| Yield: 12 servings | Time: 2 1/2 hours (including chill time) |
1. Soak currants in hot water and rum for ten to fifteen minutes. Then drain.
2. In a food processor, combine currants, walnuts, almond butter, cocoa powder, vanilla, and sea salt. Process until mixture comes together. If it’s too
3. Press into a greased or lined 8x8 pan (or in a 12 count muffin tin) and put in refrigerator for a few hours, or until set and sliceable.
4. Make ganache: Place chocolate and coconut oil in a heatproof bowl. Bring almond milk to a simmer, remove from heat, and pour over chocolate and coconut oil. Let sit for a minute, then stir until smooth. Allow ganache to stiffen so that it’s spreadable, and shmear over brownies. Garnish with sea salt and chopped walnuts.
1 1/2 cup currants or chopped dates
2 cups hot water
3 T rum
3/4 cup walnut
3/4 cup almond butter
1/2 cup cocoa powder
1 1/2 tsp vanilla
3/4 tsp salt
5 ounces dark chocolate (around 68%), chopped
A touch of coconut oil
3 T almond milk