No-Bake Brownies
Somewhere between a brownie, a fudgey square, and an ‘oh my god’ exclamation, lies this fantastic dessert. Yet made with just fruits, nuts, and pure cacao, this treat is nutritionally on par with a natural energy bar or trail mix — what a deal! Not that you actually needed an excuse to eat a brownie. Check out the No Bake Brownie VIDEO!
INGREDIENTS:
1 cup medjool dates, pits removed
1 cup raw walnut pieces
½ cup cacao powder
pinch sea salt
1 Tbsp – ½ cup Navitas Naturals Sweetened Cacao Nibs, or regular raw cacao nibs (use quantity to taste)
DIRECTIONS:
Mix: Place walnuts in a food processor and grind for a couple seconds to form a coarse flour. While machine is running, add pitted dates, cacao powder and salt, processing until a moist, crumb-like dough has formed.
Form: Spread into an 8×8 inch pan, sprinkle with cacao nibs, and press firmly into a solid brownie layer. Cut into bite-size squares and serve. Alternately, press and roll brownie dough into small balls to make brownie bites.
Makes about 2 dozen small squares.
Healthy benefits: high antioxidants, magnesium and iron, dairy-free, gluten-free, refined sugar-free
©2009 www.juliemorris.net
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Whoo! Found some good Medjool dates and tried this recipe! Wow it is really great and a great energy boost! Thank you!
Awesome!
[...] milk for some luscious hemp milk or rice milk in your next recipe. Or take a take a ride on the superfood brownie train and I’ll meet you in the land of gastronomic paradise. Environmentalism was seriously never [...]
I had a craving, wanted something that would benefit my body as well, went to Vega, remembered I just found you and voila I had a dessert in less than 10 min. Very cool Thank You.
Jeri – Oahu
Gotta love the 10 minute desserts. Especially the ones that are guilt-free too!
[...] wanted to share my favorite dessert recipe at the moment: No Bake Brownies by Julie [...]
[...] Super Foods With Jules is a web-based cooking show hosted by Julie Morris, featuring simple, healthy and delicious recipes. Julie shares her recipe for delicious No Bake Brownies. Make in 5 minutes with just 5 natural ingredients. GET PRINTABLE RECIPE HERE. [...]
[...] The brownie universe isn’t exactly full of surprises. The combination of sugar, butter, flour, chocolate, eggs, a few extraneous ingredients, plus a little oven time, inevitably leads to some form of brownie action. Of course, the resulting degree of deliciousness is all in the details — just talk to the adamant nut-adders, the chocolate chip enthusiasts, or the “fudgy” versus “cakey” people that can seemingly never agree. Yet, by and large, the language of brownies is pretty much the same: delicious chocolate squares that just about everyone loves. Including me. . But I have a secret. With the exception of chocolate (which can be profoundly beneficial in its unprocessed form), I don’t use any of the “conventional” ingredients in my homemade brownies. In fact, I don’t even bake them. (I know — what a rebel.) Instead, by using exclusively natural, whole foods, the inherently gorgeous flavor of each healthy ingredient does all the sweet singing — without needing the crutch of sugar or butter. Undercover health benefits like antioxidants, good omega fats, potassium, magnesium (and more) nutritionally rank this dessert as more of an energy bar than an “extra 20 minutes on the treadmill indulgence.” Best of all, five ingredients plus five minutes is all it takes to go from zero to brownie. . Oh, and as for their decadent texture? Simply put: go team “fudgy.” Here’s the printable recipe. [...]
Great idea — especially for kids, since they don’t have to turn on the oven. Thanks!
Yum Yum Julie!
@Stephanie: So good for kids, yeah! Especially since they get to mush the brownies with their fingers.
Just made a batch, did not have any walnuts in the house, subbed raw cashews.
They are terrific.
Thanks for the tasty recipe and kudos on the video….
@Werve – I can imagine they would be excellent with cashews as well. Nice work.
I just made these and they are amazing! They truly taste like a dark chocolate brownie. Thank you for the recipe!
This sounds delicious! My boys are excited to make them.
I love your recipes and your hair looks great!
If you don’t like walnuts, other nuts work well, too, such as pecans or hazelnuts.
[...] the hey? I’ll give it a whirl.” It had such a mild sweet flavor. I also made a brownie recipe that I found on the internet. The ingredients are walnuts, medjool dates, salt, and cocoa powder. [...]
this was AMAZING!!!
heard about this from Brian & Alexandra’s entheosTV. me and my pal Melanie made this tonight, and actually used a bit more water than called for – but a happy accident: we ended up with this unbelievable Brownie Mousse!! 
so excellent – thanks for sharing this – can’t wait to make it again!
This is the BEST recipe EVER! I have made this recipe twice and it has been a big hit both times. Of course, I only make 8 brownies with this recipe : )
Good stuff. Mucho gracias!
These look great! and I’m going to the farmer’s market today to stock up on my date obsession
do you have to use dates, or is their another fruit alternative?
Hi Izzy – Dates are really important for the flavor and to make the ingredients stick. You can try using an equal amount of raisins or prunes, but it will not be as sweet.
What a great idea! Looks yummy. Thanks.
[...] the top and bottom layers, I used the No-Bake Brownies recipe from Julie Morris. The ingredients for the middle section (filling) and sauce are as [...]
…love these brownies! What is the best way to store them and how long do they keep? (not that they’ll be around that long, just thinking about traveling/hiking)
In an airtight container/wrapped in plastic they’ll keep for a couple weeks! Totally ideal for travel/outdoor adventures.
I just made it but its kind of way sitcky and greasy.. is it too much dates?
Hi chung-ting, it sounds like your dates were extremely moist. Play around with adding more walnuts, about a handful at a time until the texture is that of a soft fudge-like brownie. You don’t need to process the walnuts for too long – just enough to grind into a coarse flour, and not a walnut “butter.”