cheesecake Bars the ultimate sweet treat! This dairy free cheesecake is gluten free, refined sugar free, and can be made nut free & high protein.
gluten free and dairy free raspberry cheesecake bars
Honestly, who doesn’t like cheesecake? I don’t think I’ve ever met someone who doesn’t. Even though I can’t eat dairy, that doesn’t stop me from making delicious, allergy friendly cheesecakes at home. Like these healthy raspberry cheesecake bars with a chocolate crust. I mean a chocolate raspberry cheesecake… name a better combo!
What’s my secret? I use dairy free yogurt as the base instead of cream cheese. Maybe you’ll tell me this isn’t really cheesecake then, but it still tastes pretty darn good! This keeps the recipe nut free too, as most dairy free cream cheese brands utilize nuts as the base.
I like to make an easy, healthy, lazy girl version of cheesecake which is where the use of yogurt and protein powder come in. This amps up the nutritional value, doesn’t require the use of any special water bath for baking, and keeps this recipe completely allergy friendly.
gluten free raspberry cheesecake bars with brownie crust
Raspberry Cheesecake Bar Ingredients
Crust: The gluten free brownie crust is super easy to make. It is a combination of oat flour, tigernut or almond flour, and cocoa powder for the dry ingredients. You mix in some coconut oil and maple syrup and there you have it.
Filling: The filling for this cheesecake is composed of yogurt, maple syrup, eggs, pea protein, and tapioca starch.
Yogurt: I use a vegan yogurt in this recipe. If you use a coconut yogurt, that keeps this dairy free cheesecake completely nut free too! But you can also use Greek yogurt for a higher protein option.
Pea Protein: Yes, I add protein powder to my cheesecake! This is my secret to a thicker batter and higher protein, healthier dessert. Pea protein acts as a flour in baking, so it’s the perfect option. I use Sprout Living Pea Protein and you can use code LEMONSNLYME20 at checkout for 20% off your order.
Eggs: I have not tested a vegan version of this recipe.
Raspberry Swirl: The raspberry swirl is super easy to make! All you do is combine raspberries and coconut sugar. You can feel free to use whatever sugar you want, but coconut sugar keeps this recipe refined sugar free. I prefer not to put the raspberry puree through a sieve as I don’t mind the seeds and prefer the extra fiber ;), but you can always do that if you want to.
Substitutions and Variations
Tigernut flour: the tigernut flour in the crust can be substituted with almond flour. You might also be able to get away with more oat flour, but you may have to add a little extra liquid like maple syrup or coconut oil.
Pea protein: I have not tested any other proteins. If you use a whey based protein, I’d suggest adding 1-2 Tbsp of gluten free flour. If you do not have pea protein available, you can substitute this with 2 Tbsp of a 1:1 gluten free flour mix.
Yogurt: use Greek yogurt for a higher protein option if you tolerate dairy.
Raspberries: you can certainly try making this recipe with other berries like strawberries or blackberries. I think strawberries would be the best substitute as they still pair well with chocolate.
Add-ins:
-Although I haven’t tried it, the lemon-raspberry common is a popular one. You could try adding the juice of a 1/2 a lemon and some zest to the cheesecake batter if you love that zingy flavor. I can’t promise the outcome with the brownie crust though.
-Amp up the chocolate flavor by folding some chocolate chips into the cheesecake batter before swirling in the raspberry puree.
healthy dairy free raspberry cheesecake bars
Storage
Keep these dairy free raspberry cheesecake bars with chocolate crust stored in an airtight container in the fridge for up to 5 days. I don’t suggest freezing them as creamy, dairy free desserts like cheesecake don’t freeze and thaw great. You can certainly try it though, just thaw in the fridge overnight before eating.
Raspberry Swirl Cheesecake Bars with Brownie Crust
These healthier dairy free and gluten free cheesecake bars are the ultimate dessert! Creamy cheesecake, tangy raspberry, and sweet chocolate make this a crowd pleaser treat.
1cupfresh or frozen raspberriesif using frozen, make sure to thaw first
1tspcoconut sugar
Instructions
Preheat oven to 350F.
