These simple fudge no bake brownies that are creamy as fudge, nutritious with walnuts and magnesium-rich chocolate, plus a secret ingredient that makes the chocolate flavor deep. Naturally gluten-free, refined-sugar-free, grain-free and high in protein and fiber.
These no bake brownies are no bake, and soo chocolate-y thanks to the addition of a special chocolate-enhancing ingredient - cold coffee! Like my chocolate peanut butter brownies, and my chocolate buckwheat brownies, coffee is the secret to a deep chocolate flavor.
You'll Love the Nutrition Here
The nutrition of these brownies starts with walnuts. Fresh unsalted walnuts. Nutritional doctors recommend everyone eat about 7 walnuts a day for the antioxidants alone. Not only do walnuts add a boat-load of antioxidants to these brownies, but also good fats and essential fatty acid omega-3. They also provide iron, selenium, calcium, zinc, vitamin E and some B vitamins.
Cocoa also adds nutrition including mood-boosting magnesium. Although you can also use unsweetened cocoa powder for similar nutrition. And the dates add zinc and lots of healthy fiber. I even added a touch of cinnamon this recipe to help balance blood sugar.
Date Paste - Soak 10 Medjool dates for 10 minutes in just-boiled water, or soak the dates overnight in water in the refrigerator. Then blend up the dates with ⅓ cup of water until you have a paste of apple sauce texture. Or use my date paste recipe here to make it in bulk and freeze it.
Date paste is awesome in so many recipes including my Samoa Cookies, and my Avocado Chocolate Tart. Dates are high in fiber and magnesium, so a much healthier sweetener than refined sugar.
Walnuts - I use fresh raw walnuts. You can also use half almonds, or ⅔ cup of any nut butter for an even fudgier brownie.
Cacao powder - I happen to use cacao powder in this recipe because it is higher in nutrition, but it can be harder to find and bitter so it's fine to use unsweetened cocoa powder as well.
Additional ingredients - brewed coffee, cinnamon and salt
Steps to Make
Step 1: Line a loaf pan with parchment paper.
Step 2: Make up the date paste, blend with all ingredients. The date paste here is a bit dryer then normal to keep the brownies from becoming over saturated.
Step 3: Mix mixture together, it should be a bit crumbly and sticky.
Step 4: Press into a parchment-lined loaf pan and freeze for 30 minutes before frosting. To allow for clean cut brownies, freeze for 3 hours, slice, and store refrigerated.
Make Them Nut Free
Want to make them nut free? Swap the walnuts for a mix of raw pumpkin and sunflower seeds. The brownies will be a bit dryer but nut free! Or use a seed butter for a moister brownie.
How to Serve
These brownies are wonderful as is, but adding frosting takes them to the next level. Here are two easy ways to add a frosting layer:
1. Just melt chocolate chips in a microwave at 60 seconds and pour it on!
2. My next favorite brownie frosting is a simple ganache. Just heat up ½ cup full fat coconut milk, and pour it on ¾ cup of chocolate chips. Stir until melted and pour the glorious ganache on your brownies.
Or, don't forget ice cream. Serve a brownie with a scoop of ice cream or even whipped cream. Enjoy!
More Brownies Here
Chocolate Buckwheat Brownies
Chocolate Peanut Butter Brownies
Oreo Cookie Brownies
Sweet Potato Brownies
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Fudge No-Bake Brownies
No Bake Brownies
- 1 cup date paste (blend up 10 soaked and pitted Medjool dates + ⅓ cup water)
- 1 cup walnuts or ⅔ cup nut or seed butter
- ⅓ cup cocoa powder
- 1 tablespoon brewed coffee
- ½ teaspoon cinnamon
- pinch of salt
Smooth Fudge Icing
- ½ cup full fat coconut milk
- ¾ cup chocolate chips
- Soak raw medjool dates in water, 1 hour to overnight depending on their softness. Line an 8-inch by 4-inch pan with parchment paper.1 cup date paste
To make the brownies:
- Make the date paste. To do this, rinse the soaked dates, pit them and blend them in a high speed blender, along with the water. You want a very smooth paste. Try not to add more water, but if you need to, add it in 1 tablespoon increments.
- To the blended date paste, add in the walnuts and cocoa powder - blend again until smooth. Then add in the coffee and cinnamon and salt. Blend again until smooth.1 cup walnuts, ⅓ cup cocoa powder, 1 tablespoon brewed coffee, ½ teaspoon cinnamon, pinch of salt
- Then, press the mixture into an even layer in the pan and freeze for 30 minutes before frosting.
To make frosting:
- Warm the coconut milk in a pot. Add the chocolate chips to a bowl, and pour the warmed milk on top and stir until all chips are melted. If the chips aren't melted, microwave in 15 second increments and stir again until all chips melt.½ cup full fat coconut milk, ¾ cup chocolate chips
- Pour frosting on to chilled brownies. Set in the refrigerator until frosting sets before cutting with a hot knife (I dip a knife into boiling water, wipe it dry and cut the brownies)
- Slice into 8 squares. If you store in the freezer, let them thaw 10 minutes before eating.
Looks absolutely amazing Dee, I’ll be definitely making these and using chai tea instead of coffee! ❤️
Oh what a great swap idea Edgar! Glad you like the recipe! Dee xx
These fudgy brownies look heavenly, Dee! I know they must be super creamy and indulgent because you used coconut (my favorite ingredient)!
Nisha, I agree, an amazing ingredient! Dee xx
OMG Dee!! You are leaving me speechless. These brownies look to die for! Seriously, they look so fudgy and chocolatey, I want to eat the whole batch. Adding coffee to brownies is probably the best idea ever! Wonderful photos my dear 🙂
Aww thank you Ela! Yes, coffee does enhance chocolate, and doesn't add caffeine so it's a win-win. And thank you for your kind words! Dee xx
Looks delicious and so chocolaty Dee! Love that you added coffee to complement the richness of the chocolate 😀 Yummy!!!
So glad you like the idea of coffee, Thank you! Dee xx