Recipe Overview |
|
|---|---|
| Title | Raw Espresso Brownie |
| Chef | The Full Life by Rachel |
| Prep Time | 25 min |
| Cook Time | 20 min |
| Yield | 1 large tray |
Ingredients:
Brownies Base:
- 15 medjool dates with 1/4 cup water
- 1/2 cup pistachios
- 1/2 cup almonds or walnuts
- 2 tsps Imlak'esh Cacao Powder
- 2 tsps Imlak'esh Cacao Nibs
- 2 tsps maple syrup
- 1 tsp melted coconut oil
- 1/4 tsp cinnamon
- pinch of himalayan salt
- 1 tbsp melted coconut oil
- 2 tbsps Imlak'esh Cacao Powder
- 1 tbsp maple syrup
- splash of water
Directions:
Brownies- Blend/ process medjool dates with water.
- Add in nuts and cacao powder, and blend everything together. For smooth/fudgy brownies, blend until there are no chunks. Otherwise, blend for too long to keep it chunky.
- Pour into a large bowl and and add in the rest of the ingredients—mix thoroughly. Using your hands is the most efficient way to do this.
- Pour mixture into a baking dish, pat down with hands, and freeze for about 20 minutes. Make sauce while waiting.
- Warm up all of the ingredients in a pan for about 2 minutes. You can add more ingredients as you go along—just keep tasting the chocolate sauce until you achieve the perfect taste and consistency.
- Let the sauce cool and pour over the brownies. Freeze again for another 20 minutes.
- Cut into brownie pieces, and keep the brownies in the fridge for a healthy dessert!
