Jeeny’s Delicious Chocolate Brownies & Ganache

Chocolate Brownies (16-24 Servings)


·       300 g Ground almonds

·       60 g Unsweetened Cocoa Powder

·       7.5 g Baking soda

·       5 g Bread soda

·       Pinch sea salt

·       265 g Soft pitted dates

·       235 ml Boiling water

·       3 Eggs (replace with 3 bananas or chia eggs for vegans)

·       28 g Cocowel Organic Extra Virgin Coconut Oil, melted.

·       10 ml Vanilla extract

·       100 ml maple syrup or honey



1. Combine all your dry ingredients in a large bowl, ground almonds, cocoa powder, baking powder, bread soda & sea salt, set aside.

2. Mix all your wet ingredients together with a hand blender or food processor, dates, boiling water, 3 eggs, coconut oil, maple syrup and vanilla, until well combined.

3. Just mix together your dry and wet ingredients with a spatula, until just combined, do not over mix. Pour in a small baking tray, lined with greaseproof paper.

4. Bake at 160 C, Gas Mark 3, for 45-50 minutes. Let cool completely before serving or decorating with our Coconut & Chocolate Ganache.


Coconut & Chocolate Ganache


·  30 g Cocowel Organic Extra Virgin Coconut Oil

·  30 g Unsweetened Cocoa powder

·  120 ml Coconut milk (the top cream from a can of coconut milk)

·  100 g Maple Syrup

·   15 ml Vanilla extract



1. Melt coconut oil and cocoa powder together gently, then add all your ingredients and mix well with a whisk, until fully combined.

2. Let cool before decorating your Coconut & Chocolate Brownies.

3.  We used raspberries and mint leaves to garnish our brownies.



You could just melt dark chocolate with coconut milk & maple syrup. Remember that this dessert is Gluten Free, Dairy Free & Vegetarian Friendly.

You can easily make this brownie Vegan friendly by replacing eggs with chia or flax seed vegan eggs, the texture will be slightly different.

Created by Chef Jeeny Maltese from on behalf of FoodSpace Ireland