Recipe
Tasty, healthy recipes for everyday.
Raw Pecan Brownie
Time: 1 hour | Serves: 10
gf
df
v
Download your FREE recipe book!
Ingredients
For the brownie
- 2 cups raw pecans (or walnuts), processed into a flour
- 1 1⁄2 cups dates, soaked in warm water & drained well
- 2 Tbsp Mesquite (optional)
- 1⁄2 tsp Himalayan sea salt
- 2/3 cup raw cacao powder
- 1⁄2 cup coconut flour
- 1⁄4 cup rice malt syrup
For the frosting
- Flesh from 1/2 avocado
- 1⁄4 cup Mayver’s Smooth Peanut Butter
- 1⁄4 cup organic coconut cream
- 2 Tbsp coconut oil, melted double boiler style and set aside to cool
- 2-3 Tbsp rice malt syrup (adjust to your liking)
Method
- For the brownie
- For the frosting
- Tip: Store in an air-tight container in the fridge for 3 days or in the freezer for up to 2 weeks.
This amazing recipe was provided by the lovely @panaceas_pantry
- Combine all your brownie ingredients in a high-speed food processor and pulse until uniform and clumping (it should look/feel like a dry dough).
- Transfer mixture into a greased/lined tray (we lightly greased ours with coconut oil) and press firmly down, creating a flat base. Set in the fridge.
For the frosting
- Combine all your frosting ingredients in a food processor, excluding the coconut oil and pulse until combined. Add the melted coconut oil and blend until very smooth.
- Pour the mixture over your brownie and allow to set in the freezer for 1 hour.
- Remove from freezer and using a hot, sharp knife, cut into 10 portions. Allow 20 minutes before serving.
Tip: Store in an air-tight container in the fridge for 3 days or in the freezer for up to 2 weeks.
This amazing recipe was provided by the lovely @panaceas_pantry