As of March 13, John and I have been married five years. We did it!
To celebrate I’m sharing 20 random facts about us that you may or may not know. Here goes.
- John hates the smell of brownies baking (hence this no bake recipe). He literally vacates the house when I’m baking anything reminiscent of them.
- I love sweets; he could care less.
- We both grew up in Kansas.
- We dated four months before getting engaged.
- We honeymooned in Breckenridge, Colorado, but didn’t ski once. (We ate our way through town and napped all day – it was perfect.)
- We were opposites growing up – he was into computers and I was into sports and my hair.
- We’ve lived in three states and moved 10 times in our five years of marriage!
- We both think Portland, Oregon, is the greatest city on Earth (where we currently reside and intend to stay forev-ah).
- Between the two of us, we’ve visited 14 countries since getting hitched.
- We don’t have kids but are expert succulent caretakers.
- I’m 2 years older than John. He’ll be 27 this year and I’ll be 29 (cougar alert).
- We’re lovers of good wine and coffee.
- I have one older sister, John is the oldest of six!
- Before Minimalist Baker I had many jobs, including web writer, barista, house cleaner, and waitress at approximately 100,000 restaurants.
- John went to law school and hated it. So I put him to work on Minimalist Baker (wink, wink).
- We desperately want to visit Iceland, Ireland, and pretty much every other country we haven’t been to yet.
- We have a Sunday tradition of eating pizza and watching Saturday Night Live.
- John is a voracious reader. I can hardly sit down long enough to write a grocery list.
- While I write the content and take the photographs for the blog, John does literally everything else. We make a good pair.
- I think he’s the best thing that’s ever happened to me.
Now that you’ve taken a virtual tour of our relationship, onto dessert! You deserve it.
These brownies are entirely raw (except for the frosting) and super fudgy and rich. They come together in about 20 minutes and require simple ingredients you likely have on hand right now – such as,
Walnuts
Almonds
Dates
Cacao (or cocoa) Powder + Nibs
Sea Salt
And the ganache? Oh man.
It’s butter-free and utilizes coconut oil for an extra creamy finish.
While your brownies are chilling, whip this up in about 15 minutes and you’re good to go!
Spread it on thick, friends. This isn’t the time to skimp.
These gems are everything you want in a brownie. They’re:
Rich
Dense
Super fudgy
Studded with walnuts (and cacao nibs) for crunch
Incredibly satisfying
Simple to make
& Highly shareable
One bite in and I was done for.
Hence the reason I shuffled downstairs and handed these off to our apartment manager. Brownies of any form are too tempting to have around the house.
Not to worry, though. I managed to consume three before giving them away. OK, maybe four…
John had none, obviously.
If you try this recipe, let us know! Leave a comment, or – our favorite – take a picture and tag it #minimalistbaker on Instagram so we can see. Cheers!
No-Bake Vegan Brownies with Chocolate Ganache
Ingredients
BROWNIES
- 1 1/2 cups raw walnuts (divided // as original recipe is written, 1 cup (93 g) + 1/2 cup (47 g) // plus more for topping)
- 1 cup raw almonds
- 2 1/2 cups dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces)
- 3/4 cup cacao powder or unsweetened cocoa powder
- 2 Tbsp cacao nibs (plus more for topping)
- 1/4 tsp sea salt
GANACHE FROSTING (optional)
- 1/4 cup almond milk
- 1 cup dairy-free dark chocolate (chopped)
- 2 Tbsp coconut oil (melted // or sub vegan butter)
- 1/4 – 1/2 cup powdered sugar
- 1/4 tsp sea salt
Instructions
- Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground.
- Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
- Add the dates to the food processor and process until small bits remain. Remove and set aside.
- Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
- Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
- Add the brownie mixture to a small parchment lined 8×8 dish (as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
- Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square – this will make the brownies slightly thicker and more dense.
- Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 (amount as original recipe is written // adjust if altering batch size) even squares (If adding ganache, slice afterwards!).
- FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
- Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
- Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
- Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
- Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).
- Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).
Video
Notes
*Nutrition information is a rough estimate calculated with ganache.
