Raw Chocolate Brownies with Chocolate Ganache
Ingredients
Brownie base
- 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 (place can in the fridge overnight or freezer for 30 mins and the top solid cream at the top is what you want to use)
- 1/4 cup maple syrup
- 1/3 cup cacao
- 1/2 tsp sea salt
- 1/4 tsp vanilla paste
Preparation
Place all brownie base ingredients into a food processor and process until combined and the mixture sticks together. If it is still a little dry, add a little more almond butter or a touch of maple syrup.
Line a small square baking dish with parchment paper and spread the brownie mixture in an even layer, flattening it out with the back of a spoon.
For the ganache, place all ganache ingredients into a food processor or blender and blend on high until smooth.
Spread an even layer of ganache on top of the brownie base.
Place in the fridge for 2 hours or in the freezer for 1 hour.
Notes
This is a decadent chocolate treat that's served cold, offering a melt-in-your-mouth experience.
