No-Bake Candy Cane Brownies (Vegan GF)

Rich and fudgy no-bake brownies with a date and walnut cacao layer topped with a thick and luscious chocolate ganache and crushed candy canes. These festive chocolate treats are naturally vegan, gluten-free and only take 30 minutes of prep time.

I love a good no-bake recipe and even though it’s winter here in the UK, un-baked recipes are still a winner in my eyes. I have been waiting to share this one which I made a while back now ahead of the Christmas festivities and I am so excited to share it now!

Like most no-bake brownies, these No-Bake Candy Cane Brownies have a date and nut base but this one has the added texture and flavour of using walnuts or pecans as opposed to cashews or almonds. The base is fully vegan and gluten-free, too, here’s what we need:

• Pitted dates: I always use medjool dates where I can, but they are more expensive and not always as readily available, so you can use dried dates and simple re-hydrate them in boiling water for 10 minutes.
• Coconut oil: this helps the base hold together and be more “brownie-like”.
• A pinch of salt: a little goes a long way to bring out all the rich flavours.
• Walnuts or pecans: both of these nuts will work really well as there is something more festive about these compared to other nuts that works really well for these No-Bake Candy Cane Brownies. That said, you can use cashews or almonds, too.
• Oats: make sure these are GF where needed and they help to bind the base and add texture.
• Cacao powder: essential for the chocolate element in the base. They’re rich and fudgy thanks to this – you can also use cocoa powder, look for the unsweetened ones.

All of the base ingredients are blitzed together and then pressed into a lined dish or tin to form the main component of these No-Bake Candy Cane Brownies. It’s really so simple, you cannot go wrong! While the base sets a bit, make the simple but luscious frosting:

• Cashew or almond butter: the runnier and smoother kinds are better for this ganache as it needs to be silky and easy to spread. You could also use tahini for a nut-free ganache.
• Agave or maple syrup: any sticky syrup should do the trick here. It helps all the ingredients bind together to form a naturally sweetened thick and creamy ganache.
• Cacao powder: essential for the chocolate element of this frosting, it is really rich!
• Peppermint extract: this adds to the crushed candy canes on top and turns these regular no-bake brownies into festive no-bake brownies. If you don’t want them to be mint-y you could use vanilla essence instead.
• Coconut or other plant-based milk: the milk thins out the frosting and turns it into a really shiny and glossy ganache. Keep adding and whisking in the milk a tablespoon at a time to reach the best consistency. It will also thicken as it sits, so you may need to add a splash more.

Once the base for these No-Bake Candy Cane Brownies is set, spread liberally with the frosting and top with the crushed candy canes. Each mouthful is such a sensation, the smooth creamy ganache and the crunchy sticky candy canes and the rich fudgy brownie base, all finished with refreshing minty flavours.

These No-Bake Candy Cane Brownies are great to make this time of year (or any) and you can switch up the candy canes on top for gummy bear sweets for example, for an all-year-round no-bake brownie.

I hope you will love these No-Bake Candy Cane Brownies as much as we did and make them with friends and family this festive season. If you are looking for more festive treats, how about my:

• Vegan Chocolate Pecan Biscotti
• Festive Chocolate Bark
• Vegan Chocolate Hazelnut Panettone
• Chocolate Gingerbread Cake Bombs
• Vegan Gingerbread Wreath and Shapes

No-Bake Candy Cane Brownies (Vegan GF)

• Servings: 18 mini or 9 regular
• Time: 30 minutes plus chilling
• Difficulty: easy
• Print

Rich and fudgy no-bake brownies with a date and walnut cacao layer topped with a thick and luscious chocolate ganache and crushed candy canes. These festive chocolate treats are naturally vegan, gluten-free and only take 30 minutes of prep time.

Ingredients

Brownie Base:
• 200g pitted dates
• 2 tsp coconut oil, softened
• A pinch of salt
• 160g walnuts or pecans
• 50g oats
• 3 tbsp cacao powder
Chocolate Ganache:
• 80g cashew or almond butter
• 60g agave or maple syrup
• 3 tbsp cacao powder
• 1 tsp peppermint extract
• 1 tbsp plant-based milk (or more)
Topping:
• 9 candy canes, crushed
• Edible glitter, chopped chocolate

Directions

1. Add the dates to a bowl and soak in boiling water for 10 minutes and drain.
2. Meanwhile, add the walnuts or pecans and oats to a blender and blitz to fine crumb/flour. Remove from the blender.
3. Add the dates, coconut oil and a pinch of salt to the blender and process to a jammy texture. Add in the nuts, oats and cacao powder and blend to thick brownie dough.
4. Transfer the dough into a lined dish (approx. 10cm x 20xm) and press down firmly for an even base layer. Place in the fridge for 1-2 hours to firm up – or 30 mins in the freezer.
5. Make the ganache by adding all the ingredients to a small bowl and whisk to a smooth and thick paste. As it rests, the ganache with thicken up, so add 1 tbsp more milk as needed.
6. Top the brownies with the ganache and the candy canes. Slice into 9 brownies or 18 mini bites. Add on some edible glitter and chopped chocolate, if desired. Store in an airtight container for up to 1 week (the candy canes will soften and start to turn gooey).

I look forward to hearing what you think of these No-Bake Candy Cane Brownies so please let me know in the comments below and tag me in your no-bakes, too! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With candy cane love x