Try these delicious recipes from our sponsors at Pana Organic.
Sticky Date Brownie
Serves: 4-6
=R1=
Orange Ginger Zinger
Serves: 3
=R2=
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!
