Truffle Brownie

Have you checked out My New Roots yet?  It’s a fantastic food blog.  I modified Sarah B’s recipe for the Raw Brownie this afternoon, and they turned out fantastic.  The brownie itself (pictured) is great and needs no adornment.  But for a  super decadent Truffle Brownie, add a chocolate ganache topping.  Bon Appetit!  -Amanda

 

Truffle Brownie

1/2 cup walnuts

3/4 cup dates

¼ cup cacao powder

1/4 cup almonds

Pinch sea salt

For the ganache:

1/2 cup dark (vegan) chocolate chips

1/4 cup full fat coconut milk

1/4 teaspoon vanilla

1/4 teaspoon espresso powder

pinch salt

Directions

1.  Pulse almonds in a food processor until roughly chopped.  Remove and set aside.

2.  Pulse walnuts and salt in a food processor until powdery.

3.  Add cacao powder and pulse until combined.

4.  Add dates, 1/4 cup at a time, until sticky crumbs form.

5.  Combine the brownie base and chopped almonds.  Press into a form.  I used a mini-muffin tin, but any shape will work.

6.  For the ganache: Form a double boiler by placing a heat-proof bowl over a small saucepan of simmering water.  Melt chocolate.  Whisk in coconut milk, vanilla, espresso powder and salt.

7.  Pour the ganache over the brownie so a thin layer forms.

8.  Put in the refrigerator to set.  Slice and serve.

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