no bake brownies
these no bake brownies are fudgy decadence made from simple, good for you ingredients like dates, macadamia nuts, dutch cocoa and maple syrup. just a few minutes in a food processor, some chill time in the fridge and you've got a a delicious no bake brownie that easily rivals any traditional one!
Equipment
- food processor
- heat proof bowl
- small or medium pot
- 8X8 pan
- parchment paper
Ingredients
no bake brownie
- 3 c (280g) pitted medjool dates (about 22)
- 2 c (250g) shelled raw or roasted, unsalted macadmia nuts
- 1 c (80g) dutch process cocoa powder sub with high quality unsweetened cocoa powder
- ½ c (56g) almond flour
- 1 tsp espresso powder
- ⅓ c (78ml) maple syrup
- 2 oz. (50g) 70% chocolate, melted use refined sugar or dairy free as needed
quick chocolate ganache
- 4 oz. (100g) semi sweet or bittersweet chocolate use refined sugar or dairy free as needed
- ½ c (118ml) heavy whipping cream or cooconut cream
- ½ tsp (2.5ml) vanilla extract
- 1-2 tsp flaky salt for topping, optional
Instructions
no bake brownie
- Line an 8x8 baking pan with parchment paper, leaving a 1-2” overhang on two sides for easy removal from the pan.
- Place whole macadamia nuts into a food processor and process until the nuts resemble a chunky, slightly runny nut butter. Add pitted dates and process until the nuts and dates resemble a slightly runny, pureed paste.
- Add all remaining ingredients to the food processor, pulse slowly to incorporate. As the batter starts to come together, process for longer pulses. Stop to scrape the sides as needed to fully and evenly incorporate the ingredients. Continue to process until the batter comes together almost like pie doug. It should stick together very easily.
- Scoop even scoops around the prepared pan. Press the batter into the pan, working from the edges to the center. Chill in the fridge for at least 60 minutes to set the brownie base.
quick chocolate ganache
- To make the ganache, place evenly chopped chocolate or chips and heavy whipping cream (or coconut cream) into a heat safe bowl. Place the bowl with the chocolate and cream on top of a small or medium pot filled with about an inch of water. The bowl should not touch the water.
- Heat the bowl of chocolate and cream until the chocolate has mostly melted. Stir frequently to encourage the chocolate to melt and to prevent the cream from bubbling too much.
- Remove the bowl from the heat. Whisk or stir in any stray pieces of chocolate until they have fully melted into the ganache. Stir in the vanilla extract. Let the mixture sit for 5 -10 minutes. Chill in the fridge for 5-10 minutes or until cool to the touch, but still liquid. Pour on top of the chilled brownie. Chill in the fridge for at least 30 minutes to set the ganache. Top with flaky salt if desired. Slice and enjoy straight from the fridge.
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