No-Bake Vegan Gourmet Brownies with Chocolate Ganache Frosting

35 minutes
Get your daily dose of chocolate with these fudgy brownies. Topped with their chocolate ganache, you will want more and more. We tell you: you may fall in love with this one!

No-Bake Vegan Gourmet Brownies with Chocolate Ganache Frosting

This step-by-step recipe breaks down exactly how to make the best vegan fudgy brownies and a creamy chocolate ganache frosting that melts in the mouth. We are in LOVE with this creation. Vegan — No-bake — Gluten-free — Quick and easy to make. Pssst: Don't forget to save this recipe for later!

Preparation: 30 minutes
Freezing time: 1h30
Cooking time: 5 minutes

Ingredients (9 large brownies)

For the brownies:
1 1/2 cups Unsalted nuts of choice, roasted or raw (we used walnuts and almonds, fifty-fifty)
2 1/2 cups Medjool dates, pitted (if your dates are a little bit dry/hard, previously soak them in boiling water for 15 minutes)
3/4 cup Pure Organic Cacao
1/4 cup Vegan Pro - Coffee-Wafers
1/4 cup Flour (we used white rice flour)
3 tbsp Maple syrup
1 tbsp Vanilla extract
1/4 tsp Fleur de sel

For the chocolate ganache:
1 bag (250g) Chocolate drops (we used the classic dark chocolate from Chocolats Favoris)
1 can (400 ml) Organic coconut whipping cream (we used Cha's Organics)


1. For the brownies: Line an 8″ x 8″ square pan with aluminum foil. Set aside.

2. In a food processor, blend the nuts until the texture resembles wet sand. Then add the dates and reduce to puree. The consistency should be very smooth (no lumps).

3. Add all the other ingredients and blend again until the mixture is smooth and homogeneous.

4. Transfer the mixture to the pan, press evenly over the top using a piece of parchment paper and your palm to flatten it, then freeze for about 30 minutes.

5. For the chocolate ganache frosting: Meanwhile, in a small saucepan over low heat, heat the coconut whipping cream (just below the boiling point).

6. Remove the saucepan from the heat and add the chocolate. Let stand a few minutes, then stir with a whisk. The chocolate should be completely melted at this point. If not, return the saucepan to heat and cook for a few more seconds, stirring.

7. Transfer to a medium bowl and let the mixture cool for 15 minutes at room temperature or 5 minutes in the freezer.

8. Using a hand or stand mixer, whip the ganache for 5 minutes to thicken it.

9. Spread the chocolate ganache frosting over the brownies, freeze them again until the ganache is well set (about 1 hour), cut and serve.

By Your Wellness Corner
Writers at RAW Nutritional


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