No Bake Espresso Brownies
Course: Sweet Treats/Breakfast Servings: 12
Prep time: 10 min Cook time: Few hours to set
Difficulty level: Easy
VEGAN
GLUTEN FREE
NATURALLY SWEETENED
Author: Jennifer Sargison
These little oeey gooey bites are so delicious and be be whizzed up in a blender in no time at all. I like to enjoy mine with a double espresso to give me everything I need in the morning to take me until lunchtime, or I like to reach out to these when I get a sweet craving and I’m looking for something that will curb my cravings without all the sugar.
Ingredients
Raw brownie ingredients
17 large medjool dates (about 2 1/2 cups)
2 cups of walnuts
1/3 cup cacao powder
3 tbsp strong espresso
Small pinch sea salt
Optional ingredients for the topping
1/4 cup cacao powder
1/4 cup maple syrup
1 tbsp coconut oil (melted)
1 tbsp Strong espresso
Method
Prepare a brownie sized tin with baking paper, leaving an edge of paper so you can easily lift out the brownies after they have set
Blend the raw brownie ingredients (dates, walnuts, cacao, espresso and salt) in a food processor/blender until it’s as smooth as possible.
You will need to scrape down the sides and re-blend a few times
Press the raw brownie filling into the lined tin and smooth using the back of a spoon
Top Tip: If the filling sticks to the back of the spoon whilst smoothing, simple wet the spoon in hot water and smooth down.
Pop the filling in the freezer to set slightly whilst you make the topping (or simply freeze for 2 hours before slicing if you’re not making the topping)
Simply combine the topping ingredients (cacao, maple syrup, coconut oil, espresso) and mix until smooth.
Pour onto the top of the raw brownie mix and smooth using a spatula.
Freezes for 2 hours to set completely
Cut into 16 pieces. I find a pizza cutter is the best way to get clean and straight lines.
Keep in the freezer and allow it to soften for around 5 minutes before eating.
Keeps in the freezer for a couple of months or the fridge for about 3-5 days.
I like to keep these in the freezer as they last a lot longer and you will always have a nice treat to go with your espresso or latte, especially nice for when friends come to visit.
If you do make this then I hope you love it
Any thoughts or comments?
Leave a message below and I’ll get back to you
Big love, Jen x
*For those of you eating a gluten free diet because of a gluten intolerance/allergy to gluten or suffering from celiac disease please check the ingredients listed in my recipes carefully. Although many of my recipes are gluten free please make sure you double check your ingredients to check. I am not intolerant to gluten so am no expert but I still like to provide GF options, please fully read your packets at home before making this, thank you :)