Ganache Brownies

This dessert recipe is brought to you by Chef Mani Mania; this week’s Meet a Vegan feature. Chef Mani Mania is an award-winning vegan pastry chef and author of the blog chefmanimania.com. These mouth-watering ganache brownies are sure to please. Check out her recipe below:

Yield: 8 by 8 glass baking pan (Approximately 20 bite size brownies)

Ingredients:

  • Ganache:
    • 3 oz coconut milk
    • ¾ cup raw dark chocolate chips
    • ½ oz coconut nectar
  • Brownies:
    • 2 cups dates
    • ⅓ cup cacao powder
    • 1 cup almond flour
    • Pinch of sea salt
    • *2 tablespoons of coconut milk
  • Toppings (Optional):
    • ¼ cup walnuts, coarsely chopped
    • ⅛ cup raw cacao nibs
    • Pinches of sea salt

Procedure:

  • Ganache:

Heat coconut milk until it comes to a steam (between 90-100 degrees Fahrenheit).

Pour coconut milk and coconut nectar over chocolate and stir until smooth.

Set aside at room temperature.

  • Brownies:

Line a glass baking pan with parchment paper, plastic wrap, or wax paper.

In a food processor, blend dates until broken down and smooth.

Add almond flour, cacao powder, and sea salt and blend.

*If the brownie mixture is dry (not forming in a ball), add coconut milk one tablespoon at a time

Firmly pack in prepared pan.

  • Assembly:

Pour ganache over and smooth.

Optional: Sprinkle with chopped walnuts, cacao nibs, and sea salt

Freeze for an hour, or until ganache is firm. 

Notes:

  • Any plant based milk can be substituted for the coconut milk (example: almond milk).
  • Steam temperature is about 100 degrees Fahrenheit; do not surpass this temperature to keep the recipe raw. The purpose is to bring the temperature up slightly to melt the chocolate.
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