Vegan Fudge Brownies
  • For the base
  • 1.5 cups raw walnuts, divided
  • 1 cup chopped unsalted almonds
  • 2 tbsp cacao nibs
  • 2 cups Medjool dates, pitted (soaked overnight when you don't have a proper food processor)
  • 2 tbsp agave syrup
  • ½ cup cocoa powder
  • ¼ cup carob powder
  • 1 tsp vanilla extract
  • a pinch of fine sea salt
  • fudge layer
  • 1 cup full-fat coconut milk
  • 3 Tablespoons coconut oil
  • 10 oz vegan dark chocolate (i.e Alter Eco dark chocolate, sea salt omg!)
  • 1 heaped tbsp cacao powder
  • 1 tsp vanilla extract
  1. Place 1 cup of the walnuts and all of the almonds in the food processor and process until finely ground.
  2. Add the dates and process until no big bits remain.
  3. Carefully add the cacao powder and carob and then all the other ingredient.
  4. Pulse for one minute or until everything is combined.
  5. Then add the remaining walnuts and press them into the dough with your fingers
  6. In a rectangular silicon form, press down with you hands until it is flat and firm.
  7. Place in freezer until the fudge layer is ready.
  8. For the fudge layer, add the coconut milk to a small sized saucepan and bring to a simmer. Cook for 2 minutes and don't forget to stir. Add the coconut oil and wait until it melts.
  9. Pour the hot milk-oil mixture over the chocolate (placed in a small bowl) and wait for about 1 minute (Don't stir!)
  10. Now add the cacao powder and vanilla and beginn to slowly stir until everything is well combined.
  11. Wait for 10-15 minutes or until the mixture begins to harden.
  12. Pour over the brownie base and refrigerate until firm. (2-3 hours or overnight)
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at