
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
100g unsalted pistachio kernels
100g unsalted mixed nuts
¼ cup cocoa powder
250g soft medjool dates, pitted
2 tablespoons almond spread
2 tablespoons honey
2 teaspoons vanilla extract
100g dark cooking chocolate, melted
2 tablespoons dried goji berries
Finely chop 2 tablespoons of the pistachios and set aside. Process remaining pistachios, mixed nuts and cocoa in a food processor until finely chopped.
Add dates, almond spread, honey and vanilla. Process to form a thick paste.
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.
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.
Last updated10 November 2025