These brownies are sure to be a crowd pleaser! They're moist, dense, and delicious without any refined sugar, dairy and also completely gluten free and paleo! The fact that they're totally raw means no baking required, less steps and therefore will retain more of nutrients from the cacao!
What you'll need:
- 500g dates
- 100g raw cashews
- 1 cup + 1/2 cup Cacao Powder
- 1 cup almond meal or LSA
- 1/4 tsp salt
- 125g cacao butter
- 2 Tbsp coconut oil
- 1/4 cup almond meal
- 1/4 - 1/2 cup honey or organic palm nectar / palm syrup
- 1/4 cup almonds or walnuts
Soak the dates and cashews in some warm water for about 10-15 minutes. Drain and rinse. Place in food processor and pulse until creamy and smooth. Add 1 cup Cacao Powder, LSA (or almond meal), and salt. Pulse until a sticky dough forms.
Line a large cake pan with wax paper. Press the dough into the pan, using another sheet of wax paper to keep it sticking to your fingers. Use a cookbook from your kitchen or other smooth surface to create an even layer. Place the pan in fridge to set.
For the ganache frosting, first melt cacao butter and coconut oil in a double boiler. Add to blender with additional 1/4 cup almond meal, and sweetener of your choice (honey or palm nectar) to taste. Blend until smooth. Add more sweetener if desired.
Remove cake pan from the fridge, and spread frosting over the brownies. Sprinkle with chopped nuts. Place in the freezer for 30-45 minutes.
Remove from freezer and gently lift from the cake pan, placing on a hard flat surface or cutting board. Cut into square slices.
Serve immediately or keep stored in the fridge for up to two weeks.