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Date brownies sliced and sitting on a piece of parchment paper on a round tray.
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No-Bake Date Brownie Bars

These No-Bake Date Brownie Bars are a wholesome, naturally sweetened treat made with Medjool dates, walnuts, unsweetened cocoa powder, and peanut butter. Rich, fudgy, and incredibly easy to make, they’re the perfect no-bake dessert when you’re craving something sweet!
Course Dessert
Cuisine American
Keyword no-bake date brownie bars
Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings 16 bars
Calories 342kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

Instructions

  • Prepare the pan: Line an 8x8-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.
    2½ cups raw walnuts, 3/4 cup unsweetened cocoa powder, 1 tsp. espresso powder, 3/4 tsp. kosher salt
    Side-by-side of mixing dry ingredients together in food processor.
  • 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.
    1/4 cup creamy peanut butter, 2 Tbsp. melted coconut oil, 1 tsp. vanilla extract
    Side-by-side of adding wet ingredients to food processor and pulsing to combine.
  • 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.
    Side-by-side of pressing brownie mixture into the bottom of the baking pan.
  • 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
    Three images side-by-side of whisking frosting ingredients together.
  • Frost: Spread the frosting evenly over the brownie layer.
    Side-by-side of spreading frosting on top of chilled date brownies.
  • 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.
    Side-by-side of date brownies chilled and sliced then stacked on top of each other.

Video

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

Serving: 1brownie | Calories: 342kcal | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 8g | Sodium: 80mg | Potassium: 461mg | Fiber: 6g | Sugar: 32g | Vitamin A: 60IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg