Chocolate Cherry Brownie Recipe
This Chocolate Cherry Brownie Recipe is a no bake, triple layer, espresso black forest brownie using dried cherries, cacao powder and dates!
Equipment
- High-speed blender or large bowl food processor
Ingredients
For the Base Layer
- ½ cup + 6 tbsp dry oats
- 6 tbsp raw walnuts
- ¾ cup large, soft Medjool dates pitted
- ¾ cup dried cherries
- 1 tsp instant coffee powder
- 3 tbsp cacao powder
- ¾ tsp vanilla extract
- ⅛ tsp pink salt
For the Cherry Chocolate Layer
- 12 large, soft Medjool dates pitted
- 2 tbsp dried cherries
- ⅛ tsp vanilla extract
- pinch pink salt
- 2 tbsp mini vegan semisweet chocolate chips
For the Topping
- mini vegan semisweet chocolate chips
- vegan coconut whipped cream
Instructions
For the Base Layer
- Blend all ingredients together until a dough forms. Pat this down medium-thick into a small brownie tray lined with parchment paper.
For the Cherry Chocolate Layer
- Blend all ingredients together in a high speed blender (except the mini chocolate chips) until a sticky mixture forms.
- Mix in the chocolate chips by hand, and layer this on top of the brownie base.
For the Topping
- Sprinkle with more mini chocolate chips as topping. Top with vegan whipped cream, but only right before serving!
Notes
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Storage
- Store in an airtight container in the refrigerator or at room temperature for up to a week.