No-Bake Fudgy Brownies with Peanut Butter Cornflake Frosting

2 cups uncooked walnuts
2 cups pitted dates
1/2 cup unsweetened cocoa or cacao powder
3 tablespoons ready espresso (about 1 shot)
1 teaspoon pure vanilla extract
3/4 cup fruit-sweetened cornflakes (like Nature’s Path), roughly crushed
1/2 cup crunchy pure peanut butter
1/4 cup date syrup


Place the walnuts in massive bowl of a meals processor fitted with the metallic blade. Course of till floor to a tremendous powder.

Add dates, cocoa powder, espresso, and vanilla. Course of till the combination holds collectively effectively, which might take a couple of minutes. (If wanted, and relying upon the moisture degree of the dates, you might wish to add one extra tablespoon of espresso or water.) As soon as blended effectively, take away bowl and blade from the bottom.

Press the batter evenly into both 24 sections of a silicone brownie-bites pan.

In a small bowl, put together the topping. Combine collectively the roughly crushed cornflakes, crunchy peanut butter, and date syrup. Mix effectively. Frost every brownie evenly. Cowl and freeze for at the least one hour earlier than serving.

As soon as frozen, fastidiously take away brownies from the silicone brownie-bites pan, and place in a freezer-safe air-tight container. Hold brownies frozen till able to serve.

Serve brownies chilly, straight from the freezer.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen