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

  1. Base: In a food processor, blitz the walnuts and sunflower seeds until a fine crumb.
  2. Add the dates, and blitz until the dates have broken down and the mixture is sticky.
  3. Add cacao & salt and blitz for a further 10 seconds.
  4. Add the extra chopped walnuts and stir by hand so they don’t get too fine in the processor.
  5. 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.
  6. Freeze for 15 minutes or until hard to touch.
  7. 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.
  8. Pour the topping on your slice, and freezer for an hour or until set.
  9. Once set, cut into small squares, and enjoy!

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