No bake date brownies made with minimal wholesome ingredients. These vegan brownies are easy to make, fudgy, and can be topped with chocolate ganache or homemade nutella.
Add the walnuts, cocoa powder, espresso powder, and salt to a food processor and blitz for a couple of minutes until they resemble a fine crumb consistency.
Add the dates, hazelnut butter, and vanilla and blend again until the ingredients stick together to form a dough consistency.
Press the raw brownie mixture into a baking pan lined with parchment paper, and smooth it down using the back of a spoon. Place in the fridge to firm up slightly for 1-2 hours.
Spread the frosting on top of the brownies in an even layer using an offset spatula. Topthe brownies with toasted hazelnuts and freeze-dried raspberries or strawberries if using.
Place the frosted brownies back in the fridge for another hour to help the ganache firm up, then slice them into individual servings.
Storage: They will keep in a sealed container for up to a week in the fridge. But it's absolutely fine to keep them out at room temperature for a day - granted you don't live in a warmer climate!To freeze, place them in an airtight container separated by sheets of parchment paper and freeze for up to 3 months.
Notes
Use Dutch-processed cocoa for a deep chocolate flavor, or raw cacao powder for a slightly more bitter taste.
If your dates are on the drier side, simply soak them in boiled water for 20 minutes and drain them before using.
Hazelnut butter: If you're not a fan of hazelnuts you can make these with any nut butter of your choice. Cashew butter, almond butter, or peanut butter work well.
Vanilla powder can be swapped for a teaspoon of vanilla extract or vanilla bean paste, or a scraped-out vanilla pod.
Ganache: Sub this for homemade or nutella if preferred.