No‑bake coconut brownies are a decadent treat that’s both luscious and guilt‑free. These triple‑layer dessert bars combine a fudgy brownie base, a creamy coconut middle, and a smooth chocolate ganache topping—all without turning on the oven. Better yet, they are vegan, gluten‑free, refined sugar–free, and made using wholesome ingredients like almonds, walnuts, medjool dates, and shredded coconut.
If you’re a fan of chocolate and coconut (think Almond Joy flavors), these bars are for you. They feel indulgent but are secretly made with whole foods.
What Makes These Brownies Special
- Vegan, gluten-free, and dairy-free: no eggs, no butter, no flour
- Refined sugar–free: sweetened naturally using dates and maple syrup
- Triple layers: a chocolatey brownie base, a coconut cream layer, and a rich ganache
- No baking required: perfect for warm weather or when you don’t want to heat up the kitchen
- Raw, wholesome, and satisfying
Ingredients (for one 8×8 inch pan, yields ~16 bars)
Brownie Layer
- 2 cups medjool dates (pitted, packed)
- 1 cup raw almonds
- 1 cup raw walnuts
- ½ cup cocoa powder (or cacao powder)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Coconut Layer
- 2 cups unsweetened shredded coconut
- ¼ cup coconut cream (or use the thick cream from full-fat coconut milk)
- ¼ cup maple syrup (or honey / agave)
- 2 tablespoons coconut oil
- ¼ teaspoon salt
Chocolate Ganache Layer
- 1½ cups chocolate chips
- 2 tablespoons coconut oil (or ⅓ cup coconut cream)
Instructions
- Line the pan. Prepare an 8×8 inch baking dish by lining it with parchment paper, leaving some overhang so you can lift the brownies out later.
- Make the brownie base. In a food processor, combine the medjool dates, raw almonds, raw walnuts, cocoa powder, vanilla extract, and salt. Blend until a sticky, crumbled “dough” forms that holds together when pinched. If it seems too dry, add another date or 1 teaspoon coconut oil for extra moisture.
- Press the brownie layer. Transfer that mixture into the lined pan. Using clean hands, press it firmly into an even layer across the bottom.
- Prepare the coconut filling. In the food processor, add the shredded coconut, coconut cream, maple syrup, coconut oil, and salt. Pulse until a sticky, somewhat wet crumb forms. You can leave chunks of coconut for texture or make it smoother, according to your preference.
- Add the coconut layer. Press this coconut mixture evenly on top of the brownie layer, again using clean hands to get a solid layer.
- Make the ganache. In a bowl, combine the chocolate chips and coconut oil (or coconut cream). Melt gently—if using coconut oil, microwave in 30‑second intervals, stirring between each; if using coconut cream, melt in 15‑second intervals and stir. Be careful not to overheat the chocolate. Once melted, pour it over the coconut layer and spread evenly.
- Chill and set. Place the pan in the refrigerator for at least 1 hour (or longer) until firm. After chilling, lift the parchment paper overhang to remove the block, then slice into 16 bars.
- Serve and enjoy. Let them sit a moment at room temperature if too firm, then enjoy!
Tips for best results:
- Use soft medjool dates. If your dates are hard, soak them in hot water for ~10 minutes, then drain and pat dry before blending.
- Be sure dates are pitted.
- For coconut cream, use canned coconut cream or the thick cream portion of full-fat coconut milk (avoid using the watery part).
- For clean slices: run a knife under hot water for ~10 seconds, wipe dry, slice, then clean and reheat the knife between cuts.
Storage
Store the brownies in a sealed container in the fridge — they’ll stay fresh for up to 5 days. If you freeze them, they’ll keep for 2–3 months. When frozen, let them thaw partially so they slice cleanly.
Nutrition (per brownie, approx.)
- Calories: 385
- Sugar: 29 g
- Fat: 25 g
- Carbohydrates: 39 g
- Fiber: 7 g
- Protein: 6 g