Cherry Brownie Tarts No Bake Gluten Free

Gluten free, vegetarian and yes dairy free no bake brownies will make your day!  Raw walnuts, almonds, Medjool dates, special dark cocoa powder, flax seeds and honey are easy to mix in a processor.  Rolled into balls and pressed into a mini muffin tin creates the small tart shells.  After freezing for a few minute the brownie tarts can be filled with assorted fresh fruit.  If desired drizzle with ganache or better yet, place a dollop of ganache in the tart then add the fruit.  YUM!

No Bake Brownie Tarts

Why use Medjool dates in these no bake brownies?  

They make a great sugar substitute and perfect for granola bars, no bake desserts, smoothies and more.  Medjool dates are versatile and easy to add to your diet.  Eating them raw will give you the best nutritional value as well as the necessary binding moisture for these no bake brownie tarts.  There are many benefits to eating these dates; for example great antioxidants, could possible lower LDL, promotes good heart and brain health. 

Are these no bake brownies served as a snack or dessert?

Both!  Because they are no bake, you can make them and freeze until ready to serve.  The brownie tart shell can be filled right before serving as a dessert or a snack.  Great for living clean and helping your family to eat healthy without a lot of fuss.

Cherry Brownie Tarts No Bake Gluten Free

How does this recipe come together?

Because you need to pulverize the nuts and dates together you will need a food processor with a steel blade.  Raw walnuts and almonds are processed in bowl for 5 pulses then the dates are added.  This mixture will process until nuts are finely chopped.

After chopping, you will add the special dark chocolate cocoa powder, flax seeds or seeds of your choice, pinch of salt and tablespoon of honey.  If you don’t want to use honey, use warm water to help bring the mixture together so it will form a ball.

Process all of these ingredients together until the mixture starts to gel together.  Remove the mixture form the processor to a medium sized bowl then roll into 12- 1 ” balls.  The balls are pressed in the wells, up the sides and bottom of mini muffin tin.  No need to grease the tin, after freezing the tart shells will come out with a sharp knife.

To form the tart, you will hollow out the center of the pressed ball in the wells of the mini muffin tin.  Remember there is no baking!  Just place in the freezer for 15 minutes.  If you are not serving right away, store the brownies in zip lock baggie in freezer.

Which filling is best for these no bake tarts?

The filling choice is up to you, but fresh fruit is lovely and adds more nutrition to these tasty no bake brownie tarts.  I like ganache cause I love chocolate but it does add additional sweetness to the dessert.  Another choice would be warm melted almond butter as a drizzled glaze or topping.  Although, your choice of filling can be what you love.


Gluten Free No Bake Brownie Tarts

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  • Author: Liz Bushong
  • Prep Time: 5 minutes
  • Cook Time: 25 minute freeze
  • Total Time: 30 minutes
  • Yield: 12 tarts 1x
  • Category: dessert-snack
  • Method: food processor
  • Cuisine: American
  • Diet: Gluten Free


Units Scale

1/2 cup raw walnut halves

1/2 cup raw whole almonds

2/3 cup pitted Medjool dates, about 11 large

4 tablespoons special dark cocoa powder

1 tablespoon honey

1/4 teaspoon salt

2 tablespoons flax seeds or seeds of choice

Assorted mixed berries, raspberries are a great size, rinsed

2 tablespoons Chocolate ganache- optional


  1. In bowl of food processor fitted with steel blade, add nuts and dates. Process until finely chopped,  add cocoa, flax seeds and salt, blend until combined.
  2. Add honey and process a few seconds. Remove from processor to medium bowl.
  3. Roll mixture into 1 ” round balls and place each ball into wells of mini muffin tin. Pressing mixture up the sides and bottom of each well.  Form a hollow well inside each bowl to create the brownie tart shell.
  4. Freeze brownies 25 minutes then remove from wells and store brownies in zip lock bag until ready to serve.
  5. Right before serving, thaw and fill with ganache and fresh fruit. Drizzle with melted peanut or almond butter if desired.

Making ganache

1/2 cup heavy whipping cream

1 cup mini chocolate chips

In small mixing bowl, add chocolate chips.  In small glass measuring cup add cream. Place in microwave for 25 seconds to warm but not boil.  Pour cream over the chips.  Stir until smooth.  Use as filling for brownie tarts.

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