Cicely Everson says
I couldn’t wait to make this recipe. I also loved reading the random facts about you and your hubby!
Mimi says
Can the ganache be made without the sugar? I’m not looking to replace it without anything – I’ve cut out all sweeteners from my diet so I’m hoping it will still be good without it!
Hi! I don’t think so.. How about blitzing some raw cane sugar or coconut sugar in a spicer grinder to make it into a powder? Otherwise, omit the ganache!
aaylia says
Why do people not post AFTER they have made something . We don’t care that you think they look amazing. That is no use to anybody. Make them and then comment. Jeez.
Shira says
Any suggestions to substitute out the powdered sugar?
You could just ditch it and sub stevia! Just refrigerate for longer and whip more. It won’t be as fluffy but still delicious! Use this as a guide.
Korinna says
Hey Dana,
I’ve been travelling through Asia now for around 2 months and I was really graving for a chocolate cake, but almost noone here has an oven. So I finally looked for no-bake recipes and came to your sweet site with all the pictures making me hungry. To cut a long story short, I found a bakery supply store in Taipei without further ado, got all the ingredients and made these brownies two days ago.
Yesterday evening, my host in Taipei came back home from work and the first thing she said was: “Oh gosh, I was waiting all day to come back home and eat those delicious brownies again!” Well, I guess that’s your good deed. Thanks for that! ♥
Kind regards
Korinna
Bobbi says
I made these and I’m so insanely impressed by how they turned out! They actually taste like real, fudgy, delicious brownies. My two year old, 10 year old, and my husband (who is not a huge chocolate fan like the rest of us) all absolutely loved them! I can’t wait to try some of your other recipes!
Hannah says
Thank you for this recipe, I just made these and the ganache is delicious!
amy says
These were really good.
Sabina Maria says
Hi awesome saver of my craving moods! Following you, Dana since 6 minths, made many recipes of yours , they are all delicious. Now this one I have altered : 200 grams of mashed avocados with 225 grams of dates. Next imeI want to use sesameoil, because I am not allowed coco any more (so sad). We are enjoying them in sunny Spain.. no harsh winters in Andalucia! You are my helper in my transition for vegan and raw food diet. Thanks so much. Sabina xx
Mary says
Soo delicious!.. If you’re reading this you have to try it, I made it with my 3 year old daughter, love that she could help in everyway! YUM!
Roma says
These are amazing! I’ve made them a few times and today I decided to add some peanut butter to them…omg delicious! Thank u for this recipe, it’s a winner :)
Amanda says
I want to try making these more peanut buttery.. can you tell me how much you added and at which point?
Jazzy says
Made these brownies for my department at work and they were amazing; had nothing but compliments about them, including my favourite comment of “they don’t taste vegan!” Thanks for the recipe, I will definitely be making these again! :D x
Maddie Jane says
This is seriously the best brownie recipe I’ve had (and I’m a sweet addict, so that’s saying something). The fact that it’s vegan, and better for you than regular brownies, makes it that much better. I’ve made it three times so far, and each time is just as delicious (if not, more) than the last. I highly, HIGHLY, reccomend this recipe. I also reccomend trying some of The Minimalist Baker’s other recipes, because they are all spectacular, and oh so healthy.
cm says
Hi, I don’t have any nuts, what can I use instead?
Morgan says
Literally the best vegan, no grain brownies & ganache ? My favorite, far above wheaty kinds. It’s one of my go-to recipes for parties. Thank you!!
Morgan says
Literally the best vegan, no grain brownies & ganache ? My favorite, far above wheaty kinds. Thank you!!
Maryloveann says
Hi, Dana! These look so amazing. Can I subtitute almonds for cashews, and coconut milk? I have an allergy, but wonder if it will come out the same.
Check out our Recipe FAQ for information about nut and coconut milk substitutions!
I think so! Definitely check out our Recipe FAQ for more information about substitutions! I haven’t tried this but give it a shot and let us know how it turns out!
P. says
2. *Couldn’t* care less. Not could.
