You must know by now that I’m a big fan of a no-bake recipe. And these no bake almond & strawberry brownies are one of my favourites.
Not only are they incredibly easy to make, they also use just a few whole-food ingredients. They are gluten-free, refined sugar-free, dairy-free and a great healthy treat.
They are a great snack to have in the fridge when you need a sweet treat but want something that isn’t full of ultra-processed ingredients.
How to make No Bake Brownies
These brownies are very easy to whip up. Just take some really soft medjool dates and blend with almonds, almond butter, almond flour and raw cacao powder. I like to also add in some freeze-dried strawberries in the brownie mix too.
Freeze-dried strawberries are a great one to try when fresh strawberries are out of season. They bring a really great pop of colour and a sweet berry taste.
Once blended, the base should be soft and sticky. You can then press it down into a brownie tin (either individual or a larger tin).
What is a good topping for No Bake Brownies?
I like to use a homemade chocolate topping for these brownies. It only takes minutes to make. This means you can judge exactly how much sugar you want to add to it.
It only has three ingredients – raw cacao powder, maple syrup and melted coconut oil. Just mix them together and pour on top of the brownies.
Once refrigerated until the topping is set, they are done. Super easy!
Give them a try and let me know what you think in the comments.
The ingredients you need for these no bake almond & strawberry brownies recipe is:
- Medjool Dates
- Almond Butter
- Whole almonds
- Ground almonds
- Freeze-dried strawberries
- Maple syrup
- Cacao powder
- Coconut oil
Medjool Dates
These dates help bind the ingredients together without the need for cooking. They give the brownies a chewy texture that tastes quite caramelly. Medjool dates are also a great natural sweetener that are packed with nutrients, including fibre, potassium, magnesium, and B vitamins. And because of the fibre content, they are less likely to spike your blood sugar.
Almond Butter
This nut butter provides a rich and creamy texture that helps bind all the ingredients together. It is a fantastic source of healthy fats, particularly monounsaturated fats and is packed with protein, making these brownies quite filling too. Almond butter is also rich in vitamin E. Try and ensure you use a natural nut butter with just nuts (and maybe a little sea salt).
Almonds
I’ve used both whole almonds and ground almonds in these brownies. They are blended anyway, but I think you get a nicer texture using both. Almonds are a powerhouse of nutrition, offering high levels of vitamin E, fibre, and healthy fats. They are also a good source of protein.
Freeze-Dried Strawberries
Freeze-dried strawberries are a great choice to bring colour to sweet treats, especially when fresh strawberries are out of season. Even though they are freeze-dried they still contain vitamins, particularly vitamin C.
The Topping Ingredients:
Maple Syrup
These brownies are sweetened with pure maple syrup. Maple syrup contains a variety of antioxidants as well as small amounts of minerals such as zinc and manganese. You can use any liquid sweetener for these bars, but I love the flavour you get from maple syrup. Any sugar should be used in moderation and the maple is there to sweeten the topping.
Raw Cacao Powder
Raw cacao powder gives these brownies their deep, chocolatey flavour. Unlike processed cocoa powder, raw cacao retains a lot of its nutrients because it hasn’t been exposed to high heat. Cacao is incredibly rich in antioxidants. It’s also a good source of magnesium, iron, and calcium too. I’ve used it here in the brownie base and in the topping.
Coconut Oil
Coconut oil is used in the topping, combined with cacao powder and maple syrup to provide an alternative to chocolate. I use coconut oil as it is solid at room temperature (so helps with hardening). It’s a saturated fat so you don’t want lots and lots of it. However, it has antimicrobial properties due to its lauric acid content, which can help boost your immune system, so it one of my preferred fat sources for sweet treats.
Storage and Shelf Life
One of the great things about these no-bake brownies is that they store really well. Once prepared, they can be kept in an airtight container in the fridge for up to 10 days. This makes them a great make-ahead treat. If you prefer a firmer texture, you can store them in the freezer, where they will keep for up to three months. Just allow them to thaw for a few minutes before enjoying.
Recipe Tips
- These really need soft medjool dates. If your dates are hard, try soaking in boiling water for 20 mins, then draining fully.
- I use quite a runny, smooth almond butter for this recipe. If your nut butter is a little harder, you may need to add some water as you blend. This will ensure a smother and softer consistency.
- The topping can also be swapped for melted dark chocolate, if you prefer.
- I have stated the quantities for the topping in the ingredients list. However, if you prefer it less sweet, add a little less maple syrup.
If you liked these for no bake almond & Strawberry brownies, why not try:
No Bake Almond & Strawberry Brownies
Equipment
- Magimix food processor *affiliate link
Ingredients
Base ingredients:
- 1 cup raw, unsalted almonds (140g)
- 1 cup almond flour (100g) (ground almonds)
- 1½ cups soft medjool dates (225g) pitted
- ½ cup almond butter (120g)
- 3 tbsp cacao powder
- 3 tbsp freeze dried strawberry pieces
Topping ingredients:
- 4 tbsp coconut oil melted
- 4 tbsp cacao powder
- 3 tbsp maple syrup
- Freeze-dried strawberries and chopped almonds to decorate
Instructions
- Add all the base ingredients to a food processor and blend until smooth. Add 1-2 tbsp of water as you blend. This will help the mixture come together.
- Separate the mixture into 12 equal pieces. Press down into cupcake cakes. Refrigerate whilst you make the topping.
- Mix the topping ingredients together and pour over the top of each one. Sprinkle over some additional strawberries and a few chopped almonds. Refrigerate again to set.
Notes
- Store in the fridge. They will last for up to 10 days.
- Alternatively, freeze for up to 3 months.
- For best results, use a runny, smooth almond butter and very soft dates.
Thank YOU so much for uncuping the measurement!
You are welcome! X
Thank you so much for the chocolate ganache topping recipe. My granddaughter has a dairy allergy and is intolerant of soy, meaning chocolate is a no go for her. This substitute is awesome 👍
You are very welcome – glad you like it!