Line a 9×9 inch baking dish with parchment paper and set aside.
Whisk dry ingredients for the crust together first (flours, cocoa powder, salt). Add the wet ingredients and mix to combine until you have a dough.
Press the crust into the bottom of your baking dish into an even layer. Set aside.
To make the cheesecake filling, combine all ingredients together in a blender and blend until combined. You can also use a hand mixer.
Pour batter over the crust and set aside while you make raspberry swirl.
To make the raspberry swirl, blend together the raspberries and sugar until smooth. You have the option to put the raspberry puree through a sieve so there are no seeds, but I find this step unnecessary.
Place dollops of the raspberry puree over the cheesecake then use a knife or chopstick to swirl the puree through the cheesecake filling until you have a nice, even swirl throughout.
Bake the cheesecake for 50-60 minutes until the edges are just set and the middle seems almost not done, but has a slight give to it. Let the cheesecake cool to room temperature and then place in the fridge for at least 3 hours, preferably overnight.
This curried cauliflower and sweet potato salad is nutrient dense and flavor packed. It’s the perfect vegan and paleo dish that can be turned into a complete meal!
curried cauliflower and sweet potato salad
Sweet potatoes are one of my favorite foods, so I’m always thinking of new dishes to make with them. Plain roasted vegetables can get boring, so I love making vegetables more fun and delicious. This roasted vegetable salad is filled with add-ins to bring in some crunch and sweetness and then dressed with a creamy dressing that has just the right amount of curry kick.
vegan roasted vegetable salad
Curried Cauliflower and Sweet Potato Salad
Ingredients:
Cauliflower
Sweet potato
Olive oil
Salt
Add-ins: golden raisins, toasted nuts (walnuts or cashews are best!), roasted chickpeas
Cilantro
Granola butter or nut/seed butter of choice
Lemon juice
Curry powder
Grated ginger root
Maple syrup
Garlic infused olive oil
How to make this salad:
This veggie salad is easy to make. First, you roast the cauliflower and sweet potato. While those are roasting, you can measure out your add-ins, toast your nuts and chickpeas if using, and make the dressing. Once the vegetables are done roasting, you toss everything together.
This gluten free salad can be made fully paleo by using a nut or seed based butter for the dressing. I use my homemade granola butter in this recipe as it is my absolute favorite and is allergy friendly! You can keep this recipe completely nut free by using roasted chickpeas instead of nuts for the add-ins.
paleo roasted vegetable salad
Can I Make This a Complete Meal?
I love serving this vegetable dish with roasted chicken, but you can also make it a complete vegan meal by adding a can of roasted chickpeas. The chickpeas add the perfect crunch and a protein boost.
gluten free curried cauliflower and sweet potato salad
This fully vegan roasted vegetable salad is gluten free, dairy free, and can be made fully paleo. It is nutrient dense and packed with flavor- the perfect addition to any meal!
1Tbspgarlic infused olive oilor regular olive oil and 1 clove of pressed garlic
2-4Tbspwater
Instructions
Preheat oven to 425F.
Chop cauliflower into florets and sweet potato into bite size pieces. Toss vegetables with olive and salt and spread on a parchment lined baking sheet. Bake for 40-45 minutes, until golden and fork tender.
While vegetables are cooking, toast your walnuts in a frying pan over medium heat, mixing often until just beginning to golden and become fragrant. This will only take 5-10 minutes.
When vegetables are done, set aside while you make the dressing.
While vegetables are cooling, make your dressing by combining all ingredients except for the water in a small bowl or jar. Start with 1/2 tsp curry powder and increase based on taste. Miix well to combine, taste and adjust salt and curry powder as needed. Add in water 1 Tbsp at a time until you get a pourable consistency that isn't too thick.
Toss vegetables, add-ins, and dressing together in a large bowl and serve! Leftovers can be kept in the fridge for up to 3 days.
Notes
To keep this recipe completely nut free, use a can of roasted chickpeas instead! Be sure to use granola butter or a seed butter like tahini or sunflower seed butter in the dressing.
