No-Bake Matcha Date Brownies
Ingredients
Brownie
- 2 cups activated pecans
- 1/2 cup raw cacao powder
- 1/4 cup carob powder
- 2 cups (approx 24) Medjool dates, pitted
- 1/4 cup roasted almond butter
- Pinch of good-quality salt
Frosting
- 1/2 cup raw cashews, soaked 4 hours in water then drained
- 1/4 cup coconut yoghurt
- 1 tsp pure vanilla extract
- 2 tsp matcha powder
- 1/4 cup rice malt syrup
- 1/4 cup coconut oil
Preparation
Add pecans, cacao powder, salt and digestive powder to a high-speed food processor. Pulse until small crumbs form.
Add dates and almond butter and pulse again until a large sticky ball forms, then add the dough to a lined cake tin. Press down to form an even brownie base, then place into the freezer to set for 2 hours before making the frosting.
To make the frosting, melt the coconut oil in a saucepan. Set aside to cool for 5 minutes to around body temperature.
Once cooled, add to a high-speed blender with the remaining frosting ingredients. Blend on high until very smooth, then pour onto the brownie base. Set again in the freezer for a minimum of 2 hours.
To serve, remove from freezer and cake tin. Cut into 10 slices.
