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Raw Chocolate Brownies with Chocolate Ganache

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Friday, 02 June 2017


Who doesn't love brownies! Not to mention brownie recipes that require minimal work and NO bake time. These Raw Chocolate Brownies with Chocolate Ganache by Vanessa Vickery of Becomingness are absolutely delicious and are gluten, dairy and refined sugar free.


At a glance

1 + 1/2 cups pecans
16 medjool dates (or soft organic dates)
1/3 cup cacao powder
1 teaspoon vanilla paste (or extract)
Pinch of sea salt


1/2 cup cacao butter, chopped into small pieces
1/2 cup coconut cream
1/3 cup rice malt syrup (or liquid sweetener of choice)
1/3 cup cacao powder


16-20 pecans (optional)


1. Process pecans in a blender or food processor until they resemble fine crumbs. 

2. Next, add the cacao powder, vanilla and sea salt and process until well combined. 
3. Then, add the dates and process until a sticky dough is formed.

4. Spoon mixture into a lined square baking tin and smooth with the back of a spoon. Place in the refrigerator to set for a minimum 2 hours.

5. To make the ganache; add the cacao butter, coconut cream and rice malt syrup in a small glass/heatproof bowl and place over a saucepan of simmering water, making sure that the bottom of the bowl is not touching the water. Stir until the cacao butter is melted

6. Next, add the cacao powder and whisk until well combined. Then let cool for 5-10 minutes, before placing in the refrigerator to thicken. I would leave for 60 minutes if you want it slightly thickened or 4 hours if you want it real thick.

7. Then, slice the brownies into squares and spread the ganache on the top. Top with the pecans (optional) and serve.

Store in an airtight container in the refrigerator for 3-4 days.

Additional Tips

Note: If you want the ganache really thick, then I would suggest making it prior to the brownies.

Recipe by Vanessa Vickery: