Vegan Brownies with Chocolate Ganache

Vegan Brownies with Chocolate Ganache

Vegan Brownies with Chocolate Ganache – Simple, raw vegan brownies studded with walnuts and cacao nibs! A 5-ingredient coconut oil chocolate ganache is optional but recommended for a fudgy, decadent finish. A healthier vegan, gluten free dessert!

Makes 12 pieces

Freezer Friendly 1 month

Can keep for 3-4 Days
BROWNIES
  • 140 g raw walnuts (divided // as original recipe is written, 1 cup (93 g) + 1/2 cup (47 g) // plus more for topping)
  • 150 g raw almonds
  • ~425 g dates (pitted // if dry, soak in warm water for 10 minutes then drain // 2 1/2 cups equal ~15 ounces)
  • 60 g cacao powder or unsweetened cocoa powder
  • 10 g cacao nibs (plus more for topping)
  • 1/4 tsp sea salt
GANACHE FROSTING (optional)
  • 59 ml of almond milk
  • ~175 g dairy-free dark chocolate (chopped)
  • 30 ml coconut oil (melted // or sub vegan butter)
  • 2856 g powdered sugar
  • 1/4 tsp sea salt
Instructions
  • Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground.
  • Add the cacao powder and sea salt and pulse to combine. Transfer to a bowl and set aside.
  • Add the dates to the food processor and process until small bits remain. Remove and set aside.
  • Add nut and cocoa mixture back into a food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
  • Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
  • Add the brownie mixture to a small parchment-lined 8×8 dish (as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
  • Lift parchment paper to remove brownies from the dish and use hands to slightly squeeze in the sides to create a smaller square – this will make the brownies slightly thicker and denser.
  • Transfer back to the dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 (amount as original recipe is written // adjust if altering batch size) even squares (If adding ganache, slice afterwards!).
FOR THE GANACHE
  • Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
  • Immediately add chocolate to warm milk and loosely cover. Don’t touch for 2 minutes so it can melt.
  • Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
  • Remove from fridge and add the powdered sugar a little at a time to thicken. Whisk again to combine. If it’s still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
  • Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).
  • Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).

Adapted from Minimalist Baker

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