Description
Indulgent no-bake brownies promise rich chocolate bliss without turning on the oven. Creamy layers of nutty goodness and velvety chocolate create a quick dessert that satisfies sweet cravings with minimal effort.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups (142.5 g / 5 oz) almond flour, finely ground
- 1 ½ cups (205.5 g / 7.2 oz) cashews
- ½ cup (54 g / 2 oz) cocoa powder
- ½ cup (120 ml / 4 fl oz) maple syrup
- ½ cup (120 ml / 4 fl oz) coconut oil, melted
Flavor Enhancers:
- 1 pinch sea salt
- ¼ cup (60 ml / 2 fl oz) maple syrup
- ½ cup (54 g / 2 oz) cocoa powder
Instructions
- Submerge raw cashews in water overnight, adding a pinch of salt to enhance softening and neutralize enzyme inhibitors. Drain and rinse thoroughly after soaking.
- Transform softened cashews into a silky, creamy base by blending with maple syrup until achieving a smooth, thick consistency. Consider using cashew butter as an alternative if blending equipment is unavailable.
- Incorporate almond flour and cocoa powder into the cashew mixture, gently folding or processing until a dense, uniform dough forms. Ensure complete integration of dry ingredients for consistent texture.
- Line a compact baking dish with parchment paper, then carefully spread the brownie mixture into a uniform, compact layer. Use gentle pressure to create an even surface.
- Craft a glossy chocolate topping by whisking melted coconut oil, cocoa powder, and maple syrup until achieving a seamless, glossy finish.
- Cascade the chocolate mixture over the prepared base, employing smooth, deliberate movements to distribute evenly. Gently tap the dish to eliminate potential air pockets.
- Refrigerate the assembled dessert for approximately one hour, allowing the brownies to set and solidify completely.
- Once firm, extract the brownies using parchment paper edges. Slice into precise squares using a knife heated under hot water for clean, smooth cuts.
- Preserve remaining brownies in a sealed container within the refrigerator for up to two weeks. For extended storage, freeze up to three months, allowing gradual thawing in the refrigerator before serving.
Notes
- Soak cashews overnight to create a creamy, smooth base that blends perfectly and breaks down hard-to-digest enzyme inhibitors.
- Choose high-quality cocoa powder for rich, intense chocolate flavor that elevates these no-bake brownies beyond ordinary desserts.
- Use parchment paper for easy removal and clean cutting, ensuring picture-perfect brownie squares every single time.
- Warm knife technique prevents crumbling and creates professional-looking slices with smooth chocolate coating.
- Refrigeration is crucial for setting the texture and developing deeper flavor profiles, transforming liquid ingredients into decadent dessert squares.
- Freezing extends shelf life up to 3 months, making these brownies an excellent make-ahead treat for unexpected sweet cravings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 288
- Sugar: 10 g
- Sodium: 1 mg
- Fat: 24 g
- Saturated Fat: 19 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg