No-Cook Pomegranate-Stuffed Brownie Recipe

No-cook pomegranate-stuffed brownies are perfect for days when you want something sweet but don't have time to cook. You can't beat this no-bake dessert's richness, fudginess, and pomegranate seeds.

– 1 ½ cups raw walnut – 1 cup raw almond – 2 ½ cups pitted Medjool date – ¾ cup unsweetened cacao powder – ½ tsp sea salt – ¼ cup almond milk – 8 ounces dark chocolate, chopped – 2 tablespoon coconut oil – ¼ cup powdered sugar, or more to taste – ½ + ¼ cup pomegranate seeds, divided – ¼ teaspoon flaky sea salt



Process dates in a food processor. Set them aside. Blend walnuts and almonds in the food processor until finely ground.

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Blend again after adding dates in batches. If the mixture doesn't mix, slowly add ¼ cup water, 1 tablespoon at a time. 

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Press the mixture into an 8x8-inch parchment-lined pan with your hands. Cover and flatten the mixture with more parchment. 

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In a microwave-safe bowl, heat almond milk for 30 seconds. Remove and immediately pour milk over chopped chocolate. 

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Mix chocolate with a wooden spoon to melt. It can be microwaved in 20-second bursts, stirring after each, until fully melted.

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Stir in coconut oil, sea salt, powdered sugar, and ½ cup pomegranate seeds. Cool the ganache in the fridge for 10 minutes.

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Use a spatula to evenly spread the ganache over the brownie mixture in the first pan. Add more pomegranate seeds and flaky sea salt. 

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Cut and serve brownies after 30 minutes in the fridge. Store brownies in the fridge until serving. Leftovers last 4–5 days in an airtight container in the fridge.

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