These vegan strawberry brownies are fudgy and gooey and made using simple ingredients. They're also no-bake, gluten-free, and flourless. The perfect easy vegan treat for summer!
Add the walnuts, cacao powder, and salt to your food processor and blitz until they form a light crumb consistency. Add the dates and nut butter and blend further for a couple of minutes until the mixture starts to stick together to form a dough.
Line an 8x8" cake tin with parchment paper and press the brownie dough evenly into the base of the pan. Set aside.
Topping
Wash and dry the strawberries well. Remove the tops and slice them into halves or quarters. Add the strawberries on top of the brownie base in as even a layer as possible.
Finely chop the chocolate and place it in a heat-resistant bowl or jug. Heat the coconut milk in a saucepan until simmering, but do not allow it to boil. Pour the coconut milk over the chocolate and allow it to sit uncovered for 3-5 minutes.
Stir the chocolate ganache with a rubber spatula or whisk until smooth. Add the maple syrup and vanilla extract and stir again until combined. Pour the chocolate ganache over the strawberry layer. Tilt the pan to ensure that the ganache covers the strawberries as evenly as possible. If using, add some freeze-dried strawberries on top. Chill for 2-3 hours until completely set.
Serving and storage
Cut the brownies into 16 portions using a sharp knife. To store, make sure they are wrapped well or in an airtight container and refrigerate for up to 5 days.
Notes
Chilled coconut milk: Refrigerate the cans of coconut milk overnight, then only use the thick cream from the top of the cans. Save the liquid and use for smoothies, soups, curries etc.
I don't recommend freezing these brownies as the strawberries tend to go out of shape when defrosted and release their liquid. You can make a smaller batch by halving the recipe and using a loaf pan.