These no bake brownies are my favourite way to enjoy a hit of cacao. An old favourite recipe of mine, these have been revived with a drop of coffee extract!
Ingredients
Base:
180g walnuts
200g soft medjool dates, pitted (bring to room temperature for best results)
50g cacao powder
1 tsp vanilla extract or pinch vanilla powder + tsp water
pinch flaked sea salt
Frosting:
1 large ripe avocado, stone removed and flesh scooped out
60mls / 4 tbsp melted coconut oil
50g cacao powder
2-4 tbsp maple syrup (depending on desired level of sweetness)
2 tsp coffee extract
pinch flaked sea salt
+ 24 coffee beans for garnish
Instructions
First make the base. Put the walnuts in a food processor and pulse until they resemble fine crumbs. Remove, then add in the dates along with the vanilla, blend until they come together into a large sticky ball. Add the walnuts back in along with the cacao and salt. Blitz again, the mixture will first turn into soil-like crumbs, and then it will start to stick together; you may need to scrape down the sides in-between blitzing. Pinch a bit of the mix together between your fingers and if it sticks, then you’re good to go. If not, you may need to add a teaspoon or two of water.
Push the mix flat into the baking dish covering the base evenly, to around 1cm deep. If you use baking parchment in-between your hand and the mix it will be easier to get a smooth and even finish. Place in the fridge to set for at least 30 minutes (or overnight) while you make the topping.
Place all of the topping ingredients into a jug or the beaker that belongs to a small hand blender, and using a hand blender blend until completely silky smooth. Taste and add more coffee extract if you like for a stronger flavour. Smooth the topping over the firm brownie base using a spatula, and then transfer to the fridge to set again. When the top has firmed up, you can remove the brownie from its tray and cut into 12 or 16 squares. Top each brownie with one or two coffee beans.
Notes
You will need access to a food processor, hand blender and a 7 inch square baking dish lined with parchment paper. They're lovely with or without the frosting, and you could also roll them into balls.
These are best kept in the fridge (for 2 weeks) or freezer (for up to 3 months).
Recipe by Ceri Jones Chef at https://cerijoneschef.com/no-bake-brownies/