Ingredients:
(recipe makes a mini cake, about 4inches)
Brownie
120g pitted dates, about 5 dates
1/3 cup almonds
1/3 cup gluten-free rolled oats
3 tbsp cocoa powder
1 tsp vanilla bean extract
Chocolate ganache
95g 100% dark chocolate, I used ocho chocolate 100% cacao solomons
1/3 cup full fat coconut milk, chilled
Chocolate ganache,
Chop the chocolate and place it in a medium bowl.
Method:
Scrape out 1/3 cup of coconut cream from the can chilled coconut milk, leave the liquid behind. Heat the coconut milk steamy, and until small bubbles start to form around the outer edges. Pour the hot milk over the chopped chocolate, and allow it to stand for about 5 minutes. Whisk the ganache until smooth. Place bowl in fridge to set. About 2-4 hours.
When the ganache is firm but still soft, transfer it to a mixing bowl and whip it on high speed until fluffy.
Brownie:
In a food processor, add dates, cocoa powder, vanilla and process until a paste is formed. Then add in almonds and rolled oats. Process until the mixture starts to form a dough (about 2-3 minutes). .
Press mixture into a heart shaped pan. Transfer donut pan in the freezer for 1 hour to set. .
Remove brownie from the pan. And pip chocolate ganache on top, garnish with berries.
Enjoy.
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