Raw Refrigerator Brownies

For anyone who doesn’t already know, I am a true chocoholic.  I am always looking for ways to sneak chocolate into my day without the excess sugar.  I created this recipe in an attempt to make a brownie that had both protein and fiber in it, but still tasted satisfying.  No baking is required – just pop them in the fridge to set and by the time you’re done running an errand, doing a load of laundry, putting a kiddo to bed, or done watching your latest DVR show…brownies will be ready to eat.  You’ll notice in the picture below that I had to taste a few before I could even take the first photo!  I also love this recipe because it only takes a few minutes to make the brownies.  Fast, easy, low sugar, high protein, high fiber, satisfying.  Plus…if your kids like baking and creating new things, have them help you make these brownies. You can even decorate them with a few colorful add-ons like sprinkles or fresh berries.

Raw Refrigerator Brownies
Yields 12
gluten free, dairy free, egg free, soy free
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Prep Time
10 min
Total Time
50 min
Prep Time
10 min
Total Time
50 min
  1. 1/3 c of unsweetened cocoa powder
  2. ¼ c of coconut flour
  3. ¼ c of flaxmeal
  4. ¾ c of Teff flour
  5. 1 tsp of coconut sugar
  6. ¼ tsp of kosher salt
  7. ½ c of oil (non-gmo or organic canola oil, but can substitute coconut oil if you prefer)
  8. 1/3 cup of unsweetened applesauce (equal to 1 single serving container)
  9. ¼ tsp of vanilla
  10. ½ c of nut butter (I use cashew butter, but any nut butter will do)
  11. 1/3 to ½ cup of non-dairy milk (I use unsweetened cashew milk or unsweetened rice milk, but you can use any milk you like here).
  12. You will also need: an 8x8 baking dish, parchment paper, and foil or a lid for the dish.
  1. Prepare your baking dish by placing an 8x8 piece of parchment paper into the bottom of the dish. You can use a disposable foil one if that is easier for you. Place aside until ready.
  2. Combine dry ingredients into a medium sized bowl and mix a few times with a whisk or rubber spatula to blend ingredients together.
  3. Then add in the wet ingredients, except the milk. Mix the dry and wet ingredients with a rubber spatula until well combined; it will be very thick.
  4. Now add in your milk a little at a time. Mix the batter each time you add milk and see how it looks. Ideally, you want a thick and creamy batter that will still stick to your rubber spatula (not runny or thin like pancake batter).
  5. Once your batter is the right texture, empty it into your prepared dish. Flatten and smooth it out with your rubber spatula so that it is level and fills the dish evenly.
  6. Cover with foil or lid and place in the refrigerator for at least 40 minutes so it can solidify. Once it is ready, you can cut and serve your raw brownies!
  7. They are chocolatey which is always good - rich in fiber and protein so they help fill you up- and they are low in sugar and carbs so you don’t have too much guilt when eating 4 at a time!
  1. You can put a topping or icing on this brownie if you feel it needs a little something 'extra'. I like to add a little extra nut butter on the top and spread it around. I also love putting fresh blueberries on top for some sweetness and color. You can also use frozen wild berries and warm them in the microwave for a minute until they get all 'sauce-like' and it works as a great syrup. Try what works for your palate!
  2. This recipe takes a few minutes to make but needs time to solidify in the fridge.
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