Javant Benton’s No-Bake Brownies

Ingredients

• 2 cups walnuts
• 18 Medjool dates (pitted)
• 0.75 cup cocoa powder
• 1 tsp vanilla extract
• salt (A pinch)
• 1 cup unsweetened chocolate chips (The source contains a typo (“1 cuo”).)
• 1 cup plant milk (Type not specified)
• 0.5 cup date sugar

Steps

1. 1

   Line an 8 × 8-inch square pan with parchment paper and set it aside.

2. 2

   Put the walnuts, pitted Medjool dates, cocoa powder, vanilla extract, and a pinch of salt in a food processor. Process until the mixture forms a thick dough that holds together when squeezed in your hand.

3. 3

   Press the brownie mixture firmly into the prepared pan, making a compact, even layer.

4. 4

   Melt the chocolate chips in the bowl of a double boiler, stirring until completely smooth. Turn off the burner and handle the hot bowl carefully.

5. 5

   Add the plant milk and date sugar to the melted chocolate. Whisk until smooth.

6. 6

   Pour the ganache over the brownie base. Tap the pan to level the top.

7. 7

   Refrigerate for 1 hour, or until the ganache is fully set and cooled.

8. 8

   Use the parchment paper to lift the brownie slab from the pan. Cut into squares and serve.

Notes

The ingredient line appears as “1 cuo unsweetened chocolatel chips”; interpreted as 1 cup unsweetened chocolate chips. The source does not specify the plant-milk variety or the number of squares.

Nutrition per serving

• dessert
• vegan
• dairy-free
• gluten-free
• no-bake
• chocolate
• refrigerated