I developed a no bake brownie style energy bar packed with healthy fats, fiber and protein from four types of nuts, dried fruit and chia seeds, a raw bars recipe that is vegan, gluten free and naturally sweetened with a clever pantry twist I can’t wait to share.

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I love how these No Bake Superfood Brownies sneak healthy stuff into something that tastes like a guilty treat. I mash Medjool dates with a grinder, toss in raw almonds for crunch and finish with a sprinkle of chia seeds when I can, and somehow it ends up fudgy and bold.

It belongs in my Vegan Superfood Recipes drawer because it feels special but also like an everyday fix, and honestly it reads like a Raw Bars Recipe you grab between meetings. Try one and you might worry that you ruined a dessert only to find out you actually improved it.

Ingredients

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Medjool dates: natural sweetener, fiber rich, help bind bars together, caramel notes.
Almonds: add crunch and protein, vitamin E, healthy fats, so filling.
Cashews: creamy texture, mild sweetness, plant protein and magnesium.
Walnuts: earthy bitterness, omega 3s, brain food vibes, brings depth.
Cacao powder: intense chocolate flavor, antioxidants, low sugar, slightly bitter.
Chia seeds: tiny fiber bombs, they swell up and add texture.
Dried cherries: tart pop, natural sweetness, antioxidants, nice chewy contrast.
Coconut oil: binds and adds richness, it’s plant saturated fat with coconut note.
Vanilla: rounds out bitterness, warm aroma, makes the chocolate sing.

Ingredient Quantities

1 1/2 cups pitted Medjool dates (about 10 to 14)

1 cup raw almonds

1/2 cup raw cashews

1/2 cup raw walnuts

1/2 cup raw pecans

1/3 cup unsweetened cacao powder

2 tablespoons chia seeds

1/4 cup dried cherries or cranberries, unsweetened, roughly chopped

2 tablespoons coconut oil, melted

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

2 tablespoons maple syrup or agave (optional, if dates are dry)

2 tablespoons cacao nibs or dairy free dark chocolate chips (optional)

How to Make this

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1. Line an 8×8 inch pan with parchment paper leaving some overhang for easy lifting, set aside.

2. If your Medjool dates look dry give them a quick soak in warm water for 8 to 10 minutes then drain well, use the 2 tablespoons maple syrup or agave only if dates still seem dry or not sticky enough.

3. Add all the nuts to a food processor (almonds, cashews, walnuts, pecans) and pulse until coarsely chopped, you want small bits not nut flour, a few chunkier pieces help the texture.

4. Add the pitted dates, cacao powder, chia seeds, fine sea salt, melted coconut oil, and vanilla extract to the nuts and pulse until the mixture starts to clump together when pressed, dont over process or you’ll end up with nut butter.

5. Fold in the chopped dried cherries or cranberries with a few quick pulses so they’re distributed but not completely pureed.

6. Check the texture: if it’s too dry add 1 teaspoon warm water or a bit more melted coconut oil and pulse, if too sticky add 1 tablespoon cacao powder or a small handful of nuts and pulse again.

7. Transfer the mixture to the prepared pan and press very firmly and evenly using the bottom of a measuring cup or spatula, pack it down so bars hold together. Sprinkle cacao nibs or dairy free chocolate chips on top and press them lightly into the surface.

8. Chill in the fridge for at least 1 hour or in the freezer for 20 to 30 minutes until firm.

9. Lift out with the parchment overhang, slice into bars with a sharp knife (wipe the knife between cuts for clean edges), store in an airtight container in the fridge up to 1 week or freeze up to 3 months.

Equipment Needed

1. 8×8 inch baking pan, lined with parchment leaving some overhang for easy lifting
2. Food processor or a high speed blender, for pulsing the nuts and dates
3. Rubber spatula or bench scraper, to scrape down the bowl and press the mix evenly
4. Measuring cups and spoons, for nuts, cacao, chia, oil, vanilla etc
5. Sharp knife and cutting board, to roughly chop the dried cherries or cranberries
6. Small bowl and slotted spoon, to soak and drain dates if they look dry
7. Microwave safe bowl or small saucepan, to gently melt the coconut oil
8. Sturdy flat-bottomed measuring cup or tamper, to firmly pack the mixture into the pan
9. Refrigerator or freezer for chilling until firm plus an airtight container for storing the bars

FAQ

How do I know if my Medjool dates are soft enough to bind the brownies? They should be moist and sticky when you press them, not hard. If theyre dry, soak in warm water for 10 minutes, drain well or microwave them 15 to 20 seconds to soften, then drain any excess liquid.

Can I make these nut free? Yes, swap the nuts for equal weight sunflower or pumpkin seeds and add a tablespoon or two of coconut oil or seed butter if the mix feels crumbly. Keep in mind the flavor and texture will change a bit, but it works great for nut allergies.

My mixture wont stick together, whats wrong? Usually the dates need more processing or theyre too dry. Pulse a few more times to release the stickiness, or add 1 to 2 tablespoons maple syrup or extra melted coconut oil to help bind.

How do I get clean edges when pressing into the pan? Line the pan with parchment, press the mixture firmly with the back of a measuring cup or a flat-bottomed glass, then chill at least 30 minutes before slicing. Cold brownies slice cleaner and less crumbly.