Chandni says
I made these yesterday and they are absolutely scrumpalitious!! Thank you for the amazing recipe. The ganache is simply delicious. I used normal soya milk instead of almond only because they had run out in my local supermarket but still tastes so yummy! Will continue to make these raw brownies as they’re the best I’ve had!
Christina says
Thank you so much for this recipe! It was a huge hit. I didn’t have much for icing so I used coconut oil, maple syrup and Cocoa powder, it was really good. The brownies some how got even better after a day in the fridge. I will make this from now on instead of the super unhealthy ones!
Kalilah says
Is this paleo?
Not sure! I am not familiar with the tenants of the paleo diet.
Veronika says
I just made these and I swear they’re the best raw brownies I’ve ever made! The frosting was absolutely perfect! I usually struggle with making it nice thick yet light but not this time, yay! Thank you so much for sharing <3
Veronika
Thanks Veronika!
Ming says
Hi Dana!!
Thanks for sharing this recipe with everyone. My Boyfriend is going vegan and I’m trying to be as supportive as I can. I actually tried another recipe prior to yours and it was not good. After trying your recipe, I’m convinced that vegan food can taste as good/better than non-vegan ones!
I’m so happy that these taste so good and no one could tell that no dairy products were used! (The only difference I made to this recipe was using chocolate hazelnut milk instead and no coconut oil for the frosting.)
Looking forward to trying even more of your recipes!
Cheers!
Josephine says
I made these brownies yesterday and they were an absolute hit! You can’t really taste the dates and after I told my colleagues that I made them with dates they were like whaaaattt! I did have a disaster though, after blending the nuts and started blending the dates, my blender started to smoke and stopped working! So I had to hand chop the dates which was not an easy task since they were so sticky, I was surprised that I didn’t have large lumps in them. After that I just mashed everything together with my hands, still turned out really great, thank you so much for this recipe!
Paige Morris says
can i sub the almond milk with coconut milk? also can i sub the powdered sugar for stevia?? also can i sub almonds with more walnuts??
wendy ruffini says
These were just great! I found them to be far tastier once they’d been in the fridge overnight. Since mine didn’t end up being moist enough to clump (maybe my dates were a little dry), I melted a bit of coconut manna (a few tbsp) along with another tbsp or so of coconut oil, and they turned out just delicious. For the frosting, I used semi-sweet vegan choco chips and the vegan butter and it was perfect. Thanks!!
belinda says
I just made these! yummy..but my frosting just would not firm up/? I don’t know what I did wrong??
Hmm, did you leave it in the fridge long enough? What kind of chocolate did you use? Adding a little more powdered sugar usually helps.
Maria says
I had a really hard time getting my “dough” to stay together in the dish. I think it’s because I had no idea what consistency I was looking for so I think it may have been too liquid, I’m not sure what went wrong there. However, I ended up making truffles and covering them with shredded coconut, cocoa powder, walnuts and sprinkles. They are delicious like that! I’m putting them in cute little baggies for friends’ gifts this weekend and attaching the recipe. Thanks for the inspiration!
Jordan says
Wow! These were delicious. I was hesitant to try these as previous attempts to make vegan brownies have benn utter disasters in particular another vegan blogs sweet potato brownies. However these completely changed my mind. The only bad thing is I ate half a tray in one afternoon. Thank you for making such a wonderful recipe!
Thank you for sharing, Jordan!
Angie says
It’s a blog. Thus the blah, blah, blah. Maybe try using epicurious or another site that’s recipes only?
Raina says
This looks incredible but am I the only one concerned with how expensive it is to make a batch of these? A pound of medjool dates where I live is 9€, the nuts are another 3€, the vegan chocolate 3€. I am sure i will make these, but not as often as I would like strictly because of the high cost.
Aneri says
Hi can I use chocolate chips instead of cacao nibs because where I live those are not available here?
Sure!
MindingMyMunchies says
Hi Dana,
Thanks! Best brownie recipe I’ve had, vegan and raw, thanks to my sis. My go to recipe now.
Yay! Thanks for sharing!
