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Pecan hemp brownie with almond butter topping
INGREDIENTS
1 1/2 cups organic pecans
2 cups soft medjool dates, pitted
1/2 cup hulled hemp seeds
2 Tbsp mesquite powder
1/2 tsp good-quality salt
2/3 cup raw cacao powder
1/2 cup coconut flour
Almond butter frosting:
1/2 cup almond butter (roasted or raw)
2 Tbsp coconut oil
2 Tbsp coconut cream
Pinch good quality salt
1/4 cup rice malt syrup
TIME
59 Minutes
SERVES
5
DIFFICULTY
METHOD
Process the pecans into small crumbs in a food processor. Add in the rest of the dry ingredients and pulse until the mixture is evenly combined.
1Add in the dates and process until the mixture forms a slightly sticky consistency between your fingers.
2Press your brownie into your chosen cake tin (we use a 15cm square tin) and set aside while you make the frosting.
3Melt the coconut oil over a hot water bath and set aside to cool.
4After 5 minutes, add the coconut oil and the remaining frosting ingredients to a high speed blender, blending on high until very smooth.
Pour your frosting onto your brownie, then set in the freezer for a minimum of 3 hours.
5Once your brownie has set, take it out and cut up into the desired size. Store in an airtight container in the freezer or fridge.
If stored in the freezer allow to defrost for 5 mins. You can eat it straight away, or allow to warm further (which I recommend as it becomes way more gooey and chewy).
6Dessert
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