Recipe: Vegan Date Pecan Brownie with Almond Coconut Fudge

Here Mercy Fenton shares a treat that's perfect for Vegans
Recipe: Vegan Date Pecan Brownie with Almond Coconut Fudge
PERFECT FOR VEGANS: Date Peacan Brownie with Almond Coconut Fudge, by Mercy Fenton.Picture: Jim Coughlan.

This sweet treat is suitable for vegans but will absolutely be enjoyed by anyone who likes a healthy treat. It is rich and delicious so a little should be enough, but it’s very hard not to go back for more. By all means use walnuts or macademia nuts if you prefer them, but I would recommend toasting in advance.

Vegan Date Pecan Brownie with Almond Coconut Fudge

Ingredients

Base

250gr fresh medjool dates, pitted

200gr toasted pecan nuts

60gr cocoa powder

Pinch of sea salt

2 tbsp water, added gradually

Method

  • Line an 8-inch square tin with parchment paper.
  • Put the dates in a food processor.
  • Add the pecans into the food processor and pulse using the “s” blade until a crumble forms.
  • Next add the cacao powder and sea salt, blending so that it forms into a dough-like mass.
  • Add 1 tbsp of water at a time through the feeder hole as the food processor is running.
  • You don’t want the ‘dough’ to be too wet, but you do need enough water for it to adhere together.
  • Once the ‘dough’ is sticky enough to form a ball, remove it from the food processor and place it into the prepared tin.
  • Use your fingers to press the dough into the pan so that it’s spread out and even, then immediately place it in the freezer.
  • While the base is chilling and hardening, start making the filling.

Almond Butter & coconut cream

Ingredients

100gr crunchy almond butter

100ml full fat coconut milk

2 tbsp maple syrup

Pinch of sea salt

50gr melted dark chocolate at room temperature

Method

  • Put the almond butter, coconut milk, maple syrup and sea salt to the bowl of a food processor.
  • Pulse several times to combine.
  • Add the melted chocolate and pulse again.
  • The mixture will become thick and creamy.
  • Pour the filling over top of the crust and use a spatula to spread out evenly.
  • Place into the refrigerator to chill for at least 2 hours.

Topping

Ingredients

90gr dark chocolate (suitable for vegans)

2 tbsp coconut oil

Method

  • Place a small stainless steel bowl over a pot with barely trembling water.
  • Place the chocolate and coconut oil in the bowl. Heat on the stove top, stirring the mixture as the chocolate melts.
  • Once the chocolate is fully melted and a smooth mixture, remove from the heat.
  • . Pour carefully over the almond layer and spread carefully.
  • lace the pie back in the fridge so that the chocolate topping solidifies. This will only take about 10 to 20 minutes.
  • Portion into fingers, using a hot dry knife to cut through the top chocolate layer and prevent it cracking.
  • It is best served chilled, but also delicious at room temperature.
  • Make sure to store leftovers in the fridge.

You can email Mercy Fenton at mercy@wickeddesserts.ie

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