Try these delicious recipes from our sponsors at Pana Organic
Try these delicious recipes from our sponsors at Pana Organic
Try these delicious recipes from our sponsors at Pana Organic.
Servings
4-6
Prep time
Cook time
Recipe
Ingredients
- Sticky Date Brownie
- 50 g desiccated coconut
- 6 ½ medjool dates, pitted
- 50 ml filtered water
- 1 tablespoon lacuma powder
- Pinch of Himalayan pink salt
- 4 tablespoons nut flour
- 2 teaspoons cacao powder
- 25 g activated walnuts, roughly chopped
- Pana Organic Salted Caramel Dairy Free Ice Cream
-
Butterscotch Sauce - 100 ml Brazil nut milk (or other nut milk)
- 50 g cacao butter, melted
- 120 g coconut sugar
- 4 tablespoons lacuma powder
Method
- Line your cake or brownie tin with baking paper.
- Blitz the desiccated coconut in a food processer until very fine, then set aside.
- Pulse the dates, water, lacuma powder and salt in a food processor or high-speed blender, leaving the mixture slightly chunky.
- Transfer the mixture to a bowl and add the blitzed coconut, along with the nut flour and cacao powder.
- Massage together with your hands until all ingredients have been incorporated, then fold through the chopped nuts.
- Press the mixture into the tin to mould it into shape. Pop the mixture out of the tin and place it on a mesh dehydrator tray.
- Dehydrate overnight at 40°C.
- Butterscotch Sauce: Whisk all the ingredients together in a bowl. Store in the fridge until needed, or use straight away.
- Cut the brownie into four to six portions and serve with Pana Organic Salted Caramel Dairy Free Ice Cream and butterscotch sauce.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
