Hi friends, happy Valentine’s week 
. No matter how you are spending the holiday, I think we can all agree that a nice little chocolate treat is just the thing we need.
When I start testing recipes for Valentine’s day (usually in January), I am still burnt out from all the heavy Christmas desserts. I am not quite in the mood for baking again, yet, I want to share a luscious, chocolate-y treat to celebrate the day of love.
Because to me, chocolate = love! Anyone else?
These no bake brownies are the perfect balance of being indulgent, and healthy at the same time. Yes, it is possible to have an indulgent, healthy dessert.
They truly taste like delicious brownies, however, nutritious wise, they are almost more like an energy bar. Well, a really rich, dessert like energy bar, that is.
Either way, you will feel good about enjoying this healthier sweet treat.
No bake brownies have a rich, fudgy brownie layer topped with a ganache-like-frosting that is topped with a sprinkle of flaky sea salt. They are chewy and dense, and 100% a dark chocolate lover’s dream.
These brownie are so satisfying, a little goes a long way.
Why are no bake brownies healthier?
- Naturally sweetened – the brownies are sweetened with dates, while the frosting is sweetened with maple syrup.
- Lower in sugar – along with being naturally sweetened, these no bake brownies are lower in sugar then most. They are perfectly sweetened to taste like a delicious dessert, without being overly sweet.
- Healthy fats – the brownies have nuts blended right in, to create a sort of flour. (No, you don’t taste the nuts).
- Protein – the brownies have protein from the nuts.
- Fiber – between the dates, and nuts, the brownies are packed with fiber that will help fill you up.
A dessert you can truly feel good about!
Even though I do compare these no bake brownies to an energy bar because of their wholesome ingredients, I still view them as a dessert. They certainty satisfy that sweet tooth craving, but a they are quite rich, so a small serving does the trick.
Ingredients for no bake brownies with chocolate frosting:
As I said before the ingredients for both the no bake brownies, and the recipe for my vegan chocolate frosting use good, quality, healthy ingredients.
For the brownies:
- medjool dates – to sweeten the brownies, and help bind them.
- raw nuts – to make a “flour” consistency for the brownies. You can use any kind of raw, unsalted nuts you like. I used cashews, and pecans.
- cocoa powder – for that rich dark chocolate taste
- optional: cinnamon – for a little warming love that goes so well with chocolate
- kosher salt – for balance
- vanilla extract – a must in any dessert.
- optional: instant coffee – to enhance the flavor of the chocolate.
For the vegan chocolate frosting:
(vegan chocolate frosting has been a popular recipe on my blog that I updated last week to share with these brownies). The ingredients are simple:
- cocoa powder
- coconut oil, melted
- maple syrup
- vanilla extract
That’s all you need. Pretty simple, right?
How to make no bake brownies:
- Soak the dates – even if you have sticky dates, soaking the dates will ensure that you have a fudgy, moist brownie.
- Blend the nuts in a food processor – to create almost a flour like texture. You won’t be able to taste the nuts.
- Add the cocoa powder – blend to incorporate. Remove the dry ingredients.
- Blend the dates into a paste – along with the concentrated instant coffee.
- Add it all together – add back in the dry ingredients until you have a rich, thick batter.
- Press into a pan – that’s lined with parchment paper.
- Freeze – to set the brownies.
- Make the frosting – it’s so easy!!! Just mix all of the ingredients in a bowl until well combined.
- Spread frosting onto the brownies – almost done!!!
- Freeze – to set the frosting.
- sprinkle – sprinkle the frosting with flaky sea salt.
- cut – into perfect little squares.
- Devour!!
Of course, more detailed directions are in the recipe card below. But, you get the gist of it.
7 reasons you will love these no bake brownies:
- no bake – no need to turn on your oven.
- vegan and dairy free – great for sharing
- naturally gluten free – again great for sharing.
- healthier – made using real, wholesome ingredients (but you knew that already
![😉]()
) - They last a week in the fridge
- Freeze beautifully – pop them in the freezer for up to 3 months so you can pull out a brownie anytime the mood strikes.
- dark chocolate – if you are a dark chocolate fanatic, these are for you!
When to enjoy no bake brownies:
Anytime you want a healthier brownie fix!!!!
That is the short and sweet answer, but you could make them for so many occasions.
Here are some ideas:
- Valentine’s day – of course!
- During hot summers – when you don’t want to turn your oven on! YES!
- Serve at parties – these brownies are gluten free and vegan making them a great option to serve to lots of people. Just let guests know what kind of nuts are inside, incase of nut allergies.
- For edible gifts – who doesn’t want a brownie as a gift?
- traveling – these brownies are great for traveling because they can be stored in a cooler.
- packed lunches – a great little dessert for a packed lunch for work or school.
- stash them in the freezer – as I said before, these brownies freeze great making them the ideal dessert to save for later.
If you are already familiar with my vegan chocolate frosting, then you will enjoy spreading that frosting on top of these no bake brownies. Seriously the perfect match.
Do I NEED the chocolate frosting on these no bake brownies:
I think so.
Of course, you don’t HAVE to put the frosting on the brownies. But without the frosting the brownies lean more towards the realm of energy bar.
The chocolate frosting adds that extra pop of richness that takes these brownies over the top and makes them a real indulgent treat.
Besides, who doesn’t want more chocolate? Especially when it only takes 5 extra minutes to make!!! 
