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.
No Bake Double Layer Brownies
- Total Time: 1 hr 30 mins
- Yield: 16 squares 1x
Description
These No Bake Double Layer Brownies are creamy and nutty, a wonderful dessert you’ll want to savor with a hot cup of coffee or tea.
Ingredients
For the first layer
- 1 cup + 1/2 cup walnuts, chopped and divided
- 1 cup whole almonds
- 2 1/2 cups medjool dates, pitted
- 3/4 cup cacao powder
- 2 tbsp dark chocolate chips
- 1/4 tsp sea salt
For the second layer
- 1/2 cup almond milk, warm
- 2 cups dark chocolate chips, melted in a double broiler
- 5 tbsp melted coconut oil
- 1 cup powdered coconut sugar (blend coconut sugar until super fine)
- 1/2 tsp sea salt
Instructions
- Line a 8”x8” baking dish with parchment paper and set aside.
- Prepare the first layer: process dates in a food processor until a semi-creamy consistency is reached (mine turned into a smooth large ball), transfer to a mixing bowl and set aside. Clean the food processor and add 1 cup of walnuts and 1 cup of almonds; process until ground. Add in cacao powder and salt; pulse until ingredients have mixed in. Add the processed dates back in the food processor to combine with the rest; process until mixture reaches a doughy consistency. Fold in 2 tbsp of the chocolate chips and the remaining ½ cup walnuts. Transfer mixture to the lined baking dish and press it down evenly to create a flat brownie base. Freeze for 15 minutes.
- Prepare the second layer: in a mixing bowl combine warm almond milk with melted chocolate chips, salt and melted coconut oil; refrigerate for 10 minutes and then fold in powdered sugar. Spread second layer on top of the first layer and refrigerate for 1 hour.
- Top with desired toppings (coconut flakes, sprinkles, berries) slice and enjoy.
- Prep Time: 10 mins
- Cook Time: 1 hr 20 mins
- Category: Dessert
- Cuisine: American
