No-Bake Fudge Brownie
Chocolaty ✔ Gooey ✔ Healthy ✔ Ready in 15 mins ✔ Need an oven ✖
Time to read: 2 mins | Time to make: 15 mins | Yields: 16 servings
Ingredients
1 cup (100 g) of Raw Walnuts
1 cup (100 g) of Raw Cashews
3/4 cup (100 g) of Raw Sunflower Seeds
1/2 cup (55 g) of Unsweetened Coconut Flakes
3/4 cup (80 g) of Cacao Powder
11 pieces (220 g) of Pitted Medjool dates
1/4 cup (60 ml) of Maple Syrup
1.5 tablespoon (22 ml) of Coconut Oil
1 Orange peel and 2 tablespoons juice
Pinch of Salt
1 teaspoon of Cinnamon
1/4 teaspoon of Vanilla Extract
CHOCOLATE GLAZE
1/3 cup (40 g) of Cacao Powder
2 tablespoons (30 ml) of Coconut Oil
1.5 tablespoon (20 ml) of Maple Syrup or Honey
1/3 cup (80 ml) of Water
Method
Place walnuts, cashews, and raw sunflower seeds in a medium-sized bowl. Cover with water, and let sit for one hour.
Soaking nuts adds fudginess to the brownies and helps them digest easier. If tight on time, skip step one and add a little water when blending.
Drain, rinse and add the nuts and seeds to the food processor. Blend into a paste, add the rest of the ingredients, and process until well combined.
Transfer the batter to a parchment-lined 9”x9” baking sheet.
To make the chocolate glaze, add cacao, oil, and honey to the small mixing bowl and cover with hot water. Wisk to combine until a smooth glaze unfolds.
Pour glaze over the batter and decorate with toasted walnuts and orange peel.
For the perfect texture, refrigerate for a few hours before digging in. Optionally, do it right away.
Enjoy!
Nutrition facts, per 1 square (60 g):
Energy: 238kcal | Carbs: 23 g | Protein: 5 g | Fat: 16 g
