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These incredible brownies are a lot of things all at once: they're no-bake, vegan, and gluten-free. They're also incredibly delicious, and feature a luxurious layer of chocolate ganache on top. 

Katie Higgins
Recipe by Health March 2015

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
chill:
2 hrs
total:
2 hrs 15 mins
Yield:
Yield: 16 brownies (serving size: 1 brownie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine dates, walnuts, 6 Tbsp. cacao powder, 1 1/2 tsp. vanilla, 2 tsp. water and salt in a food processor. Process until completely smooth.

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  • Lightly grease an 8-inch square baking dish, or line dish with parchment or waxed paper. Transfer dough to dish. Press dough very firmly into dish with your hands until dough is evenly distributed.

  • In a medium mixing bowl, combine remaining 1/4 cup cacao powder, remaining 1/2 tsp. vanilla, maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread paste evenly over dough in baking dish. Refrigerate brownies for at least 2 hours to set, then cut into squares. Refrigerate any leftovers in a covered container for up to 2 weeks, or freeze for up to 2 months.

Source

Adapted from Chocolate-Covered Katie, by Katie Higgins. Copyright 2015 by Katie Higgins. Used with permission from Grand Central Life & Style.

Nutrition Facts

207 calories; fat 10g; saturated fat 2g; protein 4g; carbohydrates 29g; fiber 5g; cholesterol 0mg; iron 3mg; sodium 63mg; calcium 39mg.
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