How should I store them and how long do they last? Store in an airtight container in the fridge up to 2 weeks, or freeze for up to 3 months. If frozen, thaw on the counter for 10 to 20 minutes before serving for best texture.

Can I skip the maple syrup or cacao nibs? Yeah, you can skip either. Skip the maple if your dates are very soft and sweet. Cacao nibs are optional for crunch and bitterness, you can use dairy free chocolate chips or leave them out.

No Bake Superfood Brownies (vegan & Gluten Free) Recipe Substitutions and Variations

Dates (1 1/2 cups) -> pitted prunes or soaked dried figs, same volume. If theyre a bit dry, stir in 1 to 2 tbsp maple syrup so the mix sticks together.
Raw almonds (1 cup) -> 1 cup unsalted sunflower seeds for a nut free option, or 1 cup extra cashews for a creamier, smoother texture.
Chia seeds (2 tbsp) -> 2 tbsp ground flaxseed (mix with 2 tbsp water and let sit 5 minutes to gel) or 2 tbsp hemp seeds for a milder, crunchy finish.
Unsweetened cacao powder (1/3 cup) -> unsweetened cocoa powder 1:1, or carob powder 1:1 (carob is sweeter and caffeine free so taste will be different).

Pro Tips

1) Test and tweak date moisture: if the dates arent sticky when you squeeze them, soak longer or add 1 to 2 tsp warm water instead of too much maple, that keeps the bars from getting overly sweet. If you soak, drain and pat really dry so the mix isnt soggy.

2) Dont overprocess the nuts: pulse in short bursts, scrape the bowl often, and stop as soon as the mix clumps when you press it. If the mix gets oily and starts to turn into butter, pop the bowl in the freezer for 5 to 10 minutes and try again.

3) Pack and cut like a pro: press the mixture VERY firmly (use the bottom of a measuring cup or a small cutting board and your full palm), chill until solid, then slice with a hot sharp knife, wiping it clean between cuts for neater bars. Leaving a bit of parchment overhang makes lifting the whole slab out easier.

4) Flavor and texture hacks: lightly toast the nuts for extra depth but cool them first, add a pinch of espresso powder to boost the chocolate notes, and use cacao nibs or a sprinkle of flaky sea salt on top for crunch and contrast. Store in the fridge for a week or in the freezer for longer, and let frozen bars sit a few minutes at room temp before you bite.

No Bake Superfood Brownies (vegan & Gluten Free) Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

264

kcal

Equipment: 1. 8×8 inch baking pan, lined with parchment leaving some overhang for easy lifting
2. Food processor or a high speed blender, for pulsing the nuts and dates
3. Rubber spatula or bench scraper, to scrape down the bowl and press the mix evenly
4. Measuring cups and spoons, for nuts, cacao, chia, oil, vanilla etc
5. Sharp knife and cutting board, to roughly chop the dried cherries or cranberries
6. Small bowl and slotted spoon, to soak and drain dates if they look dry
7. Microwave safe bowl or small saucepan, to gently melt the coconut oil
8. Sturdy flat-bottomed measuring cup or tamper, to firmly pack the mixture into the pan
9. Refrigerator or freezer for chilling until firm plus an airtight container for storing the bars

Ingredients

1 1/2 cups pitted Medjool dates (about 10 to 14)
1 cup raw almonds
1/2 cup raw cashews
1/2 cup raw walnuts
1/2 cup raw pecans
1/3 cup unsweetened cacao powder
2 tablespoons chia seeds
1/4 cup dried cherries or cranberries, unsweetened, roughly chopped
2 tablespoons coconut oil, melted
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
2 tablespoons maple syrup or agave (optional, if dates are dry)
2 tablespoons cacao nibs or dairy free dark chocolate chips (optional)

Directions

Line an 8×8 inch pan with parchment paper leaving some overhang for easy lifting, set aside.
If your Medjool dates look dry give them a quick soak in warm water for 8 to 10 minutes then drain well, use the 2 tablespoons maple syrup or agave only if dates still seem dry or not sticky enough.
Add all the nuts to a food processor (almonds, cashews, walnuts, pecans) and pulse until coarsely chopped, you want small bits not nut flour, a few chunkier pieces help the texture.
Add the pitted dates, cacao powder, chia seeds, fine sea salt, melted coconut oil, and vanilla extract to the nuts and pulse until the mixture starts to clump together when pressed, dont over process or you'll end up with nut butter.
Fold in the chopped dried cherries or cranberries with a few quick pulses so they’re distributed but not completely pureed.
Check the texture: if it's too dry add 1 teaspoon warm water or a bit more melted coconut oil and pulse, if too sticky add 1 tablespoon cacao powder or a small handful of nuts and pulse again.
Transfer the mixture to the prepared pan and press very firmly and evenly using the bottom of a measuring cup or spatula, pack it down so bars hold together. Sprinkle cacao nibs or dairy free chocolate chips on top and press them lightly into the surface.
Chill in the fridge for at least 1 hour or in the freezer for 20 to 30 minutes until firm.
Lift out with the parchment overhang, slice into bars with a sharp knife (wipe the knife between cuts for clean edges), store in an airtight container in the fridge up to 1 week or freeze up to 3 months.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.