No bake chili brownies – Gluten Free

These no bake chili brownies are healthy, guilt-free, and are the total indulgence without all the hassle!

No bake chili brownies

Holly smokes. These are the best No bake chili brownies I have ever made and tasted in my life.

I am amazed at how good these No bake chili brownies were and how simple they were to put together. Literally in took me about 10-15 minutes and just about another 10 minutes to wait for them to set up.

I placed them in the freezer to speed up this process but you can put them in the fridge if you like. Placing them in the freezer will work faster, which is what I wanted.

I am making these No bake chili brownies again soon but I will shape them into truffles and coat them with melted chocolate. They are going to make great truffles indeed.

These No bake chili brownies is truly a super winner recipe. The combinations for these brownies can also be different. I think using different nuts and perhaps other flavors, like orange, will also work well. Even some unsweetened flaked coconut would be great in this.

These brownies are also gluten free and dairy free. Check out my Gluten Free eBook for more never seen recipes which is only $2.00 until Christmas.


The eBook is only $2.00 until Christmas. You can click here to purchase it. If you do, thanks so much for your support. This will help me pay for medical school!


 What is in the Eat Good 4 Life, The Gluten Free E-book?

  • A small guide on Celiac disease with some key resources.
  • The book contains 4 chapters of brand new recipes which includes breakfast (5), main meals (10), salads (5), and desserts (5)
  • Nutrition facts with carbohydrates and fat exchanges for each recipe included.
  • Over 35 pages of recipes and full color photographs.
  • Recipes that are full proof.
  • 25 gluten-free recipes
  • The e-book is on PDF format which can be viewed on your computer, iPad and iPhone.

Let me know if you get to try them and if you make any other flavors. I would like to know your results.


Raw chili Raw chili

Add the dates in two or three batches so that they can get minced really well. The right picture shows how they mixture will look like after all of the dates have been minced and incorporated.

Raw chili brownies3:Eatgood4life.comRaw chili brownies4:

Once the mixture is ready press it down onto the 8×8 baking pan previously lined with unbleached parchment paper. Pour the ganache over the brownies and sprinkle some red pepper flakes over it. My ganache got a little bit messed up because I forgot to add the maple syrup when I was suppose to mix it in the bowl with the other ingredients. Instead I just poured it over and tried to mix it in with a spatula last minute. As you can see the ganache got a bit lumpy.


Cut the brownies into squares and store in a cake stand for up to 4-5 days. These are spicy, fudgy and delicous so I hope you get to try them. They are truly sensational. The best no bake fudgy brownies ever!

No bake chili brownies


No bake chili brownies- Gluten free

Miryam's original recipe

Yield: 16 pieces

Total Time: 15-20 minutes


  • 2 cups walnuts
  • 2 1/2 cup pitted dates
  • 1 cup cocoa powder
  • 2 tbsp flax seed meal
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • 1/4 tsp Celtic salt


  • 1/4 cup coconut oil, melted
  • 1/2 cup cocoa powder
  • 2 tbsp maple syrup
  • 1/2 tsp chili powder
  • 1/2 tsp cinnamon
  • 1 tsp red pepper flakes


Line a 8x8 square baking pan with unbleached parchment paper and set aside.

In your food processor add the walnuts, chili powder, flax seed meal and cinnamon and pulse until fine. Add the cocoa powder and pulse for 10 seconds. Add the pitted dates in 2-3 batches. Press the mixture into the pan.

In a small bowl, mix the topping ingredients and pour it over the brownie mixture. Sprinkle the red pepper flakes if using. Place the brownies in the fridge until set or in the freezer  for about 5 minutes. Cut the brownies into squares and store in a cake stand for up to 4-5 days.

NOTE: My dates were really moist. I have seen some dates that are quite dry. If you have dry dates make sure you soak them in hot water for at least 15 minutes. If your mixture is still dry after blending all of the ingredients together in your food processor add 2-4 tbsp of almond milk to help it.

Screen Shot 2013-11-12 at 10.49.26 PMNutrition facts calculated based on the recipe giving 16 pieces

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  1. Sounds amazimg except for the taco seasoning. Instead of the taco seasoning try using cumin , chilipowder, paprika, and a pinch of cayanne. That taco seasoning crap has alot of sodium in it and prob other stuff to..

  2. Is the quinoa already cooked or are you saying uncooked?

  3. What brand of taco seasoning do you use?

  4. I’ve made quinoa chili before, but never in a slow cooker, so I LOVE this! :)

  5. There are couple of things I need to get, a slow cooker and a kitchenaid. Can’t believe I don’t have em’, this chili is a must try. I am a big vegetarian fan, and this looks so so delicious.
    Thanks for sharing an awesome recipe.

  6. Nice dish with seasoning ingredients. In my region, south east of Europe, also known as Balkan we have a few similar recipes. The only difference is that we use a lot of onion , garlic and paprika to cooked dishes like this one. But it is always good to try something different and I will definitely will cook it over weekend. Let you know how me and my family like it:)

  7. I made this and it was delish!

  8. do you know of any place else to get the natural taco seasoning? It sounds like a great recipe

    • You can also find it at whole foods or just make your own w/ a mixture of spices like cumin, paprika, oregano, chili powder, onion and garlic powder and salt :-) Thanks for visiting my blog.

  9. I have to leave earlier than I wante and need to have this ready when I get home. Could I cook it on low for 7-8 hours or would that ruin the beans?

  10. Can you use regular canned beans?

    • If you want to use regular canned beans you don’t need to use the slow cooker. You will be done pretty much just in 20-30 minutes sine the beans will be cooked already. You can do this recipe in your stove top.

  11. Great recipe! I made this for lunch today (it’s raining in WA, lol) on the stovetop, since I used canned beans. I added two bell peppers and used 1 can each of black beans, red kidney beans, and garbanzo beans. It tasted delicious and my meat-loving hubby enjoyed it with some leftover rotisserie chicken added. :) Thank you!

  12. Can I use canned beans instead of the ones I have to soak overnight?

  13. Just wanted to say that i made this and it is amazing!

    If i added beef would that work too? As in add it in the start with the beans?

  14. Yes that would work just fine :-)

  15. This looks great. Really have to locate that slow cooker. :-)

  16. Love this for a hearty, meatless dinner! Sounds perfect on this cold, snowy day we’re having today!

  17. Such a wonderful, easy recipe and so versatile! I could easily see throwing some chopped zucchini into this when the weather warms up.

  18. This recipe looks delicious! How much less water would you use for this recipe if you use canned beans instead of dried?

  19. Just wanted to make a note: after soaking the beans, I’d definitely recommend boiling them for 10 minutes before putting them in the slow cooker. I was completely unaware of the endogenous toxins within beans, especially red kidney beans, which actually intensify when cooked at low temperatures. Both my husband and myself were pretty sick after eating this, did a quick google search, and… who knew??

  20. If I wanted to add ground turkey into the recipe when would I add it in? Cooked or uncooked? 

  21. Are the beans 16 ounces BEFORE soaking , or 16 ounces AFTER soaking? I’m a bean soaking novice. Thank you!

  22. Do you rinse the quinoa first?

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