This dessert is decadent, delicious and nourishing. This is a great example of how nutrient-dense foods can be combined to form the tastiest of desserts.
Makes: 30 pieces
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Servings
Prep time
Cook time
Recipe
Ingredients
- Base
- 10 medjool dates, pitted
- 3 cups almonds, toasted
- ½ cup cacao powder
- Filling
- 3 cups cashew nuts
- 1 cup shredded coconut
- ½ cup coconut oil
- 6–8 drops peppermint oil
- ¾ cup maple syrup
- Topping
- 1 cup coconut oil
- 1 cup cacao powder
- ½ cup maple syrup
Method
- Grease and line brownie tray.
- Add base ingredients to food processor. Blend until resembles fine breadcrumbs, but holds its shape when it pressed together. Tip into base of brownie tray, spread mixture across bottom, then press into base of tray.
- Add cashew nuts and shredded coconut to food processor. Blend for a few mins until a thick paste forms. You may need to stop food processor every now and then to scrape down sides.
- Once you have a thick paste, add coconut oil and peppermint oil, and blend for another 2 mins. Pour mixture into mixing bowl, add maple syrup, mix together until well combined and pour into brownie tray. Spread mixture across chocolate base until completely covered. Place in fridge while you prepare topping.
- Melt coconut oil in a small saucepan and remove from heat. Add cacao powder and maple syrup, and whisk until combined.
- Pour mixture onto mint layer of brownie tray. Using a spatula, carefully spread chocolate mixture until it completely covers mint layer.
- Refrigerate for 2 hours, until completely set. Using a sharp knife, cut into small pieces.
- This slice needs to be stored in the fridge or it will melt due to the coconut oil.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
