Ingredients for the brownie
2 cups pitted dates soaked in 1 cup of warm water
1 cup coconut
1 cup LSA (linseed, sunflower, almond mix)
1 cup cocoa
Method
Blend the dates and water to make a paste
Mix dry ingredients together then add the date paste
Mix well until all ingredients combines together
Place mixture into a slice tin and pack down firm
Place into the freezer while you make the ganache
Ingredients for the Ganache topping
1 cup non-dairy milk (I like to use almond)
½ cup cocoa
1 tablespoon natural sweetener (I like to use coconut sugar)
½ cup non-dairy chocolate pieces
2 tablespoons of coconut oil
Method
In a saucepan add the oil, sweetener and chocolate pieces. Using a low heat gently mix together as it melts
Introduce the cocoa powder, and mix until it is all combined
Staying on low heat slowly stir in the milk and combine all ingredients well.
Take off the heat and let sit for 30 min mixing every 10min
It will start to thicken like icing – this is what you want
Using a spoon layer the ganache to the top of your slice mixture and top with any fruits and nuts you desire.
In this picture I toped with cashews, cranberries, non-dairy dark chocolate chips
Place in the fridge or freezer for a further 20 min before slicing and serving.