I wanted to make vegan, gluten free No Bake Brownies along with some Vegan Ice-Cream. I looked for recipes online but I couldn’t find anything easy with just a few readily available ingredients, equipments and without much hassle. So finally I figured out a recipe that’s of course ‘easy’ but also lip-smacking good!The brownie needs no baking or cooking, which is great! You can literally make this sitting on your sofa if you are not too concerned about the mess you’ll end up in! You get the point. The ice-cream is nothing fancy because it uses just 2 ingredients. So how easy can this get, right? Of course the texture won’t be the same as store bought ice-cream but imagine it to be a bit more like a creamy ice-candy. Don’t care because this tasted so good! I ended up eating a bowl of this thick ice-cream batter or whatever that’s called! It took me to heaven just to bring me back to eat some more! So shall we get started?
INGREDIENTS | BROWNIE
1/2 Cup Walnuts
1 Cup Almonds
10 Soft Dates
1 Tsp Honey/Maple Syrup/Oil (Optional)
1/2 Cup Cocoa Powder
INGREDIENTS | ICE CREAM
400 ml Thick Coconut Milk
10-12 Kimia Dates/ Any soft variety
2 Tbsp Coconut Milk Powder (Optional)
INGREDIENTS | FROSTING
Himalayan Pink Salt
METHOD | BROWNIE
- The above ingredients are just approximate figures. You can add more or less as per availability. I had a few walnuts and dates, so I used them all up. So you don’t have to stick to the measurements. As long as the mixture comes together, you’re doing great!
- Grind Walnuts into a powder and transfer to a bowl.
- In the same grinder/blender, grind almonds and add to the bowl.
- Add Cocoa Powder to this and mix well.
- In the same grinder, grind dates after de-seeding them of course. I used dates that were really soft. I don’t know what they are called but the packet mentioned Kimia Dates. The dates were plump and literally ‘melt in your mouth’ kind. If you don’t have soft dates, I would suggest soaking whatever dates you’ve got in warm water until they soften and then grind (after discarding the water) into a thick gooey paste.
- After adding the dates, use your hands and blend in everything until the mixture clumps up together. It should stick to each other and form a dough just like cookie dough.
- If for some reason the mixture does not hold together or you feel it’s not sweet enough, you can either grind in a few more dates or simply add honey/agave/maple syrup or a little oil would also do the trick. You can use coconut, olive or any other neutral flavoured oil for this. Just a few drops, enough to ensure it sticks together.
- Time to taste test! Yummy enough? Round them into little balls like laddoos and eat them right away! Or if it’s a brownie you are making, then flatten it out in a wide container like a plastic box or any freezer friendly box. Grease the box with a little oil, so it’s easier to separate them later. Keep the thickness as you wish, but at least an inch, so that they don’t break off easily. Freeze them with the lid on, for around 10 minutes. Take them out and with a knife, gently cut them into equal brownie squares.
- Enjoy them just like that or serve them with vegan ice cream.
METHOD | ICE CREAM
- De-seed the dates and blend them into a thick paste in the mixer. The dates I’ve used were super soft and sticky. If you don’t have access to these, I’d suggest soaking them in warm water to soften them before you add them to the mixer.
- To this add the coconut milk and pulse it a couple of times, just to mix everything well. The coconut milk you are using should be really thick. I used ready-made store bought packs. If you are using homemade, then make sure to use the first thick milk only.
- You can also add Coconut Milk Powder to make this extra creamier and blend it once again.
- This blend tastes so heavenly, I even eat a bowl of this just like that. I call this vegan rabadi!
- Pour this in a tray or box. Cover and freeze it for a few hours until they harden.
- Scoop out or cut in squares and place them on top of your No Bake Brownie squares.
- For the frosting, I mixed cocoa powder with a little coconut oil, jaggery powder and himalayan pink salt. No set measurements. Give it a good mix until it looks thick but creamy and velvety soft. Place this on top of the ice cream layer and freeze the 3-tiered dessert squares until the top most frosting layer hardens.
- Enjoy this as a 5 pm or a 2 am dessert craving!
- Loved this recipe? Hit like, subscribe & follow my other recipes! Most are vegan, gluten free or can be easily substituted to make one. Do comment below on any suggestions or queries you may have ♥️ Have a happy meal!
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