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No Bake Cappuccino Brownies

 

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No Bake Cappuccino Brownies
 

 

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Recipe

No Bake Cappuccino Brownies

Get this recipe is a raw brownie which uses easy-to-find ingredients from your local supermarket. The brownies are gluten free (perfect for Pesach!), dairy free and can be made vegan by substituting agave syrup for the honey. There are variations which I included at the end of the recipe, but feel free to do some experimenting with your own favorite flavors and add-ins as the recipe is very forgiving.

Times

  • Prep Time : 20 min
  • Ready Time : 20 min

Servings

8

Ingredients

    For the brownies

    • 2 cups walnuts, pecans or a mixture of both (I like 1 cup of each)
    • 1 pound medjool dates, pitted
    • 1/2 cup natural cocoa powder (not dutch processed)
    • 1/4 tsp salt
    • 1 tbsp pure instant espresso
    • 1 tsp ground cinnamon
    • 1 tsp pure vanilla extract
    • 1-2 tbsp honey or agave syrup, or to taste (I use 2)

    For the ganache frosting:

    • 1/4 cup unsweetened soy milk
    • 4 tbsp good quality non-dairy margarine (I like Earth Balance)
    • Pinch salt
    • 9 oz. good quality non-dairy dark chocolate, chopped
    • 1 tsp pure vanilla extract

    Directions

    1. Place the nuts in the bowl of a food processor and process until they are coarsely ground and crumbly.
    2. Add the dates to the ground nuts and process again until the mixture sticks together and the dates are completely broken down.
    3. Add the remaining ingredients to the food processor and pulse until the mixture becomes a rich, chocolatey brown (beware the cocoa dust cloud at first!).  Stop before the mixture becomes too fine and pasty – it should still look crumbly and moist.
    4. Transfer the mixture to an 8 x 8 square pan and press down firmly using clean hands.  Refrigerate until cold (the brownie is much easier to slice when cold and firm).
    5. In the meantime, make the ganache frosting:  in a small saucepan, heat the soy milk, margarine and salt until the margarine is melted and the soy milk just comes to a boil.
    6. Remove the saucepan from the heat and add the chopped chocolate.  Let it sit for a minute until softened, then gently stir with a spatula until the chocolate is completely melted.  Add the vanilla extract and stir.  The ganache should be smooth and glossy.
    7. Spread the ganache evenly over the chilled brownie and refrigerate until set.
    8. Cut into squares and store in the refrigerator.

    Makes 16 2” squares.

    Ideas for variations on this recipe:

    -          Use different spices/flavorings in the brownie (such as ginger, cardamom, cayenne)

    -          Add dried fruit or other add-in to the brownie – mix in by hand after processing (such as dried cherries or cranberries, chopped dried apricots, chopped crystallized ginger)

    -          Use a darker, more intense chocolate for the ganache with a sweeter brownie or vice versa

    -          If you like a thicker brownie, double the recipe for the brownie portion.

    Tags

    About Rachelle Ferneau

    avatar

    Rachelle Ferneau is pastry chef, chocolatier and owner of Dear Coco Chocolate which specializes in globally-inspired, premium artisan dark chocolate truffles and toffee chocolate bars designed to transport you around the world through chocolate. Dear Coco chocolates are all natural, vegan/beegan, dairy free, gluten free, certified kosher pareve and 100% handcrafted in small batches without corn syrup, trans fats or preservatives. Please visit www.DearCoco.com for more information and to be in touch with Rachelle leave a comment here.

     

    comments

     

    14 Responses to No Bake Cappuccino Brownies

    1. avatar says: C

      I don’t like using margarine, is it possible to use oil instead? If so, how much oil would I use instead of the margarine? Thank you.

    2. A solid fat is needed to make the ganache or it will be too runny and will not set up. If you are hesitant to use even an all natural margarine, you could try coconut oil, but just make sure it is a solid, not liquid, fat.

    3. avatar says: Ruth

      Fantastic , my husband is vegan and because of that I was looking for vegan recipes. Really thanks !

    4. avatar says: Melissa

      Looks incredible! I think I will try the coconut oil tip.

    5. avatar says: Marysia

      Looks amazing! Just a reminder that depending on your minchag you’d need to use coconut oil for passover as earth balance has soy.

    6. avatar says: Levana

      Sounds great, but I’m still wanting up know. In the recipe intro you say the recipe is made vegan by substituting agave got honey? His does this substitution render a recipe vegan? Please clarify.

    7. avatar says: Levana

      So sorry about all the typos in my comment above, I hit send too soon. My question was: how does substituting agave for honey render the recipe vegan? Please clarify, thanks

      • As a plant product, agave is a perfect vegan substitute for honey, which is animal (insect) made. Some vegans do eat honey, hence the term “beegan” – which is how we describe our truffles (made with honey but no other animal products). Hope this helps!

    8. avatar says: lelyash

      what can I substitute for soy milk as soy milk and almond milk do not have a Pesach hechsher?

    9. Lelyash, you can look for KFP unsweetened coconut milk as a milk substitute. Another option would be to use strong coffee as the liquid in the ganache, which will also reinforce the coffee flavor overall. I’d love to know how yours turn out for Pesach – chag sameach!

    10. If k4p almond milk can’t be found, one can easily make their own almond milk, if one has a pesadik blender.

      http://healthyblenderrecipes.com/recipes/home_made_raw_almond_milk

    11. Thanks for the great tip, Illume. Chag Sameach!

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