Description
Delicious and healthy Strawberry Brownies featuring a nutty, chocolatey base topped with fresh strawberries and a rich coconut chocolate ganache. This no-bake recipe is naturally sweetened with dates and maple syrup, perfect for a vegan and gluten-free dessert option.
Ingredients
Scale
Base Ingredients
- 350 g walnuts (or pecans)
- 45 g unsweetened cocoa powder (or raw cacao powder)
- ½ teaspoon sea salt
- 7 Medjool dates (pitted)
- 50 g nut butter (cashew, peanut, almond or tahini)
Topping Ingredients
- 300 g fresh strawberries (washed and dried)
- 300 g chilled full-fat canned coconut milk
- 200 g vegan dark chocolate (70% cocoa or higher)
- 30 ml pure maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons freeze-dried strawberries (optional)
Instructions
- Make the base: Add the walnuts, cocoa powder, and sea salt to a food processor and blitz until the mixture reaches a light crumb consistency. Then add the pitted Medjool dates and nut butter, blending for a couple more minutes until the mixture starts to stick together and form a dough.
- Press base into pan: Line an 8×8 inch cake tin with parchment paper. Evenly press the brownie dough into the base of the pan, then set aside.
- Prepare strawberries: Wash and dry the fresh strawberries thoroughly. Remove the tops and slice them into halves or quarters, then spread them evenly over the brownie base layer.
- Make chocolate ganache: Finely chop the vegan dark chocolate and place it in a heat-resistant bowl or jug. Heat the chilled full-fat canned coconut milk in a saucepan just until it simmers (do not boil). Pour the hot coconut milk over the chocolate and let it sit uncovered for 3-5 minutes.
- Stir ganache: Using a rubber spatula or whisk, stir the chocolate and coconut milk mixture until smooth. Add the maple syrup and vanilla extract, stirring again until fully combined.
- Assemble topping: Pour the ganache evenly over the strawberry layer, tilting the pan to cover as much as possible. Optionally sprinkle freeze-dried strawberries on top.
- Chill and set: Refrigerate the assembled brownies for 2-3 hours until the ganache is completely set.
- Serve and store: Cut the brownies into 16 portions using a sharp knife. Store leftovers wrapped well or in an airtight container in the refrigerator for up to 5 days.
Notes
- Use chilled full-fat canned coconut milk to ensure the ganache sets properly and has a rich texture.
- Medjool dates are preferable for sweetness and texture but you can substitute with other soft dates if needed.
- Freeze-dried strawberries are optional but add a nice texture and burst of strawberry flavor.
- Make sure to line the baking pan with parchment paper for easy removal of the brownies.
- This recipe is naturally gluten-free, vegan, and refined-sugar-free.
