No-Bake, Vegan Brownies

A confession: These aren’t quite like a traditional cake brownie, but they are pretty remarkable. The texture is rather fudgy, and they are sweetened only with dates and fortified with walnuts. These are not just fast, but good for you, too. Store them in the refrigerator or freezer for a chocolate fix anytime the craving hits!

Makes: 16 (2-inch square) brownies

Tip: Greasing a baking pan or dish helps parchment paper stick and makes it easier to press in batter.

ingredients:

For the brownies

Unrefined, virgin coconut oil, for greasing the pan
2 cups raw walnut halves or pieces
2 1/2 cups Medjool dates, pitted (about 25 dates, approximately 1 pound)
1 cup raw cacao powder or unsweetened cocoa powder
½ tsp. sea salt
Coconut palm sugar to taste, if needed
⅔ cup chopped pecans
2 Tbsp. raw cacao nibs (optional)
Chocolate Frosting (optional, recipe below)

For the chocolate frosting

1 cup full fat coconut cream
1 ¾ cup semi-sweet chocolate chips
¼ cup raw cacao powder
Pinch of sea salt

directions:

For the brownies

Grease an 8 x 8 baking dish with coconut oil and line with parchment paper.
In a food processor fitted with the metal blade, process the walnuts to a fine crumb.
Add dates, cacao and salt and process until it forms a smooth mass. Taste for sweetness and add coconut sugar if necessary.
Stir in pecans and cacao nibs and transfer the mixture to the prepared baking dish. Press dough evenly in the pan and refrigerate, covered, for a few hours to set, or in the freezer for 15 to 20 minutes to set more quickly. Spread frosting on top, if desired.
Store in the refrigerator.

For the chocolate frosting

Chill the can of coconut cream for at least 6 hours. Chill your mixing bowl in the freezer for at least 15 minutes.
In a double boiler, add the chocolate chips and melt until you have a smooth mixture. Allow it to cool down but make sure it doesn’t harden.
In the chilled mixing bowl, add the coconut cream. Make sure not to use any coconut water that’s at the bottom of the can (if there is any). Save that for smoothies or another recipe.
Add the melted chocolate, cacao powder and salt and beat (use the whisk attachment if possible) until everything is thoroughly combined. Cover the bowl and chill the frosting for 2-3 hours until it firms up.
Remove the bowl of frosting from the fridge and whip it until it becomes fluffy. Frost the brownies.

Pamela Salzman is a natural foods cooking instructor, holistic health counselor and author. For more recipe inspiration visit her website at pamelasalzman.com and order her new cookbook, Quicker Than Quick!

RECIPE BY:
Pamela Salzman
PHOTOGRAPHY BY:
Amy Neunsinger