No Bake Vegan Pretzel Brownies

need a chocolate fix? look no further…

I’ve been wanting to bake with pretzels for a long time. They compliment chocolate so well, and I really like the saltiness they add to the brownies. It might not be everybody’s cup of tea, but don’t knock it till you try it!

These brownies are simple in ingredients and in fact only require 6! The dates act as the natural sweetener meaning these brownies are free from refined sugars. They are gluten free if you use the necessary oats and pretzels, and they require no baking making them super quick and easy to make. The ganache is easy to make and only contains 2 ingredients.

They are gooey and delicious and I hope you enjoy!

makes 16 brownies
takes approx. 60 minutes

For the base
175g of pretzels plus another 16 for decorating (use GF if required)
175g oats (use GF if required)
400g of dates (pitted and soaked in boiling water for 10 minutes)
100ml coconut oil
70g of cacao powder
3 tablespoons of cacao nibs
1/2 teaspoon of salt

For the ganache
1 can of coconut milk
130g dark chocolate (melted)

1. In a food processor add your pretzels and oats and blitz until finely ground.
2. Next add in your dates and combine until your dates are smooth. Depending on your food processor you may need to scrape down the sides a few times to achieve this.
3. Add your coconut oil, cacao powder, cacao nibs and salt. Blitz until combined.
4. Empty mixture into a square tin which has been lined with baking paper.
5. Flatten and then place in freezer for 15 minutes, whilst you make the ganache.
6. In a saucepan over a medium heat, add your coconut milk and let simmer for a few minutes before adding your melted chocolate.
7. Stir gently but thoroughly until combined, and continue to stir until the mixture thickens. This should take a few minutes. Have a little patience!
8. Pour your ganache onto your cold brownie base and put back in freezer for 5 minutes to slightly set.
9. Then place your pretzels into the ganache and put back in the freezer for 30 minutes or until set.
10. Take out and cut into squares.

The trick is to have a little patience with the dates. Keep scraping the sides down until smooth.
You want to make sure your base is as flat and compact as possible before putting into the freezer. It will seem too crumbly but don’t panic. I use a heavy object (okay I put a flat object and stand on the mixture and use my bodyweight to flatten!).
Store in an airtight container in the fridge and consume within 5 days.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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