5-Ingredient No-Bake Chocolate Covered Brownies
Fudgy, date sweetened brownie squares dipped in dark chocolate for an easy no bake treat.
Ingredients
Ingredients
- 7 oz Medjool dates pitted (about 200 g)
- 1/2 cup tahini 120 ml, well stirred
- 5 tbsp unsweetened cocoa powder
- 1/4 tsp fine sea salt
- 5 1/4 oz dark chocolate roughly chopped (150 g)
Instructions
- Line a 8 1/2 by 4 1/2 inch loaf pan with parchment paper and set aside.
- Add the pitted Medjool dates and tahini to a food processor.
- Process until the mixture is mostly smooth and forms a thick, sticky paste, scraping down the bowl as needed.
- Add the cocoa powder and salt to the processor bowl.
- Process again until the mixture is evenly combined and forms a dense, fudge like dough that holds together when pressed.
- Transfer the brownie mixture to the prepared loaf pan.
- Press the mixture firmly and evenly into the pan with the back of a spoon or the bottom of a glass to create a compact, level layer.
- Place the pan in the freezer for 30 minutes, until the mixture is firm enough to slice cleanly.
- Near the end of the chilling time, place the chopped dark chocolate in a heatproof bowl.
- Melt the chocolate in the microwave in 20 to 30 second bursts, stirring between each, until smooth, or set the bowl over a small pot of simmering water and stir until melted.
- Remove the pan from the freezer and lift the chilled brownie slab out using the parchment overhang.
- Place the slab on a cutting board and cut into 8 equal squares.
- Using a fork, dip each brownie square into the melted dark chocolate, turning to coat completely.
- Lift each coated brownie from the chocolate, let the excess drip off, and place on a parchment lined tray.
- Refrigerate the tray until the chocolate is fully set and firm to the touch.
- Serve immediately or transfer the brownies to an airtight container and store in the refrigerator until ready to eat.
Notes
- If your dates are very dry, soften them in warm water for 10 minutes, then drain and pat dry before processing.
- Use tahini that is well stirred and pourable for the creamiest texture and easiest blending.
- For easier cutting, warm a sharp knife under hot water, wipe dry, and slice the chilled slab in confident, straight down motions.
- Store brownies in an airtight container in the refrigerator for up to 7 days, or freeze for up to 2 months.
- For a thicker chocolate shell, let the first coat set briefly, then dip each brownie a second time.
- Use tahini that is well stirred and pourable for the creamiest texture and easiest blending.
- For easier cutting, warm a sharp knife under hot water, wipe dry, and slice the chilled slab in confident, straight down motions.
- Store brownies in an airtight container in the refrigerator for up to 7 days, or freeze for up to 2 months.
- For a thicker chocolate shell, let the first coat set briefly, then dip each brownie a second time.