No-Bake Candy Cane Brownies

December 11, 2020 Adiantku 0 Comments

We’ve got a scrumptiously Christmassy recipe for you that’ll have Buddy the elf on the next flight from the North Pole. Straight from the candy cane forest, these no-bake brownies are eye-wateringly sweet but life-alteringly delicious – the perfect pick-me-up for peckish children and big kids alike this festive season.

We teamed up with plant-based food blogger, Amy Lanza, to share this recipe for these delightfully easy and dangerously delicious no-bake candy cane brownies. Inspired by the invigorating ingredients in our Recharge Hand Creambalm, this recipe is designed to tickle the senses and charm the children (and big kids) in your home this holiday season. So, what are you waiting for?

Read on to find out how to make your very own at home.

No-Bake Candy Cane Brownies 

Makes: 18 mini bites or 9 larger squares

Time: 30 minutes plus chilling

Ingredients:

Brownie Base:

200g pitted dates 

2 tsp coconut oil, softened

A pinch of salt

160g walnuts or pecans 

50g oats 

3 tbsp cacao powder

Chocolate Ganache:

80g cashew or almond butter 

60g agave or maple syrup 

3 tbsp cacao powder 

1 tsp peppermint extract

1 tbsp coconut milk (or more)

Topping:

9 candy canes, crushed

Other toppings: edible glitter, chopped chocolate

 

Method:

  1. Add the dates to a bowl and soak in boiling water for 10 minutes and drain. 
  2. Meanwhile, add the walnuts or pecans and oats to a blender and blitz to fine crumb/flour. Remove from the blender.
  3. Add the dates, coconut oil and a pinch of salt to the blender and process to a jammy texture. add in the nuts, oats and cacao powder and blend to thick brownie dough.
  4. Transfer the dough into a lined dish (approx. 10cm x 20xm) and press down firmly for an even base layer. Place in the fridge for 1-2 hours to firm up – or 30 mins in the freezer.
  5. Make the ganache by adding all the ingredients to a small bowl and whisk to a smooth and thick paste. As it rests, the ganache with thicken up, so add 1 tbsp more coconut milk as needed.
  6. Top the brownies with the ganache and the candy canes. Slice into 9 brownies or 18 mini bites. Add on some edible glitter and chopped chocolate, if desired. Store in an airtight container for up to 1 week (the candy canes will soften and start to turn gooey).

 

Don’t forget to share your snaps with us using #LOVETROPIC if you give this recipe a try!

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