No bake chili walnut brownies | Chili Brownies
These no bake chili walnut brownies | Chili Brownies are gluten free, vegan, spicy, fudgy, so very delicious, easy to put together and total indulgence without any hassles.
Servings 6
Ingredients
- 2 cups walnuts
- 2 +1/2 cup pitted dates
- 1 cup cocoa powder
- 2 tbsp flax seed meal
- 1 tsp cinnamon
- 1 tsp red chili powder
- 1/4 tsp sea salt
To make Ganache
- 1/4 cup coconut milk
- 1 tsp coconut oil
- 1/2 cup cocoa powder
- 2 tbsp Brown sugar or maple syrup
- 1/2 tsp chili powder
- 1/2 tsp cinnamon
- 1 tsp red chili flakes
Instructions
- Line a 8×8 inch baking pan with parchment paper and set aside.
- To make flax seed meal, dry roast flax seeds lightly on skillet/kadai/pan. Cool and grind it. Keep it aside.
- In your food processor add the walnuts, chili powder, flax seed meal and cinnamon and pulse until fine.
- Add the cocoa powder and pulse for 10 seconds. Add the pitted dates in 2-3 batches. Pulse to make a nice paste.
- Transfer and press the mixture into the lined baking pan. If the batter is too thick you can add 2-3 tsp of coconut milk to it.
To make ganache
- Warm coconut milk and oil in microwave for 30 seconds. Pour it over cocoa powder.
- Add sugar, chili powder, cinnamon powder and chili flakes. Mix well to combine. Your ganache is ready. Test the taste and adjust the sweetness accordingly.
- Pour it over the set brownie mixture. Sprinkle some red chili flakes.
- Place the brownies in the fridge until set or in the freezer for about 5 minutes to hasten the process.
- Once set, cut the brownies into squares and store for up to 4-5 days.
- Serve warm with vanilla ice cream.
Notes
1. If you have dry dates make sure you soak them in hot water for at least 15 minutes before using.
2. Adjust the level of spice as per your preference.
3. You can make these brownies without using chilies.