Description
These Strawberry Brownies are a decadent, no-bake treat combining rich walnuts, dark chocolate, and vibrant fresh strawberries for a naturally sweet, vegan-friendly dessert. Perfect for anyone craving a fruity twist on traditional brownies with wholesome ingredients and no added refined sugars.
Ingredients
Scale
Dry Ingredients
- 350 g walnuts (or pecans)
- 45 g unsweetened cocoa powder (or raw cacao powder)
- ½ teaspoon sea salt
Wet Ingredients
- 7 Medjool dates (pitted)
- 50 g nut butter (cashew, peanut, almond or tahini)
- 300 g fresh strawberries (washed and dried)
- 200 g vegan dark chocolate (70% cocoa or higher)
- 30 ml pure maple syrup
- 1 teaspoon vanilla extract
- 300 g chilled full-fat canned coconut milk
Optional
- 3 tablespoons freeze-dried strawberries
Instructions
- Prepare the Nut Mixture: In a food processor, pulse the walnuts (or pecans) with the unsweetened cocoa powder and sea salt until finely ground. Set aside.
- Blend Dates and Nut Butter: Add the pitted Medjool dates and nut butter to the processor and blend until everything is combined into a sticky, smooth mixture.
- Incorporate Strawberries and Coconut Milk: Blend in the fresh strawberries, chilled full-fat canned coconut milk, pure maple syrup, and vanilla extract until smooth and creamy. This mixture will be fragrant and glossy.
- Melt Chocolate: Gently melt the vegan dark chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- Combine Chocolate and Fruit Mixture: Slowly add the melted chocolate to the food processor, mixing thoroughly until fully incorporated.
- Assemble the Brownie Batter: Pour the thick brownie batter into a lined baking dish or tray, spreading it evenly. Optionally, sprinkle the freeze-dried strawberries evenly across the top for extra flavor and texture.
- Chill to Set: Place the tray in the refrigerator and chill for at least 2 hours or until firm. Once set, cut into 16 squares and serve chilled.
Notes
- Use chilled canned coconut milk to ensure a creamy texture and more stable batter.
- The recipe is no-bake, relying on chilling to set the brownies.
- For a nut-free version, substitute nut butter with sunflower seed butter and use seeds instead of nuts.
- Store brownies in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Freeze-dried strawberries add a crunchy texture and intense strawberry flavor but can be omitted.
