Super easy no-bake brownies (Print Version)
# Ingredients:
→ For the bars
01 -
28g raw pecans
02 -
173g packed pitted Medjool dates
03 -
1 tablespoon warm water, if needed
04 -
28g shelled pistachios, split
05 -
1 tablespoon melted virgin coconut oil
06 -
30g dried cranberries (or dried cherries/goji berries)
07 -
1 tablespoon chia seeds
08 -
21g unsweetened shredded coconut
09 -
1/4 teaspoon sea salt
10 -
3 tablespoons unsweetened cocoa powder
11 -
28g raw walnuts
12 -
1 teaspoon vanilla extract
→ For the topping and garnish
13 -
1 tablespoon dried cranberries, cherries, or goji berries
14 -
Maldon sea salt, for sprinkling
15 -
60g dark chocolate (vegan if needed)
16 -
1 tablespoon chopped pecans
17 -
1 tablespoon chopped pistachios
# Instructions:
01 -
Drop the walnuts, pecans, dates, and half the pistachios into a food processor. Pulse until the texture is coarse and crumbly.
02 -
Toss in the cocoa powder, chia seeds, shredded coconut, vanilla, and coconut oil. Run the processor again until it's sticky and a little chunky. Splash in some warm water (up to 2 tablespoons) if it feels too dry.
03 -
Gently fold in the remaining pistachios and dried cranberries. Scoop the mixture into a 20x10 cm loaf pan lined with parchment paper and firmly press it flat.
04 -
Heat the dark chocolate gently in a small pot over low heat, or microwave it in 30-second bursts, stirring between each round to make it smooth.
05 -
Spread the melted chocolate evenly over the bars by tilting the pan. Sprinkle the top with the chopped pistachios, cranberries, and pecans. Freeze for 20-45 minutes until they've set.
06 -
Once hardened, slice into 8 squares and lightly sprinkle with Maldon sea salt. Store them, covered, in the freezer for up to a month. Enjoy when you're ready!
# Notes:
01 -
Feel free to skip the melted chocolate topping for a quicker version. They'll still be tasty!
02 -
Check the full post for tips on storage and freezing.