This no-bake brownie is as nourishing as it is delicious.
Servings: 16
Ingredients
2 cups (300g)nuts (I used a mixture of almonds, cashews + walnuts)
1 1/2cups (230g)dried pitted datessoaked in boiling water 10 minutes, then drained
2 tablespoonsSeleno Health Maca powderI used their Maca for Woman blend, but any of their maca powders would be great here (if using either of the concentrated powders, you could reduce amount to 2 teaspoons).
2/3 cup (60g)raw cacao or cocoa powder
1/2cup (45g)coconut flour
1/4cup (60ml)brown rice syrup
1teaspoonpure vanilla extract
generouspinch fine sea salt
Caramel icing
1 1/2cups (235g)dried pitted datessoaked in boiling water 10 minutes, then drained
1/3cup (80ml)coconut milk
1 teaspoonSeleno Health Maca Powderagain, I used their Maca for Woman Blend, but any/all will work here.
1 teaspoonpure vanilla extract
pinchfine sea salt
1tablespoonSeleno Health Organic Activated Crunchy Yellow Maca Nibsto sprinkle
1tablespoonraw cacao nibsto sprinkle, optional
Instructions
Line a small square baking tin with baking paper (mine was 20cm x 20cm but as it's not baked, you can use any sized tin/container you have at hand). Place nuts into a food processor and pulse until a coarse flour forms. Add the rest of the brownie ingredients and pulse until a thick paste forms. Transfer mixture to the baking tin and using a lightly oiled spoon, press the mixture in evenly.
To make the caramel icing, place ingredients (except maca and cacao nibs, if using) into a small food processor (or use a stick blender) and blend until smooth. Spread evenly on top of the brownie, scatter over the maca + cacao nibs, if using and pop into the fridge to chill for at least 2 hours, or overnight. Slice into 16 small squares.
Store in a lidded container in the fridge for up to a week, or freeze for up to 3 months.
Notes
This is a sponsored post by Seleno Health. Thanks for supporting those companies who allow me to continue to share recipes on this site.