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Tag: raw brownies

  • How to make Healthy No-Bake Brownies

    How to make Healthy No-Bake Brownies

    These gluten-free No-Nke Brownies are so healthy and delicious, creamy, chocolatey, mouth-watering, that it’s hard not to fall in love with them from the first bite.

    Healthy No-Bake Brownies Recipe


    Home Cooking Adventure

    Ingredients

    Makes about 16 servings
    2 1/2 cups (400g) pitted dates
    1 1/2 cups (150g) walnuts
    1/2 cup (60g) cocoa powder
    2 tbsp (20g) cocoa nibs, optional
    1 1/2 tsp (7g) vanilla extract
    1 tbsp (15g) coconut oil, melted
    1/4 tsp (2g) salt
    Frosting
    1/4 cup (30g) cocoa powder
    1/4 cup (80g) honey or agave/maple syrup
    2 tbsp (30g) coconut oil, melted
    1/2 tsp (2.5g) vanilla extract

    1. Place the walnuts, dates, walnuts, cocoa powder, vanilla extract, coconut oil and salt into the bowl of a food processor. Process until completely combined and the mixture holds together.

    2. Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it’s set.

    3.Spread the mixture into the prepared baking pan and press with the back of a wet spoon to create a smooth surface.

    4. Prepare the frosting. In a small bowl combine the cocoa with honey (agave/maple syrup), coconut oil and vanilla extract.

    5. Spread evenly over the mixture in the pan.

    6. Refrigerate for 2 hours to set. Keep leftovers refrigerated.

     

  • No-Bake Chocolate Biscuit Cake Recipe

    No-Bake Chocolate Biscuit Cake Recipe

    No – baked Chocolate Cookies, associated with the childhood of many people, with many different shapes and forms. The rich chocolate dessert, made with crushed biscuits, chocolate syrup and toasted nuts, it’s hard not to love it.

    No-Bake Chocolate Biscuit Cake Recipe


    Home Cooking Adventure

    Ingredients
    Makes about 10 servings

    28 oz (800g) digestive biscuits, tea biscuits
    1 cup (100g) nuts (walnuts, hazelnuts), toasted, slightly chopped

    Chocolate Syrup
    1 cup (200g) sugar
    1/2 cup (60g) unsweetened cocoa powder
    1 cup (240 ml) water
    2/3 cup (150g) butter
    1 tsp vanilla extract

    Chocolate Ganache
    1/2 cup (120 g) whipping cream (35% fat)
    4 oz (120g) bittersweet chocolate, chopped

    1. Break the biscuits (cookies) into small pieces into a large bowl.
    2. Heat a non-stick pan over medium high heat and toast walnuts or hazelnuts for about 5 minutes, stirring frequently to toast evenly. Add toasted nuts over the biscuits.
    3. Prepare the chocolate syrup. In a medium sauce pan add sugar and cocoa powder. Stir to combine and gradually add water, while stirring to combine well. Add the butter and place over medium heat. Bring to boil for about 7-8 minutes stirring constantly. Remove from heat and add vanilla extract. Set aside to cool slightly for about 10-15 minutes.
    4. Pour the syrup over the biscuits and nuts and combine well using a large spatula or spoon.
    5. Transfer the mixture into a 9 inch (23 cm) non-stick round cake ware (like the one I’ve used from Delicake) or use a 9 inch (23 cm) springform pan, bottom lined with parchment paper.
    6. Press well using the back of the spoon or an offset spatula.
    7. Cover and refrigerate for about 30 minutes to 1 hr before preparing the chocolate ganache.
    8. Prepare Chocolate Ganache. Place cream into a small saucepan and heat until just begins to boil.
    9. Pour hot cream over the chopped chocolate and let sit for 1 minute. Stir until smooth.
    10. Pour ganache over the chocolate biscuit cake and refrigerate to set for about 3-4 hours or overnight before serving.
    11. Decorate with toasted nuts if desired, cut into slices and serve.