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
Units
Scale
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