3 Ingredient Raw Vegan Brownies w/ Almond Chocolate Ganache

food, healthy

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Eating Raw was something I always chose to steer clear of, like if you give me zucchini noodles, please cook them…

Because of this, I didn’t like to try raw recipes because I would always prefer the cooked version. However, I recently made raw vegan brownies and they’re superbly delicious along with many other adjectives: vegan, gluten-free, dairy-free, you name it! The natural sweetness comes from dates, which is a key ingredient in healthy and vegan cooking and baking. Then, the base is ground almonds (almond flour), which is gluten-free, and contains monounsaturated fat which helps to prevent cardiovascular diseases. This swap makes the brownies raw because you can eat almond flour, but you must heat all-purpose flour before it can be eaten. Lastly, the chocolate-y goodness comes from cocoa powder, which is low in fat and calories as compared to actual chocolate. I then topped the brownies with an almond butter ganache, and I’m just like, “What’s not to love  about this dessert?”

3 Ingredient Raw Vegan Brownies w/ almond  chocolate ganache (yields 6 large brownies)

Ingredients:

For brownies

  • 1 c. almond flour
  • 10 pitted dates (I used medjool but any type works)
  • 1/3 c. unsweetened cocoa powder
  • 1 tbsp almond milk or water to make batter stick together better (optional)

For ganache

  • 2 tbsp. almond milk
  • 1/4 c. dark chocolate chips
  • 1 tbsp almond butter + more for drizzle

Instructions:

  1. Throw dates into a blender and blend until the mixture resembles caramel.
  2. Combine almond flour and cocoa together in a large bowl.
  3. Add all the date mixture in and combine/kneed with your hand. Add some type of liquid (I used almond milk) if the batter is not coming together enough or if you like gooier brownies. (The reason I added a liquid was because the dates acts as the binding agent, but during my first try, I used enough dates to bind the brownies together and they were too sweet. So I cut back on the dates and simply used a different binding agent.
  4. Place the mixture into a square pan lined with parchment paper and press down until brownies are about 1 in. thick. Place in the fridge for about 5 min.
  5. In a small bowl, microwave almond milk for 30 seconds.
  6. Add the chocolate chips and almond butter and let the bowl sit for about a minute. After a minute, stir with a spoon until a ganache is formed.
  7. Take the brownies out of the fridge and pour ganache on. Place brownies in the fridge for about 10 min. or until ganache is cooled.
  8. Take the brownies out and drizzle with microwaved (makes it easier to drizzle) almond butter.

Seriously, these brownies are too good. TRY THEM. You won’t regret it.

-Jamie

 

 

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