Brownies, no bake, allergy friendly

These brownies are far too good. And they are so quickly made and you don’t even need to switch the oven on. I actually had to stop myself from making them; they are so tasty that I could eat them for breakfast, lunch and dinner. I also took a batch to the office, without telling my colleagues how they are made or what the ingredients are and even the biggest critics were super impressed.

What you need:

for the base:

  • 2½ cups packed pitted dates
  • 1 1/2 cups nuts of  your choice. I prefer Pecan or Brazil nuts but to be honest, any other type of nuts will work just as good
  • 6 Tbsp cocoa powder
  • 1 1/2 Tsp pure vanilla extract. I used powdered extract but liquid extract will be fine too
  • 2 Tsp of still water
  • 1/4 Tsp salt

for the icing:

  • 1/4 cup cocoa powder
  • ¼ cup maple syrup. You can equally use agave syrup or coconut blossom syrup or any other sugar alternative
  • 2 Tbsp coconut oil
  • 1/2 Tsp vanilla extract. I used liquid extract

What you need to do:

I usually start by transferring the nuts to the blender and blend them on high for a few seconds. At this point it is up to you how finely chopped you want the nuts to be. Then add the dates and blend with the nuts for another minute or two. Add the cocoa powder and the vanilla extract. Add the water. Even though it appears a bit sticky, the 2 Tsp of water will be more than enough. Once all is nicely combined, add a pinch of salt. I use Himalayan pink salt as its not as strong. Blend again and you are ready for the next step. You should have a nice smooth paste by now.

 

 

 

 

 

 

 

 

 

 

I use a 20 x 20cm square brownie tray. anything smaller will do of course as well that would make the brownies a bit fatter. Anything bigger would make them of course thinner and less brownie like. I usually line the brownie/baking tray with grease proof paper as this will make it easier to get the finished brownies out of the tray.

 

 

 

 

 

 

 

 

 

 

Transfer the brownie mix into the tray and evenly distribute and press evenly down.

The last step is the icing on the cake :-)

Mix the cocoa powder with the syrup and melted coconut oil and vanilla extract. I used liquid extract for this step. Mix all ingredients until you have a smooth paste. Spread it evenly over the brownie base  and transfer to the fridge.

If you are a sweet tooth like me you will try a piece before it goes to the fridge. If you are patient enough you can wait 1-2 hours for the brownie and frosting to set nicely.

you can eat this as a snack with your coffee or whenever you are craving something sweet. You can freeze these no problem or keep the refrigerated for 1-2 weeks if they last that long.

enjoy!

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