No Bake Fudgey Brownies
Wholesome Lee
Serving 1 brownie (no frosting): Calories: 142 | Carbohydrates: 8,2 g | Protein: 4,3g | Fat: 11,6g
- 250 g nut butter of choice personal favs are almond butter, hazelnut butter or PB ( 1 cup)
- 50 g nuts of choice ground i personally love walnuts, then place them in a high speed blender until it forms a flour (1/2 cup)
- 25 g cocoa powder 1/4 cup +1 tbsp
- 60 g honey or pure maple syrup 4 Tbsp
For OPTIONAL FROSTING:
- 2 tbsp coconut oil melted
- 2 tbsp nut butter of choice I used hazelnut butter which was SO yum, but almond/ peanut / macadamia works well too
- 3.5 tbsp raw cocoa powder
- 4 tbsp maple syrup/ honey
- 1 tsp pure vanilla extract
WALNUT
- - Top each brownie with walnuts after baking and frosting
SEA SALT
- -Top each brownie with a sprinkle of sea salt after baking & frosting
COCONUT
- -Top each brownie with some desiccated coconut after baking & frosting
CHOC CHIP
- - Top each brownie with chocolate chips of choice after baking & frosting OR in the batter if not frosting
SUNFLOWER SEED
- -Top each brownie with some sunflower seeds
- -Use sunbutter and crushed sunflower seeds instead of nut butter & ground nuts
CHERRY CHOC
- -Top each brownie with chopped cherries after baking and frosting
Line a brownie tin with baking paper and put aside
Combine all ingredients above in a bowl and mix well until it forms a chocolatey dough
Press dough into brownie tin and place in fridge.
If not frosting, slice and store in an airtight container in fridge or freezer
FOR THE OPTIONAL FROSTING:
In the mean time, warm the coconut oil in a pan on the stove and allow it to melt.
Add in the nut butter and take off heat. Stir in the raw cocoa, maple syrup and vanilla.
Pour glaze over brownies and leave to cool.
Store in an airtight container in fridge or freezer
Nutritional information for base recipe (unfrosted) can be found below