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No-bake Superfood Brownies rich in fiber, protein, and healthy fat from nuts and dark chocolate. These brownies are super chocolaty, moreish, and satisfying. Made with wholesome ingredients, no-bake, vegan, gluten-free, the perfect treat for every day!
Story behind No-bake Superfood Brownies
I’ve shared quite a few brownie recipes, and this no-bake superfood brownie one has become my recent favorite. First, it’s no-bake, which means less waiting time and effort, usually. Second, they are sooooo delicious and wholesome. And you only need 8 basic ingredients to make these lovely treats!
What’s special about No-bake Superfood Brownies?
- Nutritious: high in fiber, healthy fat, and protein
- Super rich cacao flavor
- Vegan, only use plant-based ingredients
- Delicious and wholesome
- Made with only 8 simple ingredients
- No-bake: less time and effort
- Naturally sweetened with dates, no added sugar
What Do We Need to Make It
- Dates: Make these brownies sweet, fudgy, and high in fiber! I recommend using Medjool dates or soft dates like Deglet Noor dates.
- Hazelnuts: Add a rich, nutty flavor.
- Walnuts: Another source of healthy fats and a delicious textural.
- Cacao Powder: The base of our rich chocolate flavor. Use non-alkalized cocoa powder for the most intense chocolate experience.
- Chia Seeds: Add a boost of fiber and healthy fats, and help bind the brownie mixture together.
- Nut Butter: Binds the ingredients and adds a creamy, nutty taste. Choose your favorite nut butter, like almond butter or peanut butter. (See How to Make Nut Butter)
- Dark Chocolate: Melted for the decadent ganache topping, and a source of antioxidants. Choose the one with 55-80% cacao content and make sure it’s vegan.
- Soy Milk: Helps create a smooth consistency in the ganache topping. Here I use unsweetened one. You can also use sweetened soy milk if that’s what you have.
I also add some toppings like sunflower seeds, goji berries, and desiccated coconut. It’s optional, but it’s a good opportunity to sneak in more nutritious ingredients for some extra boost and texture.
How to Make No-bake Superfood Brownies
This recipe is made of two parts: a date and nut-based chocolate brownie base and a rich chocolate ganache topping. The combination creates a fudgy, nutty brownie with a satisfying textural and flavors from all those amazing goodies!
We’ll start with the base…it’s super simple. Just add pitted dates, hazelnuts, walnuts, cacao powder, chia seeds, and nut butter into a food processor and blitz until all the ingredients turn into a delicious brownie mass. Then press the mixture into a loaf tin.
For the chocolate ganache, just melt the chocolate in the microwave for 30 seconds until it’s semi-melted. Then heat up the soy milk until it’s warm, but not too hot. Then pour the soy milk into the chocolate and stir until they are fully incorporated.
The last step is pouring the chocolate ganache over the no-bake brownie base. Add extra toppings like goji berries or seeds if you want. Then place the loaf tin in the freezer for 20–30 minutes until the brownies are fully set. Remove it from the tin, cut into squares, and enjoy!
Can I make it gluten-free?
Absolutely! Just ensure your chosen nut butter and oats (if using) are certified gluten-free.
Can I use other nuts?
Yes, feel free to use any nuts of your choice like almonds, pecans, or a mix!
Can I make it soy-free?
Can’t do soy? Use full-fat coconut milk to make it super rich and creamy.
How should I store these no-bake brownies?
Store them in airtight containers in the fridge. They’ll last about 5 days. Freeze them for up to 2 weeks for a longer shelf life.
These no-bake superfood brownies are seriously so yummy that I literally have them every day if I made them. If you want something moreish and healthy, these no-bake brownies are the answer!
Let me know in the comments if you have any questions or thoughts! Enjoy x. – Nora
What else can I make?
If you love this kind of wholesome and satisfying desserts, you can also try these:
No-bake Superfood Brownies with Ganache
Ingredients
For the No-bake Brownies
- 120 g pitted dates, (~6 Medjool dates) soaked until soft*
- 70 g hazelnuts, (1/2 cup) skinned**
- 28 g walnuts, (a heaping 1/4 cup)
- 2 Tbsp cacao powder
- 1 Tbsp chia seeds
- 60 g nut butter, I use triple nut butter (1/4 cup), or homemade nut butter
For the Ganache
- 70 g dark chocolate, 70-85% cacao content
- 45 g soy milk, unsweetened
Optional Toppings
- 1 Tbsp pumpkin seeds
- 1 Tbsp sunflower seeds
- 1 Tbsp goji berries
- 1 tsp desiccated coconut
Instructions
Make the Brownie Base
- Add the pitted dates, hazelnuts, walnuts, cacao powder, chia seeds, and nut butter to a food processor. Blitz until all the ingredients are well combined and form a sticky dough-like mixture.
- Press into pan: Line a loaf tin with parchment paper, leaving some overhang for easy removal. Press the brownie mixture evenly into the prepared tin.
Make the Ganache
- In a microwave-safe bowl, heat the chopped dark chocolate on high for 30 seconds, stirring halfway through. The chocolate should be mostly melted, with some solid chunks remaining.
- Warm the milk: In a separate saucepan, heat the soy milk over medium heat until just warm. Do not let it boil.
- Combine chocolate and milk: Pour the warm soy milk into the melted chocolate and stir gently until fully combined and smooth. The ganache should be shiny and pourable.
Assemble the Brownies
- Pour the chocolate ganache over the brownie base in the loaf tin. Spread evenly with a spoon or spatula. Add any desired toppings like goji berries or chopped nuts.
- Set the Brownies: Place the loaf tin in the freezer for 20-30 minutes, or until the brownies are completely set and the ganache is firm.
- Slice and Enjoy: Remove the brownies from the freezer and let them thaw for a few minutes at room temperature. Lift the brownies out of the tin using the parchment paper overhang. Cut into squares and enjoy!
Video
Notes
- *Dates: I recommend using Medjool dates or soft dates like Deglet Noor dates. For a richer brownie base, soak the dates in water until soft before using. The soaking time depends on how dry the dates are. If it’s Medjool dates, you only need to soak them for 10 minutes. If your dates are super dry, it might take 1–3 hours.
- **Hazelnuts: Hazelnut skin is slightly bitter, so make sure to use skinned hazelnuts. You can use both No-bake or toasted. I personally prefer toasted ones.
- Storage: These brownies can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 2 weeks.
- Adapted from Way to Healthy Kitchen
- Nutrition Facts (Calculated without toppings, using online tool. Just rough estimates): Servings: 8. Amount per serving: Calories 229, Total Fat 15.9 g, Saturated Fat 3.9 g, Cholesterol 0 mg, Sodium 8 mg, Total Carbohydrate 18.8 g, Dietary Fiber 4.7 g, Total Sugars 13.8 g, Protein 5.9 g, Calcium 19 mg, Iron 2 mg, Potassium 152 mg.
