Fabulous, no bake brownies with Chocolate & Rosemary Ganache

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Oh my loroooord. This flavour combo might sound like the weirdest thing since spirluna. However, trust me on this one. It is the best since any chocolate combo, you name it! Just as good, or even better, than chocolate and peppermint, orange, coffee, raspberry, all of them! I DO NOT take any credit for this magnificent flavour combination. It’s all thanks to Phoebe from Honey Bunch of Onion Tops. Her fabulous and absolutely scroumptious Salted Chocolate Rosemary Cookies that originally gave me the idea. (We shall all hail to her from now on as that recipe is the work of a god.)

As always, these bad boys are easily customizable to your liking. You can easily skip the rosemary if you want to – if you’d like that for some crazy bananas reason. Instead, you can add some drops of peppermint oil, the zest of an orange, some fresh brewed coffee, what do I know?! Anyway, perfect level of chunkyness is, in my opinion, vital for any raw/no bake dessert. That is, however, completely up to your preference.

Lastly, I just want to say that I have tried making a healthy kind of frosting like a gazillion times and always failed so hard… Finally, this time I succeeded! I am pretty happy with myself, hihi. Sometimes one is allowed to be proud of the small accomplishments, even the silliest of things.

Enough talking! Make sure to check Phoebe out!!! She is absolutely fab and deserves all the viewers and cyber love in this world. I just adore her blog, vlogs, recipes, and recipe videos, and I think you would too.

Enjoy!

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Fabulous, no bake brownies with Chocolate & Rosemary Ganache

[Vegan, whole food, refined sugar-, gluten-, oil-free, fruit sweetened]

Servings: 9 medium brownies    Time: 25 minutes

Ingredients
  • 120g / 2,5 dl / 1 cup cocoa nibs, assorted nuts and seeds of choice
  • Optionally 0,5 dl / 1/4 cup of rolled oats, oat- or nut flour of choice
  • 12 pitted dates
  • 2 tbsp of cocoa powder
  • A hearty pinch of salt
  • Optionally 1/4 tbsp vanilla extract/essence

For the ganache

  • 50g / 1,75 oz dark chocolate
  • 1 tbsp cocoa powder
  • 1 tbsp nut butter of choice
  • 1 tbsp milk of choice
  • Optionally 1 tbsp of liquid sweetener of choice, depending on the chocolate’s sweetness
  • 1/2 – 1 tsp finely chopped preferably fresh rosemary
Directions
  1. Blitz the nuts in a food processor or strong blender until desired “chunkyness”.
  2. I like to transfer the nuts to a separate bowl and then mix the rest of the ingredients smooth before adding them back in. However, you can of course skip this step. Add the rest of the ingredients and mix until a ball forms or until it just hold together when squeezed. If it feels too moist add more flour/oats or if too dry add some water, a table-spoon at the time.
  3. Transfer the brownie mixture to a small parchment lined dish and then press down with hands until it is flat and firm. Let it rest and firm up in the freezer or fridge.
  4. In the meantime, time to make the ganache. Melt the chocolate in the microwave on low or over a water bath. Add the rest of the ingredients and mix until smooth. Take the brownies out of the fridge and top with the ganache. Cut up and enjoy!

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