I am a huge fan of simple recipes that are also healthy. Traditional brownies would involve lots of ingredients that should be avoided like eggs, butter and white sugar. Though I enjoy treats with sugar from time to time, I try my best to avoid it as much as I can. The same goes for flour, which is why this brownie recipe is perfect as it has none of those ingredients.
Dessert should make you feel good and be good to your body rather than make you feel guilty or bad due to it being unhealthy. The main ingredients in this recipe are nuts and dates; so full of healthy fat and sweetness.
To make the recipe a bit more fancy, I added some instant coffee to the brownie and the ganache. This left a mild taste of coffee in the mixture and I could taste it more in the ganache. The ganache turned out almost too sweet to my liking so I would suggest to use a little bit less coconut sugar if you’re worried about anything being too sweet. Overall, the recipe is fudgy, chocolaty, nutty and simply delicious! I am considering eating these for breakfast, I’m sure I can get away with it 😉
My philosophy is that anything involving chocolate is immediately yummy.
These are super simple and quick to make.
You need to make sure you have a food processor at hand as I tried blitzing the nuts in a high speed blender and it was getting jammed. (Unless you have a super efficient blender then do feel free but I highly recommend that a food processor will get the job done smoother, literally.)
- Food processor
- Square baking tray
- Weighing scale
- Measuring equipment (cups)
- Silicone spatula
- 100g almonds
- 100g hazelnuts
- 200g dates
- Pinch of sea salt
- 2 teaspoons instant coffee
- 90g cocoa powder
- 2 tbp coconut oil
- Vanilla extract
- 2 tbp coconut oil
- 30ml almond milk
- 1 tbsp cocoa powder
- 1 tbsp instant coffee
- 1 tbsp peanut butter
- 1 tbsp coconut sugar
- Begin by adding the nuts, coffee and salt into the food processor. Wait until the mixture becomes darker and all the nuts processed.
- Next, add the dates, a few drops of vanilla essence and cocoa powder and blend again until it looks crumbly and sticky.
- Use your hands to place the mixture on a baking tray, shaping it into a square block. (I found it useful to first roll it into a giant ball so everything sticks together and then smoothing it down into a block.)
- To make the ganache, simply add all the ingredients one by one in any order and then use a fork, whisk or coffee mixing whisk to mix it well. Refrigerate for 30 min as otherwise the mixture will be too runny to put on the brownies.
- After being refrigerated, use a spatula to layer the brownie block with the ganache.
You can shave some choclate to decorate and eat on its own or with a side of fruit. Enjoy!