No-Bake Brownies
These no-bake brownies feature a dense, fudgy base made from dates and almond butter, topped with a quick vegan chocolate ganache for a rich and satisfying dessert.
Ingredients
Brownie Base
- 1 cup Medjool dates Pitted and softened
- ½ cup almond butter Can substitute with other nut butter
- ¼ cup cocoa powder Unsweetened
- 1 teaspoon vanilla extract
Ganache Topping
- ½ cup vegan chocolate chips
- ¼ cup non-dairy milk For melting with chocolate chips
- to taste chopped hazelnuts Optional, for garnish
Instructions
Preparation
- Pit and soften the dates. Soak in warm water if dry, then drain.
- Blend the dates, almond butter, cocoa powder, and vanilla in a food processor until you have a sticky dough.
- Line a loaf pan or square container with parchment paper and press the dough evenly into the pan, packing it tightly.
- Freeze for 10-15 minutes until the base is slightly firm.
Making the Ganache
- Melt the vegan chocolate chips with the non-dairy milk until smooth.
- Pour the melted chocolate over the chilled brownie base and spread evenly.
- Sprinkle chopped hazelnuts over the chocolate while it is still wet.
- Refrigerate for 5-10 minutes until the topping is set.
Serving
- Lift the brownies out using the parchment paper and slice into squares.
- Serve chilled to maintain clean layers.
Notes
Make sure to pack the base firmly and chill just until set for clean slices. You can swap almond butter for any other nut butter of your choice.