These easy Low FODMAP Stuffed Peppers are the perfect meal prep or dinner party dish. They contain no tomatoes for those with allergies, but are filled with Italian spices to keep the flavor high! Dairy free, completely paleo, and delicious.
paleo stuffed peppers
I was never a huge fan of stuffed peppers, but, honestly, they are a super easy dish that can be adjusted to your tastes. Stuffed peppers are a great meal prep dish or main dish for family dinner or a dinner party. I love that you can adjust the herbs or mix-ins to your taste buds and/or to use up what you have in the fridge.
low fodmap paleo stuffed peppers
Ingredients in Low FODMAP Stuffed Peppers
Olive oil: for sautéing the veggies
Garlic infused olive oil: for flavor without the FODMAPs
Bell peppers: obviously
Ground beef: for protein
Cauliflower rice: to keep this recipe grain free and paleo
Kale: for added nutrients and flavor
Italian spice: to flavor these peppers
Salt
Feta, regular or vegan: this adds creaminess and flavor!
These paleo stuffed peppers utilize ground beef, cauliflower rice to keep them grain free, kale, and feta. I used a vegan feta to keep them dairy free, but the melty cheese is a must in these peppers! A combination of garlic infused olive oil (for low FODMAP) and Italian herbs bumps up the flavor profile. I also love serving these with guacamole. That may seem random, but it goes so well!
Substitutions and Variations
Garlic olive oil: Garlic infused olive oil is low FODMAP and won’t upset your GI system. If you can tolerate garlic, use some fresh chopped garlic instead!
Beef: Ground chicken or turkey would also work! Just use your preferred ground meat.
Cauliflower rice: You can always use cooked white or brown rice instead. I use cauliflower rice to keep this recipe paleo, but you can use grains as desired.
Feta:I don’t tolerate dairy, so I always use a vegan feta, but regular feta will work fine too. You can also use your cheese of choice like mozzarella, cheddar, or even some parmesan.
paleo stuffed peppers
Storage
Keep this leftover stuffed peppers in an airtight container in the fridge for up to 3 days. These also freeze well which makes them great for batch cooking. Wrap individual peppers in plastic wrap or tinfoil and freeze for in an airtight bag/container for up to 3 months.
These easy stuffed peppers are the perfect nutrient dense meal prep or dinner party dish! Packed with Italian herbs, lots of veggies, and ground beef, you can’t go wrong making a batch of these.
Heat a skillet over medium heat and add 1 Tbsp of olive oil. Cook your ground beef until almost browned.
While beef is cooking, slice the tops off the peppers and de-seed them. Place them in a baking dish and set aside.
Before beef is finished cooking and is still a little pink in places, add the cauliflower rice. Cooking for about 5 minutes until it's softer.
Add the kale, garlic olive oil, salt, and Italian herbs. Sauté for a minute or two until kale has wilted.
Mix in the feta, then evenly divide your mixture between the 6 peppers. Place the tops back onto the peppers and bake for 35-45 minutes, until peppers are soft.
Serve with a side salad, guac, or other favorite sauces!
Notes
If you don’t have garlic infused olive oil, just use regular. If you can tolerate garlic, sauté a couple of diced cloves before adding the ground beef.
This healthier carrot cake is perfection! Gluten free and dairy free, it’s packed with spice and flavor all while being lower sugar than your average cake with a refined sugar free option.
gluten free carrot cake
I’ve been making this paleo carrot cake for years with rave reviews from friends (it’s often requested as the dessert I bring to parties and get togethers) and I finally got around to photographing it and getting it on my website. If these pictures don’t do it justice, then let me explain to you why you need this carrot cake in your life!
This gluten free cake is filled with just the right amount of spice and carrot, all while being low sugar, dairy free, and fully grain free. I offer a fully refined sugar free option, as well. My secret ingredient is a tiny bit of orange zest and juice. I find that amplifies the spices and carrot perfectly.
paleo carrot cake bars
Something I love about this gluten free carrot cake is that it is lower in sugar than your average cake and tastes way more grounding and earthy. I already don’t love overly sweet desserts, but part of why carrot cake is so great is that it’s made with such a grounding root vegetable. I want to be able to taste that and feel whole upon eating it. This carrot cake does just the trick!
gluten free and dairy free carrot cake
Paleo Carrot Cake
Ingredients: The dry ingredients in this cake consist of a mix of grain free flours, baking powder, baking soda, and the best blend of spices. These spices include cinnamon, ginger, cloves, and nutmeg. The best sugar to use in this recipe is brown sugar, but you can sub in coconut sugar for a refined sugar free option.
