No Bake Vegan Brownies with Chocolate Ganache

• Produce

  • 2 tbsp Cacao nibs + more
  • 2 1/2 cups Dates

• Refrigerated

  • 1/4 cup Almond milk

• Baking & Spices

  • 3/4 cup Cacao powder or unsweetened cocoa powder
  • 1 cup Dark chocolate, dairy free
  • 1/4 cup Powdered sugar
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1 cup Almonds, raw

• Other

  • 1 cup (93 g + 1/2 cup (47 g raw walnuts, divided + more for topping

Found on minimalistbaker.com

Description

Ingredients

• 1 cup (93 g) + 1/2 cup (47 g) raw walnuts, divided + more for topping
• 1 cup (150 g) raw almonds
• 2 1/2 cups (~425 g / 15 ounces) dates, pitted (if dry, soak in warm water for 10 minutes, then drain)
• 3/4 cup (60 g) cacao powder or unsweetened cocoa powder
• 2 Tbsp cacao nibs + more for topping
• 1/4 tsp sea salt
• 1/4 cup (59 ml) almond milk
• 1 cup (~175 g) dairy-free dark chocolate, chopped
• 2 Tbsp coconut oil (or sub vegan butter), melted
• 1/4 - 1/2 cup powdered sugar
• 1/4 tsp sea salt

Directions

• Place 1 cup walnuts and almonds in food processor and process until finely ground.
• Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
• Add the dates to the food processor and process until small bits remain. Remove and set aside.
• Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
• Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
• Add the brownie mixture to a small parchment lined 8x8 dish and before pressing, add remaining 1/2 cup roughly roughly chopped walnuts and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
• Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square - this will make the brownies slightly thicker and more dense.
• Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).
• FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
• 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 wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
• Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
• Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares.
• Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).

Nutrition