Vegan Raw Espresso Chocolate Brownies
- ½ cup cashews (soaked overnight)
- ½ cup walnuts
- 1 Square Bar, sliced (optional but highly recommended!
- 2 cups Medjool dates (pitted)
- ½ cup raw cacao powder
- ½ cup desiccated coconut
- 2 tbsp organic agave syrup (substitute with rice or maple syrup)
- ½ tsp vanilla extract
- 2 tsp finely ground coffee
- a pinch of fine sea salt
- -
- ¼ cup coconut oil
- ¼ cup unsweetened cacao powder
- ¼ cup agave syrup
- Place the soaked cashews and walnuts in a blender and process until finely ground.
- Add the coconut, agave syrup, vanilla extract, raw cacao powder, ground coffee, and sea salt.
- Blend again to combine and then transfer to bowl and set aside.
- Add the dates and the Square bar to the blender and process. Add in the nut and cacao mixture and blend until well combined.
- If it gets sticky in the bottom of the blender, you can tip the mixture into a bowl and combine with your hands.
- Line a cake tin or loaf pan with baking paper, and press the brownie mixture in firmly.
- Place in the freezer for at least 40 mins to chill before adding the chocolate layer.
- For the chocolate layer add all of your ingredients into a medium mixing bowl.
- Whisk together until you have a runny chocolate consistency.
- Freeze for 10 minutes.
- Dust over some raw cacao powder.
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/raw-vegan-espresso-chocolate-brownies/
3.5.3208