in Copenhagen, Desserts, Recipes, VEGAN

Vegan no-bake brownie

yield: 16-25 PIECES prep time: 15 MIN

INGREDIENTS:
1 cup nuts (I use half walnuts (50 g) and half almonds (75 g) but any nut you like is fine!)

6 tbsp (30 g) raw cacao powder or cocoa powder

1 tbsp chia seeds (optional)

1 tsp salt

1 cup (225 g) soft dates (such as Medjool) pitted*

2-4 tbsp almonds, roughly chopped (for crunch) + more for garnish (optional)

For the chocolate ganache frosting:

2 tbsp raw cacao powder or cocoa powder

2 tbsp coconut oil, melted

1 tbsp agave nectar or any other sweetener (for a sweeter ganache, use 2 tbsp syrup)

DIRECTIONS:
In a high-quality food processor, add your nuts, cacao powder or cocoa powder, chia seeds and salt.

Blitz the ingredients together until you’re left with a mixture that resembles the likes of sand.

Add the dates and continue to blitz until the mixture comes together in a ball. If you find that the mixture is too dry, you can add a date or two more. If you find the mixture too sticky, blitz up a couple more nuts and add it to the date-nut mixture, until you are able to touch the dough without it sticking to your fingers.

Spoon the dough out onto a piece of parchment paper or greased foil and press it into a large square about 1/2 an inch thick.

Press the 2-4 tbsp of extra roughly chopped almonds into the square and let it chill slightly while making the glaze.

To make the glaze, combine the cacao powder/cocoa powder, the melted coconut oil and the agave nectar until your result is a moderately thin, glossy glaze.

Let the glaze harden in the fridge or at room temperature, stirring every now and then till it resembles a thick chocolate frosting. If it firms up too much, you can place it in the microwave for about 5 seconds and then stir to combine.

Spread the glaze atop the raw brownie square and garnish with more almonds.

Cut the brownie into 16-25 pieces (these are rich, and a little goes a long way).

  These bars can be stored in an airtight container at room temperature for 2 weeks, and last about a month in the fridge.

Write a Comment

Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.