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Ganache Brownie Bars

Silky smooth ganache with a no bake brownie base and a thin chocolate shell. Perfection.

Ingredients

Ganache

  • 40 g dark chocolate
  • 30 g deodorised coconut oil
  • 30 g condensed coconut milk
  • 60-80 g oatly non dairy cream
  • ½ tsp tamari optional

Brownie Base

  • 30 g oat flour
  • 30 g ground almonds
  • 30g cocoa powder
  • 30g coconut sugar
  • 40g almond butter
  • 40g cocoa paste
  • 70g moist medjool dates
  • maple syrup or water as needed to bind

To Dip

  • 200 g chocolate, shade of choice

Instructions

Brownie Base

  • In a food processor blend the first four ingredients to combine.
  • Add the remaining ingredients and blend until the dates are broken down completely.
  • Roll the dough out on an acetate sheet or greaseproof paper and then put it onto a baking tray.
  • Press the frame into the dough and then scrape the sides away and reserve those for making another batch.

Ganache

  • Melt the dark chocolate and coconut oil together - bring the temp to 45c or so.
  • Remove from the heat and add remaining ingredients. Mix gently to combine.
  • Transfer to an immersion blender and process until it thickens and is silky. Temper using cocoa butter silk at 36c - if you temper your chocolate.
  • Pour into the frame with the brownie and set in the fridge 12 hours to set and dry a little.

To Finish

  • Temper the 200g chocolate of your choice for dipping.
  • Remove the frame by running a thin knife around the edges of the frame to release the ganache and brownie.
  • Using a clean, thin knife cut them into the shape of your choice, cleaning the knife between cuts, and dip in chocolate.
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