Description
These No Bake Superfood Brownies are a delicious and nutritious treat packed with healthy fats, fiber, and protein from a blend of nuts, dried fruit, and chia seeds. Naturally sweetened and vegan, they offer the perfect fudgy brownie flavor without any baking. Gluten-free and ideal for a quick energy-boosting snack, these bars are topped with melted dark chocolate and garnished with nuts and dried berries for extra texture and flavor.
Ingredients
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 tablespoon 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 base ingredients. Add dates, walnuts, pecans, and ¼ cup of pistachios to the bowl of a food processor. Process until the mixture becomes chunky, ensuring the nuts and dates begin to combine but still retain some texture.
- Add dry ingredients and mix. To the processor, add shredded coconut, chia seeds, cacao powder, melted coconut oil, and vanilla extract. Process again until the mixture is chunky and begins to slightly clump together. If the mixture feels too dry, add 1 to 2 tablespoons of warm water to help bind the ingredients.
- Incorporate remaining nuts and dried fruit. Add the remaining ¼ cup of pistachios and dried cranberries to the processor. Pulse a few times until the pistachios are roughly chopped but still chunky, making sure the dried fruit is well distributed throughout the mixture.
- Press mixture into pan. Transfer the mixture into an 8×4 inch loaf pan lined with parchment paper. Press evenly towards the sides and bottom of the pan to create a compact, uniform layer.
- Melt chocolate topping. Place the dark chocolate in a small saucepan over low heat and melt gently, stirring continuously to avoid burning. Alternatively, melt the chocolate in the microwave in 30-second increments, stirring between intervals until smooth and fully melted.
- Apply chocolate and garnish. Pour the melted chocolate over the pressed nut mixture, tilting the pan to cover the surface evenly. Garnish with chopped pistachios, dried cranberries, chopped pecans, and sprinkle with Maldon sea salt to taste.
- Set and chill. Place the pan in the freezer for 20 to 45 minutes to allow the bars to harden and the chocolate to set completely.
- Serve and store. Once firm, remove from freezer, sprinkle with additional Maldon sea salt if desired, and cut into 8 squares. Store covered in the freezer for up to 1 month for optimal freshness.
Notes
- You can substitute dried cranberries with dried cherries or goji berries based on preference.
- If the mixture is too dry while processing, add warm water in small increments to achieve the right consistency for pressing.
- Use vegan dark chocolate to keep the recipe completely vegan.
- Store bars in the freezer to maintain texture and freshness, especially in warmer climates.
- Chia seeds add extra fiber and help bind the ingredients naturally.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Cook
- Cuisine: Healthy/Superfood