Description
Delicious and healthy No Bake Date Brownies made with walnuts, cocoa powder, and medjool dates, combined with creamy hazelnut butter and topped with a rich vegan ganache. These brownies require no baking and offer a perfect balance of natural sweetness and indulgent chocolate flavor, ideal for a quick treat or a nutritious dessert.
Ingredients
Scale
Dry Ingredients
- 200 g walnuts (or pecans)
- 80 g unsweetened cocoa powder
- 2 teaspoons espresso powder (optional)
- ½ teaspoon sea salt
Wet Ingredients
- 300 g medjool dates (pitted, about 15 dates)
- 200 g hazelnut butter
- ½ teaspoon vanilla powder
Toppings
- 1 batch vegan ganache (for frosting)
- Toasted hazelnuts (optional)
- Freeze-dried raspberries (optional)
Instructions
- Prepare the nut and cocoa mixture: Add the walnuts, cocoa powder, espresso powder (if using), and sea salt to a food processor and blitz for a couple of minutes until the mixture achieves a fine crumb consistency, resembling coarse flour.
- Make the brownie dough: Add the pitted medjool dates, hazelnut butter, and vanilla powder to the food processor. Blend again until the ingredients come together to form a sticky, dough-like consistency that can be pressed together.
- Shape the brownies: Line a baking pan with parchment paper. Press the raw brownie mixture firmly into the pan, smoothing the surface with the back of a spoon or spatula to create an even layer. Place the pan in the fridge to firm up the base slightly, chilling for 1 to 2 hours.
- Prepare the vegan ganache: While the brownies chill, make a batch of vegan chocolate ganache or vegan nutella to use as the frosting. This ganache will add a creamy, rich chocolate topping.
- Frost the brownies: Remove the chilled brownie base from the fridge. Using an offset spatula, spread the vegan ganache evenly over the surface. Optionally sprinkle toasted hazelnuts and freeze-dried raspberries or strawberries on top for added texture and flavor.
- Final chill and slicing: Return the frosted brownies to the fridge for another hour to allow the ganache to firm up. After chilling, slice the brownies into 16 individual servings.
- Storage: Store the brownies in a sealed container in the fridge for up to one week. They can be kept at room temperature for up to one day if the climate is not warm. For long-term storage, freeze in an airtight container with parchment paper separating layers for up to three months.
Notes
- Use unsweetened cocoa powder for a rich chocolate flavor without added sugar.
- Medjool dates are preferred for their natural sweetness and soft texture, making them ideal for binding the brownie mixture.
- Hazelnut butter adds a creamy, nutty flavor; it can be substituted with almond or peanut butter if preferred.
- Vanilla powder enhances the overall flavor, but vanilla extract could be used as an alternative.
- The vegan ganache can be prepared by melting vegan dark chocolate with coconut cream or a plant-based cream alternative.
- Optional espresso powder enhances the chocolate flavor but can be omitted if preferred.
- Toasted hazelnuts and freeze-dried raspberries add a crunchy and tart contrast to the smooth brownie.
