No-Bake Fudge Brownies — The Renata Collective

As seen in my article on @YorkRegion and my Metroland / Torstar Column: Renata’s Table: No-bake fudge brownies are easy to make

A sweet treat is a lovely indulgence, especially when it is a healthy, nutritious No-Bake Fudge Brownie with a ganache topping! These delicious squares are easy to make, delightful to serve and delicious to eat!

Dates are an anti-inflammatory, antioxidant, a source of protein, fibre and contain no fat. They contain natural sugar and are an effective healthy sweetener. Dates contain B vitamins, vitamin K, iron, potassium, zinc, calcium, magnesium and manganese.

Walnuts are high in omega 3 fats, antioxidants, and phytosterols, all of which support heart and brain health aiding in reducing depression and cognitive decline.

Pecans contain beta-sitosterol which has been shown to lower cholesterol.

Cocoa is a powerful anti-inflammatory and antioxidant, rich in magnesium which relaxes the smooth muscles of the body, the heart and the intestines. Cocoa contains anandamide and theobromine which are potent neuro benefiting components and help with an overall sense of well-being and calmness.

Prep Time: 15 minutes / Cook Time: No cook time! / Makes: 16 -20 Squares, 16 Triangles, 16 Bars

Ingredients

Base

1 Cup Dates
¾ Cup Raw Walnuts
¾ Cup Raw Pecans
2 Tablespoons Almond Butter – or another runny nut butter of your choice
2 Tablespoons Cocoa
2 Tablespoons Maple Syrup
2 Tablespoons Hemp Hearts
1 teaspoon Vanilla Extract
1/8 teaspoon Plain Sea Salt - optional
2 Tablespoons Water – from the dates – if needed

Ganache Topping

1 Cup Semi-Sweet Chocolate Chips
3 Tablespoons Heavy Cream or Coconut Cream
1 teaspoon Vanilla Extract – optional
1/3 Cup Chopped Pecans - optional

How It’s Made

Line an 8”x8” baking pan with parchment paper.
Soften your dates by soaking them in boiling water for 10 minutes or cover in water and microwave for 2 minutes.
Once soft, remove the dates to your food processor with a spoon, keeping the water for later.
Add the nuts, almond butter, cocoa, maple syrup, hemp hearts, vanilla and salt (if using).
Whirl until the mixture is smooth and well mixed together.
If it is not coming together easily, add one tablespoon at a time of the date water and whirl again. It should not be too wet or loose, so use the water sparingly.
Spread this base mixture into your prepared pan.
For the ganache topping, in a microwave save bowl, or in a small pot over low heat on your stovetop, add the chips, cream and vanilla (if using). In 30 second increments, melt until the chips are JUST melted. Remove from the microwave or stovetop. Str until the ganache is soft and smooth and pourable. If not, add a tablespoon more cream and stir.
Pour the ganache over the fudgy base and spread to cover.
Top with the chopped pecan pieces.
Put the pan in the fridge for minimum 2 hours to set the squares.
When ready to serve, cut as you wish in squares, bars or triangles.
Store in the fridge in an air tight container.

Enjoy!