NO-BAKE VEGAN BROWNIES WITH CHOCOLATE GANACHE
Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish. A healthier vegan, gluten-free dessert!
Provided by Minimalist Baker
Categories Dessert
Time 21m
Number Of Ingredients 11
Steps:
- Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground.
- Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
- Add the dates to the food processor and process until small bits remain. Remove and set aside.
- Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
- Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
- Add the brownie mixture to a small parchment lined 8x8 dish (as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
- Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square - this will make the brownies slightly thicker and more dense.
- Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 (amount as original recipe is written // adjust if altering batch size) even squares (If adding ganache, slice afterwards!).
- FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
- Immediately add chocolate to warm milk and loosely cover. Don't touch for 2 minutes so it can melt.
- Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
- Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it's still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
- Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).
- Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).
Nutrition Facts : ServingSize 1 brownies, Calories 390 kcal, Carbohydrate 44 g, Protein 9.4 g, Fat 23 g, SaturatedFat 7 g, Sodium 90 mg, Fiber 8 g, Sugar 31 g
MACADAMIA RAW BROWNIES
Make and share this Macadamia Raw Brownies recipe from Food.com.
Provided by soleta
Categories Candy
Time 10m
Yield 6 brownies, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Blend dates and macadamia nuts separatley in the food procesor.
- Blend the macadamia nuts first.
- Pulverize part of the macadamia nuts and leave aside a Tablespoon for sprinkling.
- Make the date paste very smooth and leave the macadamia powder with some chunks.
- In a bowl, mix everthing until well integrated.
- Make squares, stars or little balls. Sprinkle the macadamia powder on your figures to give the powdered sugar look.
- You can refrigerate or enjoy in the moment.
Nutrition Facts : Calories 381.4, Fat 26.3, SaturatedFat 4.5, Sodium 3.8, Carbohydrate 41.1, Fiber 8.2, Sugar 29.9, Protein 4.8
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