Annika Eats

No Bake Brownie

These are filled with chocolate, nuts, dates and wholesome goodness. They are chewy, soft and crunchy all at once in every bite. No heat required and very simple to whip up. 

This recipe is perfect if you have dietary restrictions and allergies. It happens to be filled with the nutritious ingredients that are good for you. It is filling, indulgent and the best of all, chocolatey. I love making this as it doesn’t require any heat to make them and they store well in the fridge. You don’t need any fancy equipment to make these as well and if you didn’t have enough reasons to make this recipe let the fact of it being delicious be the only reason you need. 

I remember fool proofing this recipe because of my best friend Natasha who is in India. She’s not much of a cook but loves to eat. She wanted an easy to make, chocolate recipe that was below beginner standards, I reached for this recipe and realized she wouldn’t be able to follow it, so thanks to her, I simplified the recipe and made sure it was suitable for anyone to make it. Also, she made the brownies a couple of times with success. 

The main aspect to keep in mind for this recipe is the fact that it is a no bake brownie with many substitute options for vegans, gluten free diets, low in sugar, etc. Also, they don’t demand much from you as they firm up in the fridge while you sip a coffee/tea. I like cutting them into squares and serving with some coconut cream or blending it into my smoothies as well. 

What ingredients do you need to make the brownies?

The main ingredient here has to be the dates, I have used the really soft and sticky Medjool dates here you can use any dates you have. If the dates you are using are dry, rehydrate them in hot water for a little moisture, drain out the water and use as required. The next ingredient is nuts, I use a mixture of walnuts, almonds and macadamia nuts. Cocoa powder is a must here you cannot skip it cause these are the only ingredients you need for the brownies! That’s it, 3 ingredients. I make this frosting to go on the top of the brownie that adds a richness to the recipe. The frosting includes cocoa powder, coconut oil, honey. You can top the brownie with cocoa nibs, chocolate chips, freeze dried raspberries, sea salt, more nuts etc. 

What substitutes can you use to make the brownies?

Unfortunately you cannot substitute the dates for any other ingredient. You can use any nuts you like to make this recipe. Peanuts add a snickers taste to the brownies but cashews make it more rich and indulgent. You could use a mixture of seeds as well. As for the cocoa you can use cacao powder, dutch processed cocoa or any cocoa powder you can get your hands on. The frosting is optional but the ingredients are interchangeable. You can use olive oil or rapeseed oil instead of coconut oil and any sweetener like maple syrup or date paste to replace the honey to keep the recipe vegan. 

What equipment do you need?

I use a food processor to make the brownies batter but you you can use any mixer you have. You cannot skip on this though, it is the only equipment you need. I have tried making them in a Nutribullet and it does work but you need to keep scraping down the sides often to ensure everything is mixed in well. To make the frosting you need a bowl and spoon. Also, these brownies need to be chilled hence, you must place them in the fridge once done. 

How to make the brownies?

The nuts are added into the food processor and blitzed until coarse. Add the cocoa powder and blend again. Add the pitted dates and blend until a sticky dough is formed. Transfer to a lined 8inch tin with baking paper and using the back of a spoon flatten it out. To make the frosting mix all the ingredients together and pour over the brownie. Add your toppings and let it chill for an hour before cutting and serving. 

Storing the brownies?

Once they are set, the brownies can be cut into squares and stored in air tight containers for upto 2 weeks in the fridge (if they last that long) however they can be stored in the freezer for upto 3 months. Once ready to serve let them thaw completely, I would prefer not serving them warm as they might break apart. 

Now that we have covered how to make these No Bake Brownies, let us get down to making them. Happy Eating Ninjas!

No Bake Brownies

These are filled with chocolate, nuts, dates and wholesome goodness. They are chewy, soft and crunchy all at once in every bite. No heat required and very simple to whip up.
Prep Time 10 mins
Chill Time 1 hr
Course Breakfast, Dessert, Snack, Sweet tooth, Post Workout, tea time, Bars, High Tea
Cuisine American
Servings 12 Squares

Equipment

  • Food processor (any mixer)
  • Spoon
  • 8inch Square tin
  • Baking paper
  • Small bow

Ingredients
  

  • 2 1/2 cups Medjool Dates
  • 2 1/2 cups Nuts Almonds, walnuts, macadamia nuts
  • 3/4 cup Cocoa powder

Optional:

  • 1 tsp Vanilla

Frosting:

  • 3 tbsp Cocoa powder
  • 1 tbsp Coconut oil
  • 2 tbsp Maple syrup

Toppings:

  • Chocolate chips
  • Cocoa nibs
  • Raspberries
  • Nuts
  • Sea salt

Instructions
 

  • Add the nuts into the food processor and blitz until coarse. Add the cocoa powder and blend again.
  • Add the pitted dates and blend until a sticky dough is formed.
  • Transfer to a lined 8inch tin with baking paper and using the back of a spoon flatten it out.
  • To make the frosting mix all the ingredients together until smooth and pour over the brownie.
  • Add your toppings and let it chill for an hour before cutting and serving.

Notes

  • You can leave the brownie as it is without the frosting but it is better with it.

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