Ingredients
- 300g pitted dates
- 350ml water
- 3 tbsp coconut oil (melted)
- 1 tsp vanilla extract
- 100g cocao powder
- 160g almond flour (or ground almonds)
- 1 tsp baking soda (gluten free)
- 1/2 tsp sea salt
- 2 eggs
Method
- Soak the dates in water overnight.
- Preheat oven to 180 degrees C/375 degrees F and grease a 20 cm square (8 inch) baking tin.
- In a food processor blend dates until smooth. Add in all other ingredients and pulse until just mixed.
- Pour the mixture into the prepared tin and spread evenly.
- Bake in preheated oven for 15-20 minutes, until brownies are set.
- Cut into squares.
- Best stored in the fridge if you are not planning to eat warm.
Ingredients
- 6 tablespoons almond butter
- 4 tablespoons coconut oil (melted)
- 4 tablespoons honey
- 2-3 tablespoons raw cacao ( or you can use green and blacks - i used 2 raw cacao and 1 green and blacks)
- 1/2-1 teaspoon concentrated natural vanilla extract
- pinch of salt
- 1/2 cup cashews, crushed (I placed them in zip lock bag and crushed them with a rolling pin)
Method
- Place all ingredients except for the cashews into a medium sized bowl and mix until well combined and looking deliciously chocolatey. Stir in the cashews. Pour the mixture into a silicon loaf tin. Place in the fridge to set.
- This slice only takes a couple of hours to set in the fridge ( to speed it up do 30 minutes in fridge and then into freezer. However, the longer you leave it the firmer it will become.
- Store in the fridge as it will melt at room temperature.
