No-Bake Strawberry Ganache Bars
Ingredients
Base
- 3 cups walnuts
- 1/2 cup cacao powder
- 1/4 cup cacao nibs
- 1/2 tsp sea salt
- 12 medjool dates pitted
Filling
- 2 400ml cans chilled coconut milk
- 320 g vegan-friendly chocolate
- 1/2 tsp vanilla bean paste
- 1/4 tsp sea salt
- 400 g strawberries
Preparation
Line the bottom of an 8 x 8" springform pan with parchment paper
Add the walnuts, cacao powder, cacao nibs and salt to your food processor and blend for a few minutes until the mixture forms a light crumb consistency
Add the dates and blend for a few more minutes until the mixture begins to stick together to form a dough
Press the brownie dough into the base of the pan and flatten it out using a spatula
For the filling, add the coconut milk to a saucepan and bring to a gentle simmer on a medium heat
Once simmering, remove the pan from the heat and add in the chocolate, vanilla and salt
Whisk well until the mixture is smooth and creamy and forms a ganache
Wash and dry the strawberries and cut off the tops
Arrange the strawberries on top of the brownie base, then pour the chocolate ganache mixture over them
Gently tap the pan on your work surface to knock out any air bubbles
Transfer the pan to the fridge and chill for at least 4 hours until set
Once set, carefully cut around the inside of the pan with a knife to make sure the cake isn't sticking to the sides
Remove the cake from the pan and cut into 9 servings
Tips
This cake will store for up to 2 days in an airtight container in your fridge
