These 5-Ingredient No-Bake Chocolate Covered Brownies are rich, fudgy, and deeply chocolatey, with a smooth date-and-tahini base wrapped in a glossy dark chocolate shell. I love how they come together without any baking, yet still feel like a truly indulgent homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
200g Medjool dates
120ml tahini
5 tbsp cocoa powder
1/4 tsp salt
150g dark chocolate
Directions
I add the dates and tahini to a food processor and blend them until the mixture becomes smooth and evenly combined.
I add the cocoa powder and salt, then blend again until everything is fully incorporated.
Then I press the mixture into a loaf tin lined with baking paper. I find that a 22 × 12 cm loaf tin works very well.
I freeze the mixture for 30 minutes, then slice it into 8 squares.
Next I melt the dark chocolate, then dip each brownie square into the chocolate until fully coated.
I place the coated brownies on a board or tray lined with baking paper and refrigerate them until the chocolate is set.
I store the brownies in an airtight container at room temperature or in the fridge for up to 5 days.
Servings and timing
This recipe makes 8 servings. I need about 20 minutes to prepare everything, and there is no cooking time involved. The total time is about 50 minutes, including the chilling time. Each brownie contains approximately 279 calories.
Variations
I like to change this recipe in a few simple ways depending on what I have at home. I sometimes add a splash of vanilla extract for extra warmth, or mix in a little espresso powder to deepen the chocolate flavor. I also like topping the brownies with a pinch of flaky sea salt before the chocolate sets. For a bit of texture, I sometimes stir chopped nuts into the brownie mixture or drizzle extra melted chocolate over the top after coating.
Storage/Reheating
I keep these brownies in an airtight container at room temperature or in the fridge for up to 5 days. I personally prefer storing them in the fridge because the chocolate stays firm and the texture becomes even fudgier. Since these are no-bake brownies, I do not reheat them. I just let them sit at room temperature for a few minutes if I want a slightly softer bite.
FAQs
Can I use another nut or seed butter instead of tahini?
Yes, I can use almond butter, cashew butter, or peanut butter if I want a different flavor. Tahini gives these brownies a unique earthy richness, but other options also work well.
Do I need a food processor for this recipe?
A food processor makes the mixture smooth and easy to blend, so I find it to be the best option. If the dates are very soft, a high-powered blender may also work, but I usually prefer the food processor for better control.
Can I make these brownies ahead of time?
Yes, this recipe is great for making ahead. I often prepare them a day in advance and keep them chilled until I am ready to serve them.
Are these brownies very sweet?
I find that they are naturally sweet from the Medjool dates, but not overly sugary. The dark chocolate coating balances the sweetness nicely and gives them a richer finish.
Can I freeze these brownies?
Yes, I can freeze them for longer storage. I place them in an airtight container with baking paper between layers, then thaw them in the fridge before serving.
Conclusion
These no-bake chocolate covered brownies are proof that a simple recipe can still feel incredibly decadent. I love how the dates, tahini, cocoa, and dark chocolate come together to create a treat that is easy to make and full of rich flavor. Whether I serve them as a quick dessert, a snack, or a make-ahead sweet bite, they always feel satisfying and special.
📖 Recipe:
Print
5-Ingredient No-Bake Chocolate Covered Brownies
- Total Time: 50 minutes
- Yield: 8 servings
- Diet: Vegan
Description
These no-bake chocolate covered brownies are rich, fudgy, and naturally sweetened with dates, finished with a smooth dark chocolate coating. A simple yet indulgent dessert made with just five ingredients.
Ingredients
200 g Medjool dates
120 ml tahini
5 tbsp cocoa powder
1/4 tsp salt
150 g dark chocolate
Instructions
- Add the Medjool dates and tahini to a food processor and blend until smooth and fully combined.
- Add the cocoa powder and salt, then blend again until evenly incorporated.
- Press the mixture into a loaf tin lined with baking paper (approximately 22 × 12 cm).
- Freeze for 30 minutes until firm.
- Remove from the tin and slice into 8 squares.
- Melt the dark chocolate until smooth.
- Dip each brownie square into the melted chocolate, coating completely.
- Place coated brownies on a tray lined with baking paper and refrigerate until the chocolate is set.
Notes
Add 1 tsp vanilla extract or a pinch of espresso powder for enhanced flavor.
Top with flaky sea salt before the chocolate sets for contrast.
Stir in chopped nuts for added texture.
Store in an airtight container at room temperature or in the fridge for up to 5 days.
For longer storage, freeze with baking paper between layers and thaw in the fridge before serving.
Let sit at room temperature briefly before eating for a softer texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 brownie
- Calories: 279 kcal
- Sugar: 20 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
