Serves: 10
Brownie Base Ingredients
- 1/2 cup hazelnuts
- 1/3 cup buckinis
- 1/3 cup desiccated coconut
- 3 tbsp cacao powder
- 2 tbsp coconut nectar
- 1 tbsp coconut oil
Cookie Dough Filling Ingredients
- 1 cup raw cashews (soaked for 3-6 hours)
- 1/2 cup coconut yoghurt
- 1/2 cup medjool dates
- 2 tbsp Pic's Almond Butter
- 1 tbsp mesquite powder
- 1 tbsp hulled tahini
- 1 tbsp coconut oil
- 1/3 cup filtered water
- 1/4 tsp Himalayan salt
- 80 grams raw chocolate, roughly chopped
Directions
- Combine all ingredients for the base in a high power blender and blend until smooth.
- Press into the base of greased and lined square spring form cake tins (16cm x 16cm) and set aside while you make the cookie dough filling.
- Drain and rinse soaked cashews and place in blender with all remaining ingredients, blend until smooth and creamy (this takes a few minutes).
- Transfer to a mixing bowl and stir through chocolate.
- Spoon on top of the base and place in the freezer for 4-5 hours or overnight to set.
- Allow to thaw before serving and drizzle with additional raw chocolate (optional).
