These delicious salty and sweet no-bake brownies are a chewy, chocolate-y delight! Perfect for family get-togethers, school bake sales, or just for yourself.
By Nourishing Amy
Sweet and Salty Popcorn No-Bake Brownies
Prep Time: 30 minutes + 1-2 hours chilling
Serves: 9-12 People
- 150g walnuts (or other nuts)
- 150g pecans (or other nuts)
- 200g medjool or dried dates, pitted weight
- 80g maple syrup
- 30g cocoa powder
- Pinch of salt
- 150g + 50g Pink Himalayan Chocolate
- 1 tbsp plant-based milk, warmed
- 2 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 20g sweet and salty popcorn
- Freeze-dried berry powder, optional
- Flaky salt
Line an 8-inch square dish with parchment paper. Soak the dates in boiling water for 10 minutes, to soften and then drain.
Add the walnuts and pecans (or other nuts) to a blender and blitz to a fine meal, some small lumps are OK. Now add the dates, maple syrup, cocoa powder and salt. Blend to a chunky, sticky mix.
Transfer the mix to the tin and use your hands or a spatula to spread out the brownie mix to make an even layer. Chill in the fridge for 30 minutes.
Meanwhile, make the chocolate topping. Melt 150g of the Pink Himalayan Chocolate and gradually whisk in the warmed milk, maple syrup and melted coconut oil. It will turn thick, but this is ok.
Remove the brownies from the fridge and press the chocolate topping over the base, spreading it out with your hands.
Sprinkle over the popcorn and press down lightly. Chill in the fridge for 1 hour.
Remove from the fridge, carefully slice into 9 or 12 bars. Melt the 50g chocolate and drizzle over the bars, adding on some freeze-dried berry powder and salt, if desired.