1.15.2016

No-Bake Raw Vegan Brownies


We're two weeks into the new year and I've come to terms with the fact that I can't stop eating desserts. No way, no how. Even one cheat day a week isn't enough for me because my sweet tooth is as big as the universe and cannot resist the mere sight of a dessert.

Therefore, I've got a new game plan. For every non-healthy dessert I make, I'm going to make a healthy version at the same time, so that I won't be tempted by the non-healthy one. Hence, these raw vegan brownies.


I actually made a batch of these peanut butter crack brownies for my brother this week, and then proceeded to eat half the pan. After which I realized I needed some serious help. So I went online and found this recipe, gathered all the ingredients and hoped for the best!


And whaddya know, these actually don't taste healthy at all! The consistency is spot on, and the ganache is what really gives them that true fudgy flavor. I've been constantly snacking on them whenever my sweet tooth strikes and it feels wonderful.

Ain't nothing better than a guilt-free dessert! Am I right or am I right?

No-Bake Raw Vegan Brownies

Yield: 16 brownies
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Ingredients:

1 and 1/2 cup raw walnuts
1 cup raw almonds
3/4 cup raw cacao powder
1/4 teaspoon sea salt
15 ounces medjool dates, pitted

For the ganache:
1/4 cup unsweetened almond milk
1 cup dairy-free dark chocolate chips
2 tablespoons coconut oil, melted
1/4 cup powdered sugar, plus more as needed

Directions:

To the bowl of a food processor, add walnuts, almonds, and sea salt. Process until finely ground. Add cacao powder and sea salt and process until well-combined. Remove nut/cacao mixture from the bowl and set aside.

Add medjool dates to the food processor bowl and process until a thick paste forms. If necessary, you may add 1 teaspoon of water to moisten the paste.

Add nut/cacao mixture back into the food processor bowl with the date paste and process until a dough consistency is achieved. Stop the food processor occasionally to scrape down the sides of the bowl.

Line an 8x8 inch pan with parchment paper, leaving an overhang on opposite sides. Press the raw brownie dough onto the bottom of the lined pan. Refrigerate for 15 minutes, while you prepare the ganache.

Place chocolate chips in a small heat-safe bowl. Heat almond milk in a saucepan until just simmering. Pour heated almond milk over chocolate chips and set aside for 1 minute to allow the chocolate to melt. Add melted coconut oil and whisk everything together until chocolate is completely melted and mixture is smooth. Refrigerate for 10 minutes.

After 10 minutes, remove the ganache from the fridge and stir in powdered sugar, 1/4 cup at a time, until mixture is thick and spread-able.

Remove the brownies from the fridge and frost with the ganache. Use the parchment paper overhang to remove brownies from the pan and slice into 16 even squares.

Serve immediately or store at room temperature in an airtight container, for up to 3 days.

Slightly adapted from Minimalist Baker 
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