Description
Rich, decadent brownies made without baking!
Topped with a luscious ganache, these are perfect for a sweet treat.
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) pecans
- 16 medjool dates
- 1/3 cups (79 ml) cacao powder
- 1 teaspoon vanilla paste
- Pinch of sea salt
- 1/2 cups (118 ml) cacao butter
- 1/2 cups (118 ml) coconut cream
- 1/3 cups (79 ml) rice malt syrup
- 1/3 cups (79 ml) cacao powder
- 16-20 pecans
Instructions
- Process pecans in a blender or food processor until they resemble fine crumbs. Add the cacao powder, vanilla, and sea salt and process until well combined. Add the dates and process until a sticky dough is formed.
- Spoon the mixture into a lined square baking tin and smooth with the back of a spoon.
- Place in the refrigerator to set for a minimum of 2 hours.
- For the ganache:
- Add the cacao butter, coconut cream, and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, ensuring the bottom of the bowl is not touching the water. Stir until the cacao butter is melted.
- Add the cacao powder and whisk until well combined.
- Let cool for 5-10 minutes before placing in the refrigerator to thicken. Refrigerate for 60 minutes for slightly thickened ganache or 4 hours for a very thick ganache.
- Slice the brownies into squares and spread the ganache on top.
- Top with pecans (optional) and serve.
- Store in an airtight container in the refrigerator for 3-4 days.
Notes
- For a richer flavor, use high-quality dark chocolate cacao powder.
- If the dough is too sticky, chill it for 15-20 minutes before pressing into the tin.
- To make these vegan, ensure your cacao butter and coconut cream are both dairy-free.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20
- Sodium: 20
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 4