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No Bake Chocolate Brownies with Chocolate Ganache

Prep Time15 mins
Active Time10 mins
Chill Time30 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: Allergy Friendly, Brownies, No bake, Non-dairy, Vegan, Vegan Dessert
Servings: 12 brownies
Author: rylee



  • 1 ½ cup almond flour
  • ½ cacao powder
  • ½ cup maple syrup
  • 2 teaspoons vanilla
  • ½ teaspoon sea salt
  • 1 ½ cup raw walnuts


  • ½ cup full fat coconut milk
  • 1 cup dark chocolate chopped or chips
  • 1 pint strawberries, diced optional


  • Line an 8x8 inch pan with parchment paper. Can use a smaller pan for thicker brownies.
  • In a bowl add almond flour and sifted cacao powder and whisk until no clumps are left.
  • To a high powered blender add maple syrup, vanilla, salt, and walnuts 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 coat entirely with your ganache. If using fruit, add on-top of ganache now.
  • Place back in freezer to harden for about 25 minutes.
  • Remove from freezer and cut into 12 squares.
  • Store in the fridge in an air tight container.