No Bake Chocolate Coconut Brownies

No bake brownies that taste like the real thing? These simple chocolate coconut brownies are the answer. Featuring a perfectly fudgey and gooey chocolate brownie complete with a rich ganache topping – this is my best brownie recipe yet.

Some of the best sweet treats involve both chocolate and coconut, including my Vegan bounty bars, and these no bake brownies are no exception. They’re the closest you’ll get to a baked brownie, without any baking required at all!

I’ve always been a chocolate addict, so naturally brownies are one of my favourite desserts. I love experimenting with different flavours and some of my favourite are my

Chocolate and coconut is the perfect pairing and probably one of my all time favourites and these no bake brownies are the ultimate way to enjoy it. The simple mix of desiccated coconut, ground almonds and dates creates a perfectly fudgey, gooey brownie base, complete with a sweet ganache that makes them so irresistible.

I don’t know quite how I managed it, but these brownies really do taste as if they’ve been baked! They’re

  • Fudgey
  • Gooey
  • Chocolate
  • Coconutty
  • Perfectly moist
  • And so addictive!

And only require 7 simple ingredients

  • Dessicated coconut
  • Ground almonds
  • Cacao powder
  • Coconut oil
  • Peanut Butter
  • Maple Syrup
  • Dates

The fact that they’re no bake means that this brownie recipe is 100% fail proof. It’s as easy as mixing everything together before transferring it to the freezer to set. And when you realise just how easy to make and completely delicious they are, you’ll want to make them again and again and again

Whilst the ganache in this recipe is a little different than used in previous recipes, I would say that it’s even tastier. And it’s probably what’s responsible for making these brownies so hard to resist!

These sweet, fudgey chocolate brownies make the perfect after dinner treat, but I have been known to chop them up and stir them in to a bowl of creamy chocolate protein nice cream for breakfast too.

I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.


makes 8 brownies

for the coconut brownie base
for the chocolate ganache


  1. Line a square baking tin with grease proof paper – this will make it easier to pull out the brownie at the end.
  2. Add the dates, desiccated coconut, ground almonds, cacao powder and peanut butter to the blender or food processor and blitz until fully combined.
  3. Transfer the mixture to the lined baking tin and spread in to an even, compact layer.
  4. Place in the freezer to set whilst you make the ganache.
  5. To make the ganache, add the coconut oil to a small pan and set over a low heat until fully melted.
  6. Once melted, stir in the cacao powder, peanut butter and maple syrup until smooth. Remove the brownie from the freezer and pour the ganache on top, spreading out in to a smooth and even layer.
  7. Return to the freezer to set for 1 hour, or until firm. Once set, remove from the freezer and leave to thaw slightly before cutting in to 8 equal slices. Enjoy!
  8. Keep in an airtight container in the fridge for up to a week or I like to keep the rest of mine in the freezer where it will last for up to 2 months.

If you liked this recipe then why not try my Chocolate Hazelnut Caramel Cheesecake Bars or Chocolate Chip Pumpkin Spice Blondies.

This post contains links to products which were gifted to me, but all opinions remain my own.

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Hi, I'm Yasmin! Plant based recipe developer and certified health and wellness influencer. I share simple, nourishing plant based recipes along with tips on healthy living, mental health and well being, in the hope that I can inspire others to be the healthiest and happiest versions of themselves.

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