Cooking Instructions
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Step 1
Pour boiling water over
Dates (15)
until submerged and let soak for ten minutes.
Step 2
While the dates are soaking, place the
Unsweetened Cocoa Powder (45 g)
,
Coconut Oil (60 mL)
,
Raw Cashews (95 g)
,
Raw Almonds (105 g)
,
Vanilla Extract (10 mL)
,
Salt (3 g)
, and
Chia Seeds (10 g)
in a food processor.
Step 3
Remove the pit from each of the dates and add the pitted dates to the food processor with the rest of the ingredients.
Step 4
Pulse together until the mixture has started to break down and combine. Turn the food processor on high until the almonds have turned into rice-sized pieces.
Step 5
Check the mixture by removing a tablespoon and squeezing it together. If it sticks together easily then it’s ready. If it still crumbles, add more coconut oil one tablespoon at a time until you’ve reached the mixture sticks together easily. Pour mixture into a wax paper or parchment-lined five times eight inch dish. Pack down evenly and tightly.
Step 6
For the ganache, combine
Coconut Oil (80 mL)
with
Unsweetened Cocoa Powder (45 g)
and
Honey (20 g)
. Mix with a fork until smooth. Pour on top of the brownie mixture and spread evenly.
Step 7
Sprinkle with
Sea Salt Flakes (to taste)
, then refrigerate for about 2 hours or until set.
Step 8
Cut into squares with a warm knife and serve.
