3 Vegan No Bake Desserts – Gluten Free

3 Vegan No Bake Desserts - Rich Bitch Cooking Blog

Yah know those 6 baked donuts I made last post? Unicorn rainbow frosted donuts, does that ring a bell? Well don’t let that give you the impression that I can bake. Baking makings me nervous as hell. Making desserts in general does but at least with “no bake” I have a little confidence that things may work out. The last dessert on this list came out a little soft but I have suggestions on how work with that. I think the cookie dough bars are my fav.


Vegan Chocolate Covered Cookie Dough Bars - Vegan No Bake Desserts - Gluten Free - Rich Bitch Cooking Blog

Vegan Chocolate Covered Cookie Dough Bars (Gluten Free)
Do these look addicting? DUDE… dude. These are insannnnnnnnnnne. And super easy to make. I did follow a recipe so hats off to me for following through. The recipe said to use almond flour so I opened up the wallet to do that. Worth it. I wonder if you could make this with all purpose flour. Anyone know?

This recipe is half the size of the original. This recipe was inspired by Fooduzzi.

Vegan Chocolate Covered Cookie Dough Bars - Vegan No Bake Desserts - Gluten Free - Rich Bitch Cooking Blog

3/4 cup almond flour (76 grams), 3 TB coconut flour (28 grams), 6 TB maple syrup, 2 TB coconut oil (30 grams),  dash salt, 6 TB chocolate chips (70 grams)+ (chocolate topping) 1/2 cup chocolate chips (112 grams), 2 ts coconut oil (10 grams)

  1. Mix all dry ingredients (almond/coconut flour + salt) then mix maple syrup & coconut oil. Mix wet and try together. I used a wooden spoon to combine everything.
  2. Mix in chocolate chips
  3. Put the cookie dough into a small pan. Fridge for an hour or freeze for 20 minutes.
  4. Make chocolate topping. Microwave chocolate chips with coconut oil in bursts of 15 seconds til melted. Pour on cookie dough and fridge or freeze til the topping is solid then cut into pieces. ENJOY

Vegan Brownies - Dates! - Vegan No Bake Desserts - Gluten Free - Rich Bitch Cooking Blog

Vegan Brownies (Gluten Free)
These were stupid easy to put together. But I will admit that I wasn’t 100% sure how much “1 cup of dates” is. The original recipe didn’t say how many grams so I think I went a little light on the date. I did have some dry ingredients leftover. I incorporated as much as I could. No biggie.

This is half the size of the original recipe. This recipe was inspired by LoveHealthOK.

Vegan Brownies - Dates! - Vegan No Bake Desserts - Gluten Free - Rich Bitch Cooking Blog

1 cups dates (150 grams, might need a little more), 1/2 cup almond flour (48 grams), 3 TB cocoa powder (15 grams)

  1. Process pitted dates in the food processor til they form a date ball
  2. Mix almond flour and cocoa powder together. Knead date with the dry ingredients.
  3. Push brownie dough into a small container. (mine didn’t fit the whole container)
  4. Fridge for a little bit then cut into pieces. ENJOY

Vegan Almond Butter Cream Bars - Vegan No Bake Desserts - Rich Bitch Cooking Blog

Vegan Almond Butter Cream Bars (Gluten Free)
This is the lightest, creamiest dessert ever. They did come out a bit soft. There’s a couple ways around that. The easiest thing would be to freeze these. You could use 100% coconut cream by ensuring no liquid gets added to the mix. Chill the coconut can ahead of time so that you can separate the cream from the liquid. You can use sweetener that’s less watery than maple syrup. Thick agave, rice syrup or powdered sugar would be good options. Adding coconut oil would work magic. More nut butter would thicken this up nicely. Plus more nut butter would enhance the light flavor!

When making the crust I found that 8 dates wasn’t enough to make the oats stick together so I added 1 TB agave. That worked perfectly. This recipe was inspire by The Pretty Bee.

Vegan Almond Butter Cream Bars - Vegan No Bake Desserts - Rich Bitch Cooking Blog

Crust: 8 dates (126 grams), 3/4 cup oatmeal (80 grams), 1 TB agave (optional)

Filling: Can of coconut cream (trader joes) OR 2 coconut milk cans worth of cream only, 2 TB maple syrup (or thicker options suggested above), 6 TB almond butter or any nut (Feel free to use more!)

Chocolate topping: 1/3 cup chocolate chips (70 grams)

  1. Process dates and oatmeal in food processor til mixture is sticky. Add agave if mixture is a little dry.
  2. Press crust into small container. Put in fridge.
  3. Blend filling up and pour over crust. Put in fridge overnight or freezer for a few hours.
  4. Once filling is solid slice into bars and top with melted chocolate chips. To melt chips microwave in short 15 second bursts until smooth. Store in fridge or freezer depending how soft your filling is. ENJOY





  1. This chocolate covered cookie dough is unbelievable. So easy and tasty. I love your videos, so I had to try one of your recipes. Glad that I finally did!

    • I couldn’t eat mine fast enough. I keep thinking about making a second smaller batch and leaving out the chocolate coating. Killing my calories but I’m ready for more 🙂

  2. I’m thinking about making the cookie dough thing for an event tomorrow. Looks awesome! I see you left out the nut butter, was that intentional?

    • Are you referring to the top chocolate layer? I often try to skip steps if I assume I can get away with it. I bet you could do either option!

      Dude, totally makes these for an event. So addicting!!! You’ll be event hero <3

      • I see! It looks like Fooduzzi put nut butter in the cookie dough itself as well. But I just tried making a small batch of your version and it’s pretty rad! So I think I’ll make more just like it and hope to amaze 😀

  3. Everybody loved the cookie dough! Especially the celiac and lactose intolerant peeps. Here in rural Norway it’s rare that they get anything they can eat at events (and as a vegetarian I can relate).

    Fortunately I made enough that I still have leftovers 😀

    • THAT IS SO GREAT!!!!!!!!!!!! <3 I knew you'd be the hero! Seriously I need to make more.

  4. I just found your blog and I’m in love, it’s hard for me to not go right now to the kitchen to test your recipe (ok I’m in my bed it’s hard to leave lol).
    Hope you will continue to create some beautifull recipe !!
    Cheers from the south of France ^^

    • Yay to South of France! <3 That's so great to hear! I'm working on another dessert post right now (including no bake recipes!)

    • My guess is you could use any flour! I’m pretty sure it’s the oil and sweetener that’s holding it together 🙂

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