No-Bake Date Brownies Bars
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Say hello to these chewy, chocolatey, no-bake date brownies that are as nutritious as they are delicious!
If you’re looking for a gluten-free, dairy-free brownie recipe, you’ve come to the right place. I usually can’t resist a batch of these homemade brownies, but when it’s 100°F outside, turning on the oven is the last thing I want to do!
These No-Bake Date Brownies are made with wholesome ingredients like naturally sweet Medjool dates, walnuts, cocoa powder, and peanut butter. They’re rich, fudgy, and finished with a delicious frosting that takes them completely over the top.
Brownies are one of my go-to desserts, and these satisfy my chocolate cravings while sneaking in some good-for-you ingredients. And if you’re looking for more healthy brownie recipes, you’ll also love these gluten-free Black Bean Brownies!
For even more healthier treats, try my Protein Peanut Butter Cups, Salted Pretzel Cookie Dough Date Bark, Monster Cookie Protein Energy Bites, Dark Chocolate Quinoa Bark, or Crunchy Peanut Butter Snack Bites.
Table Talk with Tawnie
If you know me, you know I love a good brownie (like lately my kids and I can’t stop making these brownie fries!), but for that weekly healthy sweet treat, these no-bake brownie bites are my favorite thing to keep stashed in the freezer. I’m always reaching into my freezer for these and love making a batch on Sunday with my monster energy bites to always have something to look forward to!
Why You’ll Love These Healthy Brownies
- No oven required: All you need is a food processor to make these easy no-bake brownies.
- Made with wholesome ingredients: Medjool dates, walnuts, cocoa powder, and peanut butter come together to create a rich and satisfying treat.
- Freezer-friendly: Make a batch ahead of time and keep them on hand whenever a chocolate craving strikes.
- Perfect for snacking or dessert: Enjoy one as a quick afternoon snack or as a healthier dessert option.
- Fits a variety of dietary needs: These brownies are naturally dairy-free, gluten-free, egg-free, and vegan-friendly.
- Rich, fudgy, and chocolatey: They may be made with nutritious ingredients, but they still have that decadent, chewy, chocolatey flavor you crave in a brownie!
- Medjool dates: Naturally sweet and wonderfully chewy, Medjool dates help sweeten these brownies without refined sugar. They’re one of my favorite secret ingredients for adding natural sweetness to healthier treats!
- Walnuts: Walnuts add a delicious nutty flavor and soft, slightly chewy texture to these brownies. Plus, they pair perfectly with chocolate and add a boost of healthy fats, including omega-3s.
- Unsweetened cocoa powder: This gives the brownies their rich, chocolatey flavor. You can also use your favorite unsweetened cacao powder.
- Coconut oil: Melted coconut oil helps bind the brownie mixture together and adds a little richness.
- Peanut butter: Creamy peanut butter works best here, but you can also swap in cashew butter, almond butter, soy nut butter, or another creamy nut or seed butter.
- Honey: Honey is used to naturally sweeten the frosting. For a vegan-friendly option, substitute maple syrup.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Make the brownie mixture
Add the walnuts, cocoa powder, espresso powder, and salt to a large food processor and process until the walnuts are finely ground. Add the dates, peanut butter, melted coconut oil, and vanilla, then process until a thick, cookie dough-like mixture forms.
Press into the pan
Press the mixture into the bottom of the baking pan. I like to chill mine while I make the frosting.
Make the frosting
Combine all the frosting ingredients.
Frost and chill
Spread the frosting evenly over the brownie layer and chill for at least 2 hours.
Slice and serve
Once chilled, slice bars into 16 bars and ENJOY!!
Expert Tips/Variations
- Use soft, fresh dates: For the best flavor and texture, I recommend using a fresh pack of soft, plump Medjool dates. I recommend soaking them in warm water for at least 10 minutes to help soften them and ensure a smooth, fudgy brownie texture. If your dates are already sticky and moist, you can skip soaking.
- Swap the nuts if needed: Almonds, cashews, or pecans can be used in place of the walnuts. The nuts help add texture and healthy fats while also helping bind the brownie mixture together.
- Espresso powder: The espresso powder is optional but deepens the chocolate flavor without adding a coffee taste.
- Extra texture: Stir 1/4 cup mini chocolate chips into the brownie mixture before pressing it into the pan.
- Process in batches: Depending on the size of your food processor, you may need to process the brownie mixture in two batches so everything blends evenly.
- Adjust the coconut oil as needed: If the mixture seems too dry and doesn’t hold together when you squeeze a small amount in your hand, add a little more melted coconut oil and process again. The mixture should be sticky enough to easily press together.
Storage / Freezing
- Store covered in the refrigerator for up to 1 week or freeze for up to 3 months.
FAQs
What can replace sugar in brownies?
For this recipe, I chose Medjool dates to replace refined sugar. For the frosting, I’m using honey to replace confectioners sugar but you can also use maple syrup for a vegan friendly option. Agave nectar is also a great choice!
What makes brownies fudgy?
