No-Bake Chocolate Fudge Brownies

WARNING! HIGHLY ADDICTIVE BECAUSE THEY TASTE SO DAMN GOOD! I cut them into smaller blocks hoping it would help me eat less of them, but I just ended up eating about 7 at a time. These make great snacks and will curb all chocolate cravings. They’re reboot-friendly, but they’re still relatively high in calories so make sure you use them as a treat, not as a staple.

And note to parents: don’t send them to school with your kids – they will melt if they’re left out of the fridge.

They’re also just as good to eat frozen if you’d like to keep them there. They last up to 2 weeks in the freezer, but you’ll definitely finish them before that. 🙂


1 cup raw, unsalted cashew nuts (R40)

1 cup raw, unsalted almonds (R38)

2/3 cup of desiccated/flaked coconut (R20)

1/2 cup cocoa powder (R30)

2 tbsp. chia seeds (R35 for 100g, 2 tbsp. estimated at R7)

3 tbsp. almond butter (R160 for 400g, 3 tbsp. estimated at R18)

3/4 cup coconut oil (R100 for 1kg of odourless oil, R200 for 1kg of cold-pressed oil, 3/4 cup estimated at R25)

125g pitted dates (instead of sugar or honey.) (R10)

Total Estimated Price: R188

Portions: LOTS! (I get around 48 pieces, depending on how big the blocks are.)

Optional Extras:

1 tspn. vanilla extract

2 tspn. cinnamon


1. Blend the almonds and cashew nuts in a food processor until they are finely chopped. If the pieces are too big, the brownies fall apart, but you still want a bit of texture.


2. Add the chopped nuts into a mixing bowl along with your shredded coconut, cocoa powder and chia seeds. (If you’re adding cinnamon, do so now.) Mix together.


3. Add your almond butter. (If you’re adding vanilla essence, do so now.)


4. In a separate bowl, add your coconut oil. I use half cold-pressed coconut oil (which maintains the coconut flavour) and half neutral tasting coconut oil (because it’s cheaper.)


5. Cut up your pitted dates and add them to your coconut oil.


6. Melt the coconut oil and dates. You can do this on a pot on the stove, but I prefer to do it in the microwave. It’s easier and the dates don’t melt properly which means that when the brownies are done you get bigger date pieces which go nice and crunchy in the fridge.

7. Pour your melted oil and dates into the mixing bowl and mix all ingredients together. If you think your mixture is too try, add some more coconut oil. If you feel it’s too wet, add some more shredded coconut.


8. Line a medium-sized baking tray with some wax/baking paper.


9. Spoon your mixture into the bowl and pop it into the fridge for 30 mins.


10. Slice into squares and enjoy!


(Note: I got the original recipe here: but I adapted it slightly to fit the reboot requirements.)