Hazelnut brownies with maple chocolate ganache
Hazelnut brownies with maple chocolate ganache is :
caveman , gluten free , dairy free , lacto ovo vegetarian , primal , veganBy A Dash of Compassion
To make the date paste, drain the soaked dates. Using a blender, blend the dates and as much water as is needed to achieve a smooth, thick paste. You may need to stop and scrap down the sides of the blender container a few times along the way. Set aside to use in the brownies.To make the brownies, use a food processor to process the hazelnuts and macadamia nuts to a coarse meal. Take care not to over process or the nutswill start to form a paste.
Add the cacao powder and salt and pulse to combine. Finally, add the date paste, vanilla extract and hazelnut extract and process until it forms a thick dough.Line an 8x8-inch square pan with parchment paper and press the dough evenly into the bottom of the pan.To make the frosting, use a clean food processor to blend the cacao powder and maple syrup until smooth. With the motor running, pour in the coconut oil and blend until emulsified.
Spread the frosting evenly over top of the brownie base, using an offset spatula to smooth out the top. Sprinkle with chopped hazelnuts.Chill the brownies in the freezer until set, about 2 hours.
Cut into small squares. Store in the fridge or freezer.
Wine Pairing :
- cream sherry
- moscato dasti
Cream Sherry, Moscato d'Asti, and Port are my top picks for Brownies. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.