No-Bake Vegan Protein Hazelnut Brownies

These no-bake vegan protein brownies are rich, fudgy, gluten-free, and refined sugar-free. Made with dates, chocolate protein powder, hazelnuts, and a creamy chocolate hazelnut ganache.

Calling all Nutella and chocolate hazelnut fans: if you're looking for a healthier dessert that still tastes like a sweet treat, these No-Bake Vegan Protein Hazelnut Brownies are about to become your new obsession. They're certainly mine.

The brownie layer is rich and fudgy with deep chocolate flavor from black cocoa powder and naturally sweet Medjool dates. A creamy chocolate hazelnut ganache takes them over the top, made with dark chocolate, hazelnut spread, and vegan Greek-style yogurt for a silky texture and an extra protein boost. The result is a dessert that feels somewhere between a brownie, truffle, and chocolate tart.

Why You'll Love These Hazelnut Brownies

These brownies are:

• Vegan

• No-bake

• Gluten-free

• Refined sugar-free

• Naturally sweetened with dates

• Protein-packed

• Great for meal prep

• Freezer-friendly

They're easy to make, require no baking, and come together almost entirely in a food processor. Just blend the brownie ingredients until a dough forms, press it into a pan, top with the ganache and toasted hazelnuts, and let the refrigerator do the rest of the work.

Notes on Ingredients

Medjool Dates

Medjool dates naturally sweeten these brownies while helping create their rich, fudgy texture. They also provide fiber, potassium, magnesium, and carbohydrates that can support energy levels throughout the day.

Personally, I find myself craving dates and chocolate-based treats like these in the days leading up to and during my period. The combination of natural sweetness, fiber, and minerals makes them feel especially satisfying when I want something indulgent without reaching for heavily processed desserts.

Black Cocoa Powder

I like to use black cocoa powder in this recipe because it creates a deeper chocolate flavor and gives the brownies a dramatic dark color that contrasts nicely with the lighter ganache layer. If you don't have black cocoa powder on hand, regular cocoa powder works just as well.

Hazelnut Butter

Hazelnut butter helps reinforce the chocolate hazelnut flavor throughout the brownie layer while contributing healthy fats and a rich, fudgy texture.

It's not always easy to find, so don't worry if you can't get your hands on it. Almond butter or cashew butter works well as a substitute and will still give you deliciously rich brownies. The flavor will be slightly different, but the texture will remain very similar.

The Secret Ganache Ingredient

Unlike traditional ganache that relies entirely on chocolate and cream, this version uses vegan Greek-style yogurt to create the creamy texture we want while adding a little extra protein. Combined with dark chocolate and chocolate hazelnut spread, it creates a silky ganache that's rich and decadent without feeling overly heavy.

How to Store and Freeze

Store them in an airtight container in the refrigerator for up to one week, though I have a feeling they won't last that long. They're the perfect sweet treat whenever a chocolate craving strikes.

For longer storage, place the brownies in a freezer-safe container and freeze for up to 3 months. Simply thaw in the refrigerator before enjoying.

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No-Bake Vegan Protein Hazelnut Brownies (Gluten-Free, Refined Sugar-Free)

Yield: 16 Squares

Author: Megan Breakenridge

Ingredients

Brownie Base

• 10 Medjool dates, pitted
• 6 scoops chocolate pea protein powder (I use the Naked Pea Chocolate protein powder)
• 1/4 cup (20g) black cocoa powder (or regular cocoa powder)
• 1/2 cup (112g) raw hazelnut butter (or almond butter or cashew butter)
• 1/3 cup (80ml) unsweetened soy milk
• 2 tsp (10ml) vanilla extract
• ¼ tsp salt

Chocolate Hazelnut Ganache

• 1 bar (About 85g) dark chocolate, broken into pieces
• 1/3 cup (85g) vegan vanilla Greek-style yogurt
• 1/4 cup (56g) chocolate hazelnut spread
• 1 tsp (5ml) vanilla extract (optional)

Topping

• 1/3 cup (40g) raw whole hazelnuts, toasted and chopped

Instructions

Make the Protein Brownie Base

1. Add the dates, protein powder, cocoa powder, hazelnut butter, soy milk, vanilla, and salt to a food processor.
2. Process for 2–3 minutes, stopping occasionally to scrape down the sides.
3. Continue processing until the mixture comes together into a thick dough ball.

Prepare the Pan

1. Line an 8x8-inch baking pan with parchment paper.
2. Transfer the brownie dough to the pan.
3. Press firmly into an even layer.

Make the Chocolate Hazelnut Ganache

1. Make the Ganache
2. Melt the dark chocolate using a double boiler or microwave in short intervals.
3. Allow the chocolate to cool for 2–3 minutes.
4. Slowly stir in the vegan Greek-style yogurt, chocolate hazelnut spread, and vanilla a little at a time until smooth and glossy. Mixing things in too quickly can cause the chocolate to seize or separate.

Final Assembly

1. Spread the ganache evenly over the brownie layer.
2. Sprinkle the toasted chopped hazelnuts over the top.
3. Refrigerate for at least 3 hours, or until fully set.
4. Lift from the pan and slice into 16 squares.

Notes

• Black cocoa powder provides a deeper chocolate flavor and creates a beautiful contrast between the dark brownie layer and lighter ganache topping, but regular cocoa powder works well too.
• If your dates are dry, soak them in warm water for 10 minutes and drain before processing.
• Hazelnut butter helps enhance the chocolate hazelnut flavor in the brownie layer, but it can be difficult to find. Almond butter or cashew butter can be substituted with similar results. The flavor will be slightly different, but the texture will remain rich and fudgy.
• Use a thick vegan Greek-style yogurt for the creamiest ganache texture.
• Store in an airtight container in the refrigerator for up to 1 week.
• Freeze for up to 3 months.

Nutrition Facts

Calories

170

Fat

10 g

Carbs

13 g

Protein

6.5 g

1 Slice Per Serving

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