Pecan layered brownies 😍😍 Who want some?
Pecan layered brownies
RECIPE
BROWNIE:
1 1/2 cup pecans⠀
2 cups soft dates, pitted (If they're not soft and juicy, soak them in warm water for 15mins first)⠀
1/2 cup hemp heart s⠀
2 Tbsp mesquite, ⠀
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 Salt ⠀
1/4 cup rice malt ⠀
⠀
HOW TO MAKE:
- Process pecans into small crumbs in a food processor⠀
- Add in the rest of the dry ingredients and pulse until the mixture is evenly combined⠀
- Add in dates and process until the mixture forms a slightly sticky consistency between your fingers⠀
- Press your brownie into your chosen cake tin and set aside (we use a 15cm square tin) while you make the frosting⠀
- Melt the coconut oil over a hot water bath and set aside to cool⠀
- After 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.⠀
- Once your brownie has set, take it out and cut up into desired size. Store in an air tight container in the freezer or fridge.
Enjoy!