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Fruit and nut Brownie cups in a Christmas table setting

Fruit and nut Brownie cups

Heart healthy recipes

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Easy step-by-step recipes for everyone

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Fruit and nut Brownie cups

Nutty and fudgy, these easy no-bake brownie cups are bite-sized treats perfect for snacking, sharing, or packaging as gifts.

24 serves

40 m prep

2 m cook

Ingredients

unsalted pistachio kernels

100g unsalted pistachio kernels

unsalted mixed nuts

100g unsalted mixed nuts

cocoa powder

¼ cup cocoa powder

soft medjool dates

250g soft medjool dates, pitted

almond spread

2 tablespoons almond spread

honey

2 tablespoons honey

vanilla extract

2 teaspoons vanilla extract

dark cooking chocolate

100g dark cooking chocolate, melted

dried goji berries

2 tablespoons dried goji berries

Method

Chopping pistachios and processing nuts with cocoa

Finely chop 2 tablespoons of the pistachios and set aside. Process remaining pistachios, mixed nuts and cocoa in a food processor until finely chopped.

Adding dates, almond spread, honey and vanilla to nut mixture

Add dates, almond spread, honey and vanilla. Process to form a thick paste.

Pressing mixture into mini muffin cases

Line a 24-hole (30 ml-capacity) mini muffin pan with paper or foil cases. Divide mixture evenly among cases (about 1 tablespoon in each) and press in firmly.

Topping brownie cups with melted chocolate and goji berries

Spoon a teaspoon of melted chocolate over each brownie cup and sprinkle with combined goji berries and reserved chopped pistachios. Refrigerate for several hours or overnight until firm.

Tips

  • Brownie cups will keep for up to 1 month in a container in the fridge.
  • Almond spread can be replaced with tahini or peanut butter.
  • Goji berries are available in the dried fruit section of supermarkets. They can be replaced with any type of dried or freeze-dried berries, if preferred.
  • Mini muffin paper and foil cases are available from supermarkets and discount stores.

Last updated10 November 2025