This is a recipe that is on repeat in my house and for good reason. These brownies are gooey, sweet and delicious but refined sugar, gluten and dairy free.
They are very easy to make and totally customisable. You can easily use any nuts you like and top them with whatever nuts/seeds you have available.
I like to top with a selection of nuts/seeds and dried fruit as I think it makes them look really appealing.
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.
They also only take a few minutes to make if you have in a food processor. You just add the following ingredients and blend until smooth:
- Medjool dates
- Mixed nuts
- Peanut or almond butter
- Cacao powder
- Sea salt
The topping is a homemade raw chocolate which takes minutes to make. It also means you can judge exactly how much sugar you want to add to this. It only has 3 simple ingredients:
- Cacao powder
- Maple syrup
- Melted coconut oil
You simply mix together and pour over the base and leave to set. Super easy and amazingly delicious.
I hope you try this recipe as it’s one of my favourites and one of my most popular.
If you do, let me know what you think in the comments below.
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 a very runny nut butter to make these. If your nut butter is a little harder you may need to add some water as you blend.
- You can use any nuts for this recipe. I used a mixture of hazelnuts, almonds, cashews and walnuts. You can just use one type of nut if you prefer or even sub some of the nuts for seeds.
- They will last for 5-6 days in the fridge.
- 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 but if you prefer it less sweet, then add a little less maple syrup.
If you liked this recipe, why not try:
No Bake Almond & Strawberry Brownies
No Bake Buckwheat & Hazelnut Bars
No Bake Superfood Brownies
Ingredients
Base ingredients:
- 1½ cups mixed nuts (190g)
- 12 large, soft medjool dates
- ½ cup smooth, natural peanut butter or almond butter (120g)
- 3 tbsp raw cacao powder
- Pinch sea salt
- 1-2 tbsp water if needed or maple if you want them sweeter
Topping ingredients:
- 4 tbsp melted coconut oil
- 4 tbsp raw cacoa powder
- 3 tbsp maple syrup
- Handful of nuts/seeds/freeze dried berries to top
Instructions
- Add all the base ingredients (except the water) to a food processor and blend until soft and smooth. This might take a few minutes. If it doesn’t come together then add 1 tbsp of water (only add the other one if it doesn’t come together – it will depend on how soft your dates are and which nut butter you use).
- Press down into lined mini brownie tin (or a muffin tin) and refrigerate whilst you make the topping.
- Mix the three topping ingredients together and spoon over the top. Sprinkle over a handful of nuts/seeds and put back into the fridge for at least an hour.
Notes
- The grams measurements and nutritional values are based on the nuts I used. This may vary depending on which nuts you choose to use.
- These really need soft medjool dates. If your dates are hard, try soaking in boiling water for 20 mins then draining fully.
- You can use any nuts for this recipe. I used a mixture of hazelnuts, almonds, cashews and walnuts.
- They will last for 5-6 days in the fridge.
- The topping can also be swapped for melted dark chocolate, if you prefer.
- I use a very runny nut butter to make these. If your nut butter is a little harder you may need to add some water as you blend.
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