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Close-up, appetizing food photography of a hand holding a single square of rich, dark chocolate brownie with one bite taken out of it. The brownie has a dense, fudgy texture and a thick, creamy white cashew frosting layer on top. In the softly blurred background, an 8x8-inch glass baking dish is filled with more brownies. Natural kitchen lighting, warm and inviting, realistic homemade food photography. Add elegant text overlay: “No-Bake Fudgy Brownies” with smaller text “+ Cashew Cream Frosting.”

No-Bake Fudgy Brownies with Cashew Cream Frosting

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Equipment

  • Food Processor OR High-Speed Blender

Ingredients
  

Brownie Layer Ingredients

  • 1 cup pitted Medjool dates
  • ¼ cup soy milk
  • 1 cup walnuts
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract or 1 tablespoon vanilla bean paste
  • Pinch of salt
  • ½ cup peanut butter

Cashew Cream Frosting Ingredients:

  • 1 cup raw cashews
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice
  • 3 tablespoons coconut cream or plant milk
  • 3 tablespoons maple syrup or less to taste

Instructions
 

Brownie Layer Directions:

  • Add dates and soy milk to a food processor or high-speed blender and process until the dates begin to break down.
  • Add walnuts and blend until the mixture forms a thick paste.
  • Add cocoa powder, vanilla, salt, and peanut butter. Blend until well combined.
  • Press the mixture firmly into a parchment-lined 8x8-inch baking dish.
  • Freeze for 30–60 minutes.

Cashew Cream Frosting Directions:

  • Soak cashews in boiling water for 30 minutes.
  • Drain well.
  • Add cashews, vanilla, lemon juice, coconut cream or plant milk, and maple syrup to a food processor.
  • Blend until smooth and creamy.
  • Spread over the chilled brownie layer.
  • Return to the freezer for 1–4 hours.
  • Remove from the freezer, slice into bars, add optional toppings, and enjoy!
    • Optional toppings: chocolate chips, shredded coconut, chopped nuts, cacao nibs, cocoa powder, or flaky sea salt.