Raw Chocolate Brownies with Fudge Frosting
Ingredients
- 235g medjool dates
- 200g hazelnuts
- 100g walnuts
- 100g coconut butter
- 50g ground almonds
- 50g cacao powder
- 2 tbsp coconut nectar
Frosting
- 150g maple syrup or coconut nectar
- 120g coconut oil
- 80g cashew butter
- 50g cacao powder
Preparation
Put everything into a food processor and whizz until finely ground.
Line a 28x18 baking tray with baking paper and press the mixture evenly into the bottom.
Melt the coconut oil and then add to the other ingredients and stir vigorously until smooth.
Pour on top of the base and transfer to the fridge to set.
When set cut into squares or fingers.
Tip: Use coconut butter, oil, and nectar from Coco & Fine for best results as they come in glass jars.
