Extremely delicious no-bake, raw brownie bites with a coconut cream fluff filling and nut butter + dark chocolate topping.
The ultimate no-bake vegan brownies. This easy recipe is flourless, gluten-free and made with a walnut/cashew brownie base. The perfect fudgy gooey healthy snack.
RAW brownie bites
Extremely delicious raw and glutenfree brownie bites with a filling of peanut butter and coconut cream fluff filling and a think layer of dark chocolate with hints of peanuts
- 150 g walnuts
- 150 g cashews
- ½ dl quality cocoa powder
- 12 medjool dates (soaked and pitted)
- 1 tbsp peanut butter
- pinch of sea salt
- 10 Medjool dates (soaked and pitted (save the water))
- 75 g maple sirup
- 80 g peanut butter
- 1 tin coconut CREAM (chilled)
- ½ tsp vanilla
- 6 tbsp date water (saved from when you soaked them)
- ½ tsp sea salt
- 200 g dark chocolate
- 3 tbsp peanut butter
- 16 large cashew nuts
Add the walnuts, cacao powder and salt to your food processor and blitz until they form a light crumb consistency. Add the dates and peanut butter, blend further for a couple of minutes until the mixture starts to stick together to form a dough.
Line a cake tin with parchment paper and press the brownie dough evenly into the base of the pan.
For the fluff, add all the ingredients to your high speed blender and blitz until smooth and creamy without any lumps. Use a spatula to evenly spread the fluff over the brownie base (you can use all or just part of the caramel mixture if you prefer). Set aside in the fridge to chill.
Melt the chocolate and peanut butter and stir well. Pour the chocolate on top of the caramel brownies and use a spatula to spread it out evenly. Arrange the cashew nuts on top of the chocolate while melted to ensure that they stick to it. Sit the brownies into the freezer for about 15 minutes to set.Lastly, cut the brownies into 16 portions using a sharp knife. Pro tip: rinse and dry the knive between every cut to make the cuts more eaven)