We are in love with this brownie, it is one of the richest we have tried and the ganache is undoubtedly the best because it is to die for and you only have to mix three ingredients to prepare it, it is incredible!

We are trying to incorporate more raw food into our diet, on the one hand because in summer it is what the body asks of us and because they are also more nutritious, since the heat destroys part of the nutrients and enzymes in the food.



  • 1 y 1/2 tazas de almendras (200 g)
  • 1 taza de nueces (110 g)
  • 1/4 taza de leche de almendras (65 ml)
  • 4 cucharadas de sirope de arce
  • 4 cucharadas de cacao en polvo sin azúcar
  • 1/2 rama de vainilla (opcional)

Ganache de chocolate:

  • 4 cucharadas de aceite de coco
  • 2 cucharadas de sirope de arce
  • 2 cucharadas de cacao en polvo sin azúcar


  1. Crush the almonds and walnuts in a food processor or blender.
  2. Add in the milk, syrup, cocoa, and vanilla bean seeds (split lengthwise with a knife and scrape out interior) and blend again until a homogeneous mass is obtained. It is usually made into a ball in the food processor.
  3. Put a piece of parchment paper on a counter or table and spread out the brownie batter with the help of your hands or of a rolling pin.
  4. Place the brownie with the parchment paper carefully on the dehydrator tray and dehydrate at 40ºC or 104ºF for 3 hours or until the brownie is done (it doesn’t have to be sticky on the outside, but rather hard).
  5. Turn it over and dehydrate another 30 minutes so that it is well done on both sides .

Chocolate ganache:

  1. To make the ganache, whisk together all the ingredients in a food processor or mixer.
  2. When the brownie is cool, spread the ganache with the help of a spatula and leave it in the fridge for about 30 minutes or until cool down Chop and serve. We sprinkle a little grated coconut and walnuts on top to decorate the photos.
  3. Keep the brownie in the fridge so the ganache doesn’t melt.


  • Recipe inspired by Tastemade.
  • You can use any dried fruit, another sweetener (better if it is liquid, if not you will probably have to add more milk), raw cocoa or carob flour or any vegetable milk.
  • Vanilla branch it is optional, you can not add it or use vanilla powder or a teaspoon of extract vanilla.
  • Coconut oil cannot be substituted for another type of oil because it hardens when cooled. If you can’t get it, you can make the frosting for our tart vegan chocolate and orange, although in that case you would not have to put the brownie in the fridge. Another option is to eat the brownie without the ganache, it’s also very tasty.
  • If you like the brownie more done, leave it longer and if you like it juicier, you can take it out of the dehydrator beforehand.
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