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No Bake No Fuss Mini Brownie Strawberry Sundaes                                                             



  • 1/2 cup creamy or crunchy natural unsalted almond butter
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons cocoa powder
  • 3/4 cup oats (old fashioned, not quick)
  • 1/4 cup chocolate chips, measured, then finely chopped
  • wax or parchment paper

For the toppings:

  • 1 cup reduced sugar/natural strawberry preserves
  • 1 cup light vanilla ice cream
  • chopped almonds (optional, for garnish)



1. In a medium sized bowl, combine the maple syrup, cocoa, vanilla and almond butter and mix well.

2. Stir in the oats and chocolate chips and mix some more.  Press mixture into an 8 by 8 inch pan. (Lining the pan with a large rectangular piece of wax/ parchment paper, placing the mixture on one side and then folding the paper over to press down works nicely since the dough is a bit sticky.)

3. Chill in the fridge for an hour or more or in the freezer for 10-15 minutes and cut into 16 squares.

4. Heat the strawberry preserves in microwave (about 10-15 seconds per tablespoon). Top each brownie with 1 tablespoon ice cream and 1 tablespoon strawberry preserves and garnish with additional chopped almonds.

Makes 16 mini sundaes.


Wrapping any leftover individual brownie squares in wax paper and storing in baggies in the freezer or fridge is great for convenience.  


Courtesy of:


Marie Feldman, RD, CDE


Nutrition Facts

Serving Size: 1/8th of recipe

Servings Per Recipe:16


Amount Per Serving

Calories 130

Total Fat 6 g

Saturated Fat 1 g
Sodium 5 mg


Total Carbohydrate 17 g
Dietary Fiber 1 g
Sugars 12 g

Protein 3 g