Recipe: Choc Brownies with Chipotle Ganache



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 For those who don't know, I've been on a health kick - minimal carbs, less sugars and more greens have been the go and so far things are looking good. Unfortunately for me, cravings for the odd chocolate-dipped-anythings aren't fading so I went searching in the one direction I knew would serve up the goods minus the guilt - raw food recipes! I've always been intrigued by a raw food diet but was always a little afraid of letting go of the cooked stuff. I know I won't ever be a complete raw-convertee but I sure can see my cooking repertoire expanding thanks to discovering this site. First to be trialed will be the craving-crusher, butter-and-gluten-free, totally raw Chocolate Brownies drenched in Chipotle Ganache. Yep, I did say butter and gluten free!


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 Choc Brownies with Chipotle Ganache

Ingredients:
2 cups walnut pieces
1 cup cocoa
1 tsp cinnamon
1/2 tsp chipotle powder
Pinch of coarse salt
2 cups Medjool dates, pitted (do not substitute these for the drier, smaller ones)
1/2 cup dried figs
1 tsp vanilla
1 tbsp Agave nectar (or honey)

Ganache:
1/2 cup whipping cream
1/2 cup plus a bit more, chopped dark chocolate
1/4 tsp chipotle powder
1 tbsp Agave nectar (or honey)
In a food processor, add the walnuts and process until fine. Add the cocoa, and process more (scrape the sides down). Add chipotle, cinnamon and salt; process until combined. Add the dates and figs, 1/2 cup at a time, scraping after each addition. Add the vanilla and agave. Add a touch more agave if still dry. Press into a 8x8 inch square pan. Set aside while you make the ganache.
Ganache preps: combine chocolate, chipotle and agave. In a saucepan, heat cream until it starts to simmer. Pour over the chopped chocolate mixture and stir very well. When it is smooth, pour ganache over the brownies, smooth the top and refrigerate for 50-60 minutes until set. Cut into squares and there you have it!Butter-free, gluten free glory. Recipe from
Rawmazing.