Raw, Vegan, Gluten-Free, No-Bake Brownies

Hey everyone!

I haven’t posted in quite a while. I try and make it a priority but everyone can relate that life gets in the way.

Things have been incredibly hectic over the past couple of months. Between new responsibilities at work & moving into a new condo with my boyfriend, time seems to fly by! I really can’t believe it is almost the end of August.

Between the hustles of everyday life, I have promised myself I would dedicate a few hours this week to cooking a few of my favourite dessert recipes & spend some time playing around with ingredients in my kitchen.

 

Here is one of my all-time favourite raw, vegan & gluten-free brownie recipes. They are decadent and chewy. Seriously delicious! I dare you to try and just eat one …

Enjoy!


 





















I N G R E D I E N T S:


BROWNIES


1 cup of raw walnuts

1 cup of raw almonds

2.5 cups of pitted dates (soak them in warm water for about 10 minutes, then drain)

2 tbsp of cocao nibs

3/4 cup of raw organic cocoa powder (I use Camino)

¼ cup of pink Himalayan salt

 

GANACHE FROSTING

1/4 cup almond milk

1 cup of dairy-free dark chocolate, chopped OR 1 cup of raw cocoa powder

2 Tbsp melted coconut oil

About 3-5 drops of hazelnut liquid Stevia (optional)


 

Instructions:

  1. In a food process, grind up walnuts and almonds.
  2. Add in the pink salt + cocoa powder and combine in the food processor. Put aside in a bowl.
  3. Place the soaked dates into the food process and pulse until they are in small chunks.
  4. Slowly add the nut and cocoa mixture to the food processor and pulse until blended.
  5. Continue to process the combined mixture until it creates a dough-like consistency. It should feel “pasty” and should hold together.
  6. Spread the dough along a small dish that is lined with parchment paper.
  7. Push the dough into the pan and create a smooth finish.
  8. Place the dish in the freezer or fridge and let chill for about 10-15 minutes.
  9. For the ganache chocolate topping: microwave both the almond milk and coconut oil separately for about 30-45 seconds.
  10. Add chocolate chips to the hot almond milk immediately so the chips melt.
  11. Combine the coconut oil with the almond milk and melted chocolate chips.
  12. Alternatively, if you used cocoa powder, add the cocoa powder to the coconut oil and almond milk.
  13. Use a whisk to mix and put in the fridge for 10 minutes to thicken.
  14. Remove the brownies from the fridge and spread the chocolate topping on top.
  15. Add additions to the top: left over walnuts, coconut shreds, more chocolate chips, dried fruit, other nuts, etc.
  16. Slice into even squares & store in an airtight container.