Fudgy brownies typically have more fat than flour (fat usually coming from the butter and chocolate). These brownies are extra fudgy thanks to the chocolate frosting give them a decadent touch!
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No-Bake Date Brownie Bars
Ingredients
Brownie Layer
- 16 oz. soft Medjool dates (pitted (about 25 dates))
- 2½ cups raw walnuts
- 3/4 cup unsweetened cocoa powder
- 1/4 cup creamy peanut butter
- 2 Tbsp. melted coconut oil
- 1 tsp. vanilla extract
- 1 tsp. espresso powder (optional, but enhances the chocolate flavor)
- 3/4 tsp. kosher salt
Frosting
- 1/3 cup unsweetened cocoa powder
- 1/4 cup creamy peanut butter
- 2 Tbsp. honey or pure maple syrup
- 2 Tbsp. melted coconut oil
- 1/2 tsp. vanilla extract
- Pinch kosher salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Prepare the dates: If your dates are fresh (soft and sticky) they're ready to use. If they feel dry or firm, soak them in warm water for 10 minutes Start Timer. Drain well, and pat dry before using.16 oz. soft Medjool dates
- Make the brownie mixture: Add the walnuts, cocoa powder, espresso powder (if using), and salt to the bowl of a large food processor. Process until the walnuts are finely ground, resembling coarse sand.
- Add wet ingredients: Add the dates, peanut butter, melted coconut oil, and vanilla. Process for 1-2 minutes Start Timer, scraping down the sides as needed, until the mixture comes together and resembles thick cookie dough. The mixture should easily hold together when pressed between your fingers. If it seems too dry, add 1 teaspoon of water (or more melted coconut oil) at a time until it comes together.
- Press into the pan: Transfer the mixture to the prepared baking pan. Using clean hands or the bottom of a measuring cup, press firmly into an even layer. Refrigerate while you prepare the frosting.
- Make the frosting: In a medium bowl, combine all frosting ingredients. Microwave for just 5-10 seconds to help everything combine and whisk well until smooth and glossy.1/3 cup unsweetened cocoa powder, 1/4 cup creamy peanut butter, 2 Tbsp. honey or pure maple syrup, 2 Tbsp. melted coconut oil, 1/2 tsp. vanilla extract, Pinch kosher salt
- Frost: Spread the frosting evenly over the brownie layer.
- Chill: Refrigerate for at least 2 hours, or until firm. Sprinkle with flaky sea salt on top. Start Timer
- Slice and serve: Lift the bars from the pan using the parchment overhang. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts for neat edges.
Notes
- Dates: Soft, fresh Medjool dates work best. If they’re already sticky and moist, you can skip soaking.
- Espresso powder: The espresso powder is optional but deepens the chocolate flavor without adding a coffee taste.
- Chocolate chips: For extra texture, stir 1/4 cup mini chocolate chips into the brownie mixture before pressing it into the pan.
- Serving: These bars are fudgiest when served chilled but can sit at room temperature for 15-20 minutes before serving.
- Storage: Date brownies can be stored covered in the fridge for 1 week or in the freezer for up to 3 months.
- Recipe adapted from Minimalist Baker.
- This recipe was updated in August 2026.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Angelica Oles
looking forward to making these.
Can’t wait to hear what you think, Liz!
These brownies are delicious! I made them for friends, and they couldn’t stop eating them. Everyone said they were addicting. I just made another batch for some more friends. I made them just like the recipe said. I used maple syrup instead of honey in the frosting. So Fudgy and Rich.
Seriously delicious! I don’t usually comment on recipes but this ones too good not to. I did make some changes though. I only had normal sized smaller dates so just used 25 of those. I only had 1 cup of walnuts so I also added 1 cup of ground hazelnuts and 1/2 cup cashews each. I also used carob powder in the frosting instead of cocoa, really breaks up the bitterness of the base. So yum! Thank you
Love those modifications you made, thank you sooo so much!!
I cannot believe how absolutely delicious these brownies are!!! I was never a fan of brownies; I had a box of Medjool-dates that my daughter brought home and was looking for a recipe to use them in when I came across this no bake brownie recipe. These brownies went quick, and I now have a brownie that I enjoy. I used maple syrup rather than the honey. Thank you for a terrific recipe.
Aw I am so so glad!! Thank you!! 🙂
Fabulous! Even better than my other Date Walnut brownie! I’m not big on icing but this recipe is FABULOUS!
Aw, thank you so much Anne!! So glad you enjoyed. xo, Tawnie
Sooo good! I made a couple of changes , I used half of some ingredients (dates and walnuts), added avocado, used grape seed oil and stevia instead of honey, for lower the calories content. It was still too delicious to be real. Thanks for sharing!!
That sounds delicious, thank you so much!!
I made these and all I can say is OMG!
Aw thank you SO much Natalie!
No bake is my middle name–and this frosting is also calling my name!
haha love it!! Hope you love this one!
That picture with the big bite out of it had me hooked, I had to make these! Go glad I did, delicious!
Thank you, so happy you enjoyed them!!
One of the best date-based recipes I’ve tried!
I love how versatile they are! So glad you enjoyed them, thank you!