Raw Vegan Pecan Fudge Brownies Food

NO-BAKE VEGAN BROWNIES WITH CHOCOLATE GANACHE

Steps:

• Place 1 cup walnuts (as original recipe is written // use 2/3 of the total if altering batch size) and the almonds in food processor and process until finely ground.
• Add the cacao powder and sea salt and pulse to combine. Transfer to bowl and set aside.
• Add the dates to the food processor and process until small bits remain. Remove and set aside.
• Add nut and cocoa mixture back into food processor and while processing, drop small handfuls of the date pieces down into the food processor or blender spout.
• Process until a dough consistency is achieved, adding more dates if the mixture does not hold together when squeezed in your hand. You may not use all the dates.
• Add the brownie mixture to a small parchment lined 8x8 dish (as original recipe is written // adjust if altering batch size) and before pressing, add remaining 1/2 cup roughly chopped walnuts (as original recipe is written // use remaining 1/3 of walnuts if altering batch size) and cacao nibs and toss to combine and evenly distribute. Then press down with hands until it is flat and firm. I like laying down a piece of plastic wrap to prevent sticking and get it really flat.
• Lift parchment paper to remove brownies from dish and use hands to slightly squeeze in the sides to create a smaller square - this will make the brownies slightly thicker and more dense.
• Transfer back to dish and place in freezer or fridge to chill for 10-15 minutes before cutting into 12 (amount as original recipe is written // adjust if altering batch size) even squares (If adding ganache, slice afterwards!).
• FOR THE GANACHE: Add almond milk to a mixing bowl and microwave for 45 seconds or until very warm. Alternatively, heat in a small saucepan until just simmering, then transfer to mixing bowl.
• Immediately add chocolate to warm milk and loosely cover. Don't touch for 2 minutes so it can melt.
• Add salt and stir gently with a wooden spoon to incorporate, then add melted coconut oil and use a whisk to mix. Set in fridge for 10 minutes to thicken.
• Remove from fridge and add powdered sugar a little at a time to thicken. Whisk again to combine. If it's still too thin, add another few Tablespoons powdered sugar and beat until light and fluffy.
• Frost brownies generously with frosting and then top with additional raw walnuts and cacao nibs (optional). Slice into 12 even squares (amount as original recipe is written // adjust if altering batch size).
• Store brownies in an airtight container to keep fresh. Will keep for 3-4 days at room temperature, or in the freezer for at least 1 month (though best when fresh).

RAW VEGAN PECAN FUDGE BROWNIES

Steps:

• If you soaked the dates remove them from the soak water and put them into your food processor with the pecans, cacao butter, cacao powder and nutmeg.
• Process until it resembles a brownie dough.
• Remove and press into a pan of your choice.
• Put into the fridge to set up for a few hours.
• You can cut these into squares once they have set.
• Store in the fridge or freezer in an air tight containter.
• Bon Appetit!

VEGAN FUDGE BROWNIES

Steps:

• Mix wet ingredients into dry ingredients.
• Bake at 325 for 25 minutes in a small greased pan.