These No Bake Brownies are absolutely delicious and no fancy chef skills are needed here. All you need is a blender or food processor to make these gluten free raw brownies. The dairy free chocolate ganache on top is simply amazing!
I am a big fan of chocolate and chocolate recipes that involve minimal work are even better. Just like this recipe!!
These chocolate no bake sweets are gluten free, dairy free and refined sugar free. I have also used them as the base for these Caramel Chocolate Bars
Table of Contents
Why You Will Love These Brownies
Gluten & Dairy Free - like all my raw desserts, they are gluten & dairy free.
Easy to Make - this is one of the easiest desserts to make as long as you have a food processor or a good blender.
Healthy wholefood ingredients - which are easy to find at any supermarket.
INGREDIENTS YOU NEED
- Medjool dates (or very soft organic dates)
- Cacao powder
- Vanilla paste (or extract)
- Cacao butter
- Coconut cream
- Rice malt syrup (or honey or maple syrup)
HOW TO MAKE
These brownies have two steps to them, the base and the ganache.
For the base, the ingredients are processed in your food processor and high speed blender and then spooned into a square baking tin lined with baking paper. Then smoothed with the back of the spoon and placed in the refrigerator to set for approximately 2 hours.
To make the ganache, you need to melt the cacao butter with the coconut cream and rice malt syrup. Once you have a liquid, then you mix through the cacao powder. Then it needs to cool to thicken up. The longer you allow to cool, the thicker it will become.
Then to serve you slice the brownies into squares and top with the ganache. For decoration, you could add some pecans on top.
If you want the ganache really thick, then I would suggest making it prior to the brownies so it has time to set in the refrigerator.
I highly recommend using Medjool dates to make the base. Medjool dates are sticky so they really bind together all the ingredients really well.
If you use regular dates, you will most likely find that the mixture will not hold and you will need to use a little bit of coconut oil or nut butter to make the bliss balls.
You can store in your refrigerator for up to 1 week or in your freezer for up to 2 months. Make sure you keep them in an air-tight container and you allow a few minutes to thaw out before eating.
Looking for other breakfast recipes? Try these:
No Bake Brownies
- 1 ½ cups pecans
- 16 medjool dates or soft organic dates
- ⅓ cup cacao powder
- 1 teaspoon vanilla paste or extract
- Pinch of sea salt
- ½ cup cacao butter chopped into small pieces
- ½ cup coconut cream
- ⅓ cup rice malt syrup or maple syrup
- ⅓ cup cacao powder
- Make the brownies. Process pecans in a blender or food processor until they resemble fine crumbs. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed. Spoon mixture into a lined square baking tin and smooth with the back of a spoon. Place in the refrigerator to set for a minimum 2 hours.
- Make the ganache. Add the cacao butter, coconut cream and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the cacao butter is melted. Next, add the cacao powder and whisk until well combined. Then let cool for 5-10 minutes, before placing in the refrigerator to thicken. I would leave for 60 minutes if you want it slightly thickened or 4 hours if you want it real thick.
- To serve. Then, slice the brownies into squares and spread the ganache on the top. Top with the pecans (optional) and serve.
- Storing. Store in an airtight container in the refrigerator for 3-4 days.
- If you want the ganache really thick, then I would suggest making it prior to the brownies.
- The additional time is the time it takes for the brownies and the ganache to firm up in the fridge.