Chewy Pecan Brownie with Roast Almond Butter Frosting
Ingredients
- 2 cups raw 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 rice malt syrup/pure maple syrup
- frosting;
- 1/3 cup roasted almond butter (or pb)
- 1/4 cup coconut cream (full fat)
- 2 tbsp coconut oil, melted
- 1/4 cup rice malt syrup/pure maple syrup
Preparation
For the brownie-
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)
For the frosting-
Melt the coconut oil & set aside to cool
Combine all your frosting ingredients in a high-speed blender (excluding the coconut oil) & blend until well combined
Add the melted coconut oil & blend again
Pour the mixture over your brownie & then 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)
