No bake brownies…elevated to a whole new level of delicious richness by topping them off with a thick chocolate pudding?! I’m not really sure what to call it myself! I wanted to be a separate layer as opposed to just an icing, on a par with the filling of your favourite chocolate tart. So that is pretty much how I tackled it!
A combination of melted chocolate, in this case my favourite Cornish Sea Salt Seed and Bean! Now I wouldn’t usually melt down my favourite bar of chocolate. Let’s be real here, it’s hidden in the freezer for my consumption only but I figured I’d make something special, just this once off!
The base is my go to no bake brownie recipe from years gone by, and the topping is actually firm silken tofu and almond butter based owing to it’s set fudginess! No body needs a raw brownie that doesn’t slice with ease and hold it’s structure. We like sturdy and satisfying around here and the two usually go hand it hand!
I had some high praise for these…they actually withstand a lickle teeny heat in the microwave if you want a softer consistency, which for me is more dessert than snack like if that makes sense! Delightful then paired with your favourite dairy or non dairy ice cream…just a suggestion!
Ultimate Fudgy No Bake BrowniesPrint Recipe
- For the Base
- 120g (1 cup) walnuts
- 230g (1 cup) pitted Medjool dates
- 80g (1 cup) raw cacao powder
- 2 tbsp (28g) coconut oil, melted
- 1/4 tsp Pink Himalayan Rock Salt
- For the Topping
- 170g Seed and Bean Cornish Sea Salt Chocolate roughly chopped
- 60g smooth Meridian Foods almond butter
- 170g firm silken tofu
- 60ml unsweetened almond milk
- 2 tbsp maple syrup
Blend walnuts to a fine crumb in a food processor. Add in dates and blend until finely chopped.
Add in raw cacao powder and blend to combine along with Pink Salt!
Finely add in the melted coconut oil and blend until evenly combine. Press the mixture between your finger tips. It should stick together, not dry but not at all sticky!
Press into a 9 inch loaf tin that has been lined with baking paper and spread evenly.
Melt chocolate in a microwave safe bowl or jug... 30 second increments, stir and 30 seconds more until fully melted. It should take about 2 minutes total.
Clean out food processor before blend almond milk, almond butter, maple syrup and tofu together until smooth.
Once smooth add in melted chocolate.
Blend to combine.
Pour in over the brownie base and allow to set in the fridge overnight before slicing into 8 brownies. Top each with a drizzle of touch more chocolate and a pinch of flaked sea salt if desired.
Store in the fridge for up 4 days in a seal tight container.
I didn't get to try freezing these so I'm not sure how the tofu topping will hold up. If you do try it please let me know in the comments below.