If you asked me to list a few of my favorite things, coffee and chocolate would be right up top. And when you combine the two? Yea, that’s just perfection.
Surprisingly, I drink only decaf coffee. Crazy, right? Well, caffeine used to be one of my major addictions. I was one of those people who could barely function if I did not have my cup of caffeine infused java when I woke up. I hated the feeling of having this control me each and every day. I was working at a coffee shop a few years ago and that just made things worse so I decided it was time to kick the addiction. The problem, however, was that I also loved coffee. The smell, the flavor, everything about it I loved. So I just couldn’t quit coffee. Instead, I very very VERY slowly started to wean myself off of caffeine. I started out making my coffee with 1/4 decaf and 3/4 regular, and then 1/3 decaf 2/3 regular and so on until I finally was drinking 100% decaf. This may have taken a while, but the impact was huge. Sure there is still a bit of caffeine in decaf coffee but I am no longer controlled by it.
Now, there are ways that coffee can be decaffeinated that are not so great. Chemicals are usually what are used to strip beans of the caffeine but if you do the research, there are companies that do it naturally. For instance, Caribou Coffee uses natural processes to decaffeinate their beans. So just be aware if you are a decaf drinker as well! Trust me, I am in no way shape or form telling you to drink decaf, it’s just something I set out to do and am pretty happy with it now.
Of course I still enjoy my daily cup of coffee. It is like a warm morning hug. I also feel like these days a daily dose of chocolate is a must to! I have done just about every experiment I think I can with my food processor and this recipe may be it’s top achievement. I have never been the greatest with recipes that require baking. I have created a few successful baked goods, but more failures than successes for sure. My Avocado Fudge Brownies were an anticipated success. But then the day came that I realized a no bake brownie was a possibility.
Not everyone has 45 minutes to an hour to bake a batch of brownies. But what if you could have a pretty similar treat in only a few minutes? That changes everything, doesn’t it? And what if these brownies were naturally sweetened with dates so there was no sugar or sweetener added? Icing on the cake, right?
These No Bake Fudgy Mocha Brownies are the answer. They are not the exact texture of your typical brownie but they are rich and fudgy and certainly satisfy the craving. You will not be disappointed. I used decaf coffee in mine, but feel free to use regular if you would like. Also, I have a feeling I will be adding a bit of Dairy Free Chocolate Whipped Cream to my next batch as a frosting. Ok, enough talk about this, it’s time to get a batch of these going right now!
- 2 1/2 cup raw pecans
- 8-9 medjool dates pitted
- 1/3 cup cocoa powder
- 1/2 cup dark chocolate chips
- 1 tsp Vanilla extract
- 3 T strong brewed coffee
- Dash of sea salt optional
In a food processor, process pecans until fine and grainy. Pecans tend to release oil a bit faster than other nuts so they may get oily as well at this point.
Add in all other ingredients and process until a ball of dough starts to form.
Press the dough FIRMLY into a parchment lined pan. (a 6x8 pan would probably work best because it will fill the entire pan but if you don't have one just press into one corner and there may be leftover space. You can make these thicker by using a smaller pan.
Chill in the refrigerator for about 10-15 minutes to set.
Cut desired sized brownies and enjoy!