Chocolate Brownie, Gourmet Style
As wonderful as our basic, no-bake brownie recipe may be, I decided to take the brownie recipe to another level. As I say, you don’t need to be a chef to make delicious tasting and healthy, natural food, or gourmet looking desserts.
Le Gourmet Brownie Recipe
Equipment Needed: Food Processor and High Speed Blender
Yield: 18 brownies
- 1 cup almonds, soaked and dehydrated
- 1 cup pecans, soaked and dehydrated
- 1/2 cup unsweetened shredded coconut
- 2 tablespoons coconut oil
- 1 tablespoon water
- 15-20 small dried figs
- 4 cups walnuts, soaked and dehydrated
- 3/4 cup pitted dates, packed
- 3/4 cup cacao or carob powder, or combination of both
- 1/3 cup walnuts, soaked and dehydrated, and chopped
- Optional: 1/3 cup pitted, chopped dried (non-sulfur dioxide) cherries
- 4-6 tablespoons of water
- 1 teaspoon cherry extract
Frosting, top layer:
- 1 cup cashews, soaked for 2 hours, and drained and rinsed
- 1/4 cup water, plus more if needed to thin
- 1/4 cup maple syrup and coconut nectar combined
- 2 tablespoons cashew butter
- 3 tablespoon coconut butter
- 1 1/2 teaspoon vanilla extract, or vanilla powder, or 1/2 vanilla bean
- Optional: 2 ounces of Irish Moss gel (or 1 frozen cube Irish Moss, if you have them pre-made and stored in refrigerator) – if you are not familiar with Irish Moss, it is a thickener.
Variation: Brownies are wonderful without the frosting. But if you don’t want to make the above frosting, another idea is to top brownies with a sweet cashew cream.
1. Crust: Place almonds and walnuts in food processor, equipped with ‘S’ blade, and pulse or process into crumble or meal consistency (be careful not to over process into a butter!). Then add figs and shredded coconut and process until well combined. Then add coconut oil and water – add small amounts of water at a time, until mixture becomes a grainy, crumbly yet sticky consistency, meaning you can squeeze mixture in hand and it will stay together.
Press mixture into bottom of pan, and place in refrigerator while you make the brownie cake layer.
Note: Brownie pan – you can use a 7×7 or 9×9 glass pan. To easily remove brownie later, line the bottom with parchment paper, long enough to come up on two sides so that you can grab hold and remove entire pan of brownie, then cut into pieces and serve.
2. Brownie layer: Place walnuts in food processor, equipped with ‘S’ blade, and pulse or process into meal consistency. Add dates, loosely separated and continue to process under the mixture is well combined. Add the cacao/carob powder and cherry extract and process into mix.
Add the remaining walnuts and dried cherries (if using), sprinkle water in, and pulse a few time, just to mix.
Firmly press brown cake layer into pan over crust, and put back into refrigerator, while you make the top, frosting layer.
3. Frosting: Place all frosting ingredients into high speed blender and blend until smooth and creamy. Add small amounts of water until desired consistency in reached.
Spread over top of brownie cake and store in refrigerator – will store for up to 5-7 days in refrigerator, or store in freezer. By storing in freezer you can easily take them out any time and have an instant dessert.
Plating the No-Bake, Le Gourmet Brownie dessert: To add a little flair or gourmet touch to your presentation, drizzle brownie with a white or dark chocolate sauce, a raspberry coulie sauce, or as shown in picture, drizzle with a mole sauce, and sprinkled with raw cacao nibs.
If you’ve enjoyed this post, Le Gourmet Brownie, leave a comment below:
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