Some days, perhaps most days, all a girl wants and needs is chocolate. Preferably in brownie-shaped form.
I don’t know about you, but chocolate and brownies can cure everything, all manner of evils. They can soothe and calm, they can undo those dreaded hormonal days, and they can always put a smile right back on your face.
These vegan-friendly no-bake brownies were the result of a stressful, over-tiring week. I needed something sweet, and I needed it NOW. I raided my cupboards, found I had -just- the ingredients for raw brownies, and I got creating…
Say hello to my ooey, gooey Coffee & Walnut Brownies With Dairy-Free Chocolate Ganache. Don’t you just want to nose-dive them?
When I first made these brownies, I was so addicted to the gooey, rich, decadent ganache that I slathered it on so thickly that my brownie tower collapsed!
Because of this, because of that inner greed, I don’t have any photos of the brownies that I love. However, I couldn’t wait to share them with you because they are DELICIOUS.
I am loving raw ‘baking’ (unbaking?) at the moment because it takes such little effort, and I can make it up as I go along. When you’re frazzled with work and poorly children, baking can seem just too much of an effort. Plus, there’s the washing up!
These brownies, though. These brownies! They are so simple to make, and just require a blender (and a pan, if you want the ganache). You can also adapt them however you fancy – no coffee, different nuts (hazelnuts: yum!), more dates, a coconut cream frosting. Whatever you fancy!
Got chocolate cravings? Get running to your kitchen – you need to make these babies, pronto!
Raw Coffee & Walnut Brownies With Dairy-Free Chocolate Ganache
- Serves 12
- 1 3/4 cups walnuts
- 1 1/4 cup (around 200g) Medjool dates, pitted – add more, if desired OR 1 tbsp maple syrup
- 1/3 cup Lucy Bee cacao
- 2 tbsp chocolate protein (I used Rejuvenated, which is a vegan blend) OR more cacao
- 1/2 tbsp – 1 tbsp freshly-brewed espresso, cooled
- Couple drops coffee extract (optional)
- 1/2 tsp vanilla paste
- Pinch salt
- For the chocolate ganache –
- 1 1/4 cup good quality dark chocolate, finely chopped (I used Maza Chocolate)
- 1 cup oat cream (I used Oatly) OR full-fat, tinned coconut milk
- Pinch salt
- Place the walnuts into a blender and blitz until they start to form a nut butter. Add in the remaining ingredients and blend once more, until the mixture clumps and sticks together and the dates are completely broken down. Check your texture and taste and add more dates or maple syrup, if needed. Personally, I like to stick with as few dates as possible!
- Spoon into a lined brownie or loaf tin, flattening and pressing down with the back of a spoon. Place in the fridge to firm up.
- In the meantime, make your ganache by heating the cream or milk until it is just coming to a boil. Remove from the heat, then add in your chocolate and salt and let sit for a few minutes, before stirring smooth. Pour over your brownies, and allow to set a little (I like to leave the ganache unset and melted!) or for a few hours, before cutting into squares and eating.