No Bake Trail Mix Chocolate Brownies
These little brownies are very addictive and the ideal Christmas gift. Being high in protein and rich in antioxidants they also make a perfect snack all year round when on the run, trekking or at the gym.
Course Canape, Desserts & Sweet Treats, Snack, Vegetarian
Cuisine International
Servings 50 Mini Brownies
Equipment
- 1 Saucepan
- 1 Mixing bowl
- 1 Small baking tray
Ingredients
- 300 g dark chocolate 70% +
- 20 g coconut oil 1 tbsp
- 100 g Medjool dates pitted and finely chopped
- 100 g cranberries
- ¾ tsp Himalayan salt
- Zest of 1 orange
- 300 g roughly chopped mixed nuts: hazelnuts almonds & pistachio, lightly toasted
- 100 g mixed seeds: sesame seeds pumpkin seeds & sunflower seeds
- 20 cm x 20 cm x 5 cm square baking tray lined with parchment paper
Instructions
- Break chocolate and place in heatproof bowl. Add coconut oil, dates, cranberries, salt and orange zest. Sit over a pan (bain-marie) of gently simmering water to melt the chocolate, stirring occasionally. Remove from heat and allow to cool slightly.
- Whilst chocolate is melting, heat a heavy pan over medium heat. Add the nuts and gently stir for about 3-5 minutes until fragrant. Transfer to a large bowl to cool.
- Repeat with the seeds, which need less time, approx. 1-2 minutes. They also release a toasty fragrance, and the sesame seeds will start popping. Once toasted, mix in with the nuts.
- Important - nuts and seeds burn easily, so keep stirring while they are toasting.
- Add 90 percent of the nuts and seeds to the chocolate bowl. Stir to combine then pour into the parchment lined baking tray, pressing the mixture into the tin firmly. Top with remaining nuts and seeds and press down again with the back of a spoon. Chill in the fridge for 2 hours to set, then cut into small squares. Store in airtight container in fridge for up to one month or freeze for up to 3 months.