5-Ingredient No-Bake Chocolate Covered Brownies

Nadia Bars, Brownies, Chocolate, dairy free, Desserts, gluten free, snack, Vegan, Vegetarian 12 Comments

5-Ingredient No-Bake Chocolate Covered Brownies

5-Ingredient No-Bake Chocolate Covered Brownies

Delicious and so decadent – these 5-ingredient no-bake chocolate covered brownies are the perfect no fuss, easy and delicious treat! 

Seems like I’m currently on a chocolate marathon. I’ve been posting so many recipes recently that feature chocolate quite heavily. Not that I’ve had any complaints from you here or on my social media channels. I think it’s the time of year – it’s so cold and gloomy most days that I (and I’m sure many of you are with me on this one) need some comfort foods to keep me going! 

Luckily these no-bake brownies are healthier than your average brownie – packed with fibre and healthy fats from the dates and tahini. What makes them even better is that they only call for 5 ingredients and no oven! AND they’re dipped in chocolate to make them taste even more decadent and chocolatey! They’re so hard to resist. 

Many of you know by now that my 3 main ingredient obsessions are chocolate, tahini and dates – all three happen to be featured in this recipe. In fact, apart from the salt, those three are the only ingredients in this recipe! 

So if you’re looking for a quick and easy recipe using healthier ingredients but still tastes absolutely delish, you need to give these 5-ingredient no-bake chocolate covered brownies a try πŸ˜‰ 

5-Ingredient No-Bake Chocolate Covered Brownies

Makes – 8 


200g (around 13) medjool dates
120ml (1/2 cup) tahini (you can also use almond butter or peanut butter)
6 level tbsp cocoa powder
1/4 tsp salt
150g dark chocolate, melted


Add the dates to a blender along with the tahini and blend until you have an even mixture.
Add the cocoa powder and salt and blend again to combine.
Press the mixture into a cake tin lined with baking paper – I used a 22Γ—12 cm loaf tin.
Freeze for 30 minutes, then slice into 8 squares. You can make smaller bite size version if you prefer. 
Dip each brownie into the melted chocolate, then place on a chopping board lined with baking paper and refrigerate until the chocolate is set.
Store in an air-tight container at room temperature or in the fridge for up to 5 days.

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Comments 12

    1. Yeah you are right, this look so delicious!! I never tough that you could do that kind of brownies. We don’t have anything like that in Canada, I need to try this at home. πŸ™‚

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      Thank you πŸ˜€ I place the brownie on a fork and dip it in the melted chocolate, then gently place it on a flat surface (like a chopping board) lined with baking paper πŸ™‚

  1. Aaaawesome! I love chocolate so much and can’t get vegan treats anywhere and if, they’re mostly overpriced. This seems to be a great way to have my chocolate in a cheap and delicious way! Will try them soon. Thanks 😊

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  2. Wow! Looks so amazing! Was wondering how did you get that nice velvety finish on the chocolate coating? Do you use chocolate compound or couverture chocolate with tempering?

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      I actually didn’t use any specific method of melting the chocolate and didn’t temper it either. Just dipped it in and left it to set πŸ˜€

  3. Hi Nadia- I have just come across your website- your recipes look great! I have never used tahini in brownies before- excuse my ignorance but is that for binding or does it give a specific taste? I’m intrigued and will definitely try them! Thank you!

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      Hi Paula πŸ™‚ Tahini is sesame seed butter and is similar to other nut or seed butters. You can use peanut butter or almond butter if you can’t get get hold of tahini, although I would recommend it because the taste goes really well with dates πŸ™‚

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