Raw Chocolate Brownies with Ganache
Ingredients
- 1 cup Medjool dates (approx 10)
- 1/2 cup almond butter
- 1 cup almond meal
- 1 cup roast almonds
- 1/4 cup cacao
- 1 tsp instant coffee
- 1/2 tsp sea salt
- 1/4 tsp vanilla paste
Ganache
- 1/2 medium-large sized avocado
- 1 cup coconut cream
- 1/4 cup maple syrup
- 1/3 cup cacao
- 1/2 tsp sea salt
- 1/4 tsp vanilla paste
Preparation
Chill the coconut cream can in the refrigerator overnight or in the freezer for 30 minutes to separate the solid cream.
For the brownie base, place all brownie ingredients in a food processor and process until combined and the mixture holds together with your hands. If too dry, add more almond butter or maple syrup.
Line a small square baking dish with parchment paper and spread the brownie mixture in an even layer, flattening with the back of a spoon.
For the ganache, place all ganache ingredients, using the solid part of the coconut cream, in a food processor or blender and blend on high until smooth.
Spread the ganache evenly over the brownie base.
Place in the refrigerator for 2 hours or in the freezer for 1 hour until set.
Notes
Serve cold for a melt-in-your-mouth experience.
