Description
These no-bake brownies are so easy to make and packed with nutrients and a topping of rich ganache.
Ingredients
Scale
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
- Note: If you want the ganache really thick, then I would suggest making it prior to the brownies.
- 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.
- Category: Chocolate, Dessert