I am in love with these little gooey raw brownies and I’m sure you will love them too. These have a pecan chocolate brownie layer which is topped with a chocolate peanut butter ganache.
I promise you won’t miss baked brownies once you taste these.
Ingredients (makes 12)
- 150g pecans
- 260g dates, pitted
- 1tsp coconut oil
- 1 heaped tbsp cacao powder
- 1.5 tbsp water
- handful of peanuts (salted or plain)
For the ‘ganache’ layer
- 2 tbsp peanut butter
- 2 tbsp maple syrup
- 1 tbsp cacao powder
- 1 tbsp coconut oil
What you need to do;
Using a food processor pulse all the pecans until blitzed to a chunky powder. Then add in the dates, coconut oil, cacao and water and process until it all comes together. It should start to clump together.
Empty the mixture out into a lined square tin and smooth it out with a spatula or back of a spoon. Set this in the fridge while you make the topping.
To make the ganache simply place all the ingredients in a pan on a medium heat. Whisk until everything is melted and comes together to form a smooth and glossy ganache. Pour this over the brownie layer, smooth and sprinkle with the peanuts. Put the whole thing back in the fridge to set for 2 hours before cutting up into 12 squares.
Estimated nutritional breakdown; calories 198, protein 2.6g, carbohydrates 21.2g, fat 12.9g, fiber 3.6g, sugar 17.3g