Vegan Brownies with Ganache Topping Best Dishes

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Vegan Brownies with Ganache Topping

"These scrumptious, wholesome brownies are gluten-free, and excessive in fiber and antioxidants."

Ingredients :

Brownies:
1 cup almond milk
1 cup maple syrup
2 teaspoons vanilla extract
1 1/2 teaspoons sea salt
three cups unsweetened cocoa powder
2 cups ground almonds
2 cups floor cashews
Ganache:
3 cups unsweetened cocoa powder
1 cup coconut oil
3 tablespoons maple syrup
2 teaspoons ground cinnamon
1 pinch sea salt

Instructions :

Prep : 15M	Cook : 16M	Ready in : 2H15M

Preheat oven to 2 hundred levels F (ninety five tiers C). Line a 9x13-inch baking dish with parchment paper.
Blend almond milk, 1 cup maple syrup, vanilla extract, and 1 half of teaspoon salt in a blender. Mix in three cups cocoa powder. Pour batter into a big bowl; fold in ground almonds and floor cashews. Pour batter into organized baking dish; spread flippantly to 1/2-inch thickness.
Bake in preheated oven until top is dry and edges have started out to shy away from the edges of the pan, approximately 1 hour. Remove from oven and cool absolutely, about half-hour.
Blend three cups cocoa powder, coconut oil, 3 tablespoons maple syrup, cinnamon, and pinch of sea salt collectively in blender; unfold ganache combination over muffins.
Refrigerate truffles to set, approximately 30 minutes; cut into squares.

Notes :

Cook's Notes:
Substitute agave nectar for maple syrup, if desired.
Almonds and cashews may be floor together in a meals processor.
Reynolds® parchment can be used for less complicated cleanup/elimination from the pan.

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