No-Bake Mochaccino Brownies

Mar 27

Mar 27 No Bake Vegan Mochaccino Brownie (with Cashew Cream Option)

Carolina

Brunch, Snack, Dessert

If you love chocolate with coffee like I do, you are going to love this recipe! This amazing mochaccino recipe is vegan, gluten free, oil free, mostly sweetened naturally with dates, and a popular crowd pleaser among friends and family! It comes with the option to add a fabulous cashew cream on top.

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No-bake healthy mochaccino brownie with cashew cream on top and a bite taken out.

This no bake mochaccino brownie is a great recipe to surprise your guests with next time you host! Also, perfect for those times when you aren’t necessarily in the mood for baking. No complicated ingredients and easy to put together fast.

Left hand holding stack of two brownies.

No Bake Vegan Mochaccino Brownie

Tahini mixed in adds just the perfect level of creaminess to this popular treat. This 8 ingredient recipe is another healthy way to treat yourself! I have made this a few times when we host dinners, and we hardly ever have leftovers; pretty much everyone wants seconds.

I got familiar to the mochaccino flavor a long time ago when my mom was working at a bakery. Once, she came back home from the bakery with a mochaccino cake and we all loved it! Mochaccino mixes chocolate and coffee in such a perfect way. If you love both flavors, I’m sure you will love this recipe. Back then, pretty much every mochaccino treat I had had dairy in it but now it’s so easy to cut the dairy out and enjoy a mochaccino treat with a no bake vegan brownie like this one. I like this recipe because it is:

Delicious.
No bake, aka fast and simple.
Sweetened with dates.
Healthy.
Oil free.
A bit like eating mochaccino ice cream.

Close-up of a brownie on top of cutting board.

Simple Ingredients

Tahini
Coconut flour
Lentils
GF quick oats
Dates
Coffee
Chocolate
Maple syrup

Tahini: tahini is an excellent nut free option, however, it can be expensive sometimes so I substitute with sunflower seed butter when necessary since sunflowers are cheaper.

Dates: dates provide a wonderful natural sweetness, but if you can’t find dates use raisins instead.

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

Three brownies spread on a cutting board.

How to Make No Bake Mochaccino Brownies?

You need a good food processor; I use a Ninja Blender for these types of recipes.

Mix the wet ingredients first in the food processor.
Add everything else.
Spread the mix into the baking pan.
Press, flatten top, and let it settle in the freezer.

Bird's eye view of left hand holding stack of two brownies.

This Vegan Mochaccino Brownie is

Oil free
Egg-free
Dairy-free (without butter)
Gluten free
Easy to make
Healthy

Please let me know if you make it!! Rate it and comment below. I love to hear about your creations 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 Vegan Mochaccino Brownies

If you love chocolate with coffee like I do, you are going to love this recipe! Tahini mixed in adds just the perfect level of creaminess to this popular treat. This 8 ingredient recipe is another healthy way to treat yourself! I have made this a few times when we host dinners, and we hardly ever have leftovers; pretty much everyone wants seconds. This amazing mochaccino recipe is vegan, gluten free, oil free, mostly sweetened naturally with dates, and a popular crowd pleaser among friends and family! It comes with the option to add a fabulous cashew cream on top.

Prep Time: 20 Minutes
Freezer Time: 60 Minutes
Course: Dessert
Cuisine: American
Keywords: Brownie, Mochaccino, No Bake, Vegan
Servings: 16
Calories: 271kcal
Author: Carolina Ordonez

Ingredients (US Customary)

1 cup black lentils (or brown lentils, drained)
1/2 cup tahini
1/2 cup coconut flour
1 cup GF quick oats
1 1/2 cup pitted dates (aprox. 15 large medjool dates)
3/4 cup concentrated coffee (I used 5 tbspn in the coffee maker, strong!)
100 grs 100% cocoa bar (melted)
3 tbsp maple syrup

Ingredients (Metric)

75 grs black lentils (or brown lentils, drained)
130 grs tahini
62 grs coconut flour
40 grs GF quick oats
360 grs pitted dates (aprox. 15 large medjool dates)
180 ml concentrated coffee (I used 5 tbspn in the coffee maker, strong!)
100 grs 100% cocoa bar (melted)
3 tbsp maple syrup

Instructions

Throw the coffee, lentils, tahini, dates, melted chocolate and maple syrup to the food processor and mix until smooth.
Depending on the type of food processor you have, you can either add everything else to the food processor (I have a Ninja blender and it works ok for this) or pour the mix in a bowl, add the coconut flour and quick oats, and finish mixing it all by hand.
Line a 9”x9” baking pan with parchment paper.
Spread the mix into the baking pan. Press down evenly using a spatula and put it in the freezer to settle for an hour or so.
To serve, leave it outside the freezer for 10-15 min. to soften and then cut it and enjoy!!
This Mochaccino brownie is a little bit like eating ice cream, so remember to put the rest back in the freezer. Alternately, if you want it soft, it’s cool to just leave it in the fridge.

Notes

You are done here, or alternately, you can add some cashew cream on top, which I strongly recommend! Details below.

Cashew Cream: Ingredients Cashew Cream (optional)

1 cup cashews

1/2 cup coconut cream (thick part from can)

1/2 cup brown sugar

1/4 cup water

Instructions: For the cashew cream, in a small pot mix the sugar with the water until boiling while stirring occasionally. Put this in the food processor with the cashews and coconut cream and process everything until smooth. Pour on top of the Mochaccino brownie and pop it back in the freezer for one hour. (This is how I did mine!!).

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