For the base -
1 C almonds
1 C walnuts
2 1/2 C medjool dates, pip removed and roughly chopped
3/4 c cacao
Pinch of salt
1 T Water
For the ganache icing -
1/2 a butternut pumpkin, deseeded and peeled
1/3 C cacao
1/4 C almond spread
1/4 C pure maple
1/2 tsp cinnamon
1/2 tsp vanilla
Deseed and peel butternut, then steam or boil until soft. Set aside to cool.
Whizz almonds and walnuts in a food processor until a rough flour has formed, add dates, cacao, salt and water and blitz until it’s reached a dough like consistency, add to lined baking tin and smooth out to an even surface. Place in the freezer to firm up, about 1-2 hours.
One the pumpkin has cooled completely, add to food processor with all meaning ingredients, creating a thick ganache frosting.
Before icing, slice brownie into serving sizes (I do bite sized, it’s super rich and you don’t need much) and then ice each piece individually before transferring to serving platter or storage container.
This will last 1 week in the fridge....or not!
1 C almonds
1 C walnuts
2 1/2 C medjool dates, pip removed and roughly chopped
3/4 c cacao
Pinch of salt
1 T Water
For the ganache icing -
1/2 a butternut pumpkin, deseeded and peeled
1/3 C cacao
1/4 C almond spread
1/4 C pure maple
1/2 tsp cinnamon
1/2 tsp vanilla
Deseed and peel butternut, then steam or boil until soft. Set aside to cool.
Whizz almonds and walnuts in a food processor until a rough flour has formed, add dates, cacao, salt and water and blitz until it’s reached a dough like consistency, add to lined baking tin and smooth out to an even surface. Place in the freezer to firm up, about 1-2 hours.
One the pumpkin has cooled completely, add to food processor with all meaning ingredients, creating a thick ganache frosting.
Before icing, slice brownie into serving sizes (I do bite sized, it’s super rich and you don’t need much) and then ice each piece individually before transferring to serving platter or storage container.
This will last 1 week in the fridge....or not!
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