No-Bake Brownies
Adapted from minimalistbaker.com
Makes 12
Ingredients
Brownies
1 Cups (250 mL) Raw walnuts
1 Cup (250 mL) Raw almonds
2 ½ Cups (625 mL) Pitted dates (If dry, soak in warm water for 10 minutes then drain)
¾ Cup (180 mL) Cocoa powder, unsweetened
¼ tsp (1.2 mL) Salt
Frosting
¼ Cup (62.5 mL) Milk or milk alternative (soy, almond or other)
1 Cup (250 mL) Dark chocolate, chopped
2 Tbsp (30 mL) Coconut oil or butter, melted
¼-½ Cup (60-125 mL) Powdered sugar
¼ tsp (1.2 mL) Salt
½ Cup (125 mL) Walnuts for topping
Tip: Make this recipe dairy-free by using milk alternative and dairy-free chocolate!
Directions
Brownies
Place the walnuts and the almonds in a food processor or blender, and blend until finely ground.
Add cocoa powder and salt, and pulse to combine. Transfer to bowl and set aside.
Blend dates until small bits remain. Remove and set aside.
Add nut and cocoa mixture back into food processor and while processing, add small handfuls of date pieces. Process until mixture holds together.
Add mixture to a small, parchment-lined 8 x 8” (20 x 20 cm) dish. Press down with hands until flat and firm.
Place in freezer or fridge to chill for 10-15 minutes before cutting into 12 squares.
Frosting
Add milk or milk alternative to a mixing bowl and microwave for 45 seconds or until very warm.
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 spoon to incorporate, then add melted coconut oil and whisk. Set in fridge for 10 minutes to thicken.
Remove from fridge. Whisk in powdered sugar a little at a time until light and fluffy.
Frost brownies and top with additional walnuts.
Store brownies in an airtight container to keep fresh. They will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).
