Cooking Instructions
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Step 1
Soak
Dates (260 g)
in a bowl of water for 10 minutes.
Step 2
Meanwhile, add
Ground Flaxseed (110 g)
to food processor, followed by
Unsweetened Cocoa Powder (60 g)
,
Powdered Peanut Butter (30 g)
, and
Sea Salt (as needed)
.
Step 3
Once dates have soaked and are soft, drain water and add to dry ingredients in food processor along with
Vanilla Extract (15 mL)
and
Agave Syrup (30 mL)
.
Step 4
Process on high, occasionally stopping to push down the sides, until dough sticks together when you press it between your fingers. This took a couple of minutes for me.
Step 5
Line an 8-inch square baking pan with parchment paper and spray with a light layer of nonstick oil.
Step 6
Add brownie dough to the pan and press it down firmly using a spatula.
Step 7
For the chocolate frosting, combine
Agave Syrup (80 mL)
,
Unsweetened Cocoa Powder (35 g)
, and
Powdered Peanut Butter (20 g)
in a bowl, stir with a whisk until a smooth consistency is reached.
Step 8
Spread frosting over the pressed brownies, sprinkle with
Cocoa Nibs (4 g)
and put the pan into the freezer for about 30 minutes.
Step 9
Cut and serve! Store leftovers in a refrigerator or freezer.