Pippa says
Just made these and they are Fab! I switched dried apricots for the figs, delicious!!!! I also added some good cocoa powder to the ganache to thicken it a little rather than keep adding icing sugar. Came out all shiny!!!
Great tips!
Jamie Pelaez says
Thank you for sharing a bit about you two. I was cracking up at the cougar part as you so do not apply to that slang terminology.
It only applies when the woman is much older, like old enough to be their mama… Think a 40 year old woman dating a 20 year old.
As for the brownies, I use to make similar ones without ganache.
I will have to give them a try with as it looks insanely yummy!
Thank you for the laugh and the sharing! Much love and blessings to you both! <3
Thanks Jamie! So kind. Glad you enjoyed. xo
More_for_les says
So delicious!! I made these yesterday! Unfortunately I do not own a food processor, so i used my basic blender. Boy was that a challenge. I ended up having to blend the flour portion separate from the dates. Then ended up folding everything together with my hands! A little messy, but did the trick. I am on a diet for GI issues and have been craving sweets. I substituted the powdered sugar for xylitol and stevia. Overall, excellent recipe! Actually reminds me of real brownies. Yummmm
Thanks for sharing!
Naedia says
First of all…thanks for sharing. This is an amazing recipe!!!! They make an awesome, guilt-free breakfast lol. Keep up the great work?
Emily says
THESE ARE LIFE CHANGING!!!! :)
Arleen says
Hi! Looks yummy!! Would you recommend another nut instead of almonds? I’m allergic
Cammie says
Hi there! I have the medjool dates from Trader Joes. I think these are fresh but they are naturally a little dry. Should I still soak them in advance? I am excited to try this :)
Natassa says
Simply AMAZING! I made them for a friend’s birthday and we all loved them!
Since my friend has a walnut allergy, I used cashews and haselnuts instead and topped with crushed cashews, coconut flakes and orange zest. DIVINE!
This is the second sweet recipe I’ve made and both have been a success! Having quit sugar since last summer, I’ve had difficulty finding good no-sugar recipes. Your blog has changed that – thank you!!
Div says
Any recommendations for a raw cocao brand? Something that’s yummy in raw desserts!
Amy says
My lactose-intolerant 4-year-old ate delicious brownies. And, you know, her mom may or may not have eaten a few, too. Some. Okay, a lot. Was nervous I’d taste the dates too much, but no. (although some people caught a hint of “fruit” when they ate it.) That ganache will be used on other things, too. Or possibly just free-based. (She asked if she could have a brownie for breakfast this morning. It kinda pained me to say “after dinner.”)
Ha! So glad she liked them, Amy!
Heather says
Any more natural subs for powdered sugar?
These look AMAZING!
Lexi says
Love this recipe!!! Only trouble I had was with the dates in the blender, as they kept getting stuck. I ended up just mixing the ingredients manually, and added a bit of maple syrup to moisten the mix (it was a little too dry because the dates hadn’t been chopped into small enough bits). Worked great and everyone loved them!! Easy and delicious!
T Lopez says
Love your recipes usually but could you please list substitutions when dates are called for? Those are really expensive for some of us.
Charlotte says
This is absolutely amazingly good. Thank for a great recipe!
Molly says
Where in Kansas are you both from? I live in Overland Park, KS!!
Lucia says
Hi Dana, I know it’s Long sinceramente you’vè publishing this recipe, but I’d rally love to male the and brina them to Scholl for my Class mates and let them surprised! I was just wondering if I could let them out of the fridge for three hours without any inconvenient and also if I could substitue the sugar in the ganche with date syrup. Thank you so much and sorry for my bad english
Lucia
Shawna says
I was AMAZED with how great these were! Best raw vegan brownie recipe ever! My family NEVER like my vegan desserts. They LOVED this one…….happy me :) Thanks :)
sarinavrielle says
If you really wanna visit Iceland and Ireland go for it. I know especially Iceland freaks a lot of people out but it’s not as foreign as it may seem, trust me. I visit my family there every year and am planning on moving to Reykjavik after I graduate. Best time to visit is mid to end of August. A lot of festivals around that time and if you’re lucky you can see Aurora borealis in early October. It’s not even that cold yet then. I recommend combining the trip with Ireland, flights are really cheap from Ireland to Iceland. Btw, can I sub the powdered sugar with something healthier like date sugar or Coconut sugar?
