全素巧克力布朗尼 + 巧克力甘那許 No Bake Vegan Brownies with Chocolate Ganache

前陣子接觸了特別的生素食(Raw & Vegan)料理，在 YouTube上看到不少人都有做過這種 全素生巧克力布朗尼，強調無蛋、無牛奶，而且沒有精緻糖。我自己也有做過幾個不同的食譜，試過後，覺得這個最對我的胃，不過還是有再依自己的偏好做了些調整就是了。

Recently I start to make raw & vegan recipes. I saw a lot of recipes on Raw Vegan Brownies. All of them emphasize that they have no egg, no milk, and no refined sugar. I’ve tried several different recipes, and this turns out to be my favorite. But I still adjust a little bit according to my liking.

我喜歡這樣先做出一大塊，再分成小塊。

I like to make it as a whole and them chop into small chunks.

依個人喜好做分切，切小時，看起來真的很像一般的布朗尼。

You can cut them into any shape you like. I like square. They really resemble normal brownies.

核桃是我最愛的堅果，自己吃就可以不用顧成本的大把大把的撒下去。(笑)

吃不完要冷藏保存，可以放到3週，但我做一次也不會放到那麼久，室溫食用口感會比較軟、適口。冷藏直接拿出來吃會比較硬一些。

Walnuts are my favorite nuts.Sprinkle them on top without regards to the cost is one of the good things of making them yourself. They should be stored in the fridge is you have leftover.I think they can last up to 3 weeks but I never let them stay in my fridge for so long. They are softer eaten in room temperature, harder straight from the fridge.

用生可可粉(Caocao powder)與熟可可粉(Cocoa powder)做出的成品，嚐起來的風味真的不太一樣。真可可粉有著真實可可脂的香氣，讓這個布朗尼真的充滿了可可的苦香滋味。

沒有添加任何額外的糖份，完全是靠椰棗天然的甜味。我自己真的很愛這個素食版的巧克力布朗尼。吃起來濃郁滿足、也比較沒有罪惡感。

Using cacao instead of cocoa powder really makes a difference. It has more depth flavor and real cacao taste. It’s sweeten by the dates yet bitter thanks to the cacao. It’s rich, comforting, and guilt-less.

(※ 引用食譜煩請註明出處與原文網址．勿拿此食譜行商業行為 ※)

全素巧克力布朗尼 + 巧克力甘那許 (免烤、無糖、無粉)
No-Bake Vegan Brownies with Chocolate Ganache (Sugar-Free, Gluten-Free)

作者 Author: 桶子葉 Barrelleaf / Nora Hsu
參考改自 Adapted from Minimalist Baker
食譜單位標準&換算+問答集: Recipe Measurement+ Q&A
特別器具 Special equipment:
- 一個長條麵包模或蛋糕模 (我使用的：22×11.5 cm)
- 一台食物處理機
- A bread pan or cake tin (Mine is 22×11.5 cm)
- A food processor

食材 Ingredients
- 巧克力布朗尼 For the Brownies
  - 核桃 walnuts 25 g + 10 g*
  - 杏仁 almonds 35 g
  - 去籽椰棗乾 pitted dates 105 g
  - *生可可粉 cacao powder 15 g
  - 鹽 pinch of salt 1小撮
- 巧克力甘那許 For the Chocolate Ganache
  - *杏仁奶 almond milk 1-2 Tbs
  - *黑巧克力 dark chocolate 45 g
  - 椰子油 coconut oil 1/2 Tbs
  - *生可可粉 cacao powder 5 g
  - 鹽 pinch of salt 1小撮
- 表面點綴 for decoration
  - 核桃 some walnuts 適量
  - *鹽之花 some fleur de sel 適量

