Everyone can use a good no bake brownie recipe in their life, am I right?
This recipe is simple, uses wholesome fiber-rich ingredients that are naturally gluten and refined sugar-free. The chamomile layer adds a hint of freshness to the dense richness of the chocolate, however switching the type of tea up with the season is totally doable as well. Try Chia in the cold winter months, or a bergamot-rich Earl Grey for a nice slightly bitter citrus flavor.
- 1 Cup Melted Coconut Oil
- 1 Cup Date Paste
- 3 Cups Almond Flour
- 1 Cup Cacao Powder
- 1 Teaspoon Black Pepper
- 1 Bag Organic Chamomile Tea
- 1 Can Full Fat Coconut Milk
- 1/3 Cup Water
- 1.5-2 Teaspoon Agar Powder
- 3 Teaspoons Honey
Chocolate Ganache Topping
- 2-3 Tablespoons Coconut Nectar
- 1/3 Cup Cacao Powder
- 1/2 Cup Melted Cacao Butter
- Pinch of Chunky Sea Salt
What To Do
- To make the brownie base combine the melted coconut oil, date paste, almond flour, cacao powder and black pepper in a large bowl to form a rough dough
- Line a brownie pan with parchment paper, then firmly press the dough into the pan, flattening the top as best as possible
- Place in the fridge to firm up
- While the base is setting, heat a small pot over low heat adding the water and the chamomile tea. Let the tea steep for at least 5 minutes.
- Add the honey to the tea, stirring to melt
- Open the can of coconut milk, skimming the fatty cream off the top - then add it to the pot to liquefy. Reserve coconut water for another use.
- Once the coconut milk has liquefied, remove the tea bag and stir in the agar powder
- Continue whisking until the mixture has thickened enough to resemble a custard
- Pour the chamomile coconut mixture over the brownie base, then return it to the fridge
- To make the chocolate ganache, simply heat the cacao butter in double boiler (or a heat proof bowl over a pot of simmering water), add the cacao powder and the coconut nectar. Whisk continually until smooth
- Pour chocolate ganache into the brownie pan, smoothing it out in a thin layer across the entire pan. Allow the warm chocolate to firm up in the fridge for a few minutes, then sprinkle with chunky sea salt.