The wet ingredients include eggs, olive oil, applesauce, vanilla extract, orange juice, orange zest, and shredded carrots.
Add-ins: The best add-ins are walnuts, in my opinion. The added crunch is the perfect balance with this soft cake and creamy frosting. I’m not a huge raisin fan, but you can certainly add in some raisins if desired.
Icing: My favorite icing is this dairy free cashew buttercream from The Minimalist Baker. There was no point in trying to remake something that is already perfect. I do provide an alternative with dairy free yogurt, powdered sugar, vanilla extract, and lemon juice that is also quite delicious and a bit easier to make.
Homemade powdered sugar: If you are making my icing which includes powdered sugar, you can make your own at-home coconut sugar powdered sugar to keep this cake refined sugar free. All you have to do is blend 1 cup of coconut sugar with 1 Tbsp of tapioca or arrowroot starch.
grain free carrot cake
How to Make This Cake
As an American, I rarely ever weigh ingredients, I always just measure them. I know, that’s not precision baking! But we Americans are useless and never learned how to weigh ingredients ;). Well, not for this recipe! I tested so many other carrot cake recipes and made this cake so many times before getting it right. I found that weighing the ingredients truly gives this cake the best texture.
If you don’t have a kitchen scale, I have provided cup measurements, but I highly suggest weighing your ingredients if possible.
1cupyogurt of choiceThicker yogurts work best, like Greek yogurt or Forager cashew yogurt.
1/2cuppowdered sugarmake your own at home powdered coconut sugar to keep refined sugar free (see notes above)
1tsp vanilla extract
2Tbsplemon juice
Instructions
Preheat oven to 350F.
Shred your carrots first and set aside. The easiest way to do this is in a food processor.
Sift all your dry ingredients together in a bowl. This include the flours, baking powder and soda, spices, and salt.
In a large bowl or stand mixer, combine all of the wet ingredients and sugar- eggs, applesauce, oil, vanilla, orange juice and zest, and sugar. Beat on medium until well combined.
Add your dry ingredients to your wet and beat on low until just combined. Using the paddle attachment if using a stand mixer. If the batter seems way too thick, add your milk. I find this really depends on the brand of flours that you are using, so you may not need the milk if you are using the same brands I have linked.
Fold in your carrots and walnuts/raisins if using.
Let batter sit while you line a 8×8 or 9×9 baking dish with parchment paper.
Evenly spread batter into baking dish and bake for 35-40 minutes, until a toothpick comes out clean.
Let the cake cool completely before icing the cake. If making the first icing option, be sure to read the recipe as it does require chilling time and should be made in advance.
To make the second icing option, combine all ingredients together in a bowl and mix well until you have a thicker, spreadable icing. If the icing is too runny for any reason, you can add more powdered sugar.
Once cake is cooled, remove from pan and ice. I like to add more crushed walnuts on top, but decorate as desired. Slice, serve, and enjoy!
These Gluten Free Raspberry Chocolate Chip Cookies are the perfect rich chocolate and sweet fruit combo! They are also dairy free and refined sugar free, all while being easy to make.
gluten free raspberry chocolate chip cookies
Honestly, chocolate goes with almost anything, but chocolate and raspberry is one of my favorite combos. I love raspberries more than strawberries, so my pick is always a raspberry-chocolate combo over a strawberry-chocolate one. And these chocolate and raspberry cookies are the perfect combination, in my humble opinion.
You can use fresh or frozen raspberries in this recipe, I’ve tested both. I love making these when fresh raspberries are in season, but this is also an amazing recipe to save for Valentine’s Day. This is an easy gluten free cookie recipe to make for your Valentine, a Galentine’s celebration, or just for yourself! These Valentine’s Day cookies are a sure fire way to impress.
