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No-Bake Chocolate Ganache Brownies

A super easy no-bake brownie! Fudgy, rich and luxurious… with a delicious Lindt EXCELLENCE 70% Dark Chocolate and peanut butter ganache and a sprinkling of finely chopped nuts on top for that all important crunch!


Chocolatier’s Tip

If you prefer, use almond butter instead of peanut butter in the ganache. We used roasted hazelnuts and ground almonds in the base – but you can choose your favourite nuts (such as walnuts or pecans). If making this recipe for someone following a gluten free diet, always check the manufacturer's label to ensure your ingredients are free from gluten.

12 people


  • For the base:
  • 150g roasted hazelnuts (see Tip)
  • 350g pitted Medjool dates
  • 50g cocoa powder
  • 150g ground almonds
  • Pinch of salt
  • For the ganache:
  • 200g Lindt EXCELLENCE 70% Dark Chocolate, roughly chopped
  • 60g smooth peanut butter (see Tip)
  • To decorate:
  • Roasted hazelnuts, finely chopped


Step 1.

Grease and line a 20 cm or 23 cm square tin with greaseproof paper (you could also use an 18x28 cm rectangle tin).

Step 2.

Blitz the roasted hazelnuts in a food processor until you have course crumbs. Tip into a bowl and set aside.

Step 3.

Blitz the dates in the food processor until you have a paste. Add the blitzed hazelnuts, followed by the cocoa powder, ground almonds and a pinch of salt. Blend to combine – you should have a soft dough that holds together between your fingertips (it shouldn’t be sticky).

Step 4.

Transfer the dough into the prepared tin and spread in an even layer using your fingertips - cover the top with a piece of greaseproof paper to make it easier to pack down and spread evenly. Remove the greaseproof and set aside.

Step 5.

Meanwhile, for the ganache: put the chopped chocolate into a heat-proof bowl set over a pan of barely simmering water. Stir until melted and smooth. Remove from the heat and stir in the peanut butter until melted and smooth.

Step 6.

Pour over the base and smooth into an even layer. Sprinkle with finely chopped roasted hazelnuts. Leave to cool completely before covering and chilling in the fridge for at least 3 hours – or until set.

Step 7.

Remove from the tin and cut into 12 slices. Store the sliced brownies in the fridge for up to 2 weeks in a sealed container. The brownies are even more delicious when allowed to sit at room temperature for 5 - 10 minutes before digging in!


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