Description
These no-bake coconut brownies are a decadent, guilt-free treat. They feature a fudgy brownie base, a creamy coconut middle, and a smooth chocolate ganache topping. Made with wholesome ingredients like almonds, walnuts, dates, and shredded coconut, these bars are vegan, gluten-free, and refined sugar-free.
Ingredients
Scale
- Brownie Layer:
- 2 cups medjool dates (pitted, packed)
- 1 cup raw almonds
- 1 cup raw walnuts
- 1/2 cup cocoa powder (or cacao powder)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Coconut Layer:
- 2 cups unsweetened shredded coconut
- 1/4 cup coconut cream (or thick cream from full-fat coconut milk)
- 1/4 cup maple syrup (or honey/agave)
- 2 tablespoons coconut oil
- 1/4 teaspoon salt
- Chocolate Ganache Layer:
- 1 1/2 cups chocolate chips
- 2 tablespoons coconut oil (or 1/3 cup coconut cream)
Instructions
- Line an 8×8 inch baking dish with parchment paper, ensuring some overhang for easy removal.
- In a food processor, combine medjool dates, almonds, walnuts, cocoa powder, vanilla extract, and salt. Blend until a sticky, crumbled dough forms. Add a date or coconut oil if too dry.
- Press the brownie mixture firmly and evenly into the bottom of the lined pan.
- In the food processor, combine shredded coconut, coconut cream, maple syrup, coconut oil, and salt. Pulse until a sticky, somewhat wet crumb forms.
- Press the coconut mixture evenly over the brownie layer.
- Gently melt chocolate chips with coconut oil or coconut cream. Microwave in short intervals, stirring between each, or melt over low heat. Avoid overheating.
- Pour the melted chocolate evenly over the coconut layer.
- Chill the pan in the refrigerator for at least 1 hour until firm.
- Lift the brownies out using the parchment paper overhang. Slice into 16 bars.
- Let sit at room temperature briefly if too firm before serving.
Notes
- Use soft Medjool dates; soak hard dates in hot water for 10 minutes, drain, and pat dry if needed.
- Ensure dates are pitted.
- Use canned coconut cream or the thick cream from full-fat coconut milk for the coconut layer.
- For clean slices, run a knife under hot water, wipe dry, slice, and repeat cleaning and reheating the knife between cuts.
- Store brownies in a sealed container in the fridge for up to 5 days.
- For longer storage, freeze for 2-3 months. Thaw partially before slicing frozen brownies.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: General
Nutrition
- Serving Size: 1 brownie
- Calories: 385 kcal
- Sugar: 29 g
- Sodium: N/A
- Fat: 25 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: N/A