No-Bake Brownies with Raw Honey

March  9, 2015
Author Notes

Is there anything better than a dessert that is GOOD for you? Me thinks not. Because these brownies are made with raw honey, they provide all of those nutritional benefits of raw honey - boost your immune system, ramp up your metabolism and satisfy your sweet tooth with less honey than table sugar (because honey has a sweeter flavor). PLUS, the no-bake aspect preserves all of those nutritional benefit which would be destroyed in the oven. And perhaps the most important factor: they taste really, really good. I use a honey sourced from happy bees in the Catskills, made by Catskills Provisions. And I adapted this recipe from one by the National Honey Board. —Caitlin Raux Gunther

  • Serves 12-14
  • 1/2 cup raw honey
  • 1/4 cup coconut oil
  • 1/4 cup cashew butter
  • 1/4 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 cup coarsely chopped almonds
  • 1/2 cup coarsely chopped walnuts
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup sunflower seeds
  • 1 cup rolled oats
  • 1 tablespoon unsalted butter
In This Recipe
  1. In a medium-sized saucepan over low heat, mix together honey, coconut oil, cashew butter, sea salt, vanilla and cinnamon until mixture is thoroughly combined and smooth. Should take 5 – 8 minutes.
  2. Meanwhile, in a large bowl, combine almonds, walnuts, semi-sweet chocolate chips, sunflower seeds and rolled oats.
  3. Slowly pour the honey mixture into the bowl with dry ingredients, using a wooden spoon or rubber spatula to mix.
  4. Grease with butter an 11 x 7 inch (or 8 x 8 in) baking dish and pour in mixture. Sprinkle extra chopped walnuts and sunflower seeds on top, gently pressing them down so that they are just slightly absorbed into honey mixture.
  5. Refrigerate for at least an hour. Then slice into squares and serve.
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Caitlin is a Paris-based writer and editor. She wrote about food and wine while living in Madrid after college, and had a brief career as a lawyer before moving back to Spain to work in restaurants and attend culinary courses at the Basque Culinary Center in San Sebastian. She has worked or staged at Septime in Paris, Mina and Nerua in Bilbao, and Bien Cuit in Brooklyn. In 2018, she and her husband launched a pop-up sandwich shop in Mallorca, Spain. Caitlin now lives in an ovenless apartment in the 9th arrondissement with her husband, Guillaume, and daughter, Mimi.