- Brownies:
- 1 cup almond milk
- 1 cup maple syrup
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons sea salt
- 3 cups unsweetened cocoa powder
- 2 cups ground almonds
- 2 cups ground cashews
- Ganache:
- 3 cups unsweetened cocoa powder
- 1 cup coconut oil
- 3 tablespoons maple syrup
- 2 teaspoons ground cinnamon
- 1 pinch sea salt
- Preheat oven to 200 degrees F (95 degrees C). Line a 9×13-inch baking dish with parchment paper.
- Blend almond milk, 1 cup maple syrup, vanilla extract, and 1 1/2 teaspoon salt in a blender. Mix in 3 cups cocoa powder. Pour batter into a large bowl; fold in ground almonds and ground cashews. Pour batter into prepared baking dish; spread evenly to 1/2-inch thickness.
- Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 1 hour. Remove from oven and cool completely, about 30 minutes.
- Blend 3 cups cocoa powder, coconut oil, 3 tablespoons maple syrup, cinnamon, and pinch of sea salt together in blender; spread ganache mixture over brownies.
- Refrigerate brownies to set, about 30 minutes; cut into squares.