No-bake Chocolate Coconut Brownie

This no-bake chocolate and coconut brownie is the ultimate guilt-free treat. It is refined sugar-free, and all its raw ingredients are super healthy. After tasting these delicious squares of pure sweetness, you won’t be able to hold yourself back.

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The recipe I propose here is the combination of a few easy steps that will result in three distinct layers. The base is a sticky dough with oats, almonds, dates, cacao powder and pecans. The second layer is a creamy white heaven of shredded coconut, Greek yogurt and maple syrup. Finally, a dark chocolate coating adds a crunchy touch to each bite of this no-bake brownie.

Many theories exist regarding the origins of the brownie, one of the favourites in American culinary history. One of the hypothesis is the Palmer House Hotel theory. According to it, in the 19th century, the hotel’s chef invented a dessert that ladies could eat with their hands. These early chocolate squares also included walnuts and apricot glaze. Nowadays, modern brownies can be made with various types of chocolate and served with caramel or cream cheese. Despite all the variations, whether is cooked or raw, brownie remains the beloved cake to share.

Additionally, this sweet goodie is an energy-boosting snack that provides the right balance of carbohydrates, proteins, and fats. The no-bake chocolate and coconut brownie can also be a nutritious alternative for your child’s afternoon break. Instead of processed products full of saturated fats and refined sugar, these treat bars will be equally pleasing to the palate. Furthermore, thanks to the easy steps in the recipe, kids will surely enjoy helping you in the kitchen and taking part in the creation of the three layers.

Ingredients for the raw chocolate coconut brownie

• Medjool dates: the texture of this type is softer than regular dates, making them perfect for mixing with the other raw ingredients in this no-bake chocolate coconut brownie. Furthermore, this healthy recipe doesn’t include the baking step, and you will find neither eggs nor butter. These two ingredients are usually used to solidify the texture and keep the dough cohesive. Once again, the role of dates is crucial as they act as a binder. Additionally, they provide a natural source of sweetness for the brownie, which doesn’t contain refined sugars.

• Almonds: I use raw unsalted almonds, which add a nutty flavor that perfectly complements with the chocolate and coconut notes. Additionally, almonds contain a high amount of protein and healthy fats, which will give you a more filling experience.

• Pecans: they have a buttery and rich flavor that adds depth to the brownie, but you can also feel subtle hints of sweetness. For this reason, pecans are perfect for both sweet and savory recipes. Nutritionally speaking, these nuts are high in monounsaturated fats, which are the good ones that support your health and help reduce cholesterol levels.

• Maple syrup: another natural sweetener that enhances the sugary notes of this no-bake chocolate and coconut brownie. It has a distinctive flavor with hints of caramel and vanilla and contains minerals such as magnesium, zinc and calcium. In contrast, refined sugar is devoid of nutrients, making maple syrup the healthier option for cooking.

• Coconut: shredded coconut is the star of the brownie’s second layer. When mixed with Greek yogurt, it includes a delicious tropical note. It adds chewiness, complementing both the crunchiness of the chocolate coating and richness of the base. Furthermore, shredded coconut incorporates texture and facilitates the spreading of the Greek yogurt layer over the raw base of the brownie.

• Greek yogurt: its consistency is creamy and thicker than the regular yogurt, making it perfect for the filling of the no-bake chocolate coconut brownie. Furthermore, Greek yogurt adds a tangy taste that harmonizes perfectly with the sweetness and crunchiness of the brownie’s base and top layers. As this is a healthy raw snack, we can’t overlook the nutritional benefits of this type of yogurt: it provides almost twice the amount of protein and lower sugar levels compared to regular yogurt.

• Cacao powder: it provides a strong cocoa taste without added sugars, balancing the sweetness from ingredients like dates and maple syrup. Nutritionally, cacao powder offers essential antioxidants, which are essential to reduce the inflammation in the body.

• Oats: I use rolled oats, known as old-fashioned oats, because these flakes provide a chewy texture and substantial body to the no-bake chocolate coconut brownie. Oats serve as a strong base, adding bulk and volume, which balances the creamier and smoother yogurt filling. The health benefits of this cereal grain are numerous, including support for the digestion, due to its fiber content and a boost in vitamins and minerals. Rolled oats also help increase the feeling of fullness after eating the brownie.

• Dark chocolate: dark chocolate chips are the only ingredient you need to create a delicious and crunchy coating. First melted and then solidified, chocolate forms a crisp, glossy shell that is both visually appealing and satisfying to the palate. This solid final layer also helps the brownie maintain its solid structure and prevents the filling from falling apart.

Find the complete recipe with measurements below

How to prepare frozen chocolate coconut brownie

Blend the almonds, pecans, dates, oats, cacao powder, vanilla extract and a pinch of salt in a food processor. The dough should be sticky.

Line a brownie pan, pour the dough into it and press with your hands to cover the entire surface.

In a bowl, mix together the greek yogurt, shredded coconut and maple syrup.

Cover the dough with a layer of coconut yogurt and set aside.

Melt the dark chocolate chips using the microwave or water bath: if using the microwave, fill a bowl with the chocolate chips and heat in 15-20 second intervals. Between every interval, stir the chocolate with a spoon or spatula. Repeat until the chocolate is completely melted. If using the water bath: fill a pot with some water and bring it to a boil. Then add the chocolate chips to a heatproof bowl and place it over the pot ( the bowl should not touch the water). Now stir the chocolate while it is melting, but be careful that the water is not boiling too vigorously. Finally, spread a layer of melted chocolate over the coconut yogurt.

Place the baking pan in the refrigerator for at least 1 hour to let it chill.

My tips for the healthy and easy coconut brownie

• If your dates are too dry, soak them in water for about 10 minutes before adding them to the food processor (make sure to drain all the water before).

• Store the bars in a container in the refrigerator for up to 5 days, or in the freezer for up to 1/2 months.

• Maple syrup can be replaced with honey or agave nectar.

• You can substitute pecans with walnuts.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!