We had a new oven delivered yesterday, and it was a much-needed update in our kitchen! The old oven was a real eyesore but worked just fine, so we had trouble justifying spending the expense. I told Matt I’d need a new oven before “Baking Season,” and when prompted, defined it as the first week of sub-fifty degree days. I had been dreaming about all the things I was going to bake with our new appliance, however here I am posting a no-bake recipe the day after the new oven is installed. Go figure.
This brownie recipe is inspired by Minimalist Baker, whose recipes always turn out perfectly. I made a few small tweaks to make this recipe a bit easier to follow and switched up the ganache recipe. Instead of having to splurge on vegan chocolate chips- I’ve seen bags that cost $6- this recipe only calls for cocoa powder to make it perfectly chocolate-y.
Can you make these brownies Paleo? Sure. Are they a lot more delicious with the non- Paleo chocolate ganache on top? You bet they are.
These brownies are dense, moist, fudgy, and guess what- mostly healthy! So treat yourself to seconds- or thirds- because you deserve it.
No Bake Brownies
Prep time: 10 mins Freeze time: 15 minutes Total time: 25 minutes
Special Equipment: Food processor or blender and mixer
Makes 12 brownies
For the brownies:
1 C raw unsalted walnuts + 1/4 C for topping
1 C raw unsalted almonds or cashews
2 3/4 C pitted dates
3/4 C unsweetened cocoa powder (Hershey’s is best)
1/2 T sea salt
For the ganache frosting (optional, but not in my eyes)
2 C powdered sugar
2 T unsweetened cocoa powder
2 T vegan butter (I use Earth Balance)
1 t vanilla extract
2-3 T milk of choice
Line a 8 x 8 pan with two overlapping pieces of parchment paper and set aside.
If dates aren’t very soft, place in bowl with warm water and let soak for 10 minutes. Drain liquid.
Combine brownie ingredients in food processor and process until it forms a ball, about 2 minutes. If mixture is still very crumbly after 2 minutes, add another date or two. Turn brownie mixture into prepared pan and press down with clean fingers, working to evenly distribute mixture. Put brownies in freezer while you make the ganache frosting.
Combine powdered sugar, cocoa powder, vegan butter, vanilla extract, and 2 T milk in mixer or bowl. Beat on medium speed until smooth, scraping sides down with a rubber spatula. If ganache frosting looks too thick, add remaining tablespoon of milk. Frost chilled brownies and top with remaining walnuts and a light sprinkle of sea salt. Enjoy!
Tip** these brownies are easiest to cut with a chef’s knife when they are frozen! Store in airtight container in refrigerator for up to one week or in freezer for up to 6 months. I love freezing a batch so I have a perfect dessert ready to go!