Ingredients:
For 10 servings
For the brownies:
180 g walnuts (toasted, unsalted)
450 g Medjool dates (no pit)
120 g high quality cocoa powder
25 g almond flour
2 tbsp maple syrup
3 tbsp La Vida Vegan Chocolate Spread Pure
1 tsp vanilla extract
1/4 tsp salt
1/4 tsp Espresso powder (optional, for extra
flavour depth)
For the whipped ganache:
225 g dark chocolate, chopped
240 g coconut cream
2 tbsp dried rosebuds (optional, for
garnish)
0.5 tbsp coarse sea salt
The instructions:
- Add the walnuts to a food processor and pulse until finely ground. Be careful not to blend for too long or you will end up with walnut butter.
- Add the Medjool dates to the food processor. Blend until the mixture starts to come together and become sticky.
- Add the cocoa powder, almond flour, maple syrup, La Vida Vegan chocolate spread, vanilla extract, salt and espresso powder (if using). Mix until everything is well combined and forms a firm dough.
- Line a square baking tin with baking paper. Press the dough firmly into the baking tin so that it forms an even layer.
- Place the brownie in the fridge while you prepare the ganache.
- Heat the coconut cream in a pan over medium-high heat until it starts to simmer (but not boil).
- Pour the warm coconut cream over the chopped chocolate. Let it stand for 2-3 minutes without stirring so that the chocolate melts. Then stir until a smooth ganache forms.
- Let the ganache cool to room temperature. Then use a mixer to beat the ganache until fluffy and creamy.
- Remove the brownie from the fridge and spread the whipped ganache evenly over it.
- Sprinkle with dried rosebuds and the sea salt as garnish for an elegant finish.
Tip: If necessary, leave to set in the fridge for about 20 minutes.
