These were amazingly rich and decadent and though I made them myself, I couldn’t believe they were raw (and vegan and sugar free and gluten free). Everyone’s favorite Sal-Pal left town and for her going away bash I had to think quick for a vegan and gluten free treat. Enter- brownies.
These are an adaptation of a raw peppermint brownie I made at Kaylee’s Thai Fresh Vegan Baking Class. They are incredibly easy and tasty and after making them a half dozen times, I’ve adapted them and made a dozen variations (extra layers, different flavors). This one was created especially for Sally, the peanut butter loving fiend that she is.
1 cup (5 oz) almonds
1 cup (4 oz) pecans
1 1/2 cups (9 oz) dates, chopped
1/2 cup (4 oz) dried plums (prunes), chopped
1/3 cup (30 grams) unsweetened cocoa powder
1/2 Tablespoon maple syrup
pinch of salt
Line an 8×8 baking pan with saran wrap. Blend the almonds in a food processor until fine. Add the pecans and blend until fine. Add the dates and prunes and blend. You will need to use a spatula to scrape down the sides. Add the cocoa powder, syrup and salt. Blend until the dough comes together. Press evenly into the prepared pan and chill while you make the next layers.
Peanut Butter Layer
1/2 cup almonds
1/4 cup peanuts
1/2 cup peanut butter
1-2 T maple syrup (more to taste)
Blend the almonds in a food processor until fine. Add the peanuts but set aside 2 Tablespoons for later. Add the peanut butter and syrup and blend. Press the peanut butter layer evenly over the brownie layer, sprinkle the extra 2 Tablespoons of peanuts for a crunch on top and return to the refrigerator. Now make the ganache.
1/4 cup boiling water
1/4 cup coconut oil
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup
1/2 teaspoon vanilla
pinch of salt
In a blender or with a handheld mixer, combine all of the ingredients and blend until smooth. While warm, pour all ganache over the brownies and smooth with a spoon. Chill for at least 2 hours, preferably over night. Cut into squares or triangles and serve.