No-Bake Two-Bite Brownies 🍫
Recipe linked in my profile or below!✨
These are one of those recipes that feel a little too easy for how good they turn out! Made with a handful of simple ingredients and one of my favs to keep stashed in the fridge or freezer!
👉 SAVE this to make a batch and FOLLOW @choosingchia for more easy treats!
Recipe:
Brownies
2 cups raw unsalted walnuts
2 cups packed pitted medjool dates
1/3 cup walnuts (optional, if you want some walnut chunks)
1/2 cup cocoa powder
1 tsp vanilla extract
pinch of salt
Chocolate topping (optional)
1/4 cup coconut oil
1/3 cup cocoa powder
1/4 tsp vanilla extract
2 tbsp maple syrup
Instructions
Line an 8×8-inch pan with parchment paper and set aside. (Alternatively, use a mini silicone muffin pan for two-bite brownies.)
In a food processor, pulse the 2 cups of walnuts, medjool dates, cocoa powder, vanilla, and salt until a sticky dough forms. Scrape down the sides as needed. If using the optional 1/3 cup of walnuts for chunks, add them now and pulse just a few times to incorporate.
Press the mixture firmly into the prepared pan, smoothing the top with your hands or a spatula. If using a mini muffin pan, press a spoonful of the mixture into each well and flatten the tops.
Melt the dark chocolate with coconut oil in the microwave or over a double boiler until smooth. Pour the melted chocolate over the brownies and spread evenly.
Place in the fridge or freezer for at least 1 hour to set.
Remove from the pan and slice into squares (or pop out of the muffin pan). Store in the fridge for up to 1 week or in the freezer for up to 3 months.
https://choosingchia.com/no-bake-brownies/
One of the things I love about these no-bake two-bite brownies is how versatile and convenient they are. Because they are made without baking, they come together quickly, making them an ideal choice for busy days or last-minute chocolate cravings. The use of Medjool dates provides natural sweetness and a chewy texture, while the walnuts add a satisfying crunch and beneficial healthy fats. I personally like to keep a batch of these brownies in the freezer, so whenever I need a quick energy boost or a guilt-free dessert, they are ready to go. Sometimes I use a mini silicone muffin pan, which not only helps portion control but also gives the brownies a cute, bite-sized shape that’s perfect for sharing at gatherings or packing in lunchboxes. The optional chocolate topping made from coconut oil, cocoa powder, maple syrup, and vanilla extract adds a rich, smooth layer that melts wonderfully with each bite. Plus, it keeps the brownies moist and decadent without relying on processed sugars or butter. If you don’t have a food processor handy, you can roughly chop the dates and walnuts and mix them with cocoa powder and a touch of vanilla for a more rustic version of the brownies. Pressing the mixture firmly into the pan or muffin tin is key to ensuring they hold together well. These brownies are also customizable; feel free to add a pinch of flaky sea salt on top before chilling to enhance the chocolate flavor or mix in some dark chocolate chunks or dried fruit for extra texture. Whether you’re looking for a quick snack or a healthy dessert option that satisfies your sweet tooth, these no-bake brownies are an easy recipe to keep in your kitchen repertoire.
❤️