This was the view from my window this past weekend. The fam and I ventured up to the Lake District (a gorgeous area in the northern part of the UK filled with, well, lakes!) to celebrate my dad's 50th birthday. The weekend was splendid. We were apparently blessed with the best weather the Lake District ever sees, we embarked on two lovely hikes, we ate some really delicious food, we played croquet for the first time (and ended up then playing all three days we were there!) and best of all, we spent some real quality time together as a family.
tahini date cups, bliss balls, mini vegan cheesecakes, raw brownies and chocolate peanut butter fudge slices). They're the perfect thing to have in my freezer when the sweet cravings hit, which is usually after dinner. It's rare that I don't want something sweet to end off my day. And rather than fight this, I realised it was much better to satisfy my sweet tooth. Life's too short to not have dessert! To be honest, I'm now of the mindset that it is totally okay to have small slice of cake or scoop of ice cream every night, but if I can replace this a couple of nights a week with a sweet treat made from more natural, whole-food ingredients, I'm not going to say no.
Anyways, this is quite similar to these raw brownies, but with a little twist. I love the tahini coconut drizzle on top - it adds a nice subtle bitter contrast to the sweet date base and the rich, smooth chocolate ganache, almost amplifying the flavors of both. Basically, I love these and could come up with a gazillion reasons why I do.
If you're into these kind of date & nut-based raw treats, or up for trying them, I'd highly suggest you give these a go! They also happen to be vegan, if that's your jam.
For the brownie base/crust:
1 1/2 cups mixed nuts - I used pecans, walnuts, cashews and pistachios
1/4 unsweetened desiccated coconut
1/3 cup raw cacao powder
1 1/2 cup pitted gooey dates
1/2 tsp sea salt
1/4 cup tahini
For the chocolate ganache:
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/2 cup cacao powder
1 tbsp tahini
pinch of salt
For the tahini drizzle:
1/4 cup light tahini
1 tbsp coconut oil, melted
Line a 10" by 8 " brownie tin with baking paper and set aside.
Pulse the mixed nuts in a food processor until they are in pea-sized chunks. Do not over process - you don't want a nut flour!
Pour the pulsed nuts into a bowl and set aside.
Without cleaning the food processor, put the dates and tahini in and process until a gooey, thick paste-like mixture forms.
Add back in the nuts, along with the coconut, cacao powder and salt. Mix again until uniform.
Press the base mixture firmly into the prepared pan and place in freezer while you make the ganache.
Make the chocolate ganache by stirring together the respective ingredients. Using a fork will make this easier to break up any cacao powder clumps.
Remove the base from the freezer and pour the ganache on top. Smooth out to cover the base evenly. Place the tin back in the freezer for at least half an hour.
Meanwhile, make the tahini drizzle by simply stirring together the tahini and coconut oil. Remove the tin from the freezer and drizzle this on top of the ganache layer. Working quickly, slice into squares (don't actually pull them apart yet). Place back in freezer for another hour to firm up and they are ready to serve!
I like to store mine in the freezer because they last long and I love the fudginess of them when they are super cold. I recommend storing in the freezer for lasting purposes, but if you prefer a softer brownie, I would take them out 15 minutes before eating.