Hi everyone! Hope you had a wonderful Thanksgiving filled with delicious food and laughter! My husband and I had a great time with our family. We had traditional Thanksgiving food with a Middle Eastern twist including these no-bake vegan date brownies. Also, I heard exciting news! Two of my recipes have been published! Check them out on my Facebook page Fufuinthekitchen! 🙂
Delicious No-Bake Vegan Date Brownies
These no bake vegan brownies are just as decadent as the fudge chocolate brownies that we usually eat. I actually enjoyed them more! Lately, I have been experimenting with dates. I have always enjoyed eating them; they not only have a great texture and rich flavor without being overly sweet.
Believe it or not; I was never a chocolate fan growing up but time has changed! Also, for those who don’t know, chocolate is plant-based, but a good amount of the chocolate we eat has additives that can make the chocolate not vegan. So, always check the ingredients! T
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his treat turned out better than I anticipated; I honestly couldn’t wait to share the recipe with you all so you can enjoy it as much as my family did! You may never bake brownies again!
No-Bake Vegan Date Brownies
Ingredients
Brownie Base
- 13 oz date paste
- ½ cup walnuts finely chopped
- ½ cup pecans finely chopped
- ½ cup cocoa powder
- Pinch of salt
- Pinch of cinnamon
Chocolate Icing
- ¼ cup almond milk
- ½ cup dairy-free chocolate chips semi-sweet recommended
- ¼ cup coconut oil melted
- 2 tablespoons powdered sugar
- 2 tablespoons cornstarch
- Pinch of salt
Instructions
- In a medium bowl, combine the date paste, chopped walnuts, chopped pecans, cocoa powder, salt, and cinnamon.
- Mix thoroughly using your hands until well combined.
- Line an 8×8 baking pan with parchment paper.
- Press the brownie mixture evenly into the pan.
- Cover the mixture with plastic wrap.
- Using the bottom of a cup, press and flatten the mixture so the surface becomes smooth and even.
- Place the pan in the refrigerator while preparing the icing.
Make the Chocolate Icing
- Add the almond milk to a small saucepan and bring it to a boil.
- Reduce the heat and add the chocolate chips.
- Stir until the chocolate is completely melted.
- Remove the pot from heat.
- Stir in the melted coconut oil, cornstarch, powdered sugar, and salt.
- Place the mixture in the refrigerator for about 10 minutes until slightly thickened.
- Remove the brownies from the refrigerator.
- Spread the icing evenly over the top.
- Cut into 9 bars.
- Garnish with extra chocolate chips or chopped nuts if desired.
Notes
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