I don’t know about you, but in the summertime, I am ALWAYS craving a sweet treat! One of my favorites is either an ice cream sandwich or cookies and cream ice cream! I had to create something that was a mash up of the two. These No Bake Cookie Brownie are perfect if you store them in the freezer- since they have the little bit of cream from the cookie, but also surrounded by chocolate and a graham crust!

What are my No Bake Treat Staples?

This recipe uses very minimal ingredients and the ingredients used are a staple in most of my recipes..

Cashews & Walnuts- Not only are these both delicious- but they are also a staple in just about all of my no bake treats! I always recommend soaking the nuts before blending them into your treats!

Medjool Dates- Dates are ALWAYS in my fridge. Not only are they tasty to eat, but they are also a great natural sweetener with a caramel-like quality.

Can You Eat Cookie Brownie Bars Raw?

This no bake brownies recipe does not have flours, baking agents or raw eggs.

They are vegan, paleo, grain-free and gluten-free, requiring no ingredients that need to be cooked/baked to a proper temperature before being considered safe to eat.

That means you can lick the batter too 😉.

Ingredients for this Cookie Brownie Recipe

Main Ingredients

Nuts: a mix of raw cashews and walnuts

Medjool dates: pitted,for sweetness and texture

Cacao powder: for the classic chocolate-y flavor

Salt: enhances flavor. Chocolate and salt go hand in hand, am i right??

Three Layers of Chocolate Delight

The base layer is a perfectly fudgy, chewy and dense brownie.

The top layer is a rich, smooth layer of chocolate ganache “frosting” that melts in your mouth with every bite.

I know it sounds fancy, but I promise you it’s super simple and adding the second layer of ganache frosting will seriously level-up your brownie game.

Ganache Ingredients

You only need a handful of simple ingredients for the ganache frosting:

  • Cacao Powder
  • Coconut Oil
  • Maple Syrup
  • Nut Butter (I love cashew butter, peanut butter, and even granola butter.)

First, soak raw cashews and walnuts overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse.

Then, in a food processor, pulse together raw cashews, medjool dates (pits removed). Add cashew butter and blend again.

Add cacao powder and a pinch of salt. Blend until smooth and dough-y.

Now, press the dough into an 8×8 or 9×5 pan.

Chill in the fridge for an hour or freezer for 20 minutes while making the chocolate frosting.

To make the Chocolate ganache frosting:

In a microwave-safe bowl melt the coconut oil, then whisk in the cacao powder, maple syrup, and nut butter.

Lastly, pour it over the brownie layer and place it in the fridge for at least an hour or freezer (half an hour) to allow the frosting to set before cutting.

Sprinkle some extra walnuts and sea salt on top.

  • Line the pan with parchment paper for easy brownie removal.
  • Top brownies with extra walnuts and sea salt for added texture and flavor.
  • Place brownies in the fridge or freezer to allow the frosting to set before cutting.
  • Choose your favorite nut butter – I love a little bit of peanut butter (not paleo) for this no bake brownies recipe.

These no bake brownies are best stored in the freezer. When properly sealed in an airtight container they will last for up to two weeks.

Freezer-friendly means you can make a big batch to keep in the freezer so you always have some delicious brownies ready to go.

This has been one of my favorite snacks in addition to 20 Freezer Meals For New Moms.

You don’t even need to let them defrost before eating… simply enjoy the chewy brownie layer and a rich and smooth chocolate ganache frosting straight out of the freezer.

If you want more of the “ganache” style frosting, you can let it defrost for about 5-10 minutes before enjoying. 

What’s your favorite type of brownie? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Get the recipe:No Bake Cookie Brownies

Fudgy, chewy no-bake brownies with a decadent, gooey chocolate ganache frosting and a sandwich cookie surprise inside. These raw cookie brownies are vegan and can be made paleo.
5 stars (2 reviews)

Ingredients

Brownies

  • 2 cup raw walnuts, soaked-
  • 1/2 cup cacao powder
  • 1 cup medjool dates, soaked*

Cookie Crust

  • 9 graham crackers
  • 6 sandwich cookies, I love simple mill’s nut butter filled cookie sandwiches (it’s like a cleaner version of Oreos)
  • 1/2 cup almond butter, smoooth*
  • 2-3 tbsp nut milk, or water, for the crust if it is too crumbly*

Ganache

  • 1/4 cup cacao powder
  • 1/4 cup coconut oil , melted*
  • 2-3 tbsp maple syrup
  • 2 tbsp nut butter, I used cashew butter*

Instructions 

Cookie Crust

  • In a food processor, blend the ingredients for cookie crust (except for the water or nut milk), until crumbly and gooey. Add liquid one tbsp at a time until slightly sticky and no longer crumbly.
  • Press the crust mixture down in a parchment or wax paper lined 8×8 pan.

Brownies

  • Soak raw cashews and walnuts overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse.
  • In a food processor, pulse together raw cashews, dates (pits removed). Add cashew butter and blend again.
  • Add cacao powder and a pinch of salt. Blend until smooth and dough-y.
  • Press the 1/2 of the dough on top of the cookie crust.
    Layer the 9 cookies, and then layer the last of the brownie dough.

Chocolate Frosting

  • In a microwave-safe bowl melt the coconut oil, then whisk in the cacao powder, maple syrup, and nut butter.
  • Pour it over the brownie layer and place it in the freezer (3 hours) to allow the frosting to set before cutting.

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.