No-Bake Choc Peppermint Brownies

Method

1. 1

   Line a small square or rectangle baking tray with baking paper, and set aside. I use a 15cm square tin, but larger (20cm) will work just fine.

2. 2

   Add pecans, cacao, salt and almond meal to a high-speed food processor. Process until a course flour is formed (a few chunks are ok, but the finer the nuts are, the better).

3. 3

   With the food processor running, add dates, then drizzle in Maple Syrup, Peppermint and Vanilla. At this point, you should have a large dough ball that holds together very well. If the mixture is too dry (because the dates were perhaps too dry) add a little more Maple Syrup.

4. 4

   Add crushed candy canes, if using, and pulse through. Transfer the mix to the prepared tin, and press firmly to create an even base. Set aside.

5. 5

   To make the ganache, chop the chocolate into very small pieces. This can be done with a knife, or I prefer to pulse it all in a clean food processor, so it’s very fine. Transfer to a large, clean glass or metal bowl.

6. 6

   Add coconut cream to a saucepan, and heat until just before boiling point. Pour immediately over the chocolate, and allow to sit for 2 minutes before whisking together to form a silky ganache. Pour ganache onto of brownie base, then set in the fridge.

7. 7

   To serve, slice into desired serving sizes, and add optional candy cane chunks. Store in an air-tight container in the fridge (up to 2 weeks) or freezer (for 2 months).