raw hazel­nut brown­ies with date ganache ic­ing

donna hay - - RAW TREATS -

12 fresh dates (180g), pit­ted ²⁄³ cup (70g) raw ca­cao pow­der 2 ta­ble­spoons maple syrup 1 cup (160g) raw al­monds 2 tea­spoons vanilla ex­tract 2 ta­ble­spoons co­conut oil, melted 1 cup (25g) puffed quinoa ½ cup (125ml) wa­ter 1½ cups (225g) raisins ½ cup (70g) hazel­nuts 2 ta­ble­spoons ca­cao nibs

date ganache ic­ing

12 fresh dates (180g), pit­ted ½ cup (50g) raw ca­cao pow­der 1 ta­ble­spoon co­conut oil ½ cup (125ml) warm wa­ter Place the dates, ca­cao pow­der, maple syrup, al­monds, vanilla, co­conut oil, quinoa, wa­ter and 1 cup (150g) of the raisins in a food pro­ces­sor and process for 2 min­utes or un­til finely chopped and well com­bined. Add the hazel­nuts and re­main­ing raisins and pulse un­til roughly chopped. Spoon the mix­ture into a lightly greased 20cm square cake tin lined with non-stick bak­ing pa­per. Us­ing a small pal­ette knife, spread the mix­ture into an even layer. Re­frig­er­ate for 2 hours or un­til firm.

To make the date ganache ic­ing, place the dates, ca­cao, co­conut oil and wa­ter in a medium bowl. Us­ing a hand-held blender, blend un­til very smooth. Re­move the brownie from the tin, spoon over the date ganache ic­ing and sprin­kle with the ca­cao nibs. Slice to serve.

raw hazel­nut brown­ies with date ganache ic­ing

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