Ingredients
- 300 g blanched almonds, (230g pulsed into coarse flour), 70g chopped to add at the end
- 7 tbsp raw cacao powder
- 200 g soft medjool dates
- 75 g maple syrup
- 2 pieces medium oranges , zest of 2
- a pinch sea salt
- 85 g almond butter, (frosting ingredient)
- 40 g coconut oil , (frosting ingredient)
- 35 g date syrup , (frosting ingredient)
- 2 tbsp raw cacao powder , (frosting ingredient)
- 1 pieces orange zest , (frosting ingredient)
- 1/2 cup fresh orange juice , (frosting ingredient)
Method
- Pulse first set of almonds into a coarse flour in food processor.
- Add all other ingredients to food processor and mix well. Add in the rest of the almonds at the end and pulse until chipped.
- Spread the mixture into a brownie tin. Blend all frosting ingredients together until smooth, then spread over the mixture and leave to set for 2-3 hours.
- Once set, cut into squares and serve.
