Healthier Brookie (No-Bake)
This no-bake healthier brookie combines a soft, blondie-style choc chip cookie base with a rich, fudgy brownie layer, finished with a simple chocolate topping. It’s naturally sweetened, made with wholefood ingredients, and perfect for when you want something indulgent but nourishing.
Takes 45 minutes
Serves 8
Ingredients
Blonde Choc Chip Cookie Dough Layer
- 150 g cashew nuts about 1 cup
- 60 ml maple syrup
- 1 teaspoon pure vanilla extract
- A pinch of sea salt
- 50 g chocolate chips or cacao nibs about ⅓ cup
Brownie Layer
- 120 g pitted dates about ¾ cup, packed
- 60 g almonds or walnuts about ½ cup
- 1 tablespoon almond or peanut butter
- 10 g cocoa or cacao powder about 2 tablespoons
- ½ teaspoon vanilla extract
- A pinch of sea salt
- ½ teaspoon espresso powder optional
- 1 –2 tablespoons water as needed to blend
Chocolate Topping
- 150 g chocolate chips about 1 cup
Instructions
Make the cookie dough layer
- Add the cashew nuts, maple syrup, vanilla extract and sea salt to a food processor. Blend until the mixture comes together into a soft dough. Remove to a bowl and fold through the chocolate chips or cacao nibs.
- Line a plate or small tray with parchment paper. Press the cookie dough evenly onto the base, flattening it to about 1cm thick.
Make the brownie layer
- Wipe out the food processor, then add the dates, almonds or walnuts, nut butter, cocoa powder, vanilla, sea salt and espresso powder (if using). Blend until thick and fudgy, adding 1–2 tablespoons of water as needed to help it come together.
- Spread the brownie mixture evenly over the cookie dough layer.
Add the chocolate topping
- Melt the chocolate chips gently (using a bain-marie or microwave). Pour the melted chocolate over the brownie layer and spread evenly. Sprinkle with a little sea salt if you like.
Chill and serve
- Place in the fridge for around 30 minutes, or until fully set. Once firm, slice into chunks or bars and enjoy.