PS.
- *核桃 25g 與 10g是分不同步驟加入，10g 的核桃是於後期加入增加整體口感，不加無妨
- *生可可粉(cacao powder)較難取得，若無可用較常見的熟可可粉(Cocoa powder)替代
- *杏仁奶是用杏仁果(alomnds)打成(自製杏仁奶)，不是中國杏仁喔。若無，可用其它植物奶替代。奶素者可用牛奶替代
- *此次使用的是法芙娜70%黑巧克力，可選擇自己喜歡的黑巧克力。素食者請特別注意成份
- *此次表面用法國鹽之花點綴，若無可用手上有的粗鹽替代
- *The 25 g and 10 g walnuts are added at different stages. The 10 g is optional since they are added for more texture.
- *If cacao powder is hard to find in your country or you do not have it, you can use cocoa powder.
- *Almond milk is made of American almonds, not the apricot kernels from China.
- *I use 70% dark chocolate. You can use your favorite dark chocolate.
- *For the toppings, I use fleur de sel. You can replace it with coarse salt.

準備工作 Preparation
食材秤量好
堅果可以先用鍋子稍微乾烤一下
模具內鋪入烘焙紙
將甘那許用的巧克力切碎
若椰棗乾偏乾，用溫水泡 5 分鐘
————————————–
Measure all ingredients.
Nuts can be pre-toasted for more flavor.
Place baking paper in the pan.
Roughly chop the chocolate
If the dates tend to be dry, soak in warm water for 5 minutes.

．作法/步驟 Step：

1.將 25 g 核桃與杏仁放到食物調理機中，攪打切碎至細碎

Place 25 g walnuts, almonds, and salt into a food processor. Process until they become powdery.

2.加入可可粉，再攪打均勻，先取出備用

Add cacao powder. Processor again until all mix well. Take out the mixture for later use.

3.將椰棗放入食物調理機中，大略切碎。若空轉，打開來做刮杯的動作。

Place the pitted dates into the food processor to roughly chop them. Stop and scrape down the sides if needed.

4.將先前取出的可可核桃杏仁碎一起放進來，攪打均勻

Then add the previous mixture. Process until all ingredients are incorporated.

大概打到這樣子、有點團狀就可以了。如果覺得整體有點偏乾、不容易成型，可以再添加適量的椰棗乾攪打均勻至理想質地。

5.再加入另外 10 g 的核桃混合均勻 (PS.這是第一次做時沒再加核桃拍的照片)

It should look like this. If the mixture tends to be on the dry side, add more dates and mix again until you get the ideal texture. Add the left 10 g walnuts and mix with a spoon.

6.將混合好的可可堅果團倒入模具中，用手壓緊、壓實

Place the mixture into the pan and press them down evenly with your hand.

7.放入冰箱冷藏定型備用

Put in the fridge to set.

8.接著來做表面巧克力甘那許：先將杏仁奶加熱至邊緣小滾，熄火

To make Chocolate Ganache: heat the milk to a simmer then turn off the heat.

9.將加熱的杏仁奶倒入切碎的巧克力與鹽中，靜置約 30 秒後再混合均勻 (若溫度降太快，融化不完全，可用隔水加熱的方式幫助)

Pour the milk into the chopped chocolate. Wait for about 30 seconds before mixing. If the temperature drops too fast that the chocolate has not been fully melted, use a bain-marie (double boiler) to help.

10.加入椰子油，混合均勻
11.最後再加入可可粉，混合均勻。若是做到此步驟質地偏乾(可可粉吸水性不同)，可以再添加少許杏仁奶或是用來泡椰棗的水

10. Add coconut oil. Mix.
11. Add cacao powder, mix well. Add more milk or the water you use to soak the dates if you find the texture too dry.

12.取出放於冷藏定型的布朗尼，將巧克力甘那許抹於表面上

Remove the brownie from the fridge and spread the chocolate ganache on top.

13.最後再灑上碎核桃與鹽之花點綴即可

Sprinkle some walnuts and fleur de sel on top to decorate.

製作日期：2016/08/15

— 2017.03.15 新增 —

【實作影片】

製作日：2017.03.14

因為這次使用的椰棗較乾一些，有先用溫水泡一下。攪打的混合團感覺更軟一些。製作時發現較容易成團。

This time my dates seem to bit a little dry, so I soak them in warm water for a few minutes before using. The mixture tend to be more soft and easier to become a dough.

奶的部份將杏仁奶換成豆漿，味道上並無太大的差異。