Description
Fudgy no bake brownies a delicious healthier dessert. They are packed with nutritious ingredients, and are naturally sweetened. They are great to make for any special occasion, or in the summer when you don’t want to turn on your oven.
Ingredients
Brownies
- 2 cups pitted medjool dates, divided
- 1 1/2 cups raw cashews (see notes)
- 1/3 cup raw pecans (see notes)
- 3/4 cup + 3 tablespoons cocoa powder
- Optional: 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- optional: 1 to 3 teaspoons instant coffee
Chocolate frosting
- 1 batch of my 5 minute vegan chocolate frosting – (omit the milk)
Optional topping
- flaked sea salt (I like Maldon sea salt)
Instructions
- Prepare: Grease an 8×8 baking dish and line well with parchment paper so that there are overhangs of parchment paper to pull the brownies out of the pan easily. I use two pieces of parchment paper overlapping to cover all sides. If the parchment paper wants to move while you press the brownies into the pan I use those large paperclips, or clothespins to hold the paper in place.
- Soak the dates: Add 1 1/2 cups of the dates to a heat proof bowl. Heat up filtered water to a boil (I use my tea kettle for this), pour the hot water over the 1 1/2 cup of dates just until covered. Allow the dates to soak for 15 minutes. Note: the extra 1/2 cup of dates is set aside, not for soaking.
- Blend the nuts: Add the nuts to a food processor, blend until finely ground. Be sure not to blend too long and turn the nuts into nut butter. (see photo in post). Add the cocoa powder, cinnamon, and salt, blend until well combined. Transfer the dry ingredients to a separate bowl and set aside.
- Drain the dates: Once the dates have soaked for 15 minutes, spoon out 2 tablespoons of the date water, and drain the dates from the remaining water.
- Make the instant coffee concentrate: To a small bowl add 2 tablespoons of the reserved date water along with the instant coffee granules and the vanilla extract. Mix to combine and allow the coffee to dissolve. NOTE: if you want to omit the coffee then just replace it with plain date water.
- Blend the dates: Add the soaked dates to the now empty food processor, along with all but 2 of the 1/2 cup of non-soaked dates. Blend until small bits remain, scraping down the sides as needed. Add the coffee and vanilla mixture, blend until well incorporated.
- Add the dry ingredients: Add the dry ingredients back in about 1/2 cup at a time, blending between each added increment until all of the dry ingredients have been added. Grab the dough and squeeze it between your fingers, it should stick together easily. If the dough seems too dry then add the remaining two un-soaked dates.
- Press the brownies into the pan: Transfer the dough to the prepared baking pan. Use your clean hands to press the dough into the pan as evenly as possible. I like to use the bottom of a measuring cup to really pack it in there.
- Freeze: Freeze the brownies for 15 minutes.
- Make the frosting: While the brownies are freezing make the vegan chocolate frosting. Make sure to omit the milk for this recipe.
- Spread the frosting onto the brownies: Use a small offset spatula, or a spoon to spread the frosting onto the chilled brownies. Work quickly because the frosting will stiffen up on top of the cold brownies. Sprinkle with flaky sea salt, if desired.
- Chill again: Chill the brownies in the freezer for another 20 minutes, or 40 minutes in the fridge, until the frosting is set (this really makes it easier to cut the brownies).
- Cut the brownies: To cut the brownies use the parchment paper overhangs to remove the brownies from the pan. Use a large chef’s knife to cut into even squares.
- Enjoy/store: Enjoy the brownies immediately. Store them in an air tight container in the fridge for up to 1 week. Or, freeze them for up to 2 months.
Notes
nuts: You can use any combo of raw, unsalted nuts you like here. Walnuts, almonds, macadamia nuts would all be great options. You won’t really taste the flavor of the nuts, but of course, you want to make sure you do like the nuts you choose in case some flavor comes through.
Coffee: you can totally omit the coffee if you want. You can’t taste it, but it does enhance the chocolate flavor. You could also use decaf coffee, if you prefer.
Food processor size: I have a 6 cup food processor, at the end, the food processor was a little full. It still worked well, but if you have an 8 cup food processor that will work even better.
Prep time does not include the inactive time that is required for chilling the brownies.
