No Bake Pistachio Brownies (Vegan, Gluten-Free, Small Batch)
These no bake pistachio brownies are rich, fudgy, and made with only 4 ingredients: dates, pistachio butter, cocoa powder, and vanilla. Naturally sweetened, vegan, gluten-free, and perfect for a small batch treat!
Ingredients
- 1 cup medjool dates
- ⅓ cup pistachio butter, plus more for topping
- ¼ cup cocoa powder
- 1 teaspoon vanilla extract
- chopped pistachios, for topping
Instructions
- Remove the pits from the dates. If your dates are dry, soak them in warm water for 10 minutes, then drain. This makes blending easier and keeps the brownies ultra fudgy!
- Add the pitted dates, pistachio butter, cocoa powder, and vanilla extract to a food processor. Process until a sticky dough forms (you’ll know it’s ready when you can press the mixture between your fingers and it holds together).
- Line a small loaf pan or square container with parchment paper for easy removal. Press the brownie mixture evenly into the pan, packing it down firmly (I use a loaf pan, then cut the slab in half and stack it for ultra-thick brownies).
- Pop the brownies in the freezer for 10–15 minutes to firm up.
- Spread a layer of pistachio butter on top of the brownies, then sprinkle with chopped pistachios and a pinch of flaky sea salt. Optional: place in the freezer for 10-20 minutes to firm up.
- Lift the brownies out, cut into squares, and dig in!
Video
Notes
- Use fresh medjool dates: Medjool dates are soft, large, naturally sweet, and caramel-like. Other date varieties tend to be smaller, less tender, and not as sweet. If your dates feel hard and dry, soak them in warm water for 10 minutes to rehydrate them. This makes blending easier and keeps the brownies ultra fudgy.
- Adjust the texture if needed: If your brownie dough feels too wet, add more cocoa powder one tablespoon at a time. If it feels too dry, add water one teaspoon at a time. We want a dough that's fudgy, but still slightly crumbly. It should hold together when pressed between your fingers.
- Chill before slicing: After you spread the pistachio butter on top, pop the brownies in the fridge or freezer to chill for nice, clean cuts.
- Storage: Since it’s a small batch recipe, I doubt you’ll have leftovers! But if you do, store any leftovers in an airtight container in the fridge for 3-5 days, or freeze for up to 2 months.
Calories: 117kcal, Carbohydrates: 22g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 1mg, Potassium: 295mg, Fiber: 4g, Sugar: 17g, Vitamin A: 54IU, Vitamin C: 0.2mg, Calcium: 28mg, Iron: 1mg
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