Ultimate Fudge Brownies
These no bake brownies are rich, fudgy, gooey and delicious and topped with a seriously decadent, chocolate topping. Totally divine and they will rock your world.Satisfy that sugar craving with these healthy brownies. Made simply of almonds, walnuts, dates, cocoa powder and nut butter combined in a food processor to create a surprisingly delicious, traditional-style brownie. Top with chocolate icing for even more chocolate goodness!Hard to believe these bad boys are actually healthy, but they are. Perfect for a healthier dessert or anytime snack that takes less than five minutes to make!
Ingredients
- 2 cups almonds or walnuts or a mix
- 1 cup dates, soaked at least 30 minutes and drained
- 1/2 cup desiccated coconut
- 1/2 cup peanut (or any other nut or seed) butter
- 1/4 cup cocoa or cacao powder
- 1 teaspoon vanilla extract
Chocolate Frosting
- 1 13.5 oz can coconut cream or milk, full fat (solid part only)*see note below
- 1 1/2 cups chocolate chips (or chopped chocolate bar)
Instructions
Brownie Base
- Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making this frosting to allow coconut cream to separate.Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the brownies out easier for cutting.Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, peanut butter, and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your brownies.Press the base mixture into the bottom of your pan o dish evenly. Refrigerate while you prepare the frosting.
Chocolate Frosting
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.In a mixing bowl, add the chilled coconut cream and set aside. In a microwave safe bowl, add the chocolate chips and melt in 20-second spurts until melted.Add the melted chocolate into the mixing bowl and whisk together with the coconut cream until thick and glossy. Cover the bowl and refrigerate for at least two hours, to thicken.Remove the bowl from the refrigerator. Using a stick mixer, beat together the firm frosting until light and fluffy. Add on top of cakes, brownies, or pipe onto muffins or cupcakes.Add your frosting on top of the brownies and refrigerate it for at least 30 minutes.Remove the brownies from the refrigerator and slice into 8 or more squares and serve.To store: Leftovers can be stored in the refrigerator, covered, for up to two weeks. To freeze: Place the brownies in an air tight container and store in freezer for up to six months.
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
