I am pretty excited to be sharing my Raw Chocolate Brownies with Chocolate Ganache today.
Who doesn’t love Chocolate!
And recipes that require minimal work are even better!! No fancy chef skills are needed here. All you need is good blender or food processer or even a thermomix will do the trick.
These Raw Chocolate Brownies with Chocolate Ganache are absolutely delicious and are gluten, dairy and refined sugar free.
These will be getting made again real soon and I look forward to making some different variations to share with you.
If you are after some other amazing raw desserts to try, then make sure you check out my raw chocolate raspberry slice, raw caramel slice bites, coconut rough, raw bounty slice and best ever caramel brownie slice.
Enjoy
Ness xo
Prep Time:
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PinIngredients
Brownies
- 1 + 1/2 cups pecans
- 16 medjool dates (or soft organic dates)
- 1/3 cup cacao powder
- 1 teaspoon vanilla paste (or extract)
- Pinch of sea salt
Ganache
- 1/2 cup cacao butter, chopped into small pieces
- 1/2 cup coconut cream
- 1/3 cup rice malt syrup
- 1/3 cup cacao powder
Decoration
16-20 pecans (optional)
Instructions
- Process pecans in a blender or food processor until they resemble fine crumbs. Next, add the cacao powder, vanilla and sea salt and process until well combined. Then, add the dates and process until a sticky dough is formed.
- Spoon mixture into a lined square baking tin and smooth with the back of a spoon. Place in the refrigerator to set for a minimum 2 hours.
- To make the ganache; add the cacao butter, coconut cream and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the cacao butter is melted
- Next, add the cacao powder and whisk until well combined. Then let cool for 5-10 minutes, before placing in the refrigerator to thicken. I would leave for 60 minutes if you want it slightly thickened or 4 hours if you want it real thick.
- Then, slice the brownies into squares and spread the ganache on the top. Top with the pecans (optional) and serve.
- Store in an airtight container in the refrigerator for 3-4 days.
Notes
- If you want the ganache really thick, then I would suggest making it prior to the brownies.
- The cook time does not include the time it takes for the brownies and the ganache to firm up in the fridge.
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