Mini egg raw chocolate ganache brownies

Prep Time

20 minutes + cooling



Rich and fudgy raw chocolate brownies – a nutty gluten-free raw brownie base topped with a creamy dairy-free homemade chocolate ganache and a delicious dark chocolate mini egg. These are easy and quick to whip up and make a deliciously indulgent and decadent Easter (or year-round) dessert or sweet treat.


  • 200g medjool dates, pitted weight
  • 1 tsp vanilla essence
  • 100g almonds
  • 50g hazelnuts
  • 35g raw cacao powder
  • A pinch of salt
  • 50g coconut oil
  • 2 tbsp. plant-based milk
  • 70g maple syrup
  • 20g cacao powder
  • 12 Divine 70% Dark Chocolate Mini Eggs
  • 1 tsp desiccated coconut



Soak the dates in boiling water for 10 minutes and then drain.


Add the almonds and hazelnuts to a food processor and blitz to small pieces. Remove from the food processor.


Add the dates into the empty processor and blend with the vanilla essence to a sticky paste. Pour the almonds and hazelnuts back in along with the cacao powder and a pinch of salt. Process to form a sticky dough. Pour into a lined dish (approx. 16x12cm) and press down firmly to form a smooth top. Chill until ready to use.


To make the ganache, add all the ingredients to a heat-proof bowl and heat over a pan of simmering water, whisking until smooth and combined. Remove from the heat and allow to rest for 10 minutes, stirring occasionally. Pour over the base and top with the mini chocolate eggs and desiccated coconut. Allow to set in the freezer for 30 minutes.


Slice into 12 squares and store in an airtight container in the fridge.