Vivian says
These are amazing! I used carob powder instead of cacao powder and they turned out great. Very easy and delicious!! 5 stars for sure. So glad I found your site!
Sav says
Holy crap you’re my favorite blog like ever and all this time I had no idea you live in the same city as me!
Cheri Johnson says
I just made these for the Superbowl. Everyone loves them and they look exactly like the photo!! (great directions!)
Julie says
I’m allergic to walnuts. What do you suggest – more almonds or put in another nut? These look terrific and I’d like to try them.
Many thanks no congratulations,
Julie
Aja says
Dana is right! Don’t skimp on the ganache. It is arguably the best part. I would do somewhere between 1/3 and 1/2 of the ganache because it was that yummy. The combination of the two textures (guilt-free, granular bottom layer and the smooth, decadent top layer) was great.
For those want to use powdered sugar that is not refined using any animal products these resources may be helpful.
http://www.ordinaryvegan.net/vegansugar/
http://cookieandkate.com/2014/how-to-make-powdered-sugar/
Nina says
Wow! This is a great recipe. The only change I made was to substitute hazelnut milk for the almond milk. These brownies taste so good. That ganache recipe is excellent. Thanks so much for posting this!!!!
Rosaleen says
Making these again for a second time in a week, they are AMAZEBALLS! Thank you:)
Ellyse Robinson says
YUM! Made these for Xmas day and everyone (non Vegans) LOVED them! Thanks so much for your amazing website, its my number one go to. :)
Emily says
AMAZAING ! So so good !
Melanie says
I made these the other night as part of my boyfriend’s and my attempt to get back to whole foods in the new year. They’re definitely not your typical brownie, but they are reminiscent of those Little Debbie brownies, which brings up all kinds of nostalgia for childhood. They’re thick, fudgy, and rich, and the chocolate ganache is a must! I added fresh raspberries to mine, and it was a perfect dessert without all the refined sugar.
Lynn says
I was trying not to comment until I baked these, but everyone else did. It would be nice to see two different categories on your Comment & Review Page. One for actually trying the recipe and the other for compliment you,( which is well deserved). I read through all of them, and didn’t get any idea on how others liked, disliked or had changed the recipe to suite them. First of all these brownies look delicious, but they also look mighty wet, gooey and soggy. Are they?
Also, why doesn’t the newest comment show up at the top instead of having to scroll down to the latest one?
They aren’t soggy! They’re moist and tender, but not soggy. Thanks for the tips on the comments! We’re always looking for ways to improve site usability.
Pam Collord says
As a dark-chocolate lover with an egg allergy, I’m looking forward to making these no-bake beauties. My sweetie and I have been married 44 years and lived in Portland and area for 42 of them. Best city anywhere!
Audrie says
Miss Dana–
I can not thank you enough for this recipe! I’ve made these brownies twice now and they were absolutely delicious both times! As a birthday treat for myself, I decided to whip up a batch for my family. I can’t wait to share with them how amazing raw vegan desserts can be. :)
Keep up the great work– I love your site & your recipes are the BEST!
xo,
Audrie
Merle Crombie says
I made these ~ 1month ago and they were fantastic! My substitutions (due to allergies) were:
– Pecans and pumpkin seeds instead of almonds and walnuts for the brownie ‘base’ and topping
– hemp milk instead of almond milk for the ganache
– homemade powdered turbinado sugar using a Vitamix for the ganache
Turned out wonderful! Will definitely be making them again. This recipe marks my first successful ganache icing. Woop!
Morin says
Hello. Do you think I could add some puréed steam beetroot to this and what proportion would you recommend?
Thanks a lot and I’m looking forward to trying these!
Kirsty Hoggons says
This recipe seems really amazing and these brownies look so good that I definitely need to make them ASAP! My favourite part of this though is the 20 facts – they are so cute and add such a personal touch. I really enjoyed reading them :)
Anissa says
These are the best brownies ive ever tasted in all 4 years of me being vegan!! and they look beautiful!! A co-worker made them for me today and wow… these are a treat for anyone whether vegan or otherwise!! see how pretty they turned out : https://www.instagram.com/p/_DvvivrOIe/?taken-by=thislittlechicky Thanks Minimalist baker :)
Ananya says
Hi dana, I tried making the brownies and it tasted awesome! The only problem that I faced was that the batter was not sand like texture, it was more of a pudding consistancy and when i put it in the fridge for more than a day, it still stayed the same texture. Please help me out and tell what mistake I did and suggest me any tips which might help me out when I make it next time. Thanks alot for this recipe!!!!
Hmmm, it sounds like maybe you added too many dates and not enough nuts! Add more nut meal to turn it back into a dough!
Luke says
What a wonderful website and wonderful life you seem to have with your hubby! Congrats on that! I’ve very recently decided to turn vegan and I’m a big fan of cakes and sweet tooth is insane lol… So stumbling across this was a god send! Made them on Monday without the cacuanibs and extra walnuts on top and instead opted for strawberries… They were phenomenal!!! Thank-you for posting this recipe!!! :-)
Merle says
Just made these brownies! Amazing!
These were my adjustments (due to an almond sensitivity and a preference for pecans):
– Pecans and pumpkin seeds instead of almonds and walnuts for the brownie ‘base’ and topping
– hemp milk instead of almond milk for the ganache
– homemade powdered turbinado sugar using a Vitamix for the ganache
Almost Paleo says
These look wonderful! I made raw/vegan/paleo chocolate truffles a similar way and loved them. Even my “non healthy eating” family lives them! Such a great idea :)
-sara
Gosia says
It’s rich,velvety and soooo chocolaty.Yum……
Clan Raeburn says
Beautiful recipe! Easy to follow. Our humble assistant (11 y.o. daughter) has taken over! Thank you. All the best from west coast Scotland.
How wonderful! So glad you all enjoyed them! xoxo
Alex says
What is the nutritional info, without the ganache?
Hmm, not sure! If you’d like to try and calculate that, I usually rely on caloriecount.com’s recipe analysis function.
Maria says
This is the most scrumptious brownie I’ve ever eaten! I make them every Sunday to keep me going through out the week.
Although for the chocolate ganache, I use 100gr of dark chocolate with 100ml of coconut milk and pour it over the dates mixture I leave it in the fringe. Its soft and yummy. Once I added hole peanuts before pouring the ganache and it tasted just like sneakers! Obsessed !!! Thank you
JD - altamontefamily.com says
Love the simplicity! Do you think I can pull it off with a Blend-tec instead of a food processor… and agave instead of medjool dates?
Super belated happy anniversary ;-)
JD
I think so on the blendtec. But on the dates, they’re key and I wouldn’t suggest agave!
JD - altamontefamily.com says
Thanks so much for taking the time to reply, Dana. Will definitely try these!
Lucy says
Love these! Really easy to make. Thanks for sharing! Here’s what mine looked like: https://instagram.com/p/8tEC4alF4v/
Gorgeous!
Samantha says
Is there anything I can use as a substitute for powdered sugar? Maybe arrowroot powder? Thanks!
Laura Jane says
Long time reader, first time commenter.
First—happy anniversary. It’s fun to read about the woman (and her husband) behind the recipes.
Secondly—thank you for doing what you do. Your blog/books were recommended to me by a friend, and I’ve found such joy in following your recipes and creations. I admire how you strive for simplicity and describe the how and why behind a recipe.
Lastly, OHMYGOODNESS THESE BROWNIES ARE TO DIE FOR. The frosting reminds me of buttercream, and the overall brownies remind me of ones my Mom made. Delicious! I thought about sharing these, but thought again and I’m keep them to myself ;)
Cheers!
So kind! Thanks for leaving such a sweet, encouraging comment! So glad you loved these brownies. Much love! Dana
Bec says
Made em, in fridge, v excited!
Riona says
I tried making the ganache but it came out a bit curdled. Was the almond milk too hot? Delicious just a little less beautiful than yours.
Yeah, sounds like the almond milk was a bit too hot. Glad it still tasted good!
Fabien says
Hello Dana,
Thanks for sharing this greedy vegan desert. I tried it yesterday and It’s absolutely delicious. For ganache i’ve just tried to substitute sugar by Honey and it’s tasty and nourishing too :).
I appreciate it with fruit like an apple for tea time…
In waiting for new vegan recipes .
Laura says
You are a genius! These are spectacular. I’d put this against again non vegan dessert any day. And the fact that they’re no bake? Unreal. I’m in love!
Glad you enjoyed them, Laura! xoxo
Blaine says
Made These Today for a Family Gathering! Super moist and chewy and delicious, thank you for this amazing recipe!!
Shaina says
These look absolutely mouth-watering! Can’t wait to make them.
Antonia says
this is an amazing recipe!! it’s so so good and utterliy irresistible!!! I just kept making more and more and ate the all my self ? love this thank you!! xxx
melissa says
How the hell does brownies baking bother someone?
francisca says
OMG ! I just made them ! they are incredibly delicious !!! although I did´t make the ganache cause some of those ingredients I can´t find in Chile, but just like that , ganache-less…..they won my heart !
THANKS !!!
Patricia says
I made these for book club last week and everyone loved them! They were so amazing!
Lauren says
Making these again tomorrow…. The last time I made them I had to give them out to a whole host of people as a ‘last day party’ type thing. SO looking forward to hogging them all to myself, THEY’RE JUST SO FUDGY…. hehe.
Alex says
Just made these – absolutely delicious!
Mawie says
Do you think it can be possible to make it with soaked nuts? Why the nuts aren’t soaked?
Sarnia says
The ganache looks amazing – can’t wait to try this! What size baking tray did you use?
Marcela says
Im not a big fan of dates….which other thing can I use?
Mawie says
Mayba Agave nectar or Maple Sirup, but the dates are moist. I think it could change the consistency of the recipe with something else…
Mollie says
I’m not a huge date fan either but I’ve found that when they’re mixed with cocoa they are delicious!! I’ll be making them soon so I’ll let you know how I find these ones.
Lisa says
i dont like dates is there anything eles i could use?
Sally Hobbs says
Hi Dana,
These look amazing. I’m going to give them a go tomorrow but had a question about the powdered sugar. Could I use stevia, agave or honey instead and if so would it be a similar quantity or should I start with a little and just keep adding until it tastes right?
Thanks,
Sally (UK)
Hi Sally! You should be able to sweeten with any of those three, honey being the most preferable. Start small and sweeten to taste. Best of luck!
Laura says
Whilst drooling over your brownies I noticed something which you may find strange… Your engagement ring! I have the exact same setting. Thing is, I live in Melbourne Oz, I got the ring in the US when travelling there. In Australia, no one seems to have this setting, the prongs are never the same…. The way the diamond sits floating above the band. I find it get soooo dirty and greasey when cooking because of this, how do you keep yours clean?
This may be the strangest comment yet?!
:)
Ps… Brownies look amazing!
Sareta says
Just made them and they taste as good as they look! I think I over blitzed the dates to begin with so when it came to adding them to the nut/cocoa mix it was quite a lot of work as was so sticky and took some time (definitely more than 21 minutes!) but it was totally worth it! I’m taking them for a cake table at a wedding on Saturday so hopefully they’ll go down as well there. If they aren’t all snaffled before – my man differs from yours and has a VERY sweet tooth! Thanks for sharing this recipe. I can’t wait to try more :)
Bonnie says
Best no-bake brownie ever! I was a little short on dates so added a little coconut oil to keep the it together. Super rich and delicious.
Mindy says
Hi there,
I made these yesterday. They are amazing. Do you think they would freeze ok? If I don’t freeze them, I’m going to eat them all!!!
Mindy says
Ok I just found where you said you could freeze for up to a month. Thanks