No Bake Cookie Brownies
Fudgy, chewy no-bake brownies with a decadent, gooey chocolate ganache frosting and a sandwich cookie surprise inside.
Servings: 9 Squares
Ingredients
- 9 sandwich cookies For Layering
Brownies
- 2 cup raw walnuts soaked*
- 1/3 cup cacao powder
- 1 cup medjool dates soaked*
Cookie Crust
- 9 sheets graham crackers
- 1/2 cup almond butter smoooth*
- 4 tbsp nut milk, or water
- 6 sandwich cookies I love simple mill’s nut butter filled cookie sandwiches (it’s like a cleaner version of Oreos)
Chocolate Layer
- 1 cup chocolate chips or bars melted*
- 2 tbsp coconut oil
Instructions
Cookie Crust
- In a food processor, blend the graham crackers and cookies. Add almond butter and nut milk. Blend again until well combined. It should be a little sticky but a little bit crumbly.
- Press the crust mixture down in a parchment or wax paper lined 8x8 pan. Firmly press it down including all corners and edges.
Brownies
- Soak raw cashews and walnuts overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse.
- Soak the medjool dates in hot water for 10 minutes if they are hard and dry. A plum and sticky/gooey texture is preferred.
- In a food processor, pulse together raw walnuts, dates (pits removed) until gooey and smooth.
- Add cacao powder and a pinch of salt. Blend until smooth and dough-y.
- Layer the 9 cookies on top of the crust. then layer the brownie dough on top. Smooth it out across the the whole pan.
Chocolate Frosting
- In a microwave-safe bowl melt chocolate and coconut oil.
- Pour it over the brownie layer and place it in the freezer (3 hours) to allow the frosting to set before cutting.
Notes
*Soaking the nuts and medjool dates can make the texture more gooey and smooth.