No Bake Date Brownies
Rich, fudgy, and incredibly easy, these no-bake brownies are made with dates and nuts, topped with a decadent vegan ganache.
- Prep Time: 15
- Total Time: 135
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 200 g (1 ¾ cups) walnuts or pecans
- 80 g (¾ cup + 2 tsp) cocoa powder, unsweetened
- 2 teaspoons espresso powder optional
- ½ teaspoon sea salt
- 300 g (2 cups) medjool dates pitted, about 15 dates
- 200 g (¾ cup + 2 tbsp) hazelnut butter
- ½ teaspoon vanilla powder
- 1 batch vegan ganache for frosting
- toasted hazelnuts optional
- freeze-dried raspberries optional
Instructions
- Add the walnuts, cocoa powder, espresso powder, and salt to a food processor and blitz for a couple of minutes until they resemble a fine crumb consistency.
- Add the dates, hazelnut butter, and vanilla and blend again until the ingredients stick together to form a dough consistency.
- Press the raw brownie mixture into a baking pan lined with parchment paper, and smooth it down using the back of a spoon. Place in the fridge to firm up slightly for 1-2 hours.
- Make a batch of vegan chocolate ganache or vegan nutella while the brownies chill and firm up in the fridge.
- Spread the frosting on top of the brownies in an even layer using an offset spatula. Top the brownies with toasted hazelnuts and freeze-dried raspberries or strawberries if using.
- Place the frosted brownies back in the fridge for another hour to help the ganache firm up, then slice them into individual servings.
Notes
Use fresh, soft Medjool dates for the best texture.
Process nuts until a fine crumb before adding wet ingredients.
Compact the brownie mixture firmly into the pan.
Chill thoroughly before slicing for clean cuts.
Find it online: https://pinchofwarmthbakes.com/no-bake-date-brownies/