No Bake Hocus Pocus Spellbook Brownies

What is Halloween if not an excuse to binge-watch spooky movies? These No-Bake Hocus Pocus Spellbook Brownies made with our Salted Caramel Truffles are the PERFECT way to celebrate our favorite Halloween movie - Hocus Pocus! Whip up a batch and spend an evening with your favorite 300 year old witches! 🧙🧙🧙  Recipe made in collaboration with Rylee of About to Sprout. 

 Try it for yourself and tag us on instagram ---> @AlterEco_Foods #FeedYourEco

ingredients

Brownie Base:

• 3 cups almond flour
• 1 cup cacao powder, sifted
• 1 cup pure maple syrup
• 3 cups raw walnuts
• 4 teaspoons vanilla
• 1 teaspoon salt

Chocolate Ganache: 

• ¾ cup full fat coconut milk
• 1 ½ cup chopped Alter Eco 85% Blackout Bars (3 ½ bar) 

Black Icing:

• ½ cup powdered sugar, sifted
• 1 tablespoon water (additional as needed)
• 2 capsules of activated charcoal, powder or black food coloring
• 6 Alter Eco Salted Caramel Truffles, cut in half
• Candy Eyes

 directions

1. Line an 8×8 pan parchment paper
2. In a large bowl, add almond flour and sifted cacao powder and whisk until no clumps are left.
3. In a blender, add maple syrup, walnuts, vanilla and sea salt and blend until smooth and creamy, about 2 minutes.
4. Pour your maple walnut mixture into almond flour and cacao powder mix and combine until a dough like mixture forms and ingredients are well combined with no flour/powder left.
5. Add combined mixture into your lined pan and press flat with your hand/back of a spatula until leveled and smooth.
6. Place into freezer to set for 10 minutes while you make your ganache.
7. In a saucepan, add your coconut milk and heat until it reaches a very light simmer on low heat.
8. Add your chocolate and let sit for 5-8 minutes without stirring on low heat.
9. Once you notice your chocolate beginning to melt, start to combine with a spatula and remove from heat so it doesn’t split. Combine until ganache is smooth and silky.
10. Remove brownies from freezer and pan and slice into 12 bars.
11. Coat each bar entirely in the ganache and place Alter Eco Salted Caramel Truffle (cut side up) in the top left corner of your brownie.
12. Place bake in freezer until set (about 20 minutes) and make the black icing.
13. Add black icing to a zip lock bag and cut the corner of the bag to easily squeeze icing out.
14. Remove bars from freezer and decorate as you want and place in freezer to just harden the black icing! Put a dot of icing on back of candy eye and place on top of the Alter Eco Truffle and enjoy!
15. Store in the fridge in an airtight container.