Prepare the Pan: Line a square baking pan with parchment paper, leaving some overhang for easy removal.
Blend the Base: In a food processor, combine walnuts, dates, almond butter, cocoa powder, vanilla extract, and a pinch of salt. Blend until the mixture forms a sticky, uniform dough.
Press into Pan: Transfer the brownie mixture into the prepared pan. Use your hands or a spatula to press it evenly into the pan, creating a smooth surface.
Chill: Place the pan in the refrigerator and let it chill for at least 1-2 hours to firm up.
For the Chocolate Ganache:
Melt Chocolate: In a small saucepan or using a double boiler, melt the dairy-free chocolate chips over low heat. Stir continuously to prevent burning.
Add Coconut Milk: Once the chocolate is melted, gradually stir in the coconut milk until you achieve a smooth and glossy ganache.
Cool: Allow the ganache to cool slightly, but not to the point of hardening.
Assembling:
Pour Ganache: Remove the chilled brownie base from the refrigerator. Pour the chocolate ganache over the brownies, spreading it evenly with a spatula.
Chill Again: Place the brownies back in the refrigerator to let the ganache set for about 30 minutes.
Slice and Serve: Once the ganache has been set, use the parchment paper overhang to lift the brownies out of the pan. Place them on a cutting board and slice into squares.
Enjoy! Serve these delicious no-bake vegan brownies with chocolate ganache and enjoy the rich, fudgy goodness!