No Bake Double Layer Brownies
Prep time
Cook time
Total time
These No Bake Double Layer Brownies are creamy and nutty, a wonderful dessert you'll want to savor with a hot cup of coffee or tea.
Recipe type: Dessert
Cuisine: American
Serves: 16 squares
For the first layer:
  • 1 cup + ½ cup walnuts, chopped and divided
  • 1 cup whole almonds
  • 2 ½ cups medjool dates, pitted
  • ¾ cup cacao powder
  • 2 tbsp dark chocolate chips
  • ¼ tsp sea salt
For the second layer:
  • ½ cup almond milk, warm
  • 2 cups dark chocolate chips, melted in a double broiler
  • 5 tbsp melted coconut oil
  • 1 cup powdered coconut sugar (blend coconut sugar until super fine)
  • ½ tsp sea salt
  1. Line a 8”x8” baking dish with parchment paper and set aside.
  2. Prepare the first layer: process dates in a food processor until a semi-creamy consistency is reached (mine turned into a smooth large ball), transfer to a mixing bowl and set aside. Clean the food processor and add 1 cup of walnuts and 1 cup of almonds; process until ground. Add in cacao powder and salt; pulse until ingredients have mixed in. Add the processed dates back in the food processor to combine with the rest; process until mixture reaches a doughy consistency. Fold in 2 tbsp of the chocolate chips and the remaining ½ cup walnuts. Transfer mixture to the lined baking dish and press it down evenly to create a flat brownie base. Freeze for 15 minutes.
  3. Prepare the second layer: in a mixing bowl combine warm almond milk with melted chocolate chips, salt and melted coconut oil; refrigerate for 10 minutes and then fold in powdered sugar. Spread second layer on top of the first layer and refrigerate for 1 hour.
  4. Top with desired toppings (coconut flakes, sprinkles, berries) slice and enjoy.
Tools You’ll Need:
- Food processor
- 9x9” baking dish
- Parchment paper
- Mixing bowls
- Measuring cups
- Measuring spoons
- Sharp knife (to slice brownies)
- Spatula
Nutrition Information
Serving size: 1 square -- Calories: 280 Fat: 16 g. Carbohydrates: 35 g. Protein: 5 g.
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