Luxurious No Bake Brownies with Chocolate Ganache & Rosemary
- Yield: 16 bite size or 9 medium brownies 1x
Ingredients
Scale
Brownie layer
- 150g / 5,3 oz pitted dates
- 90g / 3,2 oz nuts and seeds of choice (I used walnuts, almond, and cashews)
- 4 tbsp rolled oats
- 4,5 tbsp cocoa powder
- A generous pinch of salt
- A splash of vanilla extract
Chocolate ganache
- 50g / 1,6 oz dark chocolate, broken up into pieces
- 1,5 tbsp water
- 1,5 tbsp liquid sweetener of choice
- A pinch of salt
- A splash of vanilla extract
- 1–2 tbsp finely chopped fresh rosemary
Instructions
- Start with lining a square or rectangular dish with plastic wrap or parchment paper. My dish was 12 x 16 cm / 5 x 6 inches.
- Start with the brownie layer by processing the dates, nuts and seeds, rolled oats, cocoa, salt, and vanilla in a food processor or powerful blender into a nice slightly crumbly dough. It should easily keep it’s shape squeezed in your hand. If too dry, add a tiny splash of water.
- Transfer the brownie “dough” to the prepped dish and press and flatten using your hands.
- In a small microwave-safe bowl, put the dark chocolate, water, liquid sweetener, salt, and vanilla. Microwave on low to medium effect for 30 second intervals until the chocolate has almost completely melted. Once melted enough, mix until you get a smooth ganache, and mix in the finely chopped rosemary. Pour and spread the ganache on top of the brownie, and decorate with some flaky salt and cacao nibs or such if you want to. Put in the fridge or freezer until the ganache has set. Cut up and enjoy!