Raw Hazelnut Brownies With Chocolate Ganache

• For the Brownie:
• 1 cup Hazelnuts
• 1/2 cup Cashews
• 2 cups Dates
• 1/2 cup Cacao
• 1 teaspoon Vanilla Essence
• 1 teaspoon Cinnamon
• 1 tablespoon Maple Syrup
• 1/2 teaspoon Sea salt
• For the Ganache:
• 1/2 cup Coconut cream (the top hard layer in a can)
• 1/2 Medium sized Avocado
• 1/2 cup Cacao
• 1/4 cup Maple syrup
• 1/2 teaspoon Sea salt

1. Place the hazelnuts and cashews in the food processor and blitz until it resembles crumbs.
2. Add in the rest of the ingredients and process until all combined and sticks together with your fingers.
3. Line a loaf/ rectangular baking tray with baking paper.
4. Pour the base mix into your desired pan and press down with your fingers so it's even and flat.
5. Place in the freezer whilst you make the ganache.
6. For the ganache place all ingredients into a high-speed blender and pulse on high until completely smooth. Taste test to see if you want it sweeter.
7. Pour over the base and place back into the freezer to set for about 1 hour.rnOr alternatively, place in the fridge overnight.
8. Top with some crushed hazelnuts or cacao nibs. rnSlice into desired sizes and enjoy. rnStore in an airtight container in the fridge.

hazelnuts, cashews, dates, cacao, vanilla, cinnamon, maple syrup, salt, ganache, coconut cream, avocado, cacao, maple syrup, salt

Taken from food52.com/recipes/77591-raw-hazelnut-brownies-with-chocolate-ganache (may not work)