These No-Bake Chocolate Coconut Brownies are a healthy treat that are refined sugar-free, vegan, and gluten-free. A fudgy brownie base is layered with creamy coconut and finished with rich dark chocolate — a melt-in-your-mouth dessert everyone will enjoy.
A healthy brownie everyone will love
These No-Bake Chocolate Coconut Brownies are surprisingly delicious and simple to make.
Completely no-bake and made with wholesome ingredients. The base is naturally sweetened with dates, while the coconut layer combines shredded coconut, full-fat coconut milk and a touch of coconut oil or agave for creaminess. The bars are finished with a melted dark chocolate topping for contrast and extra richness.
Store these brownies in the fridge for ready-to-eat snacks or freeze them for longer storage. If you enjoy no-bake desserts, try other variations like no-bake brownies or flourless fudge hazelnut brownies for more fudgy treats.
Why you’ll love this recipe
- Chocolate and coconut are a perfect pairing. These bars have the classic tropical-chocolate profile similar to a bounty bar.
- No oven required. Simply blend, press, assemble and chill — no baking skills needed.
- Easy to store and serve. Keep them chilled in the fridge or frozen for an on-demand dessert.
The result is a thick, dense and seriously fudgy brownie base topped with a creamy coconut layer and a glossy chocolate finish. You’ll need a food processor, a small bowl for melting chocolate, and an 8×8 inch pan.
How to make No-Bake Chocolate Coconut Brownies
Add the base ingredients to a food processor and pulse until they form a sticky, cohesive dough.
Press the dough evenly into the bottom of an 8×8 inch pan to form the brownie base.
Blend the coconut layer ingredients until smooth, then press the mixture over the brownie base to form an even layer.
Pour the melted dark chocolate over the top, refrigerate until set (at least 3 hours or until firm), then slice into bars.
Tips for making this recipe perfectly
- Use Medjool dates for the base. Medjools are larger, softer and sweeter than typical dates and help bind the dough.
- If your dates are dry, soak them briefly. Soak in hot water for 5 minutes, drain, then blend — this ensures a smoother texture.
- Choose unsweetened shredded coconut. Sweetened coconut adds unnecessary sugar and alters texture.
- Use high-quality dark chocolate (around 70%) for a balanced, rich topping.
More no-bake recipes to try
- Cookie Dough Protein Balls
- Raw Salted Caramel Slice
- Peanut Butter Protein Bars
No-Bake Chocolate Coconut Brownies
- Author: Jess
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 15 brownies
- Category: Dessert
- Method: Mix
- Cuisine: American
Description
These brownies require no baking and are refined sugar-free, vegan-friendly, and absolutely delicious.
Ingredients
Brownie base
- 1 1/2 cups walnuts
- 1 1/2 cups pitted dates (Medjool recommended)
- 1/4 tsp salt
- 1/2 cup cocoa powder
Coconut layer
- 2 cups unsweetened shredded coconut
- 1/3 cup full-fat coconut milk
- 2 tbsp coconut oil
- 4 tbsp agave (or sweetener of choice)
Chocolate top
- 1 cup 70% dark chocolate
- 2 tbsp coconut oil
Instructions
- Line an 8×8 inch pan with parchment paper and set aside.
- In a food processor, blend walnuts, dates, cocoa powder and salt until the mixture comes together into a thick dough (about 2–3 minutes).
- Press the brownie mixture firmly and evenly into the prepared pan to form the base. Chill in the fridge while preparing the next layer.
- In the food processor, combine shredded coconut, coconut milk, coconut oil and agave until the mixture holds together. Press this coconut mixture over the chilled brownie base and return the pan to the fridge.
- Melt the dark chocolate with the coconut oil in a microwave-safe bowl on low heat, stirring every 30 seconds until smooth to avoid burning.
- Pour the melted chocolate over the coconut layer, smooth it out, and refrigerate until set (about 30 minutes to firm).
- Remove from the fridge, slice into squares and serve.
- Store in an airtight container in the fridge for up to two weeks, or freeze for longer storage.
Notes
Medjool dates are ideal for the base because they’re larger, softer and sweeter, which helps bind the dough.
If dates seem dry, soak them in hot water for 5 minutes, drain well, then proceed.
Use unsweetened shredded coconut to keep the sugar content lower and preserve texture.
Keep bars chilled in an airtight container in the fridge or freezer.
Nutrition
- Serving Size: 1 brownie
- Calories: 350
- Sugar: 19g
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
If you tried these No-Bake Chocolate Coconut Brownies or any other recipe from the blog, leave a comment or rating to let me know what you thought!