Easy raw vegan brownies sprinkled with nuts and cacao nibs! A 5-ingredient coconut chocolate ganache is optional but recommended for a melty, decadent finish. A healthier vegan and gluten-free dessert!
- 1 1/2 cups
raw nuts (shared // as written in original recipe, 1 cup (93g) + 1/2 cup (47g) // plus more for garnish)< / li>
- 1 cup raw almonds
- 2 1/2 cups Date (pitted // if dry, soak in lukewarm water for 10 minutes, then drain // 2 1 /2 cups equals ~15 ounces s)
- 3 /4 cup < span class="wprm-recipe-ingredient-name">Cocoa powder or unsweetened cocoa powder< /li>
- < span class="wprm-recipe-ingredient-amount">2 Soup Cocoa Nibs ( and more for garnish)
- 1/4 TL Sea Salt li>
GANACHE GLAZE (optional)
- 1/4 Tas se almond milk
- 1 cup dairy-free dark chocolate (hacked) li>
- 2 Soup Coconut oil (melted // or under vegan butter)
- 1/4 – 1/2 cup icing sugar span>
- 1/4 tsp sea salt
Place 1 cup walnuts (as written in the original recipe // use 2/3 of the total if changing batch size) and almonds in shredder> span>
- < various class="wprm-recipe-instruction-text" style="margin-bottom:5px";=" ">Add cocoa powder, sea salt and legumes. Pour into a bowl and set aside.
Place the dates in the food processor and pulse until small pieces remain. Remove and set aside.
Return the nut and cocoa mixture to the food processor, adding small handfuls of date pieces while processing in spout for food processor or blender.
Process until you get a paste consistency, adding more dates when the mixture doesn’t holds together in the hand. You cannot use all of the data.
Put the brownie mixture on a small lined piece of parchment Plate 8×8
(as original recipe is written //adjust if batch size is changed) and before pressing add remaining 1/ 2 cup coarsely chopped walnuts (as directed in original recipe // use remaining 1/3 walnuts if changing batch size) and cacao nibs and toss to combine and distribute evenly. Then press down with your hands until it is flat and firm. I like to put a piece of cling film on top so it doesn’t stick and it’s really flat.
Lift the parchment paper and grab the brownies from the pan and use your hands to press the sides down slightly to create a smaller square – this will make the brownies a bit thicker and denser.
Add back to the bowl and place in the freezer or fridge for 10-15 minutes before cutting into 12 pieces (amount as directed in the original recipe // adjust, if batch is resized) straight squares (if you add ganache then cut off envy!).
FOR THE GANACHE: Place the almond milk in a mixing bowl and microwave for 45 seconds or until very hot. Alternatively, heat in a small saucepan until simmering, then transfer to a mixing bowl.
Immediately pour the chocolate into the hot milk and cover loosely. Do not touch for two minutes to melt it.
Add salt and stir gently with a wooden spoon to incorporate , and then add the melted coconut oil and mix with a whisk. Place in fridge for 10 minutes to thicken.
Remove from fridge and gradually add powdered sugar to thicken. Whisk again to combine. If it’s still too runny, add a few more tablespoons of powdered sugar and beat until light and fluffy.
Cover the brownies generously with glaze, then top with additional raw nuts and cacao nibs (optional). Cut into 12 equal squares (amount given in original recipe // adjust if batch size changes).
Store Brownies in an airtight container to keep them fresh. Can be kept at room temperature for 3 to 4 days or in the freezer for at least 1 month (but best fresh).