Recipe: Raw Brownies with Chocolate Ganache.

I was about to post this yesterday, but I had one of the worst days ever. I was so angry, frustrated, tired and just in all of the worst emotions. Fortunately today's mood doesn't have anything in common with yesterday's. So I'm posting a recipe for this delicious and probably best vegan thing I have ever eaten. I got it from one of my favourite food blogs ever- the Minimalist Baker. If you're home, stop anything you're doing and make these raw brownies. I even think that they are better than the regular ones, which says a lot as I can call myself the best brownie baker.
Anyways, they are gooey, nutty, chocolaty, crunchy, just YUMM!



  • 1 cup (93 g) + 1/2 cup (47 g) raw walnuts, divided + more for topping
  • 1 cup (150 g) raw almonds
  • 425g dried dates, pitted (if dry, soak in warm water for 10 minutes, then drain)
  • 60g cacao powder 
  • 1/4 tsp salt
Chocolate Ganache
  • 1/4 cup (59 ml) almond milk (I added coconut milk)
  • 175g dark chocolate, chopped
  • 2 Tbsp coconut oil, melted
  • 1/4 - 1/2 cup powdered sugar
  • 1/4 tsp salt
  1. Place 1 cup walnuts and almonds in food processor and process until finely ground.
  2. Add the cacao powder and salt and pulse to combine. Transfer to bowl and set aside.
  3. Add the dates to the food processor and process until small bits remain. Remove and set aside.
  4. Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
  5. Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
  6. Add the brownie mixture to a small parchment lined 8x8 dish and before pressing, add remaining 1/2 cup roughly roughly chopped walnuts and toss to combine and evenly distribute. Then press down with hands until it is flat and firm.
  7. Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 even squares (If adding ganache, slice afterwards!).
  8. FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
  9. Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
  10. Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
  11. Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
  12. Frost brownies generously with frosting and then top with additional raw walnuts. Slice into 12 even squares.

Kate xx

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