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No bake chewy carob and date brownies with matcha cashew frosting

Serves 10
Ingredients:
Brownie:
2 cups activated pecans
1/4 cup raw Power Super Foods Cacao Powder
1/2 cup Power Super Foods Booster Blend Digestion
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 for 4 hours in water then drained
1/4 cup coconut yoghurt
1 teaspoon pure vanilla extract
2 teaspoons matcha powder
1/4 cup rice malt syrup
1/4 cup coconut oil
Method:
To make the brownie mixture, add pecans, salt, Power Super Foods Cacao Powder and Booster Blend Digestion to a high-speed food processor. Pulse until small crumbs form. Add dates and almond butter and pulse again until a large, sticky ball begins to form.
Add the mixture to a lined cake tin (we used a square, 15 cm tin). Press down to form an even brownie base then place in 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.
Once cooled, add to a high-speed blender with the remaining frosting ingredients. Blend on high until very smooth. Once smooth, pour the frosting over the brownie base and set again in the freezer for a minimum of 2 hours.
To serve, remove from cake tin and cut brownies into 10 slices.
Allow 15 minutes for brownies to defrost before eating, and store remaining brownies in an air-tight container in the fridge for up to 1 week.
Submitted By:
Panaceas Pantry
No bake chewy carob and date brownies with matcha cashew frosting
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