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.
2 1/2 cups loosely packed pitted dates
1 1/2 cups walnuts
1/2 cup plus 2 Tbsp. cacao powder or unsweetened cocoa powder
2 teaspoons vanilla extract
3/8 teaspoon salt
1/4 cup pure maple syrup
2 tablespoons vegetable oil or melted coconut oil
How to Make It
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.
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.
Adapted from Chocolate-Covered Katie, by Katie Higgins. Copyright 2015 by Katie Higgins. Used with permission from Grand Central Life & Style.
These are the best no bake brownies I have ever had. Full Disclosure, I put 2 tablespoons of simple syrup instead of water in the dough and a dash of simple syrup in the frosting. So awesome. I could eat the whole pan.
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