I hope you all enjoy these no bake brownies as much as we did.
Paul was happy that I had to make them three times before I got them just right. I liked that I could freeze the extras to save for later.
Seriously, they are so good.
Every time I take a bite all my thoughts and feelings melt away and my only focus is on the brownies.
Food therapy.
I am not saying we should eat our feelings or anything. But, there is value in slowing down to really indulge and fully be present while eating a delicious brownie (or any dessert, for that matter).
It really does feed the soul.
Drool worth photo right below! 
In case you need to hear it this week: You are enough as you are. You are loved. You are important. You are amazing.
I appreciate you.
Sending my love.
And happy brownie making.
More favorite chocolate desserts for you love:
More no bake desserts for you to try:
- peanut butter and chocolate puffed rice treats
- 5 ingredient vanilla cashew butter cups
- crunchy no bake chocolate cookies
When you make this recipe please leave a comment down below, along with a star rating. This really helps my recipes to be seen by more people. And, I always love hearing from you. Thanks friends. 
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Pin Description
Fudgy no bake brownies a delicious healthier dessert. They are packed with nutritious ingredients, and are naturally sweetened. They are great to make for any special occasion, or in the summer when you don’t want to turn on your oven.
Ingredients
Brownies
- 2 cups pitted medjool dates, divided
- 1 1/2 cups raw cashews (see notes)
- 1/3 cup raw pecans (see notes)
- 3/4 cup + 3 tablespoons cocoa powder
- Optional: 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- optional: 1 to 3 teaspoons instant coffee
Chocolate frosting
- 1 batch of my 5 minute vegan chocolate frosting – (omit the milk)
Optional topping
- flaked sea salt (I like Maldon sea salt)
Instructions
- Prepare: Grease an 8×8 baking dish and line well with parchment paper so that there are overhangs of parchment paper to pull the brownies out of the pan easily. I use two pieces of parchment paper overlapping to cover all sides. If the parchment paper wants to move while you press the brownies into the pan I use those large paperclips, or clothespins to hold the paper in place.
- Soak the dates: Add 1 1/2 cups of the dates to a heat proof bowl. Heat up filtered water to a boil (I use my tea kettle for this), pour the hot water over the 1 1/2 cup of dates just until covered. Allow the dates to soak for 15 minutes. Note: the extra 1/2 cup of dates is set aside, not for soaking.
- Blend the nuts: Add the nuts to a food processor, blend until finely ground. Be sure not to blend too long and turn the nuts into nut butter. (see photo in post). Add the cocoa powder, cinnamon, and salt, blend until well combined. Transfer the dry ingredients to a separate bowl and set aside.
- Drain the dates: Once the dates have soaked for 15 minutes, spoon out 2 tablespoons of the date water, and drain the dates from the remaining water.
- Make the instant coffee concentrate: To a small bowl add 2 tablespoons of the reserved date water along with the instant coffee granules and the vanilla extract. Mix to combine and allow the coffee to dissolve. NOTE: if you want to omit the coffee then just replace it with plain date water.
- Blend the dates: Add the soaked dates to the now empty food processor, along with all but 2 of the 1/2 cup of non-soaked dates. Blend until small bits remain, scraping down the sides as needed. Add the coffee and vanilla mixture, blend until well incorporated.
- Add the dry ingredients: Add the dry ingredients back in about 1/2 cup at a time, blending between each added increment until all of the dry ingredients have been added. Grab the dough and squeeze it between your fingers, it should stick together easily. If the dough seems too dry then add the remaining two un-soaked dates.
- Press the brownies into the pan: Transfer the dough to the prepared baking pan. Use your clean hands to press the dough into the pan as evenly as possible. I like to use the bottom of a measuring cup to really pack it in there.
- Freeze: Freeze the brownies for 15 minutes.
- Make the frosting: While the brownies are freezing make the vegan chocolate frosting. Make sure to omit the milk for this recipe.
- Spread the frosting onto the brownies: Use a small offset spatula, or a spoon to spread the frosting onto the chilled brownies. Work quickly because the frosting will stiffen up on top of the cold brownies. Sprinkle with flaky sea salt, if desired.
- Chill again: Chill the brownies in the freezer for another 20 minutes, or 40 minutes in the fridge, until the frosting is set (this really makes it easier to cut the brownies).
- Cut the brownies: To cut the brownies use the parchment paper overhangs to remove the brownies from the pan. Use a large chef’s knife to cut into even squares.
- Enjoy/store: Enjoy the brownies immediately. Store them in an air tight container in the fridge for up to 1 week. Or, freeze them for up to 2 months.
Notes
nuts: You can use any combo of raw, unsalted nuts you like here. Walnuts, almonds, macadamia nuts would all be great options. You won’t really taste the flavor of the nuts, but of course, you want to make sure you do like the nuts you choose in case some flavor comes through.
Coffee: you can totally omit the coffee if you want. You can’t taste it, but it does enhance the chocolate flavor. You could also use decaf coffee, if you prefer.
Food processor size: I have a 6 cup food processor, at the end, the food processor was a little full. It still worked well, but if you have an 8 cup food processor that will work even better.
Prep time does not include the inactive time that is required for chilling the brownies.
Keywords: dessert, chocolate, healthy dessert, no bake, gluten free brownies, dairy free brownies, egg free brownies, vegan brownies,
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