Vegan Brownie And Chocolate Ganache #valentine #dessert

easy, raw vegan brownies studded with walnuts and cacao nibs! A 5-element coconut oil chocolate ganache is optionally available but encouraged for a fudgy, decadent end. a more healthy vegan, gluten free dessert!

Ingredients

BROWNIES

• 2 Tbsp cacao nibs (plus more for topping)
• 1 1/2 cups raw walnuts (divided // as original recipe is written, 1 cup (93 g) + 1/2 cup (47 g) // plus more for topping)
• 3/4 cup cacao powder or unsweetened cocoa powder
• 1 cup raw almonds
• 1/4 tsp sea salt
• 2 1/2 cups dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces)

GANACHE FROSTING (optional)

• 2 Tbsp coconut oil (melted // or sub vegan butter)
• 1/4 cup almond milk
• 1 cup dairy-free dark chocolate (chopped)
• 1/4 tsp sea salt
• 1/4 - 1/2 cup powdered sugar

instructions

1. area 1 cup walnuts (as unique recipe is written // use 2/three of the total if altering batch size) and the almonds in meals processor and manner till finely ground.
2. add the cacao powder and sea salt and pulse to mix. switch to bowl and set apart.
3. upload the dates to the meals processor and manner until small bits remain. get rid of and set aside.
4. upload nut and cocoa combination again into food processor and whilst processing, drop small handfuls of the date pieces down into the meals processor or blender spout.
5. process until a dough consistency is executed, adding extra dates if the combination does now not preserve collectively whilst squeezed in your hand. you can no longer use all the dates.
6. add the brownie aggregate to a small parchment coated 8x8 dish (as unique recipe is written // adjust if changing batch size) and earlier than pressing, add last half cup more or less chopped walnuts (as unique recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to mix and calmly distribute. Then press down with palms till it is flat and company. i love laying down a piece of plastic wrap to prevent sticking and get it sincerely flat.
7. elevate parchment paper to dispose of truffles from dish and use fingers to barely squeeze inside the aspects to create a smaller rectangular - this may make the truffles slightly thicker and extra dense.
8. switch back to dish and location in freezer or refrigerator to chill for 10-15 minutes before reducing into 12 (quantity as authentic recipe is written // regulate if altering batch length) even squares (If adding ganache, slice afterwards!).
9. FOR THE GANACHE: upload almond milk to a blending bowl and microwave for forty five seconds or till very warm. instead, warmness in a small saucepan till just simmering, then transfer to blending bowl.
10. without delay add chocolate to heat milk and loosely cowl. Don’t contact for 2 mins so it may melt.
11. upload salt and stir lightly with a timber spoon to incorporate, then upload melted coconut oil and use a whisk to combine. Set in fridge for 10 mins to thicken.
12. take away from fridge and add powdered sugar a little at a time to thicken. Whisk once more to mix. If it’s still too skinny, add another few Tablespoons powdered sugar and beat till mild and fluffy.
13. Frost tarts generously with frosting after which top with extra raw walnuts and cacao nibs (optionally available). Slice into 12 even squares (quantity as authentic recipe is written // modify if changing batch length).
14. keep truffles in an airtight container to maintain fresh. Will hold for 3-four days at room temperature, or in the freezer for at least 1 month (even though high-quality while sparkling).

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