Making sweet treats without switching on the oven has got to be one of my favourite kitchen activities.  And these no-bake tahini brownies are my latest no-bake obsession.

Made with medjool dates, tahini, mixed nuts, cacao powder plus a little maple syrup, they are they one of the easiest whole-food treats to make.

The best part is, the Magimix food processor does all of the work. It blends the nuts and dates into the softest, most gorgeous dough that is the perfect consistency.

Are these no-bake tahini brownies easy to make?

Yes, they are very easy to make! Just add all the base ingredients to the food processor and blend until smooth. 

If your dates are harder, you may need to add a little water to get the dates to fully blend. However, with a high-powered food processor like the Magimix, they will blend very easily.

Once the base is blended, separate the dough into 12 equal pieces and press down into a baking tray. I used a 12-hole, mini brownie tray but you could use a cupcake tray too.

I then top the brownies with a homemade chocolate topping and some optional chopped nuts.

Do I need to use a food processor to make these no bake brownies?

I would always recommend that you use a food processor like the Magimix for a recipe like this. 

You need one that is powerful enough to blend the dates and nuts into a smooth paste.

I wouldn’t recommend trying to make them in a blender or a less powerful food processor. Many of you have told me in the past that using a blender to blend nuts and dates has resulted in you having to buy a new blender! The consistency of the brownie will also be affected if the ingredients aren’t thoroughly blended.

If you want to know more about the benefits of using a food processor (as well as why it has a different role in the kitchen to the blender), read my article about it here.

Six Simple Ingredients with Nutritional Benefits

This recipe is made with just six key ingredients, each bringing its own nutritional benefits:

Medjool dates

Unlike more refined sugars, dates contain fibre which can slow down (or even prevent) a sugar spike in many people. They also contain quite a few minerals such as potassium, magnesium and manganese which adds to their nutritional profile. I like to use them because when blended, they hold the bars together beautifully without the need for added oils or refined sugars.

Tahini

I often get asked what tahini actually is. Tahini is a paste made from ground sesame seeds. It’s rich in protein and essential minerals like iron and magnesium. Sesame seeds are particularly high in calcium too. They are therefore a great option, if calcium is something you are monitoring on a plant-based diet. For the best results, use a tahini made with 100% sesame seeds, with no added oils or sugars.

Mixed nuts

You can use any nuts for this recipe.  I used a mixture of hazelnuts, Brazil nuts, pecan, walnuts and pistachios.  You can just use one type of nut, if you prefer, or even sub some of the nuts for seeds. I like to use a mixture as they all have their own unique nutritional benefits. They are all good sources of essential vitamins and minerals like vitamin E and magnesium. However, Brazil nuts are higher in selenium, walnuts are higher in omega 3 fatty acids and hazelnuts are higher in potassium. So, it’s great to have a combination.

Cacao powder

The lovely chocolately flavour in these brownies comes from raw cacao powder. It is a great source of antioxidants (and unlike more processed cocoa powder, cacao retains its natural antioxidants). Cacao also contains iron, magnesium, and potassium.

Maple Syrup

A natural sweetener, maple syrup adds just the right amount of sweetness without the need for more refined sugars. It’s a good source of antioxidants and contains small amounts of essential minerals like zinc and iron. 

How to make a simple 3-ingredient homemade chocolate topping:

The topping also couldn’t be easier. Simply melt some coconut oil. Combine it with cacao powder and maple syrup until smooth. 

This can then be poured on top of the brownies to make a refined sugar free topping.

If preferred, you can also melt dark chocolate and use that instead.

How to Store Your No-Bake Tahini Brownies

These brownies can be stored in an airtight container in the fridge, for up to a week. 

They can also be frozen for up to 3 months. Remove from the baking tin and freeze in an airtight box.

Recipe Tips

Substitute the tahini: If you prefer, you can substitute the tahini with almond, peanut butter or another nut or seed butter. Just use a fairly runny, smooth one.

Baking tin: I use a mini brownie tin to make these. You can also use a cupcake tin for similar results. Alternatively, make in one large block and cut into bars after they have set.

Mixed nuts: I use a mixture of nuts as I like the different nutritional benefits of each one. However, they will also work with just one nut variety, if preferred.

Topping: I’ve made the chocolate topping; however, this can also be replaced with melted dark chocolate.

Disclaimer: Some of the links in this recipe may be affiliate links. This means if you purchase through these links I may receive a small commission, at no additional cost to you. I only recommend products and services I trust. By purchasing through them, it helps me keep all of my online content free for you to access. Thank you.

No Bake Tahini Brownies

Helen Ridgeway Helen Ridgeway

Naturally gluten-free, dairy-free, and refined sugar-free, these no-bake tahini brownies are packed with nutrition and are a great nutrient-dense snack. Made with whole food ingredients and topped with a 3-ingredient cacao topping, they are the perfect guilt-free indulgence.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

chill time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Dessert, snacks

Servings 12

Calories 299 kcal

Equipment

• Magimix food processor

Ingredients

 

Base ingredients:

• 1½ cups soft medjool dates (200g)
• 1½ cups mixed unsalted nuts (210g)
• ½ cup tahini (120g)
• 3 tbsp raw cacao powder
• 3 tbsp pure maple syrup
• Pinch sea salt optional

Topping ingredients:

• 4 tbsp melted coconut oil
• 4 tbsp raw cacao powder
• 3 tbsp pure maple syrup
• Handful of nuts and some goji berries optional

Instructions

 

• Add all the base ingredients to the food processor and blend until soft and smooth. This might take a few minutes. If it doesn’t come together add 1 tbsp of water and blend again. If your dates are harder, the water helps break them down.
• Once the mixture is fully combined, separate into 12 pieces. Press down into a lined mini brownie tin (or a muffin tin) and refrigerate whilst you make the topping.
• Mix the topping ingredients together until smooth. Add a spoonful on top of each brownie. Sprinkle over a handful of chopped nuts or some goji berries for colour. Refrigerate again for at least an hour until set.

Notes

• They can be stored in an airtight container in the fridge for about a week.
• The bars can also be frozen for up to 3 months.
• The nutritional information includes the chocolate topping but not the additional chopped nuts and goji berries.

 

Disclaimer: Some of the links in this article may be affiliate links. This means if you purchase through these links I may receive a small commission, at no additional cost to you. I only recommend products and services I trust. By purchasing through them, it helps me keep all of my online content free for you to access. Thank you.

Nutrition

Calories: 299kcalCarbohydrates: 24.4gProtein: 6gFat: 19.7gSaturated Fat: 6.3gFiber: 4.4g

Keyword brownies, no bake, tahini

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