If you resolved to cut back on refined sugar, dairy, or gluten in 2017, that doesn't mean you still can't enjoy a brownie when the craving strikes. This no-bake version — with a luscious maple ganache — will totally do the trick.
To make the brownie base, you blend raw cashews, rolled oats (certified gluten-free if you need them to be), cacao powder, sea salt, pitted dates, coconut oil, and unsweetened almond milk in a food processor. That mixture gets pressed into the wells of a mini cheesecake pan and sets in the freezer while you make the ganache.
Spoon the ganache — made from cacao powder, coconut oil, and maple syrup — over the brownie base for a rich, glossy topping. You can leave the brownies as is, or give them a little extra pizzazz with a dusting of cacao powder, sliced almonds, cacao nibs, and flaky sea salt.
→ Get the Recipe: Almost Raw Brownies with Maple Ganache from Oh, Lady Cakes