This is a contributor post on TheWholeTara from Ben of The Eat Down.
These little beauties can take as little as 30 minutes to put together and they’re healthier than your average brownie. What’s more is that they don’t require baking. Just like traditional brownies, they are rich and chewy. If this is your first attempt at no-bake brownies, then you might never look back.
Whether it’s cookie dough protein balls or pistachio truffles, I love how the internet has found a way to make so many traditionally heavy recipes, new and improved no-bake recipes.
As a bonus, they’re vegan and paleo-friendly. No eggs, oil, butter, dairy, or gluten.
The brownies use cashew butter instead of dates as a moistening and sweetening agent. The cashew butter is rich and creamy, and gives the brownies a brilliant fudgy mouthfeel. The chocolate ganache is made with coconut oil, cacao powder, and maple syrup, to create a smooth and gooey layer.
- Only melt ganache over simmering water. If you do it over boiling water, then you run the risk of the milk curdling or the coconut oil separating from the rest of the ingredients
- Use almond flour for this recipe. It’s not as dry or absorbent as other types of flour (e.g. coconut flour, oatmeal flour) making it perfect for creating beautifully moist brownies
- The recipe calls for cashews, but you can use walnuts or pecans. In theory this should be fine, but I haven’t tested it myself
Easy No-Bake Brownies
- 1/2 cup raw cacao powder
- 1 1/2 cups almond flour
- 1/2 cup maple syrup
- 2 cup vanilla extract
- 1/4 tsp table salt
- 1 1/2 cups raw cashews
- 3 Tbsp raw cacao powder
- 3 Tbsp coconut oil solid
- 1 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 tsp coconut or almond milk
- Combine the cacao powder and almond flour in a large bowl. Combine until any lumps have disappeared.Pulse the cashews, maple syrup, vanilla, and salt, in a blender. Pulse until creamy. Be sure to scrape any leftovers on the inside of the jug.Transfer the cashew mix to the cacao and almond flour mix. Use a spatula to mix well until a dough forms.Use parchment paper to line a deep baking tray, no more than 8 inches in length or width. Transfer the cashew-cacao dough to the tray and spread evenly. Make sure it meets the inner edges of the pan.Transfer to your freezer and leave for 20-30 minutes.To make the chocolate ganache, boil some water in a small saucepan and then bring it down to a simmer. Place a mixing bowl on top of the saucepan, and add the cacao powder, maple syrup, coconut oil and vanilla extract. Allow them to melt and then combine together well.Once combined, remove from heat and mix in the milk. Transfer to the fridge and allow to cool.Once the dough is ready, remove from the fridge. Pour the ganache over it. Cut into squares and enjoy.Store in the fridge in an airtight container. Don’t keep for longer than 3-4 days.
About the author:
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy cooks at The Eat Down.