Pecan Brownie with Roasted Almond Butter Frosting
Ingredients
- 2 cup pecans
- 1 1/2 cups Medjool dates, pitted (or any soft date)
- 1/2 tsp. Good quality salt
- 2/3 cup raw cacao powder
- 1/2 cup coconut flour
- 1/4 cup pure maple syrup
Frosting
- 1/2 cup roasted almond butter
- 1/4 cup coconut cream
- 2 Tbsp coconut oil, melted
- 1/4 pure maple syrup
Preparation
Add nuts, coconut flour, cacao and salt to a high-speed food processor. Blend until a rough flour has formed.
Add remaining ingredients and blend until a sticky ball forms. Press the mixture into a prepared tin (we use a 15cm square tin, lined with baking paper).
Melt the coconut oil and set aside to cool.
Combine all frosting ingredients except the coconut oil in a high-speed blender and blend until well combined.
Add the melted coconut oil and blend again. Pour the mixture over the brownie and transfer to the freezer to set.
To serve, remove from freezer and allow to defrost for 5 minutes. Remove from tin, then cut into 10 bars. Enjoy straight away or store in the fridge for up to 5 days or the freezer for up to a month.
Notes
This recipe is made with whole food ingredients, is grain-free and fudgy, and is perfect for special occasions, though it may not be the cheapest.
