Fudgy and chewy raw brownies with a cookie crust and smooth chocolate ganache frosting make the perfect no bake dessert. These no bake brownie doughs in the middle are a fan favorite, made with raw walnuts and sweetened by medjool dates. Layer with your favorite crunchy cookies, these are hands down a must-have for your freezer energy bites stash!

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 Brownies are perfect if you store them in the freezer- since they have a little bit of cream from the cookie, but are 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, which are the 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:  raw cashews or/and walnuts

Medjool dates: pitted, for a carmely sweetness and gooey 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 or walnuts overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse. If the medjool dates are dry and hard, you can soak them in hot water for 10 minutes to plump them up.

To make the Chocolate Shell Layer:

Simply melt one cup of chocolate of your choice with 2 tablespoons of coconut oil. Whisk together until smooth.

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 brownie bars in the freezer for at least 2 hours to set before cutting.
  • Choose your favorite nut butter or coconut oil – to add additional flavor, you can replace the coconut oil in the chocolate layer with I love a little bit of peanut butter 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!


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.
5 stars (2 reviews)


  • 9 sandwich cookies, For Layering


  • 2 cup raw walnuts, soaked*
  • 1/3 cup cacao powder
  • 1 cup medjool dates, soaked*

Cookie Crust

  • 9 sheets graham crackers
  • 1/2 cup almond butter, smoooth*
  • 4 tbsp nut milk, or water
  • 6 sandwich cookies, I love simple mill’s nut butter filled cookie sandwiches (it’s like a cleaner version of Oreos)

Chocolate Layer

  • 1 cup chocolate chips or bars, melted*
  • 2 tbsp coconut oil


Cookie Crust

  • In a food processor, blend the graham crackers and cookies. Add almond butter and nut milk. Blend again until well combined. It should be a little sticky but a little bit crumbly.
  • Press the crust mixture down in a parchment or wax paper lined 8×8 pan. Firmly press it down including all corners and edges.


  • Soak raw cashews and walnuts overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse.
  • Soak the medjool dates in hot water for 10 minutes if they are hard and dry. A plum and sticky/gooey texture is preferred.
  • In a food processor, pulse together raw walnuts, dates (pits removed) until gooey and smooth.
  • Add cacao powder and a pinch of salt. Blend until smooth and dough-y.
  • Layer the 9 cookies on top of the crust. then layer the brownie dough on top. Smooth it out across the the whole pan.

Chocolate Frosting

  • In a microwave-safe bowl melt chocolate and coconut oil.
  • Pour it over the brownie layer and place it in the freezer (3 hours) to allow the frosting to set before cutting.


*Soaking the nuts and medjool dates can make the texture more gooey and smooth.

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