A delicious and healthy chocolate brownie that is gluten and dairy free
Ingredients (makes 20 squares)
- 1 cup walnuts
- 1/2 cup sunflower seeds
- 200g medjool dates
- 1/2 cup cacao
- pinch himalayan pink rock salt
- 1/2 cup extra walnuts, chopped
- 1/2 cup coconut oil
- 1/2 cup cacao
- 1/4 cup brown rice malt syrup
- pinch himalayan pink rock salt
Method
- Base: In a food processor, blitz the walnuts and sunflower seeds until a fine crumb.
- Add the dates, and blitz until the dates have broken down and the mixture is sticky.
- Add cacao & salt and blitz for a further 10 seconds.
- Add the extra chopped walnuts and stir by hand so they don’t get too fine in the processor.
- Press into a lined tin. I used a loaf tin, you can use whatever size you want depending on the thickness you want to make your brownie.
- Freeze for 15 minutes or until hard to touch.
- Topping: Combine the coconut oil, cacao, salt and rice malt syrup in a bowl. You can either microwave it for approximately 1 minute until the mixture is well combined, or if you have a temperature gauge on your mixer, set it to 70C for 1 minute.
- Pour the topping on your slice, and freezer for an hour or until set.
- Once set, cut into small squares, and enjoy!
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