No Bake Coconut Brownies
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No-bake coconut brownies are vegan, gluten-free, refined sugar-free, and secretly healthy! These triple layered bars contain a fudgy brownie base, creamy coconut batter, and rich chocolate ganache. The recipe is made with wholesome ingredients including almonds, walnuts, medjool dates, and shredded coconut. They are flourless, naturally sweetened, and perfect for chocolate coconut lovers!
We’re no stranger to no-bake brownie recipes around here, and that’s because they’re my favorite raw dessert! I’ve shared all sorts of fun flavors, including Snickers Brownies, Cookie Dough Brownies, Turtle Brownies, and more. Today, I’m thrilled to share a new tropical twist: No-Bake Coconut Brownies.
These chocolate coconut dessert bars contain three delicious layers. The fudgy no-bake brownies are topped with a creamy coconut batter and rich chocolate ganache. If Almond Joy is one of your favorite candy bars, you will absolutely adore this treat.
And the best part? These brownies are totally guilt-free and secretly made with healthy ingredients. You’d never know it by the taste, but we’ll use whole foods like almonds, medjool dates, walnuts, and shredded coconut to make them. No flour, no refined sugar, no dairy, and no oven needed!
These coconut brownies are:
- Vegan, gluten-free, dairy-free, and flourless
- Fudgy, creamy, rich, and decadent
- Naturally sweetened with dates & refined sugar-free
- Great for summertime with no oven needed
- A triple layered dessert
- Reminiscent of almond joy candy bars
- Raw brownies with a tropical twist
Ingredients in raw chocolate coconut brownies
- Medjool dates: Medjool dates are a key ingredient that hold the brownie layer together. They are naturally sweet, which allows this recipe to be refined sugar-free.
- Nuts: Instead of flour, almonds and walnuts are finely ground to make the brownies. Be sure to use raw nuts that have not been roasted or salted.
- Cocoa: Cocoa powder, or cacao powder, helps create a rich chocolate flavor for the raw brownies. I recommend dutch processed cocoa for the deepest flavor.
- Shredded coconut: Also known as desiccated coconut, this ingredient is dried coconut that has been chopped into tiny pieces. Be sure to use the unsweetened variety or the bars will be too sweet.
- Coconut cream: Coconut cream is used for both the coconut layer and chocolate ganache. You can buy coconut cream in a can or use only the thick part of canned full-fat coconut milk.
- Coconut oil: Coconut oil helps hold the creamy coconut layer together. You can use it as an alternative to coconut cream for the chocolate topping, too.
- Maple syrup: The coconut layer is naturally sweetened with maple syrup. Honey and agave nectar also work well.
- Chocolate chips: Chocolate chips are used to make the chocolate ganache topping. You can use semisweet, dark, or sugar-free chocolate chips.
- Vanilla: Vanilla extract enhances the rich cocoa powder.
- Salt: A pinch of salt is added to both the raw brownies and coconut batter. This balances the sweet ingredients, like dates and maple syrup.
How to make no bake coconut brownies
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
Prepare the raw vegan brownies
First, line an 8×8 inch baking dish with parchment paper, leaving some of the paper hanging over the edges. This will prevent the brownies from sticking to the pan and allow you to easily remove them.
Add medjool dates, almonds, walnuts, cacao or cocoa powder, vanilla extract, and salt to a food processor. Blend until a crumbled, sticky dough forms. You should be able to pinch the sticky dough together with your hands. If the mixture is dry, add a couple extra medjool dates or 1 tsp coconut oil to increase moisture.
Then, transfer brownie dough to the baking dish. Using clean hands, firmly press it across the bottom in an even layer. Set aside.
Create the coconut layer
Next, add shredded coconut, coconut cream, maple syrup, coconut oil, and salt to the food processor. Pulse several times until a wet, sticky, crumbly mixture forms. Again, you should be able to pinch the sticky mixture together with your hands. You can make it nearly smooth or leave chunks of coconut (recommended).
Transfer the coconut layer to the baking dish. Using clean hands, firmly press it across the brownie layer. Set aside.
Add chocolate ganache topping
Add chocolate chips and coconut oil (or coconut cream) to a bowl. If using coconut oil, microwave in 30-second intervals, stirring between. If using coconut cream, microwave in 15-second intervals, stirring between. Be careful not to burn the chocolate; you should only need 2-3 intervals. Pour chocolate over the coconut layer and evenly spread across the dish.
Lastly, chill coconut brownies in the refrigerator for 1 hour or longer. After, slice into 16 bars. Enjoy!
Frequently asked questions
Can I make them without dates? No, I do not recommend making these brownies without dates. The medjool dates are needed to hold the raw brownies together.
What can I used instead of maple syrup? Honey, agave nectar, coconut nectar, and date syrup will all produce similar results.
Can I use coconut flakes instead? I strongly suggest sticking with shredded coconut, but you may replace it with coconut flakes if needed. Just make sure you blend the coconut enough to create a sticky mixture that holds together.
How can I make them oil-free? If you don’t want to use coconut oil, feel free to omit it. However, the coconut layer won’t hold together as well as it would otherwise. A good replacement would be an extra dash of maple syrup or a couple medjool dates.
Can I use just almonds or just walnuts? Yes! You can use all almonds or all walnuts instead of half and half. However, you may find the brownie mixture is more dry if you use only almonds (or more oily if you use only walnuts). Feel free to adjust with extra dates as needed.
Tips for perfecting this chocolate coconut dessert
Use soft medjool dates. As always, no-bake desserts will work best when you use soft medjool dates. If your dates are super dry, hard, and tough, it would be helpful to soak them first. Simply place the dates in hot water for about 10 minutes, then drain the water and pat the dates completely dry. Do this before beginning the recipe.
Don’t forget to pit the medjool dates. Be sure to buy pitted dates or remove the pits yourself before blending them. I recommend buying whole dates (instead of pitted) because they are usually fresher and softer.
Make sure to use canned coconut cream. You can either buy canned coconut cream or full-fat coconut milk. If you are using full-fat coconut milk, only use the thick cream part for this recipe. Don’t use the clear liquid underneath.
How to make clean slices: Place a large knife under hot running water for 10 seconds. Wipe the knife dry with a paper towel, then make a slice into the brownies. Wipe the knife clean in between each slice. When the knife begins to cool down, place it under hot running water and repeat.
How to store raw coconut brownies
Keep these no-bake coconut brownies stored in a sealed container inside the refrigerator or freezer. They will keep fresh for up to 5 days in the refrigerator or 2-3 months in the freezer. If you are storing them in the freezer, allow the brownies to come to room temperature before enjoying.
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No Bake Coconut Brownies
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Blend, No-Bake
- Cuisine: American
- Diet: Vegan
Description
No bake coconut brownies are a vegan, gluten-free, grain-free, and raw dessert! The easy recipe is made with healthy ingredients like dates, nuts, cacao, and shredded coconut. These triple layered brownies contain a fudgy brownie base, creamy coconut batter, and rich chocolate ganache. No refined sugar, no eggs, and they taste like Almond Joy candy bars! #brownies #nobakedessert #rawvegan #coconut #vegandessert #brownierecipe #nobakebrownies #rawbrownies #chocolatecoconut
Ingredients
Brownie Layer
- 2 cups medjool dates, packed*
- 1 cup raw almonds
- 1 cup raw walnuts
- 1/2 cup cocoa powder or cacao powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Coconut Layer
- 2 cups unsweetened shredded coconut
- 1/4 cup coconut cream**
- 1/4 cup maple syrup, honey, or agave
- 2 tbsp coconut oil
- 1/4 tsp salt
Chocolate Ganache Layer
- 1 1/2 cups chocolate chips
- 2 tbsp coconut oil or 1/3 cup coconut cream**
Instructions
- Line an 8×8 inch baking dish with parchment paper, leaving some of the paper hanging over the edges. This will prevent the brownies from sticking to the pan and allow you to easily remove them.
- Add medjool dates, almonds, walnuts, cacao or cocoa powder, vanilla extract, and salt to a food processor. Blend until a crumbled, sticky dough forms. You should be able to pinch the sticky dough together with your hands. If the mixture is dry, add a couple extra medjool dates or 1 tsp coconut oil to increase moisture.
- Transfer brownie dough to the baking dish. Using clean hands, firmly press it across the bottom in an even layer. Set aside.
- Add shredded coconut, coconut cream, maple syrup, coconut oil, and salt to the food processor. Pulse several times until a wet, sticky, crumbly mixture forms. Again, you should be able to pinch the sticky mixture together with your hands. You can make it nearly smooth or leave chunks of coconut (recommended).
- Transfer the coconut layer to the baking dish. Using clean hands, firmly press it across the brownie layer. Set aside.
- Add chocolate chips and coconut oil (or coconut cream) to a bowl. If using coconut oil, microwave in 30-second intervals, stirring between. If using coconut cream, microwave in 15-second intervals, stirring between. Be careful not to burn the chocolate; you should only need 2-3 intervals. Pour chocolate over the coconut layer and evenly spread across the dish.
- Chill coconut brownies in the refrigerator for 1 hour or longer. After, slice into 16 bars. Enjoy!
Notes
- *Medjool dates: This recipe will work best when you use soft medjool dates. If your dates are super dry, hard, and tough, it would be helpful to soak them first. Simply place the dates in hot water for about 10 minutes, then drain the water and pat the dates completely dry. Do this before beginning the recipe.
- **Coconut cream: You can either buy canned coconut cream or full-fat coconut milk. If you are using canned full-fat coconut milk, only use the thick cream part for this recipe. Don’t use the clear liquid underneath.
- How to store: Keep the brownies stored in a sealed container inside the refrigerator or freezer. They will keep fresh for up to 5 days in the refrigerator or 2-3 months in the freezer.
Nutrition
- Serving Size: 1 brownie
- Calories: 385
- Sugar: 29g
- Fat: 25g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 6g
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