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Ingredients
- BROWNIE BASE
- 2 cups walnuts
- 18 Medjool dates, pitted
- ¾ cup cocoa powder
- 1 teaspoon vanilla extract
- Pinch of salt
- GANACHE LAYER
- 1 cuo unsweetened chocolatel chips
- 1 cup plant milk
- ½ cup date sugar
Instructions
- Line an 8 x 8-inch square pan with parchment paper and set aside.
- Place the ingredients for the brownie base into a food processor. Process until the mixture comes together to form a thick doughy consistency. The mixture should hold together when you squeeze some in your hand.
- Press the brownie base into the lined pan until it is compact and even.
- To melt the chocolate, place the chocolate in the bowl of the double boiler and stir while it melts. Continue to stir the chocolate until it is completely melted and smooth. Turn off the burner. Handle the bowl with care: It will be hot!
- Next, add the plant milk and date sugar to the melted chocolate. Mix well with a whisk until it is nice and smooth.
- Pour the chocolate ganache over the brownie base. Tap the pan to get the top nice and even.
- Place the pan in the fridge for 1 hour, or until the ganache has fully set and cooled.
- Use the parchment paper to remove the brownie base from the pan.
- Cut into squares and serve.
