No-Bake Healthy Lentil Brownie

Mar 27

Mar 27 No-Bake Healthy Lentil Brownies (Vegan Recipe)

Carolina

Brunch, Snack, Dessert

Lentil brownies. What??!! I know what you’re thinking, but don’t worry, you can’t taste the lentils in this recipe. What you do taste is the chocolate with an amazing fudgy brownie texture. This 5 ingredient recipe is another healthy way to eat your lentils, or to get your children to eat more legumes while enjoying a nutritious dessert or snack! Besides being high in protein, this recipe is vegan, gluten free, oil free, and a crowd pleaser!

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This healthy brownie is a great alternative for breakfast, dessert, or as a snack. Great option when you have leftover lentils and need a quick dessert from basic pantry ingredients.

Front view entire brownie (9 inches x 9 inches).

No Bake Protein Lentil Brownies

I got introduced to brownies back in 2007 when one of my American friends living in Santiago, Chile got homemade brownies from her mom in the USA…. She told me I had to try them and I was hooked immediately! So chocolaty and fudgy and knew I needed to learn how to make them. Today I follow a much different diet than back then but I still enjoy my brownies. Just a much healthier version. This no bake brownie is going to delight you and surprise your loved ones. I like these because they are:

Fudgy.
High in protein.
Healthy.
Oil free.
Simple and fast to make.

Stack of three brownies with rest larger brownie behind.

Only 5 Ingredients

Cocoa powder
Maple syrup
Lentils
Quick oats
Walnuts

Sweetness: while I use maple syrup, feel free to use any sweetener you have.

Oats: quick oats are much thinner than regular oats. If you only have regular oats, keep in mind that it’s going to take you some extra time to blend in the food processor.

Lentils: while I use black lentils for this recipe, brown lentils, chickpeas or even black beans also work great. Just make sure you drain them properly.

How to Make No Bake Lentil Brownies?

You need a good food processor for this. I use a Ninja Blender for these type of recipes. Sometimes a Vitamix won’t work because it could blend the bottom too much and leave the top in chunks. So know your food processor!

First blend the maple syrup with the lentils in the food processor.
Add the rest of the ingredients. You might have to scrape the edges a few times to keep processing because this mix gets really thick.
Pour the mix into a baking pan and even it out with parchment paper.
Let it settle in the freezer for a few minutes.

One hand holding stack of three brownies.

This Vegan Lentil Brownie Is

Oil free
Egg-free
Dairy-free (without butter)
Gluten free
High in protein
Easy to make
Simple with basic ingredients

Side view of entire brownie inside baking pan lined with parchment paper.

Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.

Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation because I would love to see your take on this recipe!

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Thanks!

No-Bake Healthy Lentil Brownies

Lentil brownies. What??!! I know what you’re thinking, but don’t worry, you can’t taste the lentils in this recipe. What you do taste is the chocolate with an amazing fudgy brownie texture. This 5 ingredient recipe is another healthy way to eat your lentils, or to get your children to eat more legumes while enjoying a nutritious dessert or snack! Besides being high in protein, this recipe is vegan, gluten free, oil free, and a crowd pleaser!

Prep Time: 15 Minutes
Freezer Time: 10 Minutes
Course: Dessert
Cuisine: American
Keywords: Brownies, No Bake, Vegan
Servings: 16
Calories: 143kcal
Author: Carolina Ordonez

Ingredients (US Customary)

1/2 cup cocoa powder
1/2 cup maple syrup
1 1/2 cups cooked lentils
1 1/2 cup GF quick oats
1 1/4 cup walnuts

Ingredients (Metric)

50 grs cocoa powder
170 grs maple syrup
113 grs cooked lentils
120 grs quick oats
156 grs walnuts

Instructions

Put everything except 1/4 cup walnuts in the food processor and mix till batter is smooth. Yes... it will be very dense and chocolaty!
Crush 1/4 cup walnuts into small pieces.
Pour the batter into a baking pan (I use an 8.5”x8.5” Pyrex) with parchment paper and press mix evenly into the pan.
Flatten/even out the top with a mini roller or cup.
Sprinkle crushed walnut over the top and press them into the mix.
Put the pan in the fridge for 20 min. (Or freezer for 10 min.) to settle. Enjoy!!

Notes

Sweetness: I made this recipe for hubby and me at home, but if I were to make it for a party I would make it more sweet. Your call, taste it and decide! Also, If you don’t have maple syrup, use whatever you have. Just keep in mind that if you use sugar, you will need to add a bit of water or plant based milk maybe to compensate for the lack maple syrup liquid.

Lentils: I used black lentils for this one, but it would work ok with brown or chickpeas, just make sure you drain them properly.

Nut free option: Yes, use sunflower seeds instead of walnuts.

Need more protein/less fat? Sure, use less walnuts and oats, and more lentils.

Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!