No-Cook Pomegranate-Stuffed Brownie Recipe
Prep Time:
1 hour
Cook Time:
Servings:
16 Servings
Ingredients
  • 1 ½ cups raw walnuts
  • 1 cup raw almonds
  • 2 ½ cups pitted Medjool dates
  • ¾ cup unsweetened cacao powder
  • ½ tsp sea salt
  • ¼ cup almond milk
  • 8 ounces dark chocolate, chopped
  • 2 tablespoon coconut oil
  • ¼ cup powdered sugar, or more to taste
  • ½ + ¼ cup pomegranate seeds, divided
  • ¼ teaspoon flaky sea salt
Directions
  1. Chop the dates in a food processor. Remove and set them aside.
  2. Add walnuts and almonds to the food processor and blend them until finely ground (do not process into butter).
  3. Add the cacao powder and sea salt and pulse to combine.
  4. Add the dates back in batches and blend further. If the mixture doesn't mix, add up to 1/4 cup water slowly, about 1 tablespoon at a time.
  5. Line an 8x8-inch pan with parchment paper and press the mixture into the pan with your hands.
  6. Cover with another piece of parchment paper and flatten the mixture. Place the pan in the fridge while making the ganache.
  7. In a microwave-safe bowl, heat the almond milk for 30 seconds.
  8. Remove and immediately pour the milk over the chopped chocolate. Cover and let sit for 2 minutes.
  9. Mix the chocolate with a wooden spoon until it melts. If it doesn't fully melt, you can heat it in short bursts of 20 seconds in the microwave, stirring after each time, until fully melted. Avoid overheating.
  10. Mix in coconut oil, sea salt, powdered sugar, and ½ cup of pomegranate seeds.
  11. Place the ganache in the fridge for 10 minutes to cool down.
  12. Take the first pan from the fridge and pour the ganache over the brownie mixture, spreading it evenly with a spatula.
  13. Top with additional pomegranate seeds and a sprinkle of flaky sea salt.
  14. Transfer the brownies to the refrigerator for 30 minutes, then cut and serve. Keep the brownies refrigerated until serving. Leftovers will keep in an airtight container in the fridge for 4–5 days.