In this episode of Abbey’s Kitchen, Abbey is excited that the holidays are here, however not so excited for the stress of the holidays. To cope, Abbey is whipping up some tasty vegan holiday no bake brownies to help her through it. These brownies are a total cinch to pull off when you have absolutely NO TIME.
Let’s get started.
To make the brownies, add pitted and diced medjool dates to a processor and pulse until they start to breakdown. Then add some almond flour, cocoa powder, vanilla extract, melted coconut oil and a pinch of salt. Puree until nice and smooth. Transfer to a bowl and add crushed candy canes. Next, line an 8-inch baking dish with parchment paper and add the brownie mix. Firmly press the mixture into the baking dish. Pop into the fridge for 20 minutes.
While that’s in the fridge, Abbey is now going to make the chocolate ganache. Bring to boil some coconut milk and pour over dairy free dark chocolate. Give it a good stir to let chocolate milk and add in a splash of peppermint extract.
Now, let’s decorate. Take brownie out of the fridge and pour the ganache over the top. Sprinkle it with more crushed candy canes and red and green chocolate candies. Pop back in the fridge for an hour to set. Once it’s out of the fridge, pull the brownie out of the baking dish by grabbing the parchment paper wings.
Using a wet and warm knife, slice the brownies into squares.
There you have it. Abbey hopes she checked one big thing off your holiday to-do list. Abbey wishes you a safe and happy holiday!
3 cups soft dates pitted and diced
1 cup almond flour
3/4 cup unsweetened cocoa powder
2 tbsp melted coconut oil
1/2 tsp salt
2 tsp vanilla extract
1/4 cup crushed candy cane
1 1/2 cups dairy free dark chocolate finely chopped
1/2 cup + 1/3 cup full-fat coconut milk can shaken
Crushed candy cane
Red and green dairy free chocolate candies