These no bake peanut butter brownies are decadent and so fudgy, with a no bake texture that melts in your mouth. These easy 5-ingredient brownies can be made in 10 minutes with no long chilling time! Creamy peanut butter flavor in every bite.
½cupfull fat coconut milk(from a can, not refrigerated, shaken, or use your favorite milk)
Instructions
Prep
Line a loaf pan with parchment paper
Make brownie
In a food process, mix all ingredients. The crust should be like a cross between a cookie dough and a batter. Lessen the water if you want the crust to be more crumbly.
⅓ cup peanut butter, 1 ½ cup almond flour, 3 tablespoon cocoa powder, ¼ cup walnuts, 4 tablespoon maple syrup, ¼ cup water, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, ½ teaspoon salt
You might want to taste-test at this point. Depending on the cocoa you use, it might need more sweetening with maple syrup.
Press into the lined pan. Fold the two sides of over-hanging parchment down and press to flatten the crust with a spatula or your hand.
Make ganache top
Add the chocolate chips to a pyrex measuring cup. Microwave the chips for 1 minute. Stir them until most chips are melted.Meanwhile, open the can of coconut milk. If the milk has separated, set the open can into a pot of hot to boiling water and stir the contents of the can until the coconut milk is smooth.
Pour ½ cup of coconut milk into the melted chips and stir until velvety smooth.
1 cup dark chocolate, ½ cup full fat coconut milk
Pour the chocolate over the crust, and smooth with a spoon.
Freeze uncovered for 5 minutes or more until you can slice them.
Store in the refrigerator for a week or more.
Video
Notes
1. Do not refrigerate the can of full fat coconut milk before using it to make the ganache. And be sure to shake it up well before opening the can for this recipe.2. The amount of chilling depends on what you want to do with them. If you want a perfect slice, you might want to chill up to 30 minutes in the freezer. But no longer than that. Store them refrigerated for best texture.3. This batter cannot be baked as it won't rise.4. Store the bars sliced or unsliced covered in the refrigerator for a week. Freeze for three months.