Ingredients

150g ground almonds

150g soft dates

50g raw cacao powder

50g coconut oil

1 teaspoon vanilla paste

1 pinch Himalayan pink salt

Topping:

50g coconut oil

25g raw cacao powder

1 tablespoon maple syrup

¼ teaspoon Himalayan pink salt

 

Method

• Process the dates and almonds together in a food processor until well combined.
• Add the raw cacao, vanilla, salt and coconut oil and process into a fine crumb texture.
• Press the mixture evenly into a greased dish approx. 15x20cm and pop in the freezer to cool for 15 minutes.
• To make the topping: melt the coconut oil over a low heat in a pan. Remove from the heat and stir in the raw cacao powder, maple syrup and salt.
• Remove the brownies from the freezer and pour over the topping. Move the tray around to cover all the brownie base, it should start to firm up quickly. This time leave the tray to cool in the fridge for at least 1 hour.
• Slice into very small squares as it is quite rich. Store in the fridge for up to 1 week.