Cakes & Baking
Superfood Brownies
Superfood Brownies
Rich, fudgy, and deeply chocolatey — these no-bake superfood brownies prove that healthy treats don’t have to taste healthy. Made with dates, nuts, and cacao, they’re naturally sweet, full of texture, and finished with a crackly dark chocolate topping for that proper brownie moment.
Ingredients
Brownie base
- 1 cup (173 g) packed pitted Medjool dates
- ¼ cup (28 g) raw walnuts
- ¼ cup (28 g) raw pecan halves
- ½ cup (28 g) shelled pistachios, divided
- ¼ cup (21 g) unsweetened finely shredded coconut
- 1 tbsp chia seeds
- 3 tbsp unsweetened cacao powder (or cocoa powder)
- 1 tbsp melted virgin coconut oil
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ¼ cup (30 g) dried cranberries (or dried cherries or goji berries)
- 1 tbsp warm water, if needed
Topping
- Dark chocolate, melted (enough to coat the top)
- 1 tbsp shelled pistachios, finely chopped
- 1 tbsp dried cranberries, cherries or goji berries
- 1 tbsp chopped pecans
- Maldon sea salt, for sprinkling
Preparation
- Add the dates, walnuts, pecans, pistachios (reserve a small handful for topping), coconut, chia seeds, cacao powder, coconut oil, vanilla, and sea salt to a food processor (or Flex Prep).
- Blitz until the mixture becomes thick, sticky, and holds together. Add the warm water if needed to help it bind.
- Pulse in the dried cranberries (or cherries/goji berries) until just combined.
- Line a small baking dish with parchment paper. Press the mixture firmly and evenly into the dish. Freeze for 2–3 hours, or until completely firm.
- Remove from the freezer and slice into brownie squares.
- Melt the dark chocolate and gently “paint” or spread it over the top of each brownie square.
- Sprinkle over the chopped pistachios, dried fruit, and chopped pecans.
- Finish with a light sprinkle of Maldon sea salt.
- Return to the fridge or freezer for a few minutes until the chocolate sets. Enjoy your rich, fudgy superfood brownies