Chocolate chips: I’ve linked an allergy friendly brand, but use a refined sugar free brand to keep this recipe fully refined sugar free. Something like HU Kitchen is a great option.
Raspberries: fresh or frozen raspberries work. You just want to make sure your raspberries are torn up in smaller pieces. If using frozen, just mash them lightly to break them apart.
How to Make Raspberry Chocolate Chip Cookies:
Beat together the butter and sugar. Add the egg and vanilla extract to combine.
Gently mix in the dry ingredients.
Fold in the chocolate chips and raspberries.
Bake, cool, eat!
Substitutions and Variations
Butter: I have not tested this recipe with coconut oil, but I think it should work. Make sure all other ingredients are at room temperature. Leave comment if you try it!
Coconut sugar: I have not tested any other sugars in this recipe as I always bake with unrefined sugar. If you try them, leave a comment letting us know how it went.
Raspberries: You could certainly try using strawberries if you prefer, make sure to dice them up into smaller pieces.
gluten free chocolate and raspberry cookies
Storage
Store these cookies in an airtight container at room temperature or in the fridge for up to 5 days.
You can also freeze these cookies for up to 3 months.
What Makes Your Gluten Free Raspberry Chocolate Chip Cookies Healthy?
First of all, healthy is subjective. I fully believe in enjoying yourself and having the occasional (or regular) treat that is full fat and full sugar. As someone with a chronic illness, I work to develop healthier and lower inflammation versions of your favorite recipes. When you live with health issues, diet is so important. I don’t want to give up eating delicious food, so I create recipes that are lower sugar, less inflammatory, and more nutrient dense.
These raspberry chocolate chip cookies contain a fraction of the sugar of a traditional chocolate chip cookie recipe (only 1/2 a cup compared to the 1+ cup in most recipes) and utilizes a lower glycemic sugar (coconut sugar). We are using gluten free flour to keep this recipe safe for autoimmune disease, Celiac disease, and gluten intolerant friends. Lastly, we add raspberries for a little bit of an antioxidant punch.
Why are My Cookies Dry?
There could be two reasons for this. The first is over-baking. I find that, especially with gluten free recipes, you want to take the cookies out just before you think they are actually done. Begin checking the cookies at 10 minutes (if you are at a really high altitude, start checking them at 8 minutes), the edges should be starting to brown while the centers look not quite done.
The second reason is that you used too much flour. When measuring your flour, you don’t want to pack it. Use a spoon to scoop flour into your measuring cup then level it off. This make sure you don’t get too much flour which can make the batter heavy and dry.
Should I Use Fresh or Frozen Raspberries?
I have tested this gluten free raspberry chocolate chip cookie recipe with both fresh and frozen raspberries… both work! If using fresh raspberries, tear them up before adding them to the batter. If using frozen, keep them frozen, but mash them lightly to break them apart.
These dairy free and gluten free raspberry chocolate chip cookies are the perfect mix of raspberry and chocolate. They're great for any time of year, but make a wonderful Valentine's Day dessert.
Course Dessert
Cuisine American
Keyword chocolate, dairy free, gluten free, raspberry, valentine’s day
Beat together the the softened butter and coconut sugar for a couple minutes, until fluffy and lighter in color.
Add the egg and vanilla extract and beat to combine.
In a small bowl, whisk together the flours, baking soda, and salt. Add to the wet ingredients and mix until just combined.
If using fresh raspberries, use your hands to gently tear them into pieces. If using frozen raspberries, smash them to break them up a bit. You want to avoid smooshing either berries.
Fold the chocolate chips and raspberries into the dough and place in the fridge for 10 minutes.
Preheat oven to 350F.
Using a tablespoon size scoop, place balls of cookie dough 2 inches apart on a parchment lined baking sheet. You will have to bake in batches. Bake the cookies on the middle rack for 10-13 minutes until edges are set and tops are beginning to golden.
Remove cookies from the oven and let sit for 10 minutes before transferring to a wire rack to finish cooling.
Hi! I'm Victoria. I was diagnosed with Lyme in 2012 and have been on a healing journey ever since. I love helping others on their road to healing through allergy friendly recipes, exercise, and overall well-being.