How are you all doing?
After a really positive week of home schooling last week, this week has seemed a lot harder and much more overwhelming. Perhaps it’s because the cloudy, grey skies have returned, or perhaps reality has set in. Whatever it is, I’ve needed a whole lot of chocolate to get me through the week!
These vegan, super fudgy Raw Brownies With Chocolate Orange Ganache have definitely been easing the uncertainty!
They are easy to make, created using store cupboard essentials (with many ingredients easy to sub for what you do have – for instance, you can shake up the nuts, sub hemp for ground almonds or flax, whatever takes your fancy!) and utterly delicious.
Thanks to the use of ground hemp, these brownies are also quite high in plant protein, making them just as good for you as they are tasty!
Since they are a no-bake recipe, they are also a great bake to make with kids, if you’re looking for things to do at home! We make these as part of “creative” play, although the boys have more fun eating the mixture than they do anything else!
Anyway, I hope you have just as much fun as we did making and eating these!
Love and light,
Fudgy Raw Brownies With Chocolate Orange Ganache
- Creates one 8×8 square brownie tin of brownies
- 2 cups pitted Medjool dates, soaked in boiling water for 15 minutes (reserve the water)
- 3 cups walnuts (can also use pecans or hazelnuts)
- 6 tbsp milled hemp seeds (I used Linwoods)
- 5-6 tbsp cacao powder (to taste)
- 2-4 tbsp coconut flour
- 1 tbsp maple syrup
- Large pinch salt (to taste)
- 1 tsp vanilla extract
- For the ganache –
- 250ml (1 cup) plant-based cream of choice, e.g coconut cream, soya cream, oat cream
- 280g dark chocolate, finely chopped (I used a mix of Before Chocolate Mandarin Chocolate Drops and 80% chocolate)
- Zest one orange
- Drop edible orange essence (optional – to taste)
- Line your brownie tin with baking paper, then set aside.
- Drain your soaked dates (they should be very soft – soak for longer if they aren’t), reserving the date water. Add the dates to your blender, then blend until the dates have broken down and are almost smooth. Add the date water – one tablespoon at a time – if needed, until the dates have broken down. I used 3 tablespoons of water.
- Blend your nuts to a flour-like texture. Set aside.
- In a large mixing bowl, stir together ground nuts, cacao, maple syrup, vanilla and salt. Stir in the date paste until well combined.
- Fold in the coconut flour, one tablespoon at a time, until the mixture is still fudgy but not too sticky to press into your brownie tin (I used 2 tablespoons, but it can depend on how gooey your dates were). Spoon into your lined brownie tin, pressing down tightly so that the mixture is compact. Place in the fridge to chill for at least an hour.
- Once ready, make your ganache. Gently heat the plant cream until warm but not boiling. Remove from the heat, then add your chocolate chips and orange zest. Cover with a tea towel and leave for a few minutes.
- Stir until smooth and melted, applying a touch more heat – on a very low setting – if needed. Pour over your set brownie and allow to chill for an hour. Cut into squares and store in an airtight container until ready to eat.