Top 8 Free, Vegan, Gluten-Free Fudgy No-Bake Brownies

This post was created in partnership with Food Bloggers of Canada.

These no bake, gluten free, nut free, vegan brownies are moist and chewy, and a great recipe to make when entertaining because of how simple they are to prepare and how well they hold up in the fridge. Just because this recipe is nut-free, doesn’t mean it’s lacking in “nuttiness” or that earthy flavor that people love paired with chocolate.

Free from: peanuts, nuts (excluding coconut), dairy, soy, wheat, egg, fish, shellfish

Ingredients
1 tsp olive oil
dash of salt
1/4 tsp vanilla extract
1 tbsp Sunbutter
1/3 cup shelled, salted pumpkin seeds
1/4 cup condensed coconut milk
1/3 cup chopped, pitted dates or figs
2/3 cup allergen-free mini chocolate chips
1 tbsp cocoa powder
1 cup shredded, unsweetened coconut flakes, such as Edward & Sons

Add the olive oil, vanilla, salt, vanilla, Sunbutter, pumpkin seeds, condensed coconut milk, dates, half of the chocolate chips, and cocoa to a food processor. Blend until smooth. Fold in the remaining chocolate chips and the coconut flakes until well combined. The mixture should come together into a sticky dough.

Line a loaf pan with parchment paper. Press the dough into the bottom of the pan and spread the top out evenly using a spoon moistened with water to prevent it from sticking. Refrigerate for 30+ minutes to set. Cut into squares.

Makes 8 squares

Learn how to make homemade oat flour! It’s super simple and easy to prepare.

Whole Wheat Linguine with Nut-Free + Dairy-Free Pesto, and Roasted Peppers

Despite my allergy to dairy and nuts, I am a huge pesto lover! Making dairy-free, nut-free pesto is so easy and really delicious. I use shelled pumpkin seeds instead of pine nuts to achieve the right texture and flavor. What I enjoy most about this recipe is how bright and light it is. The flavors of the lemon juice and olive oil really shine through, as does the earthiness of the whole wheat pasta.

Free from: peanuts, nuts, dairy, egg, soy, fish, shellfish
Alternatives: If you have gluten intolerance or wheat allergy, use a gluten-free pasta that is allergy-safe for you

Ingredients
1 1/2 cups whole basil leaves
1 tbsp. lemon juice
1/4 cup pepitas (shelled pumpkin seeds)
1/4 cup avocado flesh
1/3 cup + 1 tsp olive oil
2 servings cooked whole wheat linguine
1 bell pepper (or half each of two colours of bell pepper, like I used)
salt and pepper to taste

Cut the pepper into chunks and toss with about 1 tsp of olive oil. Spread out on a baking sheet lined with parchment paper and season with salt. Roast at 400F for about 15 - 20 minutes.

Add the basil, lemon juice, pepitas, avocado, and olive oil to a food processor and pulse until smooth.

Once the peppers are cooked, slice them into strips. Toss the peppers, cooked linguine, and pesto so that everything is well combined.

Serves 2

Salmon and Heirloom Tomato Lettuce Wraps

This recipe looks and tastes like a bite of sunshine! I think it works really well for lunch or for a brunch treat. The pulpy, sweet heirloom tomatoes have just enough acidity to balance the dill and salmon, while the lettuce makes a perfect neutral, and gluten-free, vehicle for all those flavors.

Free from: peanuts, nuts, dairy, egg, soy, wheat, shellfish
Alternatives: Boston lettuce also works really well in this recipe

Ingredients
2 large leaves of romaine lettuce, washed and pat dry
4 slices smoked salmon (I use Coho salmon)
1/2 cup diced assorted heirloom tomatoes
2 tsp lemon juice
2 tsp olive oil
1 tsp capers
2 tsp chopped fresh dill
sea salt and pepper to taste

Toss the heirloom tomatoes, lemon juice, olive oil, capers, and dill in a small bowl. Season with salt to taste.

Gently lay 2 slices of smoked salmon into each lettuce leaf. Spoon a good helping of tomato salad on top of each one.

Serve immediately while nice and cold.

Makes 2 lettuce wraps