Super chocolatey no bake brownies covered in a rich cacao frosting. Made with only whole food ingredients these brownies are gonna be your new BFF! No cooking or melting required, easy to prepare and gluten, dairy, oil and refined sugar free!
After a whole week of brownie testing this recipe is finally perfected! Whilst I adore ‘real’ brownies, they’re usually reserved for special occasions thanks to all that fat and sugar. Enter these no bake frosted brownies. They can be eaten on the regular, like every day regular. Made with wholesome, likely already in your cupboard ingredients and healthy enough to have for breakfast. Free of refined sugar and oil, they’re good to to give to any little people in your house too. It’s summer here at the minute which means no bake treats are my go to, I can’t bear turning the oven on when it’s muggy outside.
These frosted brownies are –
- Easy to prepare with only 7 ingredients
- Intensely chocolatey
- Gluten, oil, refined sugar and dairy free
- No bake
- Full of whole foods
How to make no bake frosted brownies
Brownie base
The brownie base comes together in a couple of minutes in a food processor. Simply chuck in the dry ingredients, blend until its a fine crumb then add in the dates and wet ingredients until it can press together easily in your fingers. Then all that’s left to do is press into your baking tin evenly. The base is then chilled to firm up while you prepare the frosting.
Frosting
The frosting is totally fuss free and comes together in one bowl, no whipping or whisking required! Simply mix cocoa, maple syrup and smooth almond butter together until everything is evenly combined. Then add a tablespoon or two of soya milk if it’s too thick, you may not need any at all depending on how thick your almond butter is. Now all that’s left to do is spread your gooey frosting on to the chilled brownie base. I topped mine with some cacao nibs and quinoa pops for decoration, but you could add anything you fancy, freeze dried raspberry pieces or an extra drizzle of almond butter would be delicious too! Once assembled, keep these brownies in the fridge for up to a week, or sealed in the freezer for up to a month.
Have you made these brownies?
I’d love to hear if you’ve tried these brownies. Let me know what you think to this recipe and if you made any amendments! Please leave me a comment below and a rating if you enjoyed it too!
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No bake frosted brownies
Equipment
- Food processor
- 8 inch square baking pan
Ingredients
Brownie base
- 2 cups walnuts
- 1/2 cup ground almonds
- 1/2 cup cacao or cocoa
- 1 cup pitted soft dates *see notes
- 4 tbsp maple syrup
Frosting
- 1/4 cup cacao or cocoa
- 1/4 cup maple syrup
- 1 tbsp smooth almond butter
- 2 tbsp soy milk
Instructions
- Add walnuts, ground almonds and cacao to a food processor and blend until it resembles fine crumbs.
- Now add in dates and syrup and blend until everything starts to come together. It shouldn't be sticky, but should press together easily in between your fingers. Press the base into a lined baking tin, smoothing everything out evenly. Set aside in the fridge to chill while you prepare the frosting.
- In a small bowl, add cocoa, maple syrup and almond butter and mix well with a spoon. It should be thick but spreadable, so add soy milk a tbsp at a time if you need to thin it out. Spread on top of the brownie base and pop back in the fridge to chill for 30 mins.
Notes
- If you don’t have cacao (unrefined cocoa powder), regular cocoa powder will work just as well. You can also try subbing carob instead of cacao – I tried this on one of the batches and it was delicious!
- If you don’t have maple syrup you can sub with agave or date syrup.
- Dates super dry? Simply soak them in hot water for 15 minutes before using.
- Any nut butter can be subbed for the almond butter, just make sure it’s smooth.
Love these – & no hot ovens in hot weather. They are so yummy 😋