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+ servings
Three decorated brownies with spooky candy eyes and black icing
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No Bake Hocus Pocus Spellbook Brownies

Begin by making a batch of my favorite, simple no bake brownies. Coat sliced brownies with the best vegan chocolate ganache, add my favorite salted caramel truffle, top with the cutest or spookiest candy eye and decorate with some icing!
Prep Time20 mins
Chilling Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: Brownies, Chocolate, Dessert, Gluten Free, No bake, Paleo, Refined Sugar Free, Vegan
Servings: 12 Bars
Author: rylee

Ingredients 

No Bake Brownie Base

  • 3 cups almond flour
  • 1 cup cacao powder sifted
  • 1 cup pure maple syrup
  • 3 cups raw walnuts
  • 4 teaspoons vanilla
  • 1 teaspoon salt

Chocolate Ganache

Black Icing

  • ½ cup powdered sugar sifted
  • 1 tablespoon water additional as needed
  • 2 capsules activated charcoal powder or black food coloring
  • 6 Alter Eco Salted Caramel Truffles cut in half
  • Candy Eyes

Instructions

  • Line an 8x8 pan with parchment paper
  • In a large bowl, add almond flour and sifted cacao powder and mix until no clumps are left
  • In a blender add maple syrup, walnuts, vanilla, and salt and blend until smooth. About 2 minutes
  • Pour your maple walnut mixture into almond flour and cacao powder mix and combine until a dough like mixture forms and ingredients are well combined with no flour/powder left
  • Add combined mixture into your lined pan and press flat with your hand/back of a spatula until leveled and smooth
  • Place into freezer to set for 10 minutes while you make the ganache
  • In a saucepan bring your coconut milk to a very light simmer on low heat
  • Add your chopped chocolate and let it sit 5-8 minutes without stirring on low heat
  • Once you notice your chocolate beginning to melt, start to combine with a spatula and remove from heat so it doesn’t split. Combine until ganache is smooth and silky
  • Remove brownies from freezer and slice into 12 bars
  • Coat each bar entirely in the ganache and place Alter Eco Salted Caramel Truffle (cut side up) in the top left corner of your brownie
  • Place back into freezer until set (about 20 minutes) and make the black icing by adding all icing ingredients into a small bowl until smooth and rich in color
  • Add black icing to a zip lock bag and cut a small corner of the bag to easily squeeze the icing out
  • Remove bars from freezer and decorate as you want and place in freezer to just harden the black icing! Put a dot of icing on back of candy eye and place on top of the Alter Eco Truffle and enjoy!
  • Store in the fridge in an airtight container for up to 3 days

Notes

*Inspired by Half Baked Harvest