These No Bake Double Layer Brownies is one of the desserts I took to our Easter family get together this year. I promised I’d post it, and so here it is…in all of its chocolate-y glory.
It’s incredibly rich, decadent and satisfying. One for the books for sure!
These brownies do not require baking; the ingredients don’t need cooking and they bind together nicely all on their own. It’d be considered a RAW-Vegan & Paleo dessert if it wasn’t for the powdered sugar added on the second layer, but you can substitute that ingredient with honey or maple syrup and make it a fully RAW & Paleo treat. The dessert is Vegan however, and that means, no animal products were used to crate it.
These No Bake Double Layer Brownies call for one of my favorite ingredients out there: medjool dates.
These little fellows are nature’s best sweetener. Just eat one by itself and you’ll see what I mean; they are so sweet, so smooth, so pure. They have a caramel-like taste, with notes of honey and cinnamon. YUM. Each date is only like 60 calories, but it provides high levels of energy and great essential minerals to your body. Such a cool little fruit.
I love having medjool dates at home, you know, in case I want to whip up a fun all-natural dessert. I also love to add them to my homemade fruit “NiceCreams” or granolas. They provide the right amount of sweetness every single time. One thing to keep in mind is that they are a bit expensive, so if you buy them, be sure to eat them in time before they start to dry out and become a little more difficult to manage. And remember, they have a rather large single seeds inside, so remove those before consumption.
- 1 cup + ½ cup walnuts, chopped and divided
- 1 cup whole almonds
- 2 ½ cups medjool dates, pitted
- ¾ cup cacao powder
- 2 tablespoons SunSpire chocolate chips
- ¼ teaspoon sea salt
- ½ cup almond milk, warm
- 2 cups SunSpire chocolate chips, melted bain marie
- 5 tablespoons coconut oil, melted
- 1 cup powdered sugar
- ½ teaspoon sea salt
- Line baking dish with parchment paper. Set aside.
- Plug in food processor and add in dates; process until they’ve broken down and reached a semi-creamy consistency (mine sort of turned into this smooth large ball). Transfer to a mixing bowl and set aside.
- Clean food processor and add in 1 cup of walnuts and 1 cup of almonds; process until ground. Add in cacao powder and sea salt; pulse until ingredients have mixed in.
- Slowly add in processed dates to the food processor, so that they incorporate with the rest of the ingredients; process until mixture reaches a doughy consistency.
- Transfer mixture to mixing bowl and fold in 2 tablespoons of SunSpire chocolate chips and the remaining ½ cup walnuts.
- Place mixture in baking dish and use your hands to press it down evenly to create a flat brownie base (this is your first layer); freeze for 15 minutes.
- While first layer freezes, prepare second layer: in a mixing bowl combine warm almond milk with melted SunSpire chocolate chips, sea salt and melted coconut oil; refrigerate for 10 minutes and then fold in powdered sugar.
- Once first layer is done freezing, spread second layer on top and place in refrigerator for another hour.
- Top with your favorite brownie toppings (I used coconut chips, but you can use sprinkles, shaved chocolate, berries, or whatever your little heart desires)!
- Slice into 16 squares and enjoy!
- Food processor
- 9x9” baking dish
- Parchment paper
- Mixing bowls
- Measuring cups
- Measuring spoons
- Sharp knife (to slice brownies)