No-Bake Espresso Brownies | Deliciously Ella | Vegan & Gluten Free
These easy no-bake espresso brownies are my go-to's at the moment. Sweet, chewy, easy and just so delicious. They're vegan, need just five ingredients and taste insane with a creamy almond butter icing!
I made triple the quantity in the video, here's the ingredients for a smaller batch
For the vegan brownies:
12 Medjool pitted dates, 2 cups
90g pecans, 1 cup
3 tablespoons raw cacao powder
2 tablespoons maple syrup
1 tablespoon of coconut oil
1 shot espresso
pinch of salt
For the icing:
2 tablespoons almond butter
1 tablespoon coconut oil
1 tablespoon date syrup
1 tablespoon of espresso
1 heaped teaspoon of cacao powder
Method:
Place the pecans in a food processor and pulse until they form a crumbly mixture. Add the rest of the ingredients and pulse until smooth.
Place the mixture into a lined baking tray and freeze for an hour to set. Gently melt all the icing ingredients together, leave to cool before spreading across the brownies
Store in the fridge for up to a week.
Please let me know if you try these vegan, gluten free no-bake espresso brownies!
