Ingredients

• 1 cup walnuts
• 1 cup almonds
• 2½ cups pitted medjool dates
• ¾ cup cacao powder
• pinch salt

For crunch topping

• 6 Tbsp cacao powder
• 6 Tbsp melted coconut oil
• 4 Tbsp Mayver’s Crunchy Peanut Butter
• 2 Tbsp raw honey or maple syrup
• drop vanilla extract
• 1 cup puffed brown rice

Method

1. For the brownie: blitz your almonds and walnuts in a food processor until they resemble a rough flour. Add your cacao powder, vanilla and dates and blitz until dense and sticky. It may be worth chopping your dates slightly and adding them to your food processor bit by bit.
2. Press mixture down firmly onto a square brownie tin lined with baking paper and set aside
3. For the topping: in a bowl mix together all your ingredients and well combined. It should resemble a thick crunchy sauce. Gently fold in your brown rice puffs and mix until well coated in sauce
4. Pour your sauce mixture over your brownie base and smooth out with a spatula.
5. Freeze for about 4 hours until set
6. Once set cut into square and serve

This delish recipe was provided by the talented @hazel_and_cacao