Raw Chocolate Brownies with Banana Frosting & Raw Chocolate Ganache. Vegetarian

Do you have as big of a sweet tooth as I do? And you love chocolate? Perfect, then this is for YOU!

We were lucky enough to have Australia Day on a Sunday this year, meaning Monday is a Public Holiday (yay!) But while you’re all out frolicking in the sea and soaking up the warm sun I’m stuck inside handling medical bills and medical insurance matters – not the most fun thing to spend my day off on but something that has to be done.

Anyway, back to this delicious, healthy treat.

Chocolate and banana are two of my favourite things to combine when it comes to treats, so I came up with this raw brownie complete with a banana frosting and raw chocolate ganache. This is suitable for vegans and is as always gluten-free, dairy-free, egg-free & sugar-free.

Ingredients:

Brownies:

• 1 cup raw macadamias
• 2 cups raw almonds
• 1 cup dates
• 1 cup prunes
• 3 tbsp raw cacao powder (I use Loving Earth‘s one – the best I’ve come across so far!)
• 1 tsp pure vanilla essence
• Pinch of pink salt
• 1/2 cup water

Directions for Brownie:

1. Grind the macadamias & almonds to the ground so it’s fine & crumbly – transfer to mixing bowl.
2. Add dates, prunes, raw cacao powder, vanilla essence, salt & a little bit of water and mix in a food processor – once all mixed and chopped together to a ‘smooth’ paste, transfer to mixing bowl with almonds & macadamias.
3. Mix all together and add water until it can stick together. The texture has to be sticky and not runny.
4. Line a small baking pan with baking paper and press the mixture firmly into the pan. Set aside in the fridge.

Frosting:

• 2 mashed bananas
• 2 tsp Rice Malt Syrup
• 1 1/2 tbsp carob powder
• 1 tsp pure vanilla essence
• Juice of 1/2 lemon
• 5 tbsp melted coconut oil

Directions for Frosting:

1. Combine mashed bananas, rise malt syrup, carob powder, vanilla essence, lemon juice and coconut oil in a blender and blend until smooth.
2. Spoon and smooth over the brownies which are set aside in the freezer. Once done, place back in freezer.
3. Leave to freeze for 30 min before starting on the raw chocolate ganache.

Raw Chocolate Ganache:

• 3 tbsp Rice Malt Syrup
• 3 tbsp Raw Cacao Powder
• 4 tbsp melted Coconut Oil

Directions for Raw Chocolate Ganache:

1. Place rice malt syrup, raw cacao powder and melted coconut oil in a blender/food processor and process until smooth.
2. Transfer to piping bag (or alternatively to a small freezer bag, and cut the corner so you can squeeze the ganache out this way) and drizzle over the brownies with the frosting.
3. Set aside in the freezer and leave for 2 hours before cutting and serving the brownies.

REALLY hope you enjoy these. They were so much fun making and coming up with. Let me know if you try them.