Dive into the luxurious world of these Vegan Brownies, where the richness of walnuts and hazelnut butter meets the bold flavors of cocoa and espresso powder. This recipe is a celebration of textures and tastes, using natural and wholesome ingredients like medjool dates for sweetness and a homemade vegan ganache for the ultimate creamy topping. Perfect for those who adore deep, intense chocolate experiences without any animal products.
Why You’ll Love This
These brownies offer a guilt-free indulgence that doesn’t compromise on taste. The use of natural sweeteners and healthy fats makes them a great alternative to traditional brownies, providing a satisfying treat that’s also nutrient-rich. The addition of espresso powder enhances the chocolate flavor, making each bite more vibrant and robust.
Perfect Occasion
These brownies are perfect for various occasions—whether it’s a sophisticated dessert for a dinner party, a special treat for a vegan-friendly gathering, or simply a delightful snack to enjoy any time. They also make a thoughtful homemade gift for friends and family who appreciate gourmet vegan treats.
Decoration Tips
For an elegant finish, sprinkle the top of these brownies with toasted hazelnuts and a scattering of freeze-dried raspberries before serving. This not only adds a pop of color but also introduces a delightful crunch and a tart contrast to the richness of the brownies. If available, a light dusting of edible gold dust can elevate their presentation for special occasions.
Ingredients:
- 200 g (1 ¾ cups) walnuts or pecans, finely ground
- 80 g (¾ cup + 2 tsp) unsweetened cocoa powder
- 2 teaspoons espresso powder (optional, enhances chocolate flavor)
- ½ teaspoon sea salt
- 300 g (2 cups) medjool dates, pitted
- 200 g (¾ cup + 2 tbsp) hazelnut butter
- ½ teaspoon vanilla powder
- Vegan ganache (for frosting)
- Optional toppings: toasted hazelnuts, freeze-dried raspberries
Instructions:
- Prepare the Base: In a food processor, combine walnuts (or pecans), cocoa powder, espresso powder, and sea salt. Process until the mixture reaches a fine crumb consistency.
- Mix the Dough: Add the pitted dates, hazelnut butter, and vanilla powder to the food processor. Blend until the mixture sticks together and forms a dough-like consistency.
- Shape and Chill: Line a baking pan with parchment paper. Press the brownie mixture into the pan, smoothing the surface with the back of a spoon. Refrigerate for 1-2 hours to firm up.
- Prepare the Frosting: While the base is chilling, prepare a batch of vegan chocolate ganache or vegan Nutella.
- Frost and Decorate: Once chilled, spread the ganache evenly over the brownie layer. If desired, sprinkle with toasted hazelnuts and freeze-dried raspberries for decoration.
- Final Chill: Return the pan to the fridge for an additional hour to allow the ganache to set.
- Serve: Slice into individual servings and enjoy.
Storage Tips: Store these brownies in a sealed container in the fridge for up to a week. They can also be frozen for up to 3 months, separated by parchment paper in an airtight container.
Enjoy these gourmet Vegan Brownies, a true testament to how delicious and indulgent plant-based desserts can be!
