- 25 min
- 2 cups (220g) raw pecans*
- 2/3 cup (65g) Dutch pressed cocoa (or good quality cacao)
- ½ cup (50g) almond meal*
- ½ tsp salt
- ½ cup (240g/approx 12 large) Medjool dates, pitted
- ¼ cup (78g) Queen Pure Maple Syrup
- 1 tsp Queen Finest Vanilla Extract Madagascar
- 1 tsp Queen Natural Peppermint Extract
- 2 candy canes, finely crushed (optional)
- 150g good quality dark chocolate
- ½ cup + 1 tbsp (120g) full fat coconut cream
Line a small square or rectangle baking tray with baking paper, and set aside. I use a 15cm square tin, but larger (20cm) will work just fine.
Add pecans, cacao, salt and almond meal to a high-speed food processor. Process until a course flour is formed (a few chunks are ok, but the finer the nuts are, the better).
With the food processor running, add dates, then drizzle in Maple Syrup, Peppermint and Vanilla. At this point, you should have a large dough ball that holds together very well. If the mixture is too dry (because the dates were perhaps too dry) add a little more Maple Syrup.
Add crushed candy canes, if using, and pulse through. Transfer the mix to the prepared tin, and press firmly to create an even base. Set aside.
To make the ganache, chop the chocolate into very small pieces. This can be done with a knife, or I prefer to pulse it all in a clean food processor, so it’s very fine. Transfer to a large, clean glass or metal bowl.
Add coconut cream to a saucepan, and heat until just before boiling point. Pour immediately over the chocolate, and allow to sit for 2 minutes before whisking together to form a silky ganache. Pour ganache onto of brownie base, then set in the fridge.
To serve, slice into desired serving sizes, and add optional candy cane chunks. Store in an air-tight container in the fridge (up to 2 weeks) or freezer (for 2 months).
*Note from Jade: “For both the pecans and almond meal, I used activated varieties, and this is what I would recommend. However, raw pecans and any calomel meal (or flour) will work perfectly fine!”