Fruity, chocolatey and easy to make, you'll be blown away by these double-layered chocolate raspberry brownies. The no-bake chocolatey base is topped with a thick and creamy dark raspberry chocolate ganache. Share these no-bake slices, packed with juicy raspberries, with loved ones. And best of all they are naturally vegan, gluten-free, and made with wholefood ingredients.
By Nourishing Amy
No Bake Chocolate Raspberry Ganache Brownies
Prep Time: 20
Serves: 16 People
⅔ cup medjool dates, pitted weight
1½ cups Oreo-style cookies
¾ cup nuts e.g. walnuts
1 cup and 2 tbsp oats
¼ cup runny, smooth nut or seed butter
11oz can full-fat coconut milk, chilled overnight
2⅓ Divine Dark Raspberry Chocolate bar
2 tbsp maple syrup
1 Oreo cookie, crumbled
Get prepared: chill the can of coconut milk in the fridge overnight. Soak the dates in boiling water for 10 minutes and then drain. Line an 8-inch square pan with parchment paper.
For the base: add the cookies, nuts and oats to a blender and blitz to a fine crumb. Add in the drained dates and nut/seed butter and pulse to form a sticky mix (it will hold together when pressed between two fingers). Press the base mix into the pan to make a compact brownie base layer and cover the base with raspberries. Chill in the fridge while you make the ganache.
For the ganache: chop the chocolate very small and add to a heat-proof bowl. Without shaking the can of coconut milk, remove the lid and scoop off the solid cream part from the top. Measure out 11oz (save the liquid and any leftover cream for other recipes e.g. smoothies and curries) and add to a small saucepan. Gently heat until warmed through but not quite bubbling. Pour the warmed cream over the chocolate and leave for 5 minutes. Now whisk the mixture until smooth and glossy. Pour in the maple syrup and whisk again.
Prepare the brownies: remove the brownie base from the fridge and pour the ganache over the top. Spread it out evenly and tap the tin on the surface to remove any air bubbles. Sprinkle over some Oreo cookies, if you like. Place back in the fridge for 2 hours, or until set.
To serve: remove from the pan and use a sharp, warmed knife to slice into 16 squares. Top with extra raspberries and sprinkles, if desired.
To store: keep the brownies in the fridge in a sealed container for 4-7 days or in the freezer for up to 1 month and allow to defrost before eating.