A No-fire Cooking Contest at my daughter’s school inspired me to create this recipe. It’s a simple and deliciously chocolaty treat that appeals to picky eaters, especially kids who are often reluctant to eat nuts and raisins. Dry fruits are a powerhouse of energy, making it important to incorporate them into your child’s daily diet. While eating dry fruits on their own is ideal, transforming them into Brownies makes them much more appealing to children, who typically love anything chocolatey. Try making a batch of these No-Bake Dry fruit Brownies, and watch them disappear quickly. You might find yourself making them on request again and again! They make excellent after-school snacks, great additions to lunchboxes, and can be enjoyed at any time during the day.
I enjoy using jaggery powder in recipes that are chocolatey in flavour. I’ve found that the combination of dark chocolate and jaggery is simply perfect. Adding jaggery powder to a chocolate-based recipe doesn’t just replace refined sugar; it adds another layer of deliciousness and deepens the chocolate's flavour. Jaggery is naturally more moist and has a caramelized flavour profile. The fragrant varieties I prefer to use are date palm jaggery powder (khejur gur powder) and palm jaggery powder (tal gur powder). These options are particularly well-suited for desserts because they provide a balanced taste without making the dish overly sweet.
So, when I made these Dry fruit Brownies, they turned out fudgy, moist, and visually stunning. They would be a great centerpiece for a dessert table during the festive season! These Brownies also make excellent gifts, as they travel well and can be packed and shipped to loved ones during holidays and special occasions. Made with all-natural ingredients, these are guilt-free yet indulgent and nutrient-rich.
I hope you enjoy making a batch of Dry fruit Brownies soon and sharing them with your family and friends.
No-Bake Dry fruit Brownies
Yield: 12 Brownies
Ingredients
● Almonds- ¾ cup
● Pistachios- ½ cup
● Desiccated coconut- ¼ cup
● Unsweetened cocoa powder- 2½ tbsp
● Vanilla extract- 1½ tbsp
● Dates- 1 cup
● Jaggery powder- 3 tbsp
● Dark chocolate (chopped) or Dark chocolate chips (optional)- ¾ cup
● Sliced nuts for garnishing- As required
Method
De-seed the dates, and roughly slice them. Use soft dates for this recipe, as they blend easily.
In the food processor, first blitz the nuts along with desiccated coconut, cocoa powder, jaggery powder, and vanilla extract.
Next, add the dates and blend until the mixture is well combined. At this stage, the mixture will appear coarse and lumpy. Take a small portion of the mixture and try to shape it into a small ball. If it holds its shape, then the brownie mixture is ready to set. If not, blend it again for a few seconds before working with it.
Transfer the brownie mixture into a square pan lined with baking paper. Use a spatula to spread and press the mixture down evenly. If you’re not using melted chocolate, you can sprinkle sliced nuts on top at this stage. Gently press the nuts into the mixture with the spatula to help them stick.
The addition of melted chocolate over these Brownies is purely indulgent and gives them a festive appearance. Pour the melted chocolate over the top and garnish with sliced nuts.
Refrigerate for 1 hour, cut into squares, and serve.
Store the remaining pieces in an airtight container in the refrigerator, and consume them within 2 weeks.
Pro Tip:
Add a swirl of White chocolate on top of these Brownies for a fun marbled effect.
Author: Chandrima Sarkar (Not Out Of The Box)
About the author:
Chandrima Sarkar is a food writer and the founder of the award-winning blog 'Not Out of the Box.' As a self-taught expert in her craft, she is best known for her inspiring photographs and recipes. In addition to developing easy and workable recipes, she works closely with food and beverage brands to create high-quality digital content for them.
