These No-Bake Brownies Are the Perfect Midday Treat and They Take Less than 30 Minutes to Prepare
We love Broma Bakery‘s (aka Sarah Crawford) recipes around here. And this one for her ultimate raw vegan fudge brownies is no exception. Satisfying the request of her followers for more gluten-free and vegan treats, these chocolatey desserts require less than 20 minutes of hands-on work and zero baking time.
“I made these with alternative ingredients to satisfy all diet-friendly taste buds,” she writes on her blog. They feature roasted unsalted walnuts (they give the best taste and texture, according to Crawford), almond flour, coconut cream, pitted medjool dates, and maple syrup.
The recipe’s shopping list is a little unique for brownies, and there are a few game-changing standouts. “Buy the best-quality [unsweetened] cocoa powder you can, because it’s really the star of these raw brownies,” Crawford shares Another pro tip? Grab the espresso powder. “Add in some to bring out the cocoa flavor,” she writes. “You won’t taste the coffee — it’ll just enhance the flavors in these brownies.”
What the simple recipe lacks in difficulty, the brownies make up for in outstanding taste. To create these tasty chocolate vegan dessert squares, purée walnuts and dates in a food processor to a thick paste, then add in cocoa powder, almond flour, maple syrup, vanilla extract, salt, and optional espresso powder. A quick pulse combines the ingredients to a thick batter that you’ll transfer to your lined pan and pop in the fridge for at least an hour.
The glossy coating of ganache is just as easy to prepare. While waiting for the brownies to cool, heat coconut cream in a saucepan until just simmering. Remove from heat, add in the chopped chocolate, and allow it to sit for five minutes before whisking until fully melted. After transferring it to a mixing bowl and bringing it to room temp (it’ll take about 15 minutes), use a hand mixer to whip the ganache until it’s lightened in color and thicker. Once that’s achieved, remove brownies from the fridge and frost. Sprinkle on the toppings of choice (she added a bit of pink — a perfect pop for upcoming Valentine’s Day — with dried rose buds), and you’re ready to dig into decadence.
Check out the full recipe here.