No Bake Coconut Brownies Recipe

Introduction

These no bake coconut brownies are a delicious and wholesome treat, combining rich dates, nuts, and creamy coconut layers topped with melted chocolate. They require no oven and come together quickly, making them perfect for a healthy snack or dessert.

Ingredients

• 2 cups medjool dates, packed*
• 1 cup raw almonds
• 1 cup raw walnuts
• 1/2 cup cocoa powder or cacao powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups unsweetened shredded coconut
• 1/4 cup coconut cream**
• 1/4 cup maple syrup, honey, or agave
• 2 tbsp coconut oil
• 1/4 tsp salt
• 1 1/2 cups chocolate chips
• 2 tbsp coconut oil or 1/3 cup coconut cream**

Instructions

1. Step 1: Line an 8×8 inch baking dish with parchment paper, leaving some overhang to make it easy to lift the brownies out.
2. Step 2: Add medjool dates, almonds, walnuts, cocoa powder, vanilla extract, and 1/4 tsp salt to a food processor. Blend until a crumbled, sticky dough forms. If too dry, add a couple more dates or 1 tsp coconut oil for moisture.
3. Step 3: Transfer the dough to the baking dish and firmly press into an even layer with clean hands. Set aside.
4. Step 4: In the food processor, combine shredded coconut, coconut cream, maple syrup, coconut oil, and 1/4 tsp salt. Pulse until a wet, sticky, crumbly mixture forms. You can keep it slightly chunky for texture.
5. Step 5: Spread the coconut mixture evenly over the brownie base and press down firmly. Set aside.
6. Step 6: Melt chocolate chips with 2 tbsp coconut oil or 1/3 cup coconut cream in short intervals in the microwave, stirring between to avoid burning. Pour the melted chocolate over the coconut layer and spread evenly.
7. Step 7: Refrigerate the assembled brownies for at least 1 hour. Once firm, slice into 16 bars and enjoy.

Tips & Variations

• If the base mixture feels too dry, adding extra dates or a little coconut oil helps achieve the right stickiness.
• Use cacao powder instead of cocoa for a raw, slightly less processed option.
• Swap walnuts or almonds for pecans or cashews based on your preference.
• For a sweeter coconut layer, adjust the amount of maple syrup or honey.
• Keep the coconut layer chunky for added texture or blend smoother if preferred.

Storage

Store these brownies in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to 3 months. To serve, thaw in the refrigerator or at room temperature for about 30 minutes. The brownies hold their shape best when kept cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of almonds and walnuts?

Yes, you can substitute with pecans, cashews, or any nuts you prefer. Just use the same quantity and blend until crumbly and sticky.

Do I have to use coconut cream?

Coconut cream adds richness and moisture, but you can substitute it with full-fat coconut milk or skip it if needed, though the texture may be slightly different.

No Bake Coconut Brownies Recipe

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★★★★★

4.6 from 73 reviews

• Author: Charlotte
• Total Time: 1 hour 15 minutes
• Yield: 16 bars 1x
• Diet: Vegan

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Description

These No Bake Coconut Brownies are a delicious, healthy treat combining rich medjool dates, crunchy nuts, and creamy coconut layers topped with melted chocolate. Perfect for a quick, nutritious snack or dessert without turning on the oven, they offer a naturally sweet and satisfying flavor with wholesome ingredients.

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Ingredients

Scale 1x2x3x

Brownie Base

• 2 cups medjool dates, packed
• 1 cup raw almonds
• 1 cup raw walnuts
• 1/2 cup cocoa powder or cacao powder
• 1 tsp vanilla extract
• 1/4 tsp salt

Coconut Layer

• 2 cups unsweetened shredded coconut
• 1/4 cup coconut cream
• 1/4 cup maple syrup, honey, or agave
• 2 tbsp coconut oil
• 1/4 tsp salt

Chocolate Topping

• 1 1/2 cups chocolate chips
• 2 tbsp coconut oil or 1/3 cup coconut cream

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Instructions

1. Prepare the Baking Dish: Line an 8×8 inch baking dish with parchment paper, leaving some overhang to easily lift out the brownies later and prevent sticking.
2. Make the Brownie Base: In a food processor, blend medjool dates, almonds, walnuts, cocoa powder, vanilla extract, and 1/4 tsp salt until a sticky, crumbly dough forms. It should be able to be pinched together; add extra dates or 1 tsp coconut oil if too dry.
3. Press Brownie Layer: Transfer the dough to the lined baking dish and firmly press it into an even layer using clean hands. Set aside.
4. Prepare Coconut Layer: Add shredded coconut, coconut cream, maple syrup, coconut oil, and 1/4 tsp salt to the food processor. Pulse until a wet, sticky mixture forms. It can be left chunky or smoother depending on preference.
5. Press Coconut Layer: Transfer this mixture over the brownie base in the baking dish and press down firmly with clean hands into an even layer.
6. Melt Chocolate Topping: In a bowl, combine chocolate chips with coconut oil or coconut cream. Microwave in short intervals (30 seconds for oil or 15 seconds for cream), stirring between, until melted but not burned.
7. Top Brownies: Pour the melted chocolate evenly over the coconut layer and spread smoothly across the surface.
8. Chill and Serve: Refrigerate the layered brownies for at least 1 hour until set. Use the parchment paper edges to remove from the pan, then slice into 16 bars and enjoy.

Notes

• Medjool dates should be pitted and soft for easier blending.
• Adjust sweetness by choosing maple syrup, honey, or agave as preferred.
• Coconut cream can be substituted with extra coconut oil for the topping if desired.
• Keep the brownies refrigerated to maintain firmness, especially in warm weather.
• Use high-quality dark chocolate chips for a richer flavor.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake brownies, coconut brownies, vegan dessert, healthy brownies, raw dessert, vegan snack