190g roasted unsalted walnuts
310g pitted medjool dates
125g high quality cocoa powder
35g almond flour
3 tablespoons RAW Honey
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon espresso powder (optional)
100g RAW Cacao Brazilnut Bliss
100g Dark chocolate, chopped
120g coconut cream
2 tablespoons dried rose buds (optional)
1. Line an 8″x 8″ pan with parchment paper on all sides. Set aside.
2. In a food processor, blitz walnuts until the texture resembles wet sand. Add in dates and puree the mixture to a paste. The texture should be very smooth. You might have to stop the food processor, mix with a spatula, and process again in order to get every last nook and cranny.
3. Add in cocoa powder, almond flour, honey, vanilla extract, salt, and espresso powder (if using). Pulse until everything is well combined. The mixture should be thick.
4. Transfer brownies to prepared baking pan and press evenly into the pan. If you want to get the brownie surface perfectly smooth, place a sheet of parchment paper over everything and then use a flat measuring cup to press hard onto the surface of the brownies. This should make them flat!
5. Place in fridge to cool for at least 1 hour. Once cooled, make your ganache.
6. In a small saucepan over a low heat, heat the coconut cream until scalding (right below a simmer). Remove from heat and add the chocolate & RAW Cacao Brazilnut Bliss. Allow this to sit for 5 minutes, then stir with a whisk. The ganache should be fully melted at this point. If it isn’t, place back on the stove for 30 seconds.
7. Transfer to a medium mixing bowl and allow mixture to cool for 15 minutes, until it’s at about room temperature.
8. Use a hand mixer to whip the ganache for 5 minutes, until it’s a shade lighter in color and so the ganache gets thicker. Remove brownies from the fridge and ice with the whipped ganache. You can even decorate the brownies with dried rose buds!