Easy No-Bake Brownies | TheWholeTara.com
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Easy No-Bake Brownies

Author: Ben Isham-Smith



  • 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

Chocolate Ganache:

  • 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.