Spiced Chocolate Ganache Brownies

Rich, sticky and festively spiced raw nutty brownies topped with a creamy smooth dark chocolate ganache. These raw brownies are naturally vegan, gluten-free, refined sugar-free and so easy to make. You’ll only need 20 minutes and a bit of patience to let the brownies set.

I have a confession to make… I made these Spiced Chocolate Ganache Brownies over a year ago, late 2018 and for some reason, they keep falling off my radar. But after thinking what other festive-themed recipes I have to share this side of New Year’s Eve, I knew that it was time for these delicious bites of chocolatey bliss to shine.

Spiced Chocolate Ganache Brownies

I first made these on a quick working-from-home lunch break and I whizzed these up in no time at all. But they taste so indulgent and delicious, it’s hard to believe they are healthy and so easy to make. I did go back to work after making these, although the photos definitely took me more time to get just right. The photos are ones I took over a year ago, so I do hope they’d be better now after a year’s more experience, but I am proud of how far I have come and continue to learn. So, for now, I am happy with them although I hope I could do better. That said, they still capture the rich and indulgent essence of these Spiced Chocolate Ganache Brownies.

Spiced Chocolate Ganache Brownies

Back to the brownies. These aren’t just any old raw brownie, which, in the vegan, raw and healthy bake scene, feature very heavily. These are special for a few reasons:

1. the thick, gooey and glossy chocolate ganache which is a simple blend of melted chocolate, coconut milk and light agave syrup.
2. the goldenberries for a slightly tart but jammy addition to the dates (you can swap these for raisins or more dates, but I highly recommend giving them a go!)
3. the festive blend of spices for a ‘Christmas pudding’ inspired brownie that you can enjoy all year long. I use the classic spices of cardamom, ginger, cinnamon, and ground cloves for a beautifully rich and powerful flavour.
4. the cacao nibs add a wonderful crunch to the base plus a boost of antioxidants (you can use chocolate chips instead).

Spiced Chocolate Ganache Brownies

Rich, flavourful and truly decadent, these Spiced Chocolate Ganache Brownies are easy to make, raw, vegan, gluten-free, grain-free and refined sugar-free but they taste indulgent. They will please healthy vegans and chocoholic non-vegans alike and make a welcome addition to a festive spread or after-dinner treat.

If you are looking for more raw vegan bakes, how about my Chocolate Orange Mousse Tart, Raw Chocolate Cherry Baobab Cheesecake or Roasted Nut Granola Bars.

Spiced Chocolate Ganache Brownies

• Servings: 16
• Time: 20 minutes
• Difficulty: easy
• Print

Rich, sticky and festively spiced raw nutty brownies topped with a creamy smooth dark chocolate ganache. These raw brownies are naturally vegan, gluten-free, refined sugar-free and so easy to make. You’ll only need 20 minutes and a bit of patience to let the brownies set.

Ingredients

• 80g pitted dried dates
• 100g raw dried goldenberries (or extra pitted dates)
• 65g pecans
• 2 tbsp raw cacao powder
• ½ tbsp coconut oil
• ½ tsp ground cardamom
• ½ tsp ground ginger
• ½ tsp cinnamon
• ¼ tsp ground cloves
• 2 tbsp cacao nibs
• Chocolate Ganache:
• 50g dark chocolate
• 1 tbsp coconut milk (from a can)
• 1 tbsp maple or agave syrup

Directions

1. Line a container or small tray with parchment paper.
2. Soak the dates and goldenberries in boiling water for 10 minutes, then drain and add to a food processor. Whizz the dried fruits until jammy in texture and broken down.
3. To the food processor add 50g of the pecans, the raw cacao powder, coconut oil and all the spices. Blend until coming together in a sticky dough. Add the cacao nibs and pulse to combine.
4. Press the raw brownie mix into the prepared tray until flat and compact – use the back of a spoon or spatula. Place into the fridge while you make the chocolate ganache.
5. Chop the remaining pecans.
6. Heat the chocolate, coconut milk and syrup in a small bowl over a bain-marie, stirring until smooth and glossy. It will thicken and this is when it is ready. Pour over the raw brownie and ensure the base is evenly coated and sprinkle with the chopped pecans. Place back in the fridge to set for an hour or so.
7. Use a sharp knife to cut the brownies into small squares and keep in an airtight container for up to 1 week.

Spiced Chocolate Ganache Brownies

These really are a fail-proof crowd-pleasing chocolate treat, so I hope you will like my Spiced Chocolate Ganache Brownies. Please let me know what you think below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With spiced ganache love x