Raw Brownies with Chocolate Ganache

Brownies are my absolute favourite treat, but who knew they could taste so rich and delicious without the butter, flour and eggs? I reckon this recipe will knock your socks off! I adapted this from my favourite dessert cookbook, "Raw for Dessert" by Jennifer Cornbleet.

Ingredients:

2 cups walnuts
1 cup pecans
1 pinch salt
16 pitted medjool dates
1/2 cup raw cacao powder
1/2 cup dried cherries (I sometimes use cranberries)
1/4 cacao nibs (these are optional, but they add a great crunch and a serious hit of antioxidants)
2 tbsp filtered water

Ganache:

3/4 cup dark agave syrup
3/4 cup raw cacao powder
1/3 cup virgin coconut oil, melted
pinch of salt

Method:

Process the walnuts in a food processor till coarsely chopped. Add the salt to the food processor and process till the walnuts are finely ground.
Add the dates and process till the mixture begins to stick together. Add the cacao powder and process to incorporate.
Add the dried cherries, optional cacao nibs and process briefly till just mixed.
Transfer the mixture to an 8-inch glass baking dish and press down with your hand to compact.

To make the ganache, place all the ingredients into a blender or food processor and process (wiping down the sides of the bowl with a spatula) till smooth and silky. Spread over the brownie mixture and chill in the fridge for 30 minutes or until set.
Any leftover ganache will keep in the fridge for up to a week.

Enjoy!