Ingredients
Serves 12
300g blanched almonds (230g pulsed into coarse flour/ground almonds) 70g chopped to add in at the end.
7 tablespoons raw cacao powder
200g soft medjool dates
75g maple syrup
The zest of 2 medium oranges
For the Frosting
85g of almond butter
40g of coconut oil
35g of date syrup
2 tablespoons of raw cacao powder
1 orange zest
1/2 a cup of fresh orange juice
For the Topping
The zest of half an orange
Method
Pulse the first set of almonds into a coarse flour in the food processor. Add all the other ingredients into the food processor and mix well. Add in the rest of the almonds at the end and pulse until chopped.
Spread the mixture into a brownie tin and then make the frosting. Spread the frosting over the mixture and leave it to set in the fridge for about 2-3 hours. Add the garnish and then cut into brownie squares.
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Key Benefits
Raw Cacao Magnesium
Calcium, Zinc, Iron, Copper, Potassium & Magnesium
Antioxidants
Vitamins B1, B2, B3, B5, B9 & E
Essential heart-healthy fat (oleic acid a monounsaturated fat)
Protein
