Chocolate and hazelnut is a winning combination - wouldn't you agree? If you do, you'll love this guilt-free recipe we've got up our sleeve for no-bake brownies made with hazelnuts, shredded coconut and cacao powder, topped with rich ganache!
These brownies don't take a whole lot of time or ingredients to whip up - plus, because they're so low in sugar, they're suitable for diabetics, too! The only problem you may have is resisting eating the whole slab at once…
Sound too good to be true? Try them out for yourself.
No-bake chocolate brownies topped with ganache
This recipe is raw, vegan, dairy-free, gluten-free and refined sugar-free.
Makes: 14 brownies
For the brownies
· 270 g (2 cups) hazelnuts
· 265 g (2½ cups) shredded coconut
· 85 g (¾ cup) raw cacao powder
· 650 g (4 cups) raw almonds
· ⅛ tsp Himalayan salt
· 225 g (1½ cups) medjool dates
· 250 ml (1 cup) rice malt syrup
For the ganache
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· 450 g (1 lb/ 3 cups) chopped sugar-free dark chocolate
· 500 ml (17 fl oz/ 2 cups) unsweetened coconut milk
1. Place the hazelnuts, coconut, cacao powder, almonds and salt in a food processor and process into small crumbs.
2. Add the dates and rice malt syrup and process until the mixture is well combined and sticky.
3. Line a 24 cm (9½ inch) square cake tin, about 5 cm (2 inches) deep, with baking paper. Transfer half the brownie mixture to the tin and press down evenly. Set the remaining brownie mixture aside.
4. To make the chocolate ganache, add the chocolate and coconut milk to a saucepan and stir over medium heat until the chocolate has melted and thickened. Remove from the heat. Using a tablespoon, randomly dollop about 6 tablespoons of the ganache over the brownie base. Freeze for 10-20 minutes.
5. Remove the tin from the freezer and press the remaining brownie mixture evenly over the top. Pour the rest of the ganache over the brownie, spreading it evenly.
6. Freeze for 3-4 hours, or until set.
7. Remove from the freezer 30-40 minutes before serving. Cut into slices to serve. The brownies will keep in an airtight container in the freezer for 4-6 weeks.
Recipe source: www.foodmatters.com