Decadent & Guilt-Free
Prep Time: 15 minutes
Chill Time: 1 hour
Yield: 12 brownies (depending on size)
Ingredients:
For the Brownies:
- 2 1/2 cups walnuts
- 1 cup medjool dates, pitted and halved
- 3/4 cup cacao powder
- A pinch of sea salt
For the Frosting:
- 1/2 cup coconut butter/oil, melted
- 1/2 cup cacao powder
- 1 tsp vanilla extract
- 3 tablespoons maple syrup
Directions:
Prepare the Brownie Base:
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- Process Walnuts: In a food processor, grind the walnuts until they’re finely ground.
- Add Cacao & Salt: Introduce the cacao powder and sea salt to the processor and blend until the mixture is well combined.
- Incorporate Dates: Add the halved medjool dates to the mixture a few at a time. This step ensures a smooth blending process without straining your food processor. Continue blending until you achieve a sticky dough-like consistency.
Transfer & Press:
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- Line a baking dish with parchment paper. Transfer the processed mixture onto the dish.
- Press the mixture down using the back of a spoon or your hands to create a uniform layer. Ensure that the top is even and the mixture is compact.
Prepare the Frosting:
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- In a mixing bowl, combine the melted coconut butter/oil, cacao powder, vanilla extract, and maple syrup. Whisk until smooth and fully combined.
Frost the Brownies:
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- Pour the frosting over the pressed brownie base in the baking dish, spreading it out evenly using a spatula.
Chill & Serve:
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- Place the dish in the refrigerator for approximately an hour to let the brownies set.
- Once set, remove from the refrigerator and cut into desired sizes.
- Serve immediately and enjoy the rich, creamy flavor of these no-bake frosted brownies!
Storage Tips: These brownies can be stored in an airtight container in the refrigerator for up to a week. Ensure they are kept cool to maintain their shape and texture.