No-Bake Hocus Pocus Spellbook Brownies
Ingredients
- 3 cups almond flour
- 1 cup cacao powder, sifted
- 1 cup maple syrup
- 3 cups raw walnuts
- 4 teaspoons vanilla
- 1 teaspoon salt
Ganache
- 3/4 cup full fat coconut milk
- 1 1/2 cups chopped dark chocolate or chips
Icing
- 1/2 cup powdered sugar, sifted
- 1 tablespoon water, add more as needed
- 2 capsules activated charcoal powder or black food coloring
- Candy Eyes
Preparation
Line an 8x8 pan with parchment paper.
Add flour and cocoa to a large bowl and mix until no clumps remain.
Blend maple syrup, walnuts, vanilla, and salt until smooth, about 2 minutes.
Add the maple walnut mixture to the dry mixture and combine until a dough-like mixture forms with no dry clumps.
Press the brownie dough flat into the pan and put it into the freezer for 10 minutes.
In a saucepan, bring coconut milk to a very light simmer on low heat and add chocolate; let it sit for 5-8 minutes without stirring.
When chocolate starts to melt, combine with a spatula and remove from heat to avoid splitting; combine until smooth.
Remove brownies from freezer and slice into 12 bars.
Coat the bars in ganache.
Place back into the freezer until set, about 20 minutes.
Make black icing by mixing all ingredients in a small bowl until smooth and rich in color.
Add icing to a zip lock bag and cut a small corner to easily squeeze it out.
Remove bars from freezer and decorate as desired.
Place in freezer to harden the icing.
Put a dot of icing on the back of each candy eye to hold in place.
Store in the fridge in an airtight container for up to 3 days.