Frosted raw vegan brownies
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Ingredients
Vegan raw brownies
- 425g of dates, pitted
- 150g of hazelnuts
- 150g of ground almonds
- 60g of cacao powder
- 2 tbsp of cacao nibs
- 2 tbsp of maple syrup
- 1/4 tsp salt
Frosting
- 30g of peanut butter , (smooth)
- 2 tbsp of maple syrup
- 2 tbsp of cacao powder
- 2 tbsp of soya milk
- 1 tbsp of cacao nibs
Equipment
- Food processor
- 20cm square tin
Method
1
Check that all of the dates are pitted and add them to a food processor. Blitz them until they are finely chopped
- 425g of dates, pitted
2
Add the remaining ingredients and blitz until they form a smooth paste and everything is finely chopped to the same size
- 150g of hazelnuts
- 150g of ground almonds
- 60g of cacao powder
- 2 tbsp of maple syrup
- 1/4 tsp salt
- 2 tbsp of cacao nibs
3
Take a 20cm x 20cm square tin and line it with cling film. Tip the raw brownie ingredients into the lined tin and press it into the tin in an even layer. Place it in the fridge to chill
4
Mix all of the frosting ingredients together (except for the cacao nibs) until they form a smooth icing. Spread this over the top of the brownie mixture in an even layer and sprinkle with the cacao nibs
- 30g of peanut butter , (smooth)
- 2 tbsp of maple syrup
- 2 tbsp of cacao powder
- 2 tbsp of soya milk
- 1 tbsp of cacao nibs
5
Leave to set for a couple of hours and then slice into nine squares. These will keep in an airtight container for at least a week
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Frosted raw vegan brownies
