These no bake superfood brownie bites are the perfect healthy treat – naturally sweetened with dates, packed with nuts and rich chocolate flavor, and completely gluten-free and vegan.
Healthy Sweets
I almost always have a batch of these healthy superfood brownies in the fridge. After a meal, I like a little dessert but don’t want to reach for unhealthy snacks loaded with sugar and empty calories. That’s where these no bake brownie bites come in: They’re quick, easy, and taste like healthy chocolate truffles!
I cut them into small bite-sized squares, so each piece has only about 40 calories. That way I can enjoy them guilt-free while satisfying my sweet tooth.
Why You’ll Love This Recipe
- No Baking Required: Just blend everything in a food processor, press into a pan, chill, and enjoy!
- Refined Sugar-Free: Sweetened only with dates and dried fruits, no refined sugar needed.
- Nutrient-Packed: These raw date brownies are full of fiber, healthy fats, and antioxidants.
- Vegan & Gluten-Free: Suitable for almost every diet.
- Long-Lasting: They stay fresh for up to two weeks in the fridge – perfect for meal prep!
Ingredients
See recipe card for measurements.
- Dates: Use soft, pitted dates. If yours are dry, soak them briefly in hot water but don’t add any extra liquid to the recipe. Dates add natural sweetness and a chewy texture.
- Mixed Nuts: Almonds, hazelnuts, walnuts, pecans, or cashews work well. They add crunch, protein, and healthy fats. Use any mix you like!
- Coconut flour: Helps bind the mixture. If you don’t have it, replace it with 2 tablespoon ground oats.
- Unsweetened Cocoa Powder: For a rich chocolate flavor. You can swap a little for chocolate whey protein powder if you want extra protein, though I find it a bit too sweet.
- Raisins: Add extra sweetness and chewiness. Cranberries or currants work too.
- Dried Mango Slices: For a fruity note. Dried apricots make a good substitute.
- Salt: Just a pinch to enhance the chocolate flavor.
- Water: Helps the mixture stick together. Add more if needed.
- Toppings: Dark chocolate (or chocolate chips), coconut oil, fleur de sel, chopped nuts, dried mango, or even freeze-dried berries for decoration.
How To Make
01
Blend Dates & Nuts
Pulse the dates and nuts in a food processor until roughly chopped.
02
Add The Rest
Add coconut flour, cocoa powder, raisins, dried mango, salt, and water. Blend until everything comes together into a sticky mixture. It doesn’t need to be completely smooth.
03
Shape & Chill
Press the mixture into a parchment-lined 8-inch (20 cm) loaf pan. Spread melted dark chocolate on top, sprinkle with fleur de sel, dried mango, and chopped nuts. Chill until firm.
04
Slice & Enjoy
Cut into small squares (about 1-inch / 2.5 cm pieces). I get around 24 bite-sized brownies from one batch.
Storage
Keep the brownies in an airtight container in the fridge for up to 2 weeks. They’re perfect to have on hand whenever a chocolate craving strikes!
More Healthy Sweets
- No Bake Chocolate Pie (Raw, Gluten-Free & Vegan)
- Healthy Banana Oatmeal Chocolate Chip Cookies
- Paleo Brownies
- Chocolate Covered Dates with Peanut Butter
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📖 Recipe
No Bake Superfood Brownies
These no bake superfood brownie bites are the perfect healthy treat – naturally sweetened with dates, packed with nuts and rich chocolate flavor, and completely gluten-free and vegan.
Course SweetsCuisine VeganKeyword no bake brownie bites, superfood brownies
Prep Time 10 minutes minutesTotal Time 10 minutes minutes
Servings 24 Brownie Bites
Calories 39kcal
Author Aline Cueni
Equipment
Ingredients
- ⅔ cup soft pitted dates
- ⅓ cup mixed nuts
- 2 tablespoons coconut flour
- 1 tablespoon cacao powder
- 1 tablespoon raisins or currants, cranberries
- 4 dried mango slices or apricots
- ¼ teaspoon salt
- 1 tablespoon water
Topping
- ¼ cup dark chocolate chips
- ½ teaspoon coconut oil
- a sprinkle fleur de sel
- a few chopped dried mango slices
- a few chopped nuts
Instructions
- Pulse the dates and nuts in a food processor until coarsely chopped.
- Add coconut flour, cocoa powder, raisins, dried mango slices, salt, and water. Blend again until you get a sticky mixture. It doesn’t need to be completely smooth.
- Press the mixture firmly into a parchment-lined 8-inch (20 cm) loaf pan, smoothing the top with the back of a spoon.
- Melt the chocolate and coconut oil over a double boiler (or in the microwave). Pour over the brownies and spread evenly with a spoon or spatula. Sprinkle with fleur de sel, chopped dried mango, and nuts.
- Freeze for 20 minutes (or refrigerate for 3 hours) until set. Cut into 1-inch (2.5 cm) squares with a sharp knife. This makes about 24 small brownies.
Video
Notes
- Storage: Keep the brownies in an airtight container in the fridge for up to 2 weeks. They taste best cold!
- Coconut oil: Makes the chocolate a little thinner for spreading, but you can leave it out if you prefer.
- Protein boost: Replace some of the cocoa powder with 1-2 tablespoon chocolate protein powder if you want extra protein. Keep in mind it might make the brownies sweeter.
Nutrition
Calories: 39kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 25mg | Potassium: 55mg | Fiber: 1g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.3mg