Description

These No Bake Superfood Brownies are a delicious and wholesome treat packed with nutrient-dense ingredients like Medjool dates, raw nuts, chia seeds, and unsweetened cacao. They require no baking, making them a perfect quick and healthy dessert or snack option. Topped with melted dark chocolate and garnished with crunchy nuts and dried fruits, these brownies deliver rich flavors and satisfying textures while being naturally sweetened and gluten-free.

Ingredients

Scale

For the Bars:

1 cup (173g) packed pitted Medjool dates
¼ cup (28g) raw walnuts
¼ cup (28g) raw pecans halves
½ cup (28g) shelled pistachios, divided
¼ cup (21g) unsweetened finely shredded coconut
1 tablespoon chia seeds
3 tablespoons unsweetened cacao powder (or cocoa powder)
1 tablespoon melted virgin coconut oil
1 teaspoon vanilla extract
¼ teaspoon sea salt
¼ cup (30g) dried cranberries (or dried cherries or goji berries)
1–2 tablespoons warm water, if necessary

For the Topping:

2 ounces dark chocolate bar (vegan, if desired)

To Garnish:

1 tablespoon shelled chopped pistachios
1 tablespoon dried cranberries, cherries or goji berries
1 tablespoon chopped pecans
Maldon sea salt, for sprinkling on top

Instructions

Process Nuts and Dates: Add the pitted Medjool dates, raw walnuts, raw pecan halves, and ¼ cup of shelled pistachios into the bowl of a food processor. Pulse until the mixture is chunky but not too finely ground.
Add Remaining Dry Ingredients: Incorporate the unsweetened shredded coconut, chia seeds, cacao powder, melted virgin coconut oil, and vanilla extract to the processor. Process again until the mixture becomes chunky and starts to clump together. If the mixture appears dry, add 1 to 2 tablespoons of warm water to help it come together.
Mix in Nuts and Dried Fruit: Add the remaining ¼ cup of pistachios and the dried cranberries to the food processor. Pulse a few times until the pistachios remain slightly chunky. Transfer the mixture into an 8×4 inch loaf pan lined with parchment paper and press it evenly toward the sides of the pan to form a compact base.
Melt the Dark Chocolate: Place the dark chocolate in a small saucepan over low heat and stir continuously until melted and smooth. Alternatively, melt the chocolate in the microwave in 30-second increments, stirring between each until fully melted.
Cover and Garnish: Pour the melted chocolate evenly over the pressed brownie mixture by tilting the pan. Garnish the top with chopped pistachios, dried cranberries, chopped pecans, and a light sprinkle of Maldon sea salt.
Chill and Serve: Place the brownies in the freezer for 20 to 45 minutes to harden. Once set, remove from the freezer, cut into 8 squares, and serve. Store leftover brownies covered in the freezer for up to 1 month.

Notes

Use soft Medjool dates for easier processing; soak dried cranberries if they are too hard.
If mixture is too dry, add warm water gradually to avoid over-moistening.
Store brownies in the freezer to maintain their firmness and freshness.
Feel free to substitute nuts with your preferred varieties or go fully vegan by using vegan dark chocolate.
The Maldon sea salt adds a nice balance to the sweetness but can be omitted if desired.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert, Snack
Method: No-Cook
Cuisine: American

Keywords: no bake brownies, superfood brownies, healthy brownies, vegan brownies, gluten free dessert, raw brownies, chocolate snacks